Seasonal and Storage Effects on Color of Red‐Fleshed Grapefruit Juice

Seasonal and storage characteristics of the juice from four red‐fleshed grapefruit (citrus paradisi macf.) cultivars; Ruby Red, Henderson, Ray, and Star Ruby were determined and compared in a search for cultivars having juice with less tendency to fade as the fruit matures and on juice storage. Analyses of the single strength processed juice showed the cultivars to be similar except for lycopene and carotene values. Lycopene, the major pigment in pink and red grapefruit, declined 0.75–0.68 mg/100g, 0.36–0.25 mg/100g, 0.36–0.30 mg/100g and 0.14–0.08 mg/100g for Star Ruby, Henderson, Ray, and Ruby Red, respectively, as the season progressed. Storage of processed juice for 12 months revealed no major decrease in lycopene.