How long does the process take?

Between 3 and 5 days, depending on the variety and the fruit's starting condition. Cycles are programmed into the system.

What conditions does the room hold?

68°F to 77°F, 90–95% relative humidity and 1–5 ppm ethylene, with airflow that distributes it evenly.

Does it affect internal quality?

No. The process only breaks down chlorophyll in the peel; flavor and internal quality are preserved because every parameter is controlled.

Degreening or ripening?

Ripening brings fruit to its eating point. Degreening removes chlorophyll from citrus peel to reach market color, without necessarily changing internal ripeness.

Does it require construction?

No. The room is containerized: it sits on a level surface, needs power plus an ethylene supply (and water for humidification) and can be relocated whenever you need.

Degreening Room

Name: Degreening Room
Brand: ZGROUP

Turn green citrus into market-ready color in 3 to 5 days, without touching flavor or shelf life.

View models

Up to 94°F

temperature

Up to 95%

relative humidity

1–5 ppm

ethylene

3–5 days

full cycle

What is a degreening room?

A degreening room removes the green color from citrus peel by applying ethylene under controlled temperature. The process breaks down chlorophyll in the peel without affecting internal quality, revealing the fruit's natural yellow and orange tones. It is essential for oranges, mandarins, lemons and grapefruit that reach internal maturity but stay green, especially where warm nights prevent natural color change, and it is also used on bell peppers and tomatoes. Cycles run 3 to 5 days at 68°F–77°F (20°C–25°C), 90–95% relative humidity and 1–5 ppm ethylene, monitored with ZTrack.

Degreening Room 20'

Compact 20 ft container. Built for packing houses degreening mid-size citrus batches in 3- to 5-day cycles.

Format

20 ft container

Temperature

Up to 94°F

External length

20 ft

Success stories

Degreening room Delano, CA, USA

Citrus packer

One of the largest citrus packers in the US runs four 20' ZGROUP degreening chambers for experimental trials, testing under controlled ethylene and temperature without touching its main packing line.

4 × 20'

degreening chambers

R&D

trials

Technical specifications

Process temperature

68°F to 77°F

Ethylene

1–5 ppm

Relative humidity

90–95%

Color without internal damage, beyond citrus

Every parameter under control to reach market color without changing flavor or shelf life: oranges, mandarins, lemons and grapefruit, and also bell peppers, tomatoes and other produce that need even color.

Features

01 / 06 · Temperature control

Total control with ZTrack

Your cargo under control from anywhere, without walking out to the unit.

24/7 monitoring

Temperature, humidity and door status in real time.

Remote control

Change the set point from your phone or computer.

Instant alerts

Notified the moment anything drifts out of range.

Audit-ready logs

Automatic history for food-safety compliance.

Discover ZTrack

ztrack.app · demo view

Unit 20RH · 2041Online

Temperature

-0.4°F

Humidity

85%

Door

Closed

Last 24 hSet point -0.4°F

Defrost completed2 h ago
Door open 3 min — alert sent5 h ago
Set point changed to -0.4°Fyesterday

Frequently asked questions

Citrus that has reached internal maturity but still has green peel: oranges, mandarins, lemons and grapefruit. The same process is also used on other produce that needs even color, such as bell peppers and tomatoes.