Without p/harvest treatment Grapefruit

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Storage Guidelines

Commercial storage guidance for fresh grapefruit (white and red cultivars). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Grapefruit develops chilling injury as peel pitting in cold storage and a separate postharvest pitting at warmer temperatures, so temperature control and peel coatings are the key handling points. Sensitive to ethylene: keep away from ethylene-producing fruit. Source: USDA Agriculture Handbook 66 (rev. 2016). The handbook also describes 5-8°C transit/storage for promptly cooled, wax-treated fruit; the 12-15°C recommendation is not a universal chilling floor.

Nutritional Information

Grapefruit, raw, pink and red and white, all areas; USDA SR Legacy, FDC 173033, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 32 kcal; Protein: 0.63 g; Fat: 0.1 g; Total carbohydrate (by difference): 8.08 g; Dietary fiber: 1.1 g; Vitamin C: 34.4 mg; Folate: 10 µg; Total sugars: 6.98 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.