Organic
Grapefruit
"Sour yet nutritious, a citrus gem"
Grapefruit is a large, yellow or reddish fruit with a slightly sour taste and segmented interior.
Also known as
Shaddock, Pomelo
Botanical name
Citrus aurantium
Product Details
PLU Code
94280
5-digit code
Category
Fruits
Grapefruit › Small
Origin
Originates from the 18th century, West Indies; now widely grown in various parts of the world including the United States, China, and South Africa.
Temperature
12 to 15°C (54 to 59°F)
Shelf Life
up to 6 weeks
Status
Approved
About Grapefruit
Grapefruit is a hybrid of orange and pomelo, rich in vitamin C, antioxidants, and fiber. They are often eaten fresh or used in juices and marmalades.
Nutrition Information
Grapefruit is a nutrient-rich fruit with low calorie content. Here are the nutrition facts for 100 grams of grapefruit, specifically the Ruby or Red variety:
Energy 33 kilocalories
Protein 0.7 grams
Fat 0.1 grams
Carbohydrates 8.4 grams
Fiber 1.4 grams
Sugar 6.9 grams
Vitamins include
A 10 micrograms
C 22 milligrams
B1 0.026 milligrams
B2 0.014 milligrams
B3 0.175 milligrams
B5 0.212 milligrams
B6 0.029 milligrams
B9 10 micrograms
Minerals include
Potassium 133 milligrams
Phosphorus 8 milligrams
Magnesium 6 milligrams
Calcium 14 milligrams
Iron 0.2 milligrams
Zinc 0.1 milligrams
Water content is about 91 grams in 100 grams of grapefruit.
Storage & Handling
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.
Temperature
12 to 15°C (54 to 59°F)
Humidity
95%
Packaging
Cushioned packaging, breathable bags or boxes to maintain ventilation
Shelf Life
up to 6 weeks
Storage Notes: 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.
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 349-352.
Applies to: fresh grapefruit (white and red cultivars).
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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