Degreening and postharvest storage influences 'Star Ruby' grapefruit (Citrus paradisi Macf.) bioactive compounds

► First report on modulation of bioactive compounds by industrial degreening treatment. ► Ethylene treatment significantly improved peel colour and overall quality. ► Degreened fruits had higher nomilin. ► Narirutin, naringin, poncirin, DNAG and bergamottin were low in degreened fruits. ► No effect of degreening on taste, vitamins, certain bioactive compounds and radical scavenging activity.