Citrus fruit

Baldwin, Elizabeth A.

doi:10.1007/978-94-011-1584-1_4

Cited by 61 publications

(62 citation statements)

References 133 publications

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“…Therefore, the [soluble solids content / acidity] ratio was essentially constant during 90 days of storage with a range of 17.0-20.2, but increased after this time. This ratio is an accepted consumer acceptability benchmark, as a ratio of 10 to 16 is considered to be an acceptable value for citrus [24]. Nevertheless, this range is lower than that of some other citrus fruits after sensory tests in more recent times.…”

Section: Change In Chemical Propertiesmentioning

confidence: 98%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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-Introduction. Because of the long transportation times and storage durations that are often experienced, it is important to understand how pomelo properties change over time; that will be indicative of how long samples can be stored before they drop below acceptable quality limits. As no information is available regarding storage of pomelo fruit in the literature, the goal of our work was to study the change in pomelo physicochemical and textural properties following storage over a period of approximately 4 months. Materials and methods. The changes in physical, chemical and textural properties of commercial pomelo fruit were extensively evaluated over the course of a 4-month storage period. The correlation among physical, color, chemical and textural properties were also assessed. Results. Color properties (L*, a*, b*) changed significantly with storage; however, they did not change much during the initial 45 days of storage. The change in soluble solids content (SSC), acidity (A) and the [(SSC) / (A)] ratio suggested that pomelo fruit should not be stored for more than 75 days. Crucially, our study demonstrates that the a* parameter (greenness, R = -0.556) correlates best with the chemical property the [(SSC) / (A)] ratio, which is a recognized measurement of the consumer acceptability of citrus fruit. This means that measuring a* is a non-destructive way of monitoring the taste characteristics of pomelos in storage. This property also correlated well with the average firmness of the fruit and with the flesh texture. Conclusion. This fundamental information on the pomelo fruit could prove useful in the physical handling and processing of the fruit by breeders and postharvest technologists as well as distributors, market agents, importers and exporters.Thailand / Citrus grandis / fruits / pomelos / storage / physicochemical properties / texture / rheological properties Évaluation des propriétés physico-chimiques et de texture de chadecs au cours de leur stockage.Résumé -Introduction. En raison des longueurs de transport et de stockage souvent constatées, il serait important de comprendre comment les propriétés des chadecs évoluent au fil du temps ; cette information serait utile pour évaluer combien de temps les échantillons peuvent être stockés tout en conservant une qualité gustative acceptable. Faute d'informations disponibles dans la litté-rature sur le stockage du chadec, nous avons étudié la variation des propriétés physico-chimiques et de la texture de ce fruit sur une période de stockage de 4 mois environ. Matériel et méthodes. Le changement des composantes de propriétés physiques, chimiques et de texture de chadecs commerciaux ont été évalués pendant 4 mois de stockage. Les corrélations entre ces diverses composantes ont également été évaluées. Résultats. Les paramètres de couleur (L*, a*, b*) ont varié de manière significative pendant le stockage, mais ils n'ont pas beaucoup changé au cours des 45 premiers jours d'entreposage. Le changement de la teneur en solides solubles (SSC), de l'acidit...

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Section: Change In Chemical Propertiesmentioning

confidence: 98%

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Sirisomboon

Lapchareonsuk

2012

Fruits

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“…Organic acids contribute significantly to overall fruit quality and the regulation of acidity loss during ripening, although practically unknown, is a main constraint of the Citrus industry. Citric acid accounts for most of the titratable acidity in fruit juice (80-90%) that also contains malate (9-15%) and minor quantities of succinate and isocitrate (Baldwin, 1993). PHYSIOLOGY OF CITRUS FRUITING that originally address different plant needs but possess crucial nutritional properties.…”

Section: External Ripeningmentioning

confidence: 99%

“…Citrus also exhibit a long juvenility phase and nearly all important citrus species including sweet oranges, mandarins, lemons and grapefruits show some degree of apomixis. Furthermore, many of them are parthenocarpic, sterile or self-incompatible and/or develop defective pollen (Baldwin, 1993;Davies and Albrigo, 1994). In seeded citrus cultivars, fruit development is linked to the presence of seeds and, therefore, it depends upon pollination and fertilization.…”

Section: Introductionmentioning

confidence: 99%

“…Citrus fruits are particularly convenient models to study regulation, for example, of secondary metabolism or sugar and citric acid build-ups and although many efforts have been certainly dedicated to comprehensive physiological and biochemical descriptive studies (see Baldwin, 1993) there is still an enormous unexplored potential in the study of the regulation of the metabolites associated with citrus fruit growth.…”

Section: Introductionmentioning

confidence: 99%

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Physiology of citrus fruiting

Iglesias

Cercós

Colmenero‐Flores

et al. 2007

Braz. J. Plant Physiol.

310

232

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Citrus is the main fruit tree crop in the world and therefore has a tremendous economical, social and cultural impact in our society. In recent years, our knowledge on plant reproductive biology has increased considerably mostly because of the work developed in model plants. However, the information generated in these species cannot always be applied to citrus, predominantly because citrus is a perennial tree crop that exhibits a very peculiar and unusual reproductive biology. Regulation of fruit growth and development in citrus is an intricate phenomenon depending upon many internal and external factors that may operate both sequentially and simultaneously. The elements and mechanisms whereby endogenous and environmental stimuli affect fruit growth are being interpreted and this knowledge may help to provide tools that allow optimizing production and fruit with enhanced nutritional value, the ultimate goal of the Citrus Industry. This article will review the progress that has taken place in the physiology of citrus fruiting during recent years and present the current status of major research topics in this area. Key words: abiotic stresses, abscission, color break, flowering, fruit set, ripening Fisiologia da frutificação em citrus. Citrus é a principal fruteira no mundo, tendo, portanto, profundos impactos econômicos, sociais e culturais em nossa sociedade. Nos últimos anos, o conhecimento sobre a biologia reprodutiva de plantas tem aumentado consideravelmente, principalmente em função de trabalhos desenvolvidos com plantas-modelo. Todavia, a informação produzida nessas espécies nem sempre pode ser aplicada a citrus, fundamentalmente porque citrus é uma cultura arbórea perene com uma biologia reprodutiva muito peculiar e incomum. A regulação do crescimento e desenvolvimento do fruto em citrus é um fenômeno complexo e dependente de muitos fatores externos e internos que podem operar tanto seqüencialmente como simultaneamente. Os elementos e mecanismos pelos quais estímulos ambientes e endógenos afetam o crescimento do fruto vêm sendo interpretados, e esse conhecimento pode auxiliar a prover ferramentas que permitiriam otimizar a produção per se, além da obtenção de frutos com maior valor nutricional, o objetivo precípuo da Industria de Citrus. Neste artigo, revisam-se os avanços que vêm ocorrendo na fisiologia da frutificação de citrus durante os últimos anos; apresenta-se, também, o status atual de pesquisas mais relevantes nessa área. Palavras-chave: estresses abióticos, floração, maturação, vingamento de frutos

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“…1). As total fruit soluble sugars account for 80Á90% of TSS, and since they are mainly derived from transportation from the leaves (Baldwin 1993), it is probable that the variation observed in girdling effect on TSS depends on the carbohydrate availability of leaves. Li et al (2003b) confirmed that stem girdling could result in carbohydrate accumulation in 'off'-year fruits, but not in 'on'-year fruits.…”

Section: Discussionmentioning

confidence: 99%

Branch girdling at fruit green mature stage affects fruit ascorbic acid contents and expression of genes involved inl-galactose pathway in citrus

Yang

Wang

Silva

et al. 2013

New Zealand Journal of Crop and Horticultural Science

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Although citrus is an important source of ascorbic acid (AA), and even though girdling is an important agronomic practice in citrus production, the effect of girdling on ascorbate (ASC) accumulation has rarely been studied. In the present study, branch girdling (BG) was carried out on trees of Citrus unshiu cv. 'Guoqing No. 1' at 40 days before harvest to investigate its effect on fruit ASC accumulation and on the expression of genes involved in the AA L-galactose biosynthetic pathway. BG increased total ASC and AA contents in fruit peel and pulp. In parallel, soluble sugars in the fruit pulp increased. Moreover, the expression of all genes, except for L-galactose-1-P phosphatase (GPP), in the L-galactose pathway were induced in fruit pulp at least during the first 20 days of treatment while their expression (except for GPP) in fruit peel was reduced by BG treatment. Taken together, the expression profiles of six L-galactose biosynthetic genes did not coincide closely with the changes in fruit ASC content following BG. ASC content may respond to girdling via other biosynthetic, catabolic or recycling pathways.

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Citrus fruit

Cited by 61 publications

References 133 publications

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Evaluation of the physicochemical and textural properties of pomelo fruit following storage

Physiology of citrus fruiting

Branch girdling at fruit green mature stage affects fruit ascorbic acid contents and expression of genes involved inl-galactose pathway in citrus

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