Grapefruit: History, Use, and Breeding

Abstract

Grapefruit [Citrus ×aurantium (synonym C. ×paradisi)] is an important citrus commodity that originated in Barbados in the 17th century. Grapefruit is the youngest member of the genus Citrus. Most commercially important grapefruit cultivars arose through natural and induced mutations, not traditional breeding, of the white-fleshed and seedy Duncan grapefruit. Now, cultivars with a range of flesh colors exist; the pigmentation is correlated with lycopene content. A bud sport mutant of grapefruit discovered in Texas has a deep golden-colored flesh, significantly different from the typical reddish pigmentation. In this review, we discuss grapefruit’s journey from its origin in Barbados and its global establishment including production, marketing, drug interactions, cultivar development, genetic diversity, and commercially significant cultivars.

Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: Process optimization using response surface methodology

“…Grapefruit is the youngest variety of citrus. It is considered a high quality citrus fruit due to its nutritional value and numerous medicinal benefits from its phytochemicals [17] , [18] . Different dehydration methods for grapefruit slices processing have been reported in the literatures [18] , [19] , [20] .…”

Citrus maxima (Brum.) Merr. (Rutaceae): Bioactive Chemical Constituents and Pharmacological Activities

“…The plant is indigenous to Asia and is commercially grown in China, Nepal, Thailand, Malaysia, India, Vietnam, Indonesia, Philippines, Japan, and many other Asian countries. Lately, it has been introduced to many tropical nations [ 1 – 3 ]. It grows widely in temperatures 25–32°C and rainfall 1,500–2,500 mm within a 3-4 months dry season.…”