Mandarin fruit quality: a review
| Autor: | Ron Porat, Nir Carmi, Livnat Goldenberg, Yossi Yaniv |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Nutrition and Dietetics Annual production media_common.quotation_subject Flavour 04 agricultural and veterinary sciences Nutritional quality CITRUS JUICE Biology 040401 food science 01 natural sciences Mandarin Chinese language.human_language Internal quality Horticulture 0404 agricultural biotechnology language Quality (business) Food science Agronomy and Crop Science 010606 plant biology & botany Food Science Biotechnology media_common Citrus fruit |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:18-26 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8495 |
| Popis: | During the last decade, there has been a continuous rise in consumption and global marketing of fresh, easy-to-peel mandarins, with current annual production of nearly 29 million tons. Nevertheless, most of the existing knowledge on quality traits of citrus fruit comes from research conducted on oranges and grapefruit, which are the main products for the citrus juice manufacturing industry; relatively little is yet known regarding the unique fruit quality traits of mandarins, nor about the great diversity in these traits among the various natural sub-groups and varieties of mandarins. In the present review we discuss the physiological, biochemical, and molecular factors governing key fruit quality attributes of mandarins, including fruit colour, size and shape, ease of peeling, seedlessness, flavour, and nutritional quality. Fruit colour, size, and shape contribute to external appearance; peelability and seedlessness to ease of consumption; and flavour and nutritional quality to internal quality. © 2017 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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