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קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
Mandarin fruit quality: a review
Year:
2018
Authors :
גולדנברג, לבנת
;
.
יניב, יוסי
;
.
כרמי, ניר
;
.
פורת, רון
;
.
Volume :
98
Co-Authors:
Facilitators :
From page:
18
To page:
26
(
Total pages:
9
)
Abstract:

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.

Note:
Related Files :
Colour
easy-peeling
Flavour
Mandarin
Nutritional quality
Seedless
עוד תגיות
תוכן קשור
More details
DOI :
doi: 10.1002/jsfa.8495
Article number:
0
Affiliations:
Database:
PubMed
Publication Type:
סקירה
;
.
Language:
אנגלית
Editors' remarks:
ID:
35318
Last updated date:
02/03/2022 17:27
Creation date:
18/07/2018 12:52
Scientific Publication
Mandarin fruit quality: a review
98
Mandarin fruit quality: a review .

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.

Scientific Publication
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