Goldenberg Livnat, Yaniv Yossi, Porat Ron, Carmi Nir
Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel.
Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, Israel.
J Sci Food Agric. 2018 Jan;98(1):18-26. doi: 10.1002/jsfa.8495. Epub 2017 Jul 19.
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.
在过去十年中，新鲜、易剥的柑橘的消费量和全球市场一直在持续增长，目前年产量近2900万吨。然而，目前关于柑橘类水果品质特性的大部分知识都来自于对橙子和葡萄柚的研究，这两种水果是柑橘汁制造业的主要产品；对于柑橘独特的果实品质特性，以及这些特性在不同自然亚组和品种的柑橘之间的巨大差异，我们所知相对较少。在本综述中，我们讨论了影响柑橘关键果实品质属性的生理、生化和分子因素，包括果实颜色、大小和形状、易剥性、无籽性、风味和营养品质。果实颜色、大小和形状影响外观；可剥性和无籽性影响食用便利性；风味和营养品质影响内在品质。© 2017化学工业协会。
