Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public This book is the most comprehensive reference on citrus fruit biology, biotechnology and quality Basic and applied scientific information is interwoven to serve the researcher, marketer, scientist, nutritionist, or dietician With discussions of fruit morphology, anatomy, physiology and biochemistry and chapters on growth phases, maturity standards, grades and physical and mechanical characteristics of citrus trees, this book provides the foundation for understanding growth, harvest and post harvest aspects of these important plants Insect-pests and diseases, irrigation, nutrition and rootstocks are also addressed * Provides practical tips for post harvest management * Includes all aspects of citrus fruit biology, technology and quality evaluation * Discusses biotechnological applications and potential fresh citrus fruit quality improvement * Evaluates medicinal and therapeutic applications and recent clinical findings * Exhaustive glossary included

Citrus Fruit: Biology, Technology and Evaluation

http://directory.umm.ac.id/Data%20Elmu/jurnal/B/Biochemical%20Systematics%20and%20Ecology/Vol29.Issue1.Jan2001/770.pdf

Chemical variability of peel and leaf essential oils of 15 species of mandarins.

Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulata Blanco

2.05 – Monoterpene Biosynthesis


The formation of α-terpineol from its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions. α-Terpineol content was higher in commercial lemon juice than in orange or grapefruit juices. Its content exceeded its taste threshold of 2.5 mg/L in orange juice stored for 1 month at 35 °C. During storage of homogenized model solutions fortified with d-limonene or linalool, α-terpineol was simultaneously formed and degraded, especially at 45 °C and its formation was strongly dependent on pH. Linalool was a more reactive substrate than limonene for α-terpineol formation; the protonation in linalool was faster than in limonene. However, since there was more limonene than linalool in citrus juices, a-terpineol appeared to have been formed to about the same extent from both precursors.

Formation of α-terpineol in citrus juices, model and buffer solutions

The origin of citrus flavor components—III.: A study of the percentage variations in peel and leaf oil terpenes during one season☆

The origin of citrus flavor components—II.

SUMMARY— Two approaches were used in a study of compounds contributing to the aroma of Hamlin oranges, which had been carefully handled to prevent release of peel‘oil. Volatile aromatic compounds emitted from the oranges on storage, and less volatile aroma compounds present on the cuticle of the fruit were isolated and analyzed. The volatile aroma of the stored oranges seemed to be contributed by ethyl esters, particularly ethyl butyrate, while sesquiterpene hydrocarbons appeared to be responsible for the persistent odor from the cuticle of fresh oranges. Volatile compounds definitely identified include ethyl acetate, ethanol, ethyl butyrate, limonene, ethyl caproate and ethyl caprylate. The sesquiterpene hydrocarbons on the cuticle consisted chiefly of valencene, with lesser amounts of elemene, caryophyllene, farnesene, humulene and cadinene.

John A. Attaway

Papers

The origin of citrus flavor components—III.: A study of the percentage variations in peel and leaf oil terpenes during one season☆

The origin of citrus flavor components—II.

Studies on the Aroma of Intact Hamlin Oranges

The origin of citrus flavor components—II.: Identification of volatile components from citrus blossoms

The origin of citrus flavor components—IV : The terpenes of “Valencia” orange leaf, peel, and blossom oils