Studies have shown that oxygenated compounds and TSS are important in food products. It seems that cultivars have a profound influence on these factors. The goal of the present study is to investigate on flavor components and juice quality parameters of two mandarin cultivars. In the last week of January 2012, at least 10 mature fruit were collected and their peel oil was extracted using cold-p...

Sucrose synthase (Sus) (EC 2.4.1.13) is a key enzyme for the sugar accumulation that is critical to form fruit quality. In this study, extensive data-mining and PCR amplification confirmed that there are at least six Sus genes (CitSus1-6) in the citrus genome. Gene structure and phylogeny analysis showed an evolutionary consistency with other plant species. The six Sus genes contain 12-15 exons...

BACKGROUND Use of plant resources and ecosystems practiced by indigenous peoples of Mesoamerica commonly involves domestication of plant populations and landscapes. Our study analyzed interactions of coexisting wild and managed populations of the pitaya Stenocereus pruinosus, a columnar cactus used for its edible fruit occurring in natural forests, silviculturally managed in milpa agroforestry ...

Volatile compounds principally contribute to flavor of strawberry (Fragaria × ananassa) fruit. Besides genetics, cultivation conditions play an important role in fruit volatile formation. Compared soil culture as control, effects substrate on two cultivars (‘Amaou’ and ‘Yuexin’) were investigated. GC-MS analysis revealed significant difference contents ‘Amaou’ caused by culture. No effect was o...

‘Shiranui’ is a mandarin ( Citrus reticulata var. austera ) that highly treasured for its unique and delicious flavor, obtains premium prices in the marketplace. Although flavorful, tends to develop off-flavor during storage. In this study we examined use of different storage wax (SW) pack (PW) combinations determine whether flavor can be improved after by adjusting coating protocols. initial t...

Export of Citrus spp. fruits may require risk mitigation measures if grown in areas with established tephritid fruit fly (Diptera: Tephritidae) populations capable of infesting the fruits. The host status of Citrus spp. fruits is unclear for two tephritid fruit fly species whose geographic ranges have expanded in recent years: melon fly, Bactrocera cucurbitae (Cocquillett), and Bactrocera latif...

Understanding leaf and fruit abscission is essential in order to develop strategies for controlling the process in fruit crops. Mechanisms involved in signalling leaf and fruit abscission upon induction by abscission agents were investigated in Citrus sinensis cv. 'Valencia'. Previous studies have suggested a role for phospholipid signalling; hence, two phospholipase D cDNA sequences, CsPLDalph...

sorption of flavor compounds to inner layer of polymer packages and subsequent diffusion results in loss of food flavor and consequently decreases shelf life and consumer acceptance of food stuffs which in turn causes major economic losses, so it is of utmost importance to research on diffusivity of these compounds in polymers to minimize negative effects of this phenomenon. in current research...

fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. recently, the worldwide researches related to fruity teas have been considerably developed. in this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional properties (mg, fe and ca contents, sugars and protein percent) as ...

Many processing techniques can be employed to preserve fruits and vegetables. Drying and dehydration is one of the most important operations that are widely practiced because of considerable saving in packaging, storage and transportation. Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, ...