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Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3467/
CRC-09-81
 
Title Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage.
 
Creator Ramana, K. V. R.
Govindarajan, V. S.
Ranganna, S.
 
Subject 06 Preservation and Storage
03 Citrus fruits
 
Description In part 1 of this comprehensive critical review on citrus fruits, the origin, botany, and classification are briefly discussed. The present status of citrus breeding with the objectives of overcoming the serious problems of dieback and other disastrous diseases, and of producing var. having a long harvesting period and giving a higher yield of high quality fruits, have been critically reviewed. Factors affecting the fruit quality such as rootstock, climate, and nutrition are reviewed generally with reference to established types of citrus fruits. World citrus production data has been carefully collected and presented both country-wise and fruit-wise to show the enormous growth and potential. Changes in composition during growth and maturation are presented with the view to fixing maturity and quality parameters and standards. Harvesting, handling, transportation, and storage aspects have been reviewed from the standpoint of optimal maintenance of quality of fruits intended for processing as well as for sale as fresh table fruit. The current problems that demand early solution have been highlighted.
 
Date 1981
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3467/1/crc_food_sci_%26_nutrition_15%284%29_353-.pdf
Ramana, K. V. R. and Govindarajan, V. S. and Ranganna, S. (1981) Citrus fruits - varieties, chemistry, technology, and quality evaluation. I. Varieties, production, handling, and storage. CRC Critical Reviews in Food Science and Nutrition, 15 (4). 353-431, 411 ref..