Characteristics of Flavonoids in Niihime Fruit-a New Sour Citrus Fruit

Identification and characterization of volatile components of the Japanese sour citrus fruit Citrus nagato-yuzukichi Tanaka.

A total of 39 aroma compounds were detected in the essential oil of Citrus nagato-yuzukichi Tanaka (nagato-yuzukichi) by gas chromatography-mass spectrometry (GC-MS). The essential oil was characterized by a high percentage of monoterpene hydrocarbons (12 components, 90.52%). The composition pattern of essential oil in C. nagato-yuzukichi was fairly similar to that of Citrus sudachi Hort. ex Sh...

The Characteristics of Carotenoid Biosynthesis in Citrus Fruit

To learn how to regulate carotenoid content in citrus fruit, we studied the mechanism of carotenoid accumulation using physiological and genetic methods. Based on differences in the carotenoid profiles of flavedo and juice sacs, citrus species could be roughly divided into three groups: carotenoidpoor, violaxanthin-abundant, and b-cryptoxanthin-abundant groups. A comparison of the gene expressi...

Methods for Reducing Acidity in Citrus Fruit

PRO-GEN® (arsanilic acid or P-G) has been shown to reduce acidity of Florida grapefruit as effectively as lead arsenate. A series of experiments in the 1987-88 citrus fruit sea son reconfirmed that P-G was effective for this use with con centrations of 600-1500 ppm. P-G is water soluble. However, deliberate attempts to wash it off immediately following spray application reduced its effectivenes...

Experimental Control of Citrus Fruit Decay

Streptococcus liquefaciens inoculated into orange concentrate. Appi. Microbiol., 3, 104-106. LARKIN, E. P., LITSKY, W., AND FULLER, J. E. 1955d Fecal streptococci in frozen foods. IV. Effect of sanitizing agents and blanching temperatures on Streptococcus faecalis. Appl. Microbiol., 3, 107-110. LEININGER, H. V. AND MCCLESKEY, C. S. 1953 Bacterial indicators of pollution in surface waters. Appl....

Floral Nutrients and Citrus Fruit Quality