FUNGAL DETERIORATION OF LEMON (CITRUS LIMON BURN F.) AND VITAMIN C CONTENT OF INFECTED FRUITS FROM KEFFI, NASARAWA STATE

Determination of vitamin C in iranian citrus fruits

Vitamin C content and juice quality of exposed and shaded citrus fruits.

That the vitamin C (ascorbic acid) con tent of a fruit is dependent upon the in tensity of incident light was suggested by findings of Zilva and his associates (10) reported in 1935. These investigators found that the red peel of Bramley's Seedling apples contained twice as much vitamin C as the green peel. Although they did not mention light as a factor in the production of this difference in ...

Improvement in growth and salt resistance of lemon (Citrus limon) trees by an interstock-induced mechanism.

Interstocks can reduce toxic ion accumulations in leaves of budded citrus trees, but the mechanism is not understood. We grew sour orange (Citrus aurantium L.; SO) seedlings, budded trees of 'Salustiano' orange (Citrus sinensis L. Osbeck; SAO) on SO, 'Verna' lemon (Citrus limon L. Burm. f; VL/SO) and interstock trees (VL/SAO/SO) in pots of sand watered with nutrient solution containing 5 (contr...

Chemical Composition and Biological Activities of Lemon (Citrus limon) Leaf Essential Oil

Background and Objectives: Essential oils and their compounds are getting increasing interest due to their multipurpose functionals as alternatives to the artificial preservatives. The aim of this study was to extract and identify the volatile constituents of essential oil of Citrus lemon leaf and to evaluate its antioxidant and antibacterial abilities. Materials and Methods: The essential oil...

استخراج پکتین و مقایسه بازدهی، درجه استریفیکاسیون و درصد گالاکتورونیک اسید در پوست برخی مرکبات

Background and purpose: Pectin is widely used in food, cosmetic and drug industries. Because of high production and consumption of citrus fruits in Mazandaran, fruit peel is available in large quantities. The objective of the current investigation was to determine the amount of pectin, degree of estrification, a key factor in rheological properties of pectin, and galacturonic acid content as...