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Nov 21, - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging. Editor(s). Muhammad Siddiq PhD,. First published
Table of contents

Results showed that application of a vacuum pulse of citrus mandarin pomace. The content of total flavanol, greatly affected mass transfer behavior of peels due to the flavonone, and flavonol FCs increased with power but, highly porous structure of the albedo and thus greatly accel- at longer irradiation time 15 min vs. Chafer et al. These results indicated that appropriate mi- viscosity osmotic solutions to promote both diffusional and.

Effect of microwave treatment on flavanol, flavonone, and flavonol compounds of kinnow mandarin pomace source: Adapted from Hayat et al. Total phenolic contents and mild temperatures.

The sugar content of the citrus fruits Shantian Additionally, it contains ample Ponkan The nutritional Manju The citrus has nutritional significance Ougan Source: Ye et al. Nutritional profile of raw clementine, Tangerines have a high amount of extractable polyphe- raw tangerine and tangerine juice per g.

Nutrient raw raw Juice Ye et al. Their results showed Energy KJ that the dropped mandarin fruit, especially the local va- Protein g 0. Ye et al. Calcium mg 30 37 18 The key aroma components are limonene, linalool, y- Magnesium mg 10 12 8 terpinene, p-myrcene, a-pinene, and octanal in the three Phosphorus mg 21 20 14 satsuma mandarin fruits. The differences in the constitu- Potassium mg tion of these compounds contributed to variation in overall Vitamins aroma Chisholm et al. Vitamin C mg The health benefits associated with their consumption in- the shelf life.

Preservation by means of wax coating is a clude fulfillment of vitamin C requirements.

The bioac- known treatment of the postharvest arena. Citrus cultivars tive molecules present in such fruits are limonoids, poly- can be canned, refrigerated, frozen, and pulped. Numerous studies have tives Areias et al. Some basic effects include been conducted to evaluate the nutritional losses during antioxidant activity, while complex responses are anti- processing such as loss in color, acidity, pH, and other fac- inflammatory, anticancer, and antiatherogenic.

It has al- tors. It has been observed that freezing and chilling for a ready been described that citrus peel is a valuable source of prolonged period results in loss of overall acceptability. It dietary fiber Marti et al. Moreover, heat treatment of tent of hyperglycemia and hypercholesterolemia Joshipura juice leads to the development of off flavors Kwak et al.

The antioxidant activity of these fruits is de- The Obenland et al. Mur- polyphenols 4. Large increases in alcohols and centrations of hesperidin and narirutin Miller and Rice- esters occurred during storage in both varieties, a number Evans, ; Gorinstein et al. The components of which were present in concentrations in excess of their of interest include tangeretin and nobiletin. Tangeretin odor threshold values and are likely contributing to the loss holds the ability to cause cell-cycle arrest in human HL in flavor quality Table Thirteen aroma volatiles, con- leukemia Takamatsu et al.

Lavier et al.

Brief Book Reviews

Diets containing citrus fiber have been A research experiment was conducted by Perez-Lopez reported to reduce the risk of intestinal cancer Marti et al. They also ity against mammary, skin, lung, pancreas, and colon tu- observed development of off-flavor compounds alpha- mors in rodent modeling Stark et al.


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The limonene terpineol and terpinenol along with simultaneous de- is a major fraction present in the essential oil of tan- composition of d-limonene and linalool. Storage at higher Tangerine and mandarin grown in the tropical zone contain less ascorbic acid than Nutritional losses during storage or processing those grown in a subtropical region. Only those volatiles with statistically significant changes due to storage are shown.

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Ethanol — Tangerine, mandarin, and clementine are bestowed with rich phytochemistry and thus hold a variety of health benefits, too. However, care SUMMARY should be taken during harvesting, transportation, process- ing, and subsequent storage to reduce the postharvest and Tangerine, mandarin, and clementine are important citrus nutritional losses. These fruits fall under the category of easy peelers. The pre- and tive stress in cultured retinal cells.

Biochem Pharmacol postharvest management is important to retain the quality — Moreover, washing, fungicide application, wax and edible coolforce. Effects of pulsed electric agement practices. J Agric Food Chem ponents: Detection using 1,1-diphenylpicrylhydrazyl. J — Agric Food Chem — Chemoprevention and therapy Influence of processing steps and fruit maturity on volatile of cancer by d-limonene. Crit Rev Oncog 5: 1— Euro Food Res Technol — Swanson BG.

Brief Book Reviews - UC Postharvest Technology Center

Intl J Fruit Sci 6: 45— Crop Technol 82— Carbonell-Barrachina, AA. Analytical investiga- rials on color, vitamin C and sensory quality of refrigerated tion of Murcott Honey tangerine peel oil. J Essential Oil mandarin juice. J Food Qual — Res — Low concen- Carbonell-Barrachina AA. Color and vitamin C con- trations of chitosan coating reduce water spot incidence and tent in mandarin orange juice as affected by packaging mate- delay peel pigmentation of clementine mandarin fruit.

J Sci rial and storage temperature. J Food Proc Preserv 27— Food Agric — Burns JK. Mandarin tangerine. Beltsville, MD: and pigmentation of the clementine mandarin. Calabrese F. Soil and cultural practices. In: Citrus.

Tropical and Subtropical Fruits : Postharvest Physiology, Processing and Packaging

Membrane pro- G, Di Giacomo A, editors. London: Taylor and Francis. Crit Rev p 36— Biotechnol — Regulatory aspects of chloro- Magdalou J, Suschetet M. Comparative effects of chromoplast interconvensions in senescing citrus fruit peel. Toxicol 19— Determination of mandarin varieties and hybrids.

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Food Sci Technol Intl naringin and hesperidin in citrus fruit by high-performance — Ultrafiltration fruit. Acta Chromatogr — Grierson W.

Tropical and subtropical fruit crops for small to moderate farm holdings

Physiological disorders. In: Fresh Citrus Desalination —8. J Food Process Eng — Zhang J. Effect of microwave treatment on phenolic Chamchong M, Noomhorm A. Effect of pH and en- content and antioxidant activity of citrus mandarin pomace. J Food Process Eng 21— Characterization of inactivation and physicochemical properties of pressurized the major odorants found in the peel oil of Citrus retic- tomato juice during refrigerated storage.

J Food Sci Technol ulata Blanco cv. Flav Frag J — Carbohyd Polymers 21— Radical- of liposoluble pigment from tangerine peel. Modern Food scavenging activities of citrus essential oils and their com- Sci Technol — Production costs of the stroke. JAMA — Kader AA, Mitcham B. Standardization of quality. Span J Agric Res 4: 17— Sensory char- Davis: University of California. Off-odor tors methodology. J Food Sci — Retention shiu Marc. Satsuma fruits. Laurila E, Ahvenainen R. Quality degra- tice. In: Ohlsson T, Bengtsson N, editors.

Minimal Process- dation kinetics of pasteurised and high pressure processed ing Technologies in the Food Industry. Jasim Ahmed, Ph. Ahmed has published extensively and has edited three books on unit operations, rheological and thermal properties of foods and biomaterials. Maria Gloria Lobo, Ph. Lobo's published work includes postharvest quality aspects, including minimal processing of tropical fruits.

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