Fecha/hora: 06/06/2024 05:18:40

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	17/10/2019	
Fecha de la última actualización: 	24/02/2022	
Autoria: 	LADO, J.; GAMBETTA, G.; ZACARÍAS, L.	
Afiliación: 	JOANNA LADO LINDNER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; GIULIANA GAMBETTA, Facultad de Agronomia, Universidad de la Republica, Montevideo, Uruguay; LORENZO ZACARIAS, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas (IATA-CSIC), Valencia, Spain.	
Título: 	Key determinants of citrus fruit quality: Metabolites and main changes during maturation.	
Año de publicación: 	2018	
Fuente/Imprenta: 	Scientia Horticulturae, 15 March 2018, Volume 233, Pages 238-248.	
ISSN: 	0304-4238	
DOI: 	10.1016/j.scienta.2018.01.055	
Idioma: 	Inglés	
Notas: 	Article history: Received 21 July 2017 / Received in revised form 16 January 2018 / Accepted 19 January 2018 / Available online 03 February 2018.
Funding text: The financial support of the research grants AGL-2015-70218R (Ministerio de Economia, Industria y Competitividad, Spain) and PROMETEOII 2014/27 (Generalitat Valenciana) is gratefully acknowledged.	
Contenido: 	ABSTRACT.
Citrus is one of the main fruit crops in the world and widely recognized by their organoleptic, nutritional and health-related properties of both fresh fruit and juice. The genetic diversity among the genus and the autonomous and independent changes in peel and pulp, make the definition of standard maturity indexes of fruit quality difficult. Commercial maturity indexes in the citrus industry are usually based on peel coloration, percentage of juice, soluble solids/acidity ratio but their relevance may differ among varieties and the specific requirements of the markets. There is also a marked influence of environmental and agronomic conditions such as light and temperature, rootstock selection and plant nutrition, among others. Besides commercial requirements, a more comprehensive definition of fruit quality should also consider organoleptic and nutritional properties that are determined by a complex interaction among a number of bioactive components. Citrus fruit are an excellent source of many phytochemical, including ascorbic acid, carotenoids (antioxidant and pro-vitamin A), polyphenols, flavonoids, limonoids, terpenoids, etc., which greatly contribute to the health-related benefits of these fruits. Criteria and definition of the main maturity indexes for citrus fruit worldwide are described, as well as changes during fruit maturation in key components affecting organoleptic and nutritional properties. Moreover, the involvement of hormonal and nutritional signals and their interaction in the regulation of external and internal maturation of citrus fruit, as well as the influence of environmental and agronomic factors are also critically revised and discussed. 
© 2018 Elsevier B.V.	
Palabras-Clave: 	ACIDITY; COLOR; ETHYLENE; MATURATION; PLATAFORMA AGROALIMENTOS; QUALITY; SOLUBLE SOLIDS.	
Categoría del tema: 	F01 Cultivo	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (101986-1) - PXI - AP - DD - PP/SCIENTIA HORTICULTURAE/2018 -  -  - DIS