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dc.contributor.authorLado, Joannaes_ES
dc.contributor.authorGambetta, Giulianaes_ES
dc.contributor.authorZacarías, Lorenzoes_ES
dc.date.accessioned2018-04-23T11:53:12Z-
dc.date.available2018-04-23T11:53:12Z-
dc.date.issued2018-02-03-
dc.identifier.citationScientia Horticulturae 233: 238-248 (2018)es_ES
dc.identifier.issn0304-4238-
dc.identifier.urihttp://hdl.handle.net/10261/164026-
dc.description.abstractCitrus 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.es_ES
dc.description.sponsorshipThe 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.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL-2015-70218Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsembargoedAccesses_ES
dc.subjectAcidityes_ES
dc.subjectColores_ES
dc.subjectEthylenees_ES
dc.subjectMaturationes_ES
dc.subjectQualityes_ES
dc.subjectSoluble solidses_ES
dc.titleKey determinants of citrus fruit quality: Metabolites and main changes during maturationes_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.scienta.2018.01.055-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.scienta.2018.01.055es_ES
dc.embargo.terms2019-02-03es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderGeneralitat Valencianaes_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003359es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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