Citrus spp. are spread mainly in the Mediterranean basin and represent the largest fruit
source for human consumption. Postharvest losses, mainly due to diseases and metabolic …

Vitamin C is widely regarded as one of the most important antioxidants in citrus fruits. The
rapidly growing demand for fresh citrus fruits and their derivative products has prompted …

Green and blue molds, caused by the pathogens Penicillium digitatum and Penicillium
italicum, respectively, are the most economically important postharvest diseases of citrus …

Abstract Ponkan (Citrus reticulata Blanco cv. Ponkan) is an important mandarin citrus in
China. However, the low ratio of sugars to organic acids makes it less acceptable for …

Organic acid and sugar balance is an important trait for fruit quality. The mandarin, Ponkan
(Citrus reticulata Blanco cv. Ponkan) is rich in organic acids even at maturity, thus the fruit …

Satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were
treated by hot water dipping at 52° C for 2min, 55° C for 1min, and 60° C for 20s, and then …

The involvement of jasmonic acid (JA), different JA-related metabolites, salicylic acid (SA),
indole-3-acetic acid (IAA) and abscisic acid (ABA) in the heat-induced cross-adaptation to …

Effects of hot water dipping (HWD) at 41±1° C for 20min or at 50±1° C for 5min, and pre-
storage conditioning (6 days at 16–18° C and 45–65% RH), treatments to control chilling …

The health benefits associated with the consumption of anthocyanin-containing foods are
extensively documented. Mature fruits of blood oranges and their hybrids are characterized …

Harvested papaya fruit are perishable due to rapid ripening and softening and susceptibility
to biotic or abiotic stresses. Hot water treatment (HWT) can preserve fruit quality by reducing …