Search results for "Citrus unshiu"
showing 3 items of 3 documents
Gibberellin reactivates and maintains ovary-wall cell division causing fruit set in parthenocarpic Citrus species
2016
[EN] Citrus is a wide genus in which most of the cultivated species and cultivars are natural parthenocarpic mutants or hybrids (i.e. orange, mandarin, tangerine, grapefruit). The autonomous increase in GA(1) ovary concentration during anthesis was suggested as being the stimulus responsible for parthenocarpy in Citrus regardless of the species. To determine the exact GA-role in parthenocarpic fruit set, the following hypothesis was tested: GA triggers and maintains cell division in ovary walls causing fruit set. Obligate and facultative parthenocarpic Citrus species were used as a model system because obligate parthenocarpic Citrus sp (i.e. Citrus unshiu) have higher GA levels and better n…
Effects of long-term ozone exposure on citrus: Chlorophyll a fluorescence and gas exchange
2006
Three-years-old trees of Satsuma mandarin (Citrus unshiu [Mak.] Marc.) cv. Okitsu were exposed to O-3 fumigation during long term (one year) in open-top chambers. As a result of the treatment, chlorophyll a fluorescence and gas exchange parameters were modified with respect to trees growing in O-3-free conditions. Net photosynthetic rate and stomatal conductance decreased and intercellular CO2 concentration increased according to a reduction of the non-cyclic electron flow and a lower capacity to reduce the quinone pool. O-3 also reduced the development of non-photochemical quenching preventing the dissipation of excess excitation energy and, therefore, generated several alterations in phot…
An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
2017
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the sa…