Over the last decade the world has been generating a high quantity of tangerine peel waste
(TPW), pomegranate peel waste (PPW) and banana peel waste (BPW). These peels have …

Fruits produce a range of volatile compounds that make up their characteristic aromas and
contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols …

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 …

Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a
general deterioration in quality attributes, including decreased flavor and 'off …

Background Nowadays, consumers increasingly prefer food with original, natural, and
delicious flavors, which is closely linked to the content of volatile organic compounds (VOCs) …

External colour of Citrus fruits is one of the most important quality traits and a decisive factor
for consumer acceptance. Pigmentation of fruit peel is highly diverse among the different …

In this study, volatile compounds of five varieties of mandarin juices [Tankan, Miyagawa,
Mashui (MS), Skiranui, and Ponkan (PG)] were investigated by gas chromatography …

Chilling injury (CI) is a postharvest disorder occurring in the fruit of cold-sensitive Citrus
species during storage at low temperatures. This study investigated the involvement of …

This study investigated the effects of passive modified atmosphere packaging (MAP),
storage temperature (5, 10 and 15° C) and duration of 14 days on the postharvest quality …

Temperature and gas composition control is essential for maintaining the fresh flavor and
quality of perishable fruits. This study presented a design of consolidated cold and modified …