It is known that in developing countries, a large quantity of fruit and vegetable losses results
at postharvest and processing stages due to poor or scarce storage technology and …

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

Fruits are regarded as the richest dietary sources of polyphenols, carotenoids, terpenoids,
and limonoids, making them highly desired prospects for the functional food industry. Citrus …

As the most widespread juice produced and consumed globally, citrus juice (mandarin juice,
orange juice, and grapefruit juice) is appreciated for its attractive and distinct aroma. While …

During the last decade there has been a continuous rise in consumption of fresh easy‐to‐
peel mandarins. However, mandarins are much more perishable than other citrus fruit …

Mandarins are very prone to losing flavor quality during storage and, as a result, often have
a short shelf life. To better understand the basis of this flavor loss, two mandarin varieties …

Mandarins suffer from short 'flavor-life'compared with other citrus species. The
recommended minimum safe temperature for mandarin storage is 5–8° C. However …

The objective of this study is to assess the effects of wax coating concentrations and storage
temperatures on the quality changes, both physically and nutritionally, of tangerine citrus …

Citrus fruit are non-climacteric. However, exposure to exogenous ethylene, eg, during
ethylene degreening, stimulates various ripening-related processes in the peel tissue, such …

Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as
a barrier against water evaporation and fungal infiltration, but they also enhance the fruit's …