Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L.
fruits have been growing in popularity worldwide due to their high amounts of health …

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

Carotenoids and apocarotenoids act as phytohormones and volatile precursors that
influence plant development and confer aesthetic and nutritional value critical to consumer …

Citrus is the first tree crop in terms of fruit production. The colour of Citrus fruit is one of the
main quality attributes, caused by the accumulation of carotenoids and their derivative C30 …

Stimulated by their multifaceted functions and actions, carotenoids have been among the
most investigated food components, producing a voluminous, complicated, and sometimes …

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 …

The effects of near freezing temperature (NFT) storage at− 1.9° C on cell wall degradation of
'Shushanggan'apricot was studied comparing to 0° C and 5° C storage. Our results indicated …

Carotenoids contribute to fruit coloration and are valuable sources of provitamin A in the
human diet. Abscisic acid (ABA) plays an essential role in fruit coloration during citrus fruit …

Carotenoids are the pigments responsible for the coloration of the peel and pulp of Citrus
fruits. Light is one of the major environmental factors influencing coloration and carotenoid …

Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated
functional groups. Although they are well‐recognized to exhibit key human health benefits …