Citrus is one of the most widely grown fruits worldwide, cultivated in over 130 countries,
primarily in tropical and subtropical climates. Implementing successful and dependable …

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 …

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 …

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 …

Plant cells are characterized by a unique group of interconvertible organelles called
plastids, which are descended from prokaryotic endosymbionts. The most studied plastid …

Fruit color is closely associated with the commercial value of citrus fruit. Postharvest green
lemon is prone to non-uniform coloration during storage, which negatively affects its …

Citrus juice sacs, the major edible part of fruit, are one of the richest sources of carotenoids
for human nutrition. In the juice sacs, high amounts of carotenoids are accumulated, and …

External color of citrus fruits is a key factor that affects consumer acceptability, and ethephon
has been commonly used to the degreening of citrus fruits in the industry. In this study, the …

Research shows that significant volumes of food produced globally is wasted due to supply
chain failures from farm to retail. In addition, the category of fruits, vegetables, roots and …

Penicillium digitatum (P. digitatum) is the primary pathogenic fungus responsible for
postharvest citrus green mold, leading to a deterioration in fruit quality and significant …