Assessment of the Variations in Selected Industrially Desirable Morphological and Biochemical Traits of Eleven Citrus Species in Sri Lanka

Herath, H.M.P.D.; Dissanayake, M.D.M.I.M.; Dissanayake, D. R. R. P.; Chamikara, M. D. M.; Kularathna, K.W.T.R.; Ishan, M.; Ranaweera, L. T.

doi:10.1016/j.profoo.2016.02.043

Cited by 3 publications

(4 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various types of citrus fruits are used in marmalade technologies, including orange, lime, tangerine, lemon, etc. Citrus fruits have a high nutritional value but the differences in their biochemical and morphological characteristics limit their use in the technology of products with a jelly structure given the lack of additional research [9]. The authors of [10] proposed the use of rambutan fruits in the production of marmalades, jams, jellies, canned fruits, juices.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Самохвалова¹,

Kasabova²,

Шматченко³

et al. 2021

EEJET

View full text Add to dashboard Cite

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Самохвалова¹,

Kasabova²,

Шматченко³

et al. 2021

EEJET

View full text Add to dashboard Cite

show abstract

“…In general, these plants have pharmaceutical, cosmetic, and culinary (healthy food) properties, so lime and others from the Citrus medica and Citrus aurantiifolia species groups must be developed to meet these needs. These valuable ingredients are commonly found in fruit in the form of bioactive ingredients such as alkaloids, tannins, phenols, saponins, and monoterpene [1,2,3,4,5] as well as antioxidant properties [6].…”

Section: Introductionmentioning

confidence: 99%

Assessment of morphological characterization and genetic diversity of lime and lemon accessions using ISSR marker

Devy¹,

Hardiyanto²,

Andayani³

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Despite the fact that lime and lemon groups have been collected as germplasm in the Indonesian Citrus and Subtropical Research Institute, a limited amount of research has been conducted on the identification and evaluation of these species. This study aimed to evaluate the morphological, anatomy, genetic polymorphism, and relationships among 16 lime and lemon accessions based on six ISSR markers. The research was conducted at Punten Experimental Garden, Batu, East Java, Indonesia from January to December 2021 in order to describe the morphology and anatomy characteristics. The results showed that 109 DNA bands were considered for the ISSR analysis, of which 88.1% were polymorphic. The dendrogram showed that the accessions were separated into two main groups at a coefficient of 0.62. The first group was divided into three clusters, i.e. A, B, and C consist of introduced varieties, most of the local lemons, and limes, respectively. The second group has only a single member (Limo Kwit). The closest genetic distances were between Cai Kahuripan and Lemon Jumbo (88.1%) and Uereka with Lime Bearr (88.3%). In contrast, the lowest ones were Montaji with Lemo Kwit (52.9%) and Lemon Swanggi with Jari Buda (51.2%). In general, genetic traits reflected in existing clusters contributed to differences in their morphology and anatomy of plants. It is assumed that the local accession of Lemo Kwit is a hybrid of subgenus papeda, so it is separated from the lime and lemon groups that belong to Cluster II. This finding is very useful for breeding programs in Indonesia.

show abstract

“…Citrus fruits are native to the tropical and subtropical areas of Asia and later they spread to other parts of the world (Liu et al, 2012). Most of the citrus fruits are highly preferred as fresh juice and as a flavour enhancer in food (Herath et al, 2016). Due to the delicious taste and nutritional value it possesses, citrus has become one of the most desirable fruits in the local as well as international markets.…”

Section: Introductionmentioning

confidence: 99%

“…Due to the delicious taste and nutritional value it possesses, citrus has become one of the most desirable fruits in the local as well as international markets. Citrus fruits have higher contents of nutrients such as vitamin A and C, sugars, minerals, and amino acids with beneficial properties for health such as antioxidant, anticancer and antimutagenic (Paul and Shaha, 2004;Herath et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Morphological and molecular identification of fungi for their association with postharvest fruit rots in some selected citrus species

et al. 2022

View full text Add to dashboard Cite

Purpose:The availability of fresh Citrus fruits is limited by their susceptibility to invasion by microbial pathogens which leads to cause serious postharvest losses. The present study was carried out to isolate and morphologically identify postharvest fungal associations from selected Citrus fruit species (C. sinensis, C. limon, C. crenatifolia and C. medica) and to confirm their identity by molecular characterization.Research Method: Postharvest fungal associations of selected Citrus fruit species were isolated, and identification was done based on morphological characteristics. Confirmation of fungal associations was done through phylogenetic analysis of newly generated ITS sequencing data. Further, frequency of occurrence of each fungal isolate was calculated in three different districts in Sri Lanka.Findings: From the morphological and molecular identification, Collectrichum fructicola, Collectrichum gloeosporioides, Lasiodiplodia theobromae, Aspergillus niger and Pestalotiopsis sp. were recorded from C. sinensis. Neofusicoccum parvum, Collectrichum gigasporium and Aspergillus clavatus were isolated from C. crenatifolia. Further, Lasiodiplodia theobromae and L. pseudotheobromae were the only fungal association isolated from C. limon and C. medica fruit species, respectively. It is worthwhile noting that this is the first report of association of the C. gigasporium and Pestalotiopsis sp. from Citrus fruits in Sri Lanka.Research Limitations: Since this research was mainly focused on the isolation and identification of the potential fungal associations, pathogenicity evaluation could not be carried out.Originality/value: Findings of potential disease causative agents in citrus will be valuable for agriculture sector, to adopt and practice effective strategies to minimize postharvest losses of citrus fruits.

show abstract

Assessment of the Variations in Selected Industrially Desirable Morphological and Biochemical Traits of Eleven Citrus Species in Sri Lanka

Cited by 3 publications

References 3 publications

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Assessment of morphological characterization and genetic diversity of lime and lemon accessions using ISSR marker

Morphological and molecular identification of fungi for their association with postharvest fruit rots in some selected citrus species

Contact Info

Product

Resources

About