The Investigation of Citrus Fruit Quality. Popular Characteristic and Breeding

Abstract

Citrus is the most economically important fruit crop in the world. In citrus, the concept of fruit quality comprises several other aspects intimately related to human health apart from physical attributes and diet components. Citrus is an excellent model to study fruit quality because of its peculiar fruiting, singular biochemistry and economical relevance. A citrus breeding programme starts with the selection of suitable parents and the planning of controlled crosses. Information on the breeding value of available parents and the heritability of specific characters is important in a plant breeding programme to aid the breeder in parent selection and the planning of controlled crosses. Major goals of variety breeding in citrus are mostly related to fruit quality, productivity and harvesting period. In a broad sense, citrus fruit quality includes many physical attributes like fruit color, fruit size, easy of peeling and seedlessness. These traits have become paramount in commercial citrus types and new cultivar being developed through plant breeding and selection of new sports. This paper focus on four main citrus characteristics that responsible for fruit quality and are the basis for judging the product acceptability by consumers. We also discuss the variety strategy for citrus quality improvement.

Determination of maturity and Genetic Diversity in Mandarin (Citrus reticulata Blanco) Genotypes Based on Citrus Colour Index

“…These variation, no doubt indicates the desirability of the breeder to develop deep red orange colour of the fruit in mandarin hybrids. The literature also supported the findings that breeder generally take one pigmented parent in conventional fruit breeding programme (Deng and Xu, 2011) and the major focus of the breeder to develop coloured varieties (Abouzar and Nafiseh, 2016). Fruit colour is a very complex trait which is controlled by chemical, biochemical and physicochemical mechanism (Sinha et al, 2012) and several other factors like fruit maturity, tree nutrition, rootstock, agronomic practices and biotic and abiotic stresses (Ladanyia, 2010).…”

“…Recent trends and the major goals of the breeding program are focused on physical attributes like fruit colour, fruit size, easy peeling and seedlessness (Abouzar and Nafiseh, 2016). In conventional hybridization programme, breeder generally take one pigmented parent (Deng and XU, 2011).The citrus colour index (CCI) in the citrus industry is used to determine the harvesting date in different citrus genotypes (DOGV et al, 2006) Conventionally, colorimeter is also used for colour measurement with numerical figures, however, it is limited to the small region of fruit surface (Gardner, 2007) Therefore, the study was planned with objectives to use high quality image acquisition system for exploring the true potential in the differentiation of genotypes on the basis of their colour and to determine the feasibility for the use of chromicity as fruit maturity index.…”

Citrus Taste Modification Potentials by Genetic Engineering

“…The flavor of citrus fruit and juice is perceived and evaluated by our sense organs through their appearance (color and texture), aroma, and the juice and solid contents [84]. Other physical properties such as fruit size and shape, peel strength and thickness, and seedless also contribute to the customer acceptance of citrus fresh fruits [85]. The genetic makeup of flavor-forming pathways provides the basis for citrus flavor, while other favorable conditions such as temperature, fertilization and irrigation schedule, and harvest timing should be met as well for optimal citrus flavor and production.…”

The effect of cross direction and ploidy level on phenotypic variation of reciprocal diploid and triploid mandarin hybrids

“…Mandarins vary in shape between oblate, subglobose to oblate-necked (Goldenberg et al 2018). The diameter of most mandarins ranges between 50 and 80 mm (Abouzari and Nezhad 2016). The European marketing regulation (EU 2017) requires a minimum diameter of 45 mm for mandarin varieties and their hybrids.…”