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Citrus fruit

  • Chapter
Biochemistry of Fruit Ripening

Abstract

Citrus fruit are immensely popular worldwide for their flavour and nutrition. Citrus originated in south east Asia and is now grown in the tropical-subtropical belt from 40° latitude north to 40° latitude south, in both humid and arid regions. Citrus has an important place in world fruit production (Cooper and Chapot, 1977). Numerous reviews are available on various aspects of citrus fruit, including information on industry (Ward and Kilmer, 1989), production and harvesting (Samson, 1986), citrus products (Ting and Rouseff, 1986), postharvest (Salunkhe and Desai, 1986), nutrition (Ting and Attaway, 1971), chemistry and biochemistry (Kefford and Chandler, 1970), physiology (Erickson, 1968), and general (Nagy, et al., 1977; Monselise, 1986).

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  1. E. A. Baldwin
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Editors and Affiliations

  1. Horticulture Research International, Worthing Road, Littlehampton, West Sussex, BN17 6LP, UK

    Graham B. Seymour

  2. Department of Physiology and Environmental Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Jane E. Taylor

  3. Department of Applied Biochemistry and Food Science, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, LE12 5RD, UK

    Gregory A. Tucker

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Baldwin, E.A. (1993). Citrus fruit. In: Seymour, G.B., Taylor, J.E., Tucker, G.A. (eds) Biochemistry of Fruit Ripening. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-1584-1_4

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