Cómo citar
Resumen
Citrus fruits enjoy popularity among consumers due to their enjoyable flavor, health-beneficial properties, and nutritional value. The peel and flesh pigmentation of different citrus species and cultivars ranges from green, to yellow, orange, pink and red. Pigmentation is influenced by genetics, environmental conditions, and tree management. Mature fruit of edible citrus are diverse in size, flavor, and peel and flesh color. The external color of citrus fruits is one of their most important quality characteristics, but the internal pigments also play a significant role in determining their health benefits. The edible part of citrus fruits, including sweet orange, mandarin, pummelo, grapefruit, lime, and lemon, has distinct attributes and pigments.
Citas
Carmona, L., L. Zacarías, and M. J. Rodrigo. 2012. “Stimulation of Coloration and Carotenoid Biosynthesis During Postharvest Storage of ‘Navelina’ Orange Fruit at 12°C.” Postharvest Biology and Technology. 74: 108–117. https://doi.org/10.1016/j.postharvbio.2012.06.021
Chaudhary, P. R., X. Yu, G. K. Jayaprakasha, and B. S. Patil. 2016. “Influence of Storage Temperature and Low-Temperature Conditioning on the Levels of Health-Promoting Compounds in Rio Red Grapefruit.” Food Science and Nutrition. 5(3): 545–553. https://doi.org/10.1002/fsn3.429
Chen, C. 2020. “Pigments in Citrus Fruit: Mutants, Compounds, Genes, and Beyond.” The Citrus Genome, edited by A. Gentile, S. La Mafia, and Z. Deng. 195-209. Cham, Switzerland: Springer. https://doi.org/10.1007/978-3-030-15308-3_11
Chen, C., A. R. Lo Piero, and F. Gmitter. 2015. “Pigments in Citrus.” Pigments in Fruits and Vegetables: Genomics and Dietetics, edited by C. Chen. 165–187. New York: Springer. https://doi.org/10.1007/978-1-4939-2356-4_8
Habibi, F., M. E. García-Pastor, J. Puente-Moreno, F. Garrido-Auñón, M. Serrano, and D. Valero. 2022. “Anthocyanin in Blood Oranges: A Review on Postharvest Approaches for its Enhancement and Preservation.” Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2022.2098250
Habibi, F., A. Ramezanian, F. Guillén, M. Serrano, and D. Valero. 2020. “Blood Oranges Maintain Bioactive Compounds and Nutritional Quality by Postharvest Treatments with γ-Aminobutyric Acid, Methyl Jasmonate or Methyl Salicylate During Cold Storage.” Food Chemistry. 306: 125634. https://doi.org/10.1016/j.foodchem.2019.125634
Kato, M. 2021. “Exogenous Application of Auxin Promotes Carotenoid Accumulation in Citrus Fruit after Harvest.” Acta Horticulturae. 1336: 1–8. https://doi.org/10.17660/ActaHortic.2022.1336.1
Ma, G., L. Zhang, R. Kudaka, H. Inaba, K. Murakami, M. Yamamoto, N. Kojima, M. Yahata, H. Matsumoto, and M. Kato. 2021. “Auxin Induced Carotenoid Accumulation in GA and PDJ-Treated Citrus Fruit After Harvest.” Postharvest Biology and Technology. 181: 111676. https://doi.org/10.1016/j.postharvbio.2021.111676
Ma, G., L. Zhang, and M. Kato. 2023. “Molecular Regulation of Carotenoid Biosynthesis in Citrus Juice Sacs: New Advances.” Scientia Horticulturae. 309: 111629. https://doi.org/10.1016/j.scienta.2022.111629
Ma, G., L. Zhang, M. Sugiura, and M. Kato. 2020 “Chapter 24 - Citrus and Health.” In The Genus Citrus, edited by M. Talon, M. Caruso, F. G. Gmitter Jr. 495–511. Cambridge, UK: Woodhead Publishing, Elsevier. https://doi.org/10.1016/B978-0-12-812163-4.00024-3
Raghavan, S., J. Gurunathan. 2021. “Citrus Species – A Golden Treasure Box that is Beneficial Against Disorders.” Journal of Herbal Medicine. 28: 100438. https://doi.org/10.1016/j.hermed.2021.100438
Rapisarda, P., M. Amenta, G. Ballistreri, S. Fabroni, and N. Timpanaro. 2022. “Distribution, Antioxidant Capacity, Bioavailability and Biological Properties of Anthocyanin Pigments in Blood Oranges and Other Citrus Species.” Molecules. 27(4): 8675. https://doi.org/10.3390/molecules27248675
Rodrigo, M. J., B. Alquézar, E. Alós, J. Lado, and L. Zacarías. 2013. “Biochemical Bases and Molecular Regulation of Pigmentation in the Peel of the Citrus Fruit.” Scientia Horticulturae. 163: 46–62. https://doi.org/10.1016/j.scienta.2013.08.014
Russo, M., I. L. Bonaccorsi, A. Arigò, F. Cacciola, L. De Gara, P. Dugo, and L. Mondello. 2021. “Blood Orange (Citrus sinensis) as a Rich Source of Nutraceuticals: Investigation of Bioactive Compounds in Different Parts of the Fruit by HPLC-PDA/MS.” Natural Product Research. 35(22): 4606–4610. https://doi.org/10.1080/14786419.2019.1696329
Saini, R. K., A. Ranjit, K. Sharma, P. Prasad, X. Shang, K. G. M. Gowda, and Y. S. Keum. 2022. “Bioactive Compounds of Citrus Fruits: A Review of Composition and Health Benefits of Carotenoids, Flavonoids, Limonoids, and Terpenes.” Antioxidants. 11(2): 239. https://doi.org/10.3390/antiox11020239