![]() Thirty volatile substances are thought to be responsible for the odour of mandarin skin, 17 of which have been identified as effective biomarkers to distinguish mandarins and clementines from other fruits of the Citrus genus.Citric acid is characteristic of fruits in the Citrus genus, such as clementine and mandarin, and gives them their acidic taste ( Wang, 2018 ).Conversely, the content of carotenoids, an orange pigment, increases and gives the mandarin its colour ( Iglesias, 2001 Alos, 2006 Allan, 2018 ). Similarly, the presence of anthocyanins, a red-blue or purple pigment, decreases during ripening, due to the mutation of the Ruby 1 MYB protein, responsible for their synthesis. This is because the chlorophyll content, responsible for the green colour, decreases as it transforms into chromoplasts. During ripening, the colour of the mandarin changes from green to orange.It is composed of 9 to 12 juicy segments ( Sawamura, 2004 ). Mandarin is a fruit of about 6.5 to 7.5 cm, whose rind is green in colour at the time of harvest and develops its orange colour during the ripening phase ( Ladaniya, 2011 ). ![]() PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS
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