Carotenoids contribute to fruit coloration and are valuable sources of provitamin A in the
human diet. Abscisic acid (ABA) plays an essential role in fruit coloration during citrus fruit …

Carotenoids are natural pigments that influence the color of citrus fruit. The red-colored
carotenoid β-citraurin is responsible for the peel color in “Newhall” orange (Citrus sinensis) …

Postharvest navel oranges are susceptible to fruit spoilage and quality deterioration, which
restricts their storage-life and commercial values. Acidic electrolyzed-oxidizing water …

Fruit quality can be improved using rootstocks and melatonin (MT) after harvest. However,
the effects of the combined use of interstocks and MT on citrus fruit storage quality and …

Fruit colour is mostly determined by the composition and content of carotenoids. In this
study, a metabolic transcription analysis of carotenoids in the pericarp of 'Shatangju'at three …

The reddish apocarotenoid β-citraurin, produced by CAROTENOID CLEAVAGE
DIOXYGENASE 4b (CsCCD4b), is responsible for peel reddening in citrus (Citrus spp.) …

As is well known, postharvest abscisic acid (ABA) treatment of citrus fruits can significantly
enhance fruit coloration by promoting the accumulation of carotenoids, however, the …

Ethylene treatment promotes orange coloration in the flavedo of Satsuma mandarin (Citrus
unshiu Marc.) fruit, but the corresponding regulatory mechanism is still largely unknown. In …

In this study, the effects of postharvest treatment with 1% pullulan, 2% calcium chloride, and
1% chitosan on the physiological and biochemical properties, enzymatic activities and the …

Плодоводство и виноградарство Юга России № 74 (2), 2022 г. http://journalkubansad.
ru/pdf/22/02/13. pdf 172 при температуре+ 2 ºС, и относительной влажности воздуха 85 …