ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

65-year research on citrus granulation.

Room Singh

Indian Journal of Horticulture. Volume 58, Number 1-2, 2001. Pages 112–144.

2001

บทคัดย่อ

This review covers the (1) factors associated with citrus granulation (a physiological disorder wherein the juice sacs of citrus fruits become hard, dry, grey, and enlarged, producing a flat and insipid taste), including climatic factors (temperature, light, humidity, frost, and season), tree characteristics (age, health, vigour, aspect, and fruit size), harvesting date and storage, crop load, rootstocks, plant nutrition, and biochemical factors (carbohydrate metabolism and enzyme activities); (2) characteristics of granulated fruits (fruit shape, size, weight, specific gravity, and density; rind colour and content; juice and rag contents; seed content and viability; juice vesicles; moisture, dry matter, total soluble solid, sugar, titratable acidity, ascorbic acid contents, chlorophyll, and carotenoid contents; juice pH; respiration; endogenous growth regulators; inorganic constituents; and insoluble carbohydrate and pectin contents); and (3) measures to reduce granulation (including the use of  vigour rootstocks; reduction in the amount of water and frequency of irrigation; and application of lime and other calcium compounds, potassium nitrate, zinc, copper, iron, manganese, boron, lead arsenate, gibberellic acid, NAA, ethrel, kinetin, 2,4-D, growth retardants, antitranspirants, and preservatives).