Citrus Fruit: Biology, Technology and Evaluation

Citrus Fruit: Biology, Technology and Evaluation, Second Edition is a comprehensive view of these globally important crops, from cultivars to consumer acceptability. Now fully revised and updated to address the latest technologies and advancements, as well as exploring highly current topics including the impacts of climate and COVID-19.

Presenting fresh fruit scenarios from around the globe, the coverage begins with an overview, then explores the challenge of losses, background on fresh citrus cultivars production areas and other factors that impact fruit quality. It then explores the morphology, anatomy, physiology and biochemistry of the fruit, and outlines fruit maturity, grades, and physico-chemical characteristics before moving into aspects of post-harvest technology. From irradiation and quality control to the nutritive, medicinal and safety aspects, the book presents the wide range of factors that can impact successful citrus crop production, delivery and consumption.

Intended as a resource for researchers and scientists dealing with the growth, development and distribution of citrus fruit, it provides up-to-datecoverage of global citrus fruit production and practices.