Citrus Fruit Processing

Zeki Berk

• Publisher: Academic Press
• Year: 2016
• Print ISBN: 9780128031339
• eBook ISBN: 9780128031483
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. - Offers completely up-to-date coverage of scientific research on citrus and processing technology - Explores all aspects of citrus and its processing, including biochemistry, technology, and health - Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety - Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition

Chapter 1

Introduction: history, production, trade, and utilization

Abstract

The genus “Citrus” belongs to the subfamily of Aurantioideae, family of Rutaceae, order of Geraniales and comprises numerous varieties of most popular fruits such as sweet, sour and bitter oranges, tangerines, grapefruit, lemons, limes, citrons, etc., and a very large number of hybrids and cybrids (cytoplasmatic hybrids). The cultivation of citrus trees is believed to have been practiced at least 4000 years ago in south-east Asia. Citrus fruits are grown almost in every country 30–35 degrees north and south of the Equator. Total world production of citrus fruits in the 2010–2011 season was in excess of 115 million tons, more than any other fruit crop. The leading variety is oranges (61%), followed by tangerines (22%), lemons and limes (11%), and grapefruit (6%). The most important total citrus producing countries are China (24%), Brazil (24%), and the United States (11%).

Keywords

citrus

citrus belt

history of citriculture

citrus statistics

oranges

grapefruit

tangerines

lemons

kumquats

The term “citrus” (“agrumes” in French, “agrios” or “citricos” in Spanish) is a generic name designating a large group of universally popular edible fruits. According to the current system of plant taxonomy, the genus “Citrus” belongs to the subfamily of Aurantioideae, family of Rutaceae, order of Geraniales (Davies and Albrigo, 1994). The genus comprises numerous varieties of fruits known by their popular names: sweet oranges (Citrus sinensis), sour and bitter oranges (C. aurantium), mandarins (C. reticulata), grapefruit (C. paradise), pomelo (C. grandis), lemons (C. limon), limes (C. latifolia and C. aurantifolia), citrons (C. medica), etc. and a very large number of hybrids and cybrids (cytoplasmatic hybrids). The kumquats (Fig. 1.1) belonging to a related but different genus (Fortunella) are extensively cultivated in southern China and have some commercial importance, particularly in the Greek island of Corfu and elsewhere as candied fruit. The taxonomy of the Citrus genus has been extensively investigated by Swingle (1943). A colorful illustrated guide to the citrus varieties of the world is available (Saunt, 1990).

Figure 1.1 Total world production of citrus fruits, by variety (2010/2011 season). (FAO, 2013)

1.1. History of citriculture

Although the cultivation of citrus trees is believed to have been practiced at least 4000 years ago in the “tropical and subtropical areas of the Asian continent and the Malaysian archipelago” (Dugo and Di Giacomo, 2002), uncertainties exist as to the true origins of citriculture. Apparently, different varieties of citrus were predominant in different parts of the world. Thus, while the Chinese o...

Table of contents

• Cover
• Title page
• Table of Contents
• Copyright
• Dedication
• Chapter 1: Introduction: history, production, trade, and utilization
• Chapter 2: Morphology and chemical composition
• Chapter 3: Biological aspects of citriculture
• Chapter 4: Agricultural production practice
• Chapter 5: Diseases and pests
• Chapter 6: Postharvest changes
• Chapter 7: Packing house operations
• Chapter 8: Production of single-strength citrus juices
• Chapter 9: Production of citrus juice concentrates
• Chapter 10: By-products of the citrus processing industry
• Chapter 11: Miscellaneous citrus products
• Chapter 12: Shelf life of citrus products: packaging and storage
• Chapter 13: Nutritional and health-promoting aspects of citrus consumption
• Chapter 14: Quality assurance and authentication
• Appendix I: Codex standard for orange juice preserved exclusively by physical means 1 codex stan 45-1981 (world-wide standard)
• Appendix II: Codex standard for concentrated orange juice preserved exclusively by physical means 1 Codex Stan 64-1981 (World-wide Standard)
• Appendix III: Codex standard for certain canned citrus fruits (Codex Stan 254-2007)
• Index