Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices
The commercial quality of fruit is the result of a combination of internal (acidity, sugars, juice, etc.) and external characteristics (shape, size, color, visual defects, etc.). On citrus, the internal maturity of fruit is often reached prior and independently to their external maturity, inducing the use of degreening practices to artificially color fruit. However, for some sectors where degreening is not authorized, such as organic farming or up-market, it is important to understand the co-occurrence between fruit coloration and internal ripening, and its impact on fruit quality and harvesting management. Our study was based on a monitoring of the color and acidity of Protected Geographical Indication “Clémentine de Corse” orchards of producers in 2013 and 2014. Our results show that: (i) the dynamics of acidity drop during maturation are similar from one plot to another but staggered in time; (ii) fruit coloring occurs at different times during acidity drop; (iii) the synchronization between the coloring process and acidity drop determines both the quality of harvested fruit and the period during which orchards are harvestable, which we called the “harvestability window.” This study sheds new light on the quality of citrus harvested without fruit degreening and leads to propose actions to anticipate internal maturity evolution according to the coloring and spreading of the harvest period. The fruit acidity model obtained in this study will be extended to a practical application tool to predict fruit acidity and quality for a better-controlled harvest management.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, J11 - Manutention, transport, stockage et conservation des produits d'origine végétale, Q01 - Sciences et technologies alimentaires - Considérations générales, provenance, acidité, qualité des aliments, récolte, clémentine, Citrus reticulata, http://aims.fao.org/aos/agrovoc/c_16022, http://aims.fao.org/aos/agrovoc/c_8601, http://aims.fao.org/aos/agrovoc/c_10965, http://aims.fao.org/aos/agrovoc/c_3500, http://aims.fao.org/aos/agrovoc/c_9895, http://aims.fao.org/aos/agrovoc/c_1646, http://aims.fao.org/aos/agrovoc/c_1907, http://aims.fao.org/aos/agrovoc/c_3081, |
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dig-cirad-fr-6011212024-01-29T04:11:16Z http://agritrop.cirad.fr/601121/ http://agritrop.cirad.fr/601121/ Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices. Julhia Laurent, Belmin Raphaël, Meynard Jean-Marc, Pailly Olivier, Casabianca François. 2019. Frontiers in Plant Science, 10:754, 10 p.https://doi.org/10.3389/fpls.2019.00754 <https://doi.org/10.3389/fpls.2019.00754> Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices Julhia, Laurent Belmin, Raphaël Meynard, Jean-Marc Pailly, Olivier Casabianca, François eng 2019 Frontiers in Plant Science Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 Corse France http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 The commercial quality of fruit is the result of a combination of internal (acidity, sugars, juice, etc.) and external characteristics (shape, size, color, visual defects, etc.). On citrus, the internal maturity of fruit is often reached prior and independently to their external maturity, inducing the use of degreening practices to artificially color fruit. However, for some sectors where degreening is not authorized, such as organic farming or up-market, it is important to understand the co-occurrence between fruit coloration and internal ripening, and its impact on fruit quality and harvesting management. Our study was based on a monitoring of the color and acidity of Protected Geographical Indication “Clémentine de Corse” orchards of producers in 2013 and 2014. Our results show that: (i) the dynamics of acidity drop during maturation are similar from one plot to another but staggered in time; (ii) fruit coloring occurs at different times during acidity drop; (iii) the synchronization between the coloring process and acidity drop determines both the quality of harvested fruit and the period during which orchards are harvestable, which we called the “harvestability window.” This study sheds new light on the quality of citrus harvested without fruit degreening and leads to propose actions to anticipate internal maturity evolution according to the coloring and spreading of the harvest period. The fruit acidity model obtained in this study will be extended to a practical application tool to predict fruit acidity and quality for a better-controlled harvest management. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/601121/1/Julhia%20et%20al%202019.pdf text cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.3389/fpls.2019.00754 10.3389/fpls.2019.00754 info:eu-repo/semantics/altIdentifier/doi/10.3389/fpls.2019.00754 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.3389/fpls.2019.00754 |
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Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 |
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Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 Julhia, Laurent Belmin, Raphaël Meynard, Jean-Marc Pailly, Olivier Casabianca, François Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
description |
The commercial quality of fruit is the result of a combination of internal (acidity, sugars, juice, etc.) and external characteristics (shape, size, color, visual defects, etc.). On citrus, the internal maturity of fruit is often reached prior and independently to their external maturity, inducing the use of degreening practices to artificially color fruit. However, for some sectors where degreening is not authorized, such as organic farming or up-market, it is important to understand the co-occurrence between fruit coloration and internal ripening, and its impact on fruit quality and harvesting management. Our study was based on a monitoring of the color and acidity of Protected Geographical Indication “Clémentine de Corse” orchards of producers in 2013 and 2014. Our results show that: (i) the dynamics of acidity drop during maturation are similar from one plot to another but staggered in time; (ii) fruit coloring occurs at different times during acidity drop; (iii) the synchronization between the coloring process and acidity drop determines both the quality of harvested fruit and the period during which orchards are harvestable, which we called the “harvestability window.” This study sheds new light on the quality of citrus harvested without fruit degreening and leads to propose actions to anticipate internal maturity evolution according to the coloring and spreading of the harvest period. The fruit acidity model obtained in this study will be extended to a practical application tool to predict fruit acidity and quality for a better-controlled harvest management. |
format |
article |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires J11 - Manutention, transport, stockage et conservation des produits d'origine végétale Q01 - Sciences et technologies alimentaires - Considérations générales provenance acidité qualité des aliments récolte clémentine Citrus reticulata http://aims.fao.org/aos/agrovoc/c_16022 http://aims.fao.org/aos/agrovoc/c_8601 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_3500 http://aims.fao.org/aos/agrovoc/c_9895 http://aims.fao.org/aos/agrovoc/c_1646 http://aims.fao.org/aos/agrovoc/c_1907 http://aims.fao.org/aos/agrovoc/c_3081 |
author |
Julhia, Laurent Belmin, Raphaël Meynard, Jean-Marc Pailly, Olivier Casabianca, François |
author_facet |
Julhia, Laurent Belmin, Raphaël Meynard, Jean-Marc Pailly, Olivier Casabianca, François |
author_sort |
Julhia, Laurent |
title |
Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
title_short |
Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
title_full |
Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
title_fullStr |
Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
title_full_unstemmed |
Acidity drop and coloration in clementine: Implications for fruit quality and harvesting practices |
title_sort |
acidity drop and coloration in clementine: implications for fruit quality and harvesting practices |
url |
http://agritrop.cirad.fr/601121/ http://agritrop.cirad.fr/601121/1/Julhia%20et%20al%202019.pdf |
work_keys_str_mv |
AT julhialaurent aciditydropandcolorationinclementineimplicationsforfruitqualityandharvestingpractices AT belminraphael aciditydropandcolorationinclementineimplicationsforfruitqualityandharvestingpractices AT meynardjeanmarc aciditydropandcolorationinclementineimplicationsforfruitqualityandharvestingpractices AT paillyolivier aciditydropandcolorationinclementineimplicationsforfruitqualityandharvestingpractices AT casabiancafrancois aciditydropandcolorationinclementineimplicationsforfruitqualityandharvestingpractices |
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1792500360304132096 |