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Maturity indicators and citrus fruit quality

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ISSN: 1745-9656

Maturity indicators and citrus fruit quality

Joanna Lado1,2 María Jesús Rodrigo1 and Lorenzo Zacarías1*

1
Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Valencia, Spain
2
Instituto Nacional de Investigación Agropecuaria (INIA), Camino a la Represa s/n Salto, Uruguay

Purpose of review: Citrus fruit are widely consumed and commercialized worldwide. Different destination markets vary in
their fruit quality requirements which are also highly influenced by climatic conditions and agronomical and postharvest prac-
tices. Therefore, harvest decision is not always easy. The aim of this work is to provide an update of objective information about
relevant citrus fruit commercial maturity indices, which are part of quality fruit standards worldwide.

Findings: Commercial maturity indices in citrus fruit are highly variable and dependent on citrus species and varieties, growing
regions and destination markets. Coloration, soluble solids, acidity and juice content are relevant parameters considered for
harvest decision; however, relative importance depends on the citrus variety considered and the distance to the market destina-
tion. Maturity indices are an important part of quality standards but not sufficient by themselves to fulfill quality requirements
where fruit are classified into different categories (Extra, Category I and Category II). Quality categories are also defined by fruit
shape, coloration, peel disorders (shriveling and dehydration, chilling injury or sun burn), pest damages, wind or hail scars, and
peel roughness.

Directions for future research Since citrus fruit marketability is also determined by consumer acceptance of the product, the
consideration of nutritional or sensorial indexes for pre- and postharvest management should be considered. The availability of
new technologies that allow the quantification of different metabolites in a non-destructive way could also help to apply this
kind of approach commercially.

Keywords: acidity; citrus; coloration; maturation indexes; soluble solids

Abbreviations Determination of the criteria for citrus fruit maturation is com-

CCI Citrus Color Index
EU European Union
FAO Food and Agriculture Organization
TSS Total Soluble Solids
WHO World Health Organization
Introduction
The citrus fruit crop is represented by different species and varie-
ties that display unique aesthetic, organoleptic and nutritional
characteristics. However, fruits of the different varieties share
common mechanisms and many biochemical pathways during
growth, development and ripening, that are critical factors for
determining the maturation indexes and harvest time for each
variety. Harvest time determination is challenging and dependent
on citrus growing areas and market requirements. According to
the Food and Agriculture Organization (FAO), China, Brazil, the
USA, India, Mexico and Spain are the world’s leading citrus fruit-
producing countries, representing nearly two-thirds of global
production [1], whereas the European Union (EU), the USA, Rus-
sia, Canada, China and Japan are the main destination markets
[1]. Therefore, the decision of fruit harvesting to provide highly
quality fruits into the markets is a compromise between the cli-
matic conditions, agricultural and postharvest practices of the
producing countries and the standards established by the de-
manding countries or custumers.
plex as it involves two quite different tissues and systems: internal
changes occurring in the fruit flesh and external color modifica-
tions taking place in the fruit peel. Therefore, ordinary citrus
fruits such as sweet oranges, mandarins, lemons and grapefruits
are considered to be mature when their external coloration, juice
content and soluble solids:acidity ratio and other internal constit-
uents have reached a minimum level of visual acceptance or pal-
atability. Moreover, citrus fruit show a non-climacteric ripening
behavior and should be harvested when the internal maturity has
been achieved since no further relevant changes occur in fruit
flesh composition after harvest [2**]. In the EU, the main maturi-
ty indices considered as minimum standards for citrus quality are
juice content (%), total soluble solids (TSS; ºBrix), TSS:acid ratio
and proportion of the fruit surface that present typical coloration
[3, 4**].
The main indicators of maturity in citrus fruits
Coloration
Regarding external fruit quality, peel color has been found to be
highly correlated with fruit palatability [5, 6**]. Color is an im-
portant attribute in citrus fruit quality which influences consum-
er perception and acceptation. The great diversity of fruit colora-
tion among citrus varieties is directly correlated with carotenoid
composition [7*, 8]. Carotenoids are a broad family of C40 isopre-
noid pigments which impart color to many fruits and vegetables,
including citrus fruits [9]. Carotenoid content and composition
are responsible for the wide range of color tones displayed by
fruits of the different species, from the pale yellow to the red in
the case of white and red grapefruits, to dark yellow in lemons,
orange in sweet oranges and an intense orange coloration in some

*Corresponding author: L. Zacarías , Email: lzacarias@iata.csic.es

© 2014 SPS (UK) Ltd.

 Lado et al. / Stewart Postharvest Review 2014, 2:2
mandarins and hybrids. Mature oranges preferably accumulate
xanthophylls, mainly 9-cis-violaxanthin (up to 80% of total carote-
noids), a yellow-orange xanthophyll, while a proportion of the
orange β-cryptoxanthin is also relevant in the peel of mandarins
and hybrids [8**, 10]. Interestingly, a direct correlation between
the carotenoid-derived apocarotenoids, C30 β-citraurin and 8-β-
apocarotenal, and external coloration has been established in or-
ange and mandarin fruits [11–13]. Recently, it has been demonstrat-
ed that these apocarotenoids are exclusive of this genus and their
content is regulated by a novel enzymatic activity which specifical-
ly directs the accumulation in the peel of fruits in different propor-
tions, imparting an intense orange-reddish coloration to some
varieties of oranges, mandarins and hybrids [14–16]. On the other
hand, white grapefruits accumulate very small amounts of carote-
noids, mainly phytoene and violaxanthin, while red grapefruits are
able to accumulate higher amounts of the linear colorless caro-
tenes phytoene and phytofluene, but also the red lycopene in both
peel and pulp [17*, 18]. Mature lemon fruit is characterized by its
yellow color, which varies from the green-yellowish to the intense
yellow depending on the cultivar. Total carotenoid content in the
peel of some lemon varieties can reach relative high values but it
mainly accumulates colorless carotenes, phytoene and phytofluene
[19–21] and extremely low content of colored carotenoids, such as
xanthophylls, in agreement with their yellow pigmentation. Lime
fruits are the only citrus fruit in which the marketable color is pref-
erably green, in such case the predominant pigments imparting
color are chlorophylls [17*].
In order to evaluate coloration of citrus fruit, semi-objective scores
have been developed by using a color chart, where 0=dark-green,
7=orange, 12=deep reddish orange [22]. In the search for more ob-
jective determination of coloration, colorimetric parameters
(CIELAB or Hunter L, a and b units) have been used to follow and
measure color evolution; as the a/b relationship or the CCI (Citrus
Color Index, 1000*a/L*b), determined with a colorimeter, that has
become an objective and reliable parameter widely applied to eval-
uate color changes in the peel of citrus fruit during ripening or
after postharvest treatments [23*]. Postharvest ethylene treatment
is the method applied worldwide to stimulate uniform external
peel coloration [24*]. According to the external coloration at the
harvest time and the citrus variety considered, different ethylene
treatments are recommended. In general, for early harvested man-
darins that require postharvest ethylene treatment, it is assumed
that the CCI should be between –13 and +3 for acceptable peel de-
greening and the duration and concentration of ethylene depend
on initial fruit coloration and market destinations. For middle or
late-harvesting varieties, CCI values ranged between +5 and +7,
and no further ethylene treatment is needed. In orange fruits, CCI
requirements for degreening are between –5 and +3 [23*, 25].
Although peel color has been widely used as a maturity index,
important variation exists between growing regions and countries,
since color development is notably affected by climatic conditions
such as light and temperature [8**, 17*, 26, 27]. In warmer regions,
where night temperature remains high, citrus peel coloration is
usually paler than in regions where thermal amplitude is wider,
and color changes are also related to soil temperature variations
[28]. For these reasons, citrus fruit growing in the tropics show an
inability to develop their characteristic color, acquiring a greenish-
pale peel coloration [29]. Therefore, commercial color indexes for
harvest depend on the citrus variety and also on the environmental
conditions of the different growing regions. Despite the fact that
external coloration is related to internal changes, it is not always a
good indicator of citrus fruit maturity and for that reason the index
of coloration is measured in the EU by the proportion of the fruit
surface which presents typical varietal color instead of the CCI
values [4**]. Mandarin fruits are good examples of the great varia-
bility in coloration, where in early ripening varieties like Satsuma
or Clementine, internal quality indexes for commercial maturity
are reached before completing external coloration changes. Data
indicate that maturation in the peel and pulp are not coordinated
and that physiologically both tissues ripen autonomously and in-
dependently [30].
Sugars and acidity
During citrus fruit growth and development sugar and pigments
are accumulated while acid content decreases in the flesh, deter-
mining different sugar/acid ratios during ripening which is often
used as a main relevant maturity index. If the fruit remains in the
plant longer, acids concentration decrease markedly concomitant-
ly with progressive sugars accumulation and then the typical flavor
and taste of the fruit are lost, becoming insipid and more suscepti-
ble to decay [2**]. As total soluble solids (TSS) content increases
during ripening, this parameter is a very practical index of internal
fruit quality and an accurate criterion for the decision of harvest in
the field, where growers do not usually have other equipment
available to objectively measure maturity. This measurement has
been long used for maturity index among citrus growers since a
portable refractometer can be easily used and provides an accurate
measurement of fruit maturity in the field. TSS represent about
80% of sugars (mainly glucose, fructose and sucrose), 10% acids
(mainly citric, malic and oxalic acids) and 10% nitrogenous com-
pounds (amino acids). An increase in sugars is usually accompa-
nied by an increment in TSS value, which is normally expressed as
ºBrix or percentage. Concomitant with the increment in sugar
concentration, organic acids decrease; citric acid is the major con-
stituent (70–90%) followed by malic and oxalic acids [31]. Acids are
usually quantified by titrating of a known volume of juice (10 or 25
mL) with standard NaOH solution until the phenophtalein indica-
tor endpoint of pH 8.1, then converting the quantity (mL) of alkali
used to neutralize acids to the percentage of citric acid [32]. More-
over, a high correlation between juice TSS and acidity has been
described [33]. Due to the relatively simple quantification of both
parameters, the TSS/acidity ratio has been used worldwide as the
main commercial maturity indicator of citrus fruit internal quality.
A 10:1 TSS:acidity ratio means 10% of TSS and 1% acidity or 8% of
TSS and 0.8% of acidity. In general, a TSS:acidity ratio of at least 6
or higher is acceptable for commercial marketability, however
important differences may exist depending on the citrus species
and varieties, as well as also on the growing regions. Ratios ac-
ceptable for commercialization usually range from 7–9:1 for orang-
es and mandarins to 5–7:1 for grapefruits while this index is not
applied in lemon fruit, where juice content and essential oils play a
major role on harvest decision [31]. In Australia, for example, inter-
nal maturity standards are based on juiciness, sweetness and the
balance between sweetness and tartness [34]. In Morocco, TSS:acid
ratio should be at least 7:1 for oranges, while mandarins destined to
export to Europe and North America, should have a TSS of 9.5
[2**]. In California, the ratio should be at least 8:1 for oranges while
mandarins can be only harvested with a TSS above 9% and a ratio
higher than 7.5 [35**]. Other studies recommended a different way
of evaluating internal quality instead of TSS:acid ratio and a BrimA
index was proposed, where BrimA= TSS-k(TA), with the constant k
being a given characteristic of each fruit product [36].
Juiciness
Fruit juice content is also related to the ripening process, as it in-
creases as fruit matures to reach a maximum value at full maturity
and decreases afterwards. The criterion to use this quality parame-
ter as a commercial standard index is dependent on the citrus spe-
cie and the market destination. Since juice content may vary dur-
ing fruit transportation, and export from countries of the Southern
Hemisphere (Argentina, Uruguay, South Africa) to other major
markets (EU and USA) takes longer, their requirements for juice
2
 Lado et al. / Stewart Postharvest Review 2014, 2:2

Table 1. Variations in the main maturity indices required in EU ously perceived [42]. Macromolecules such as pectins create a
countries and the USA for fruits of the more important commercial mouth-feel sensation, while they interact with volatiles and phe-
citrus varieties. nolic compounds to create a certain flavor perception [43*]. There-
fore, sensory trials based on trained panels or consumer accepta-
Citrus TSS Minimum TSS:Ac Juice Surface bility are nowadays a valuable alternative for maturity indices and
species (%) acidity (%) ratio (%) coloration fruit quality determination that are being explored in different
fruits; hopefully some of these criteria may be progressively intro-
ORANGES 8 0.4-0.7 8–10 >33 >4/5
duced into commercial protocols [36, 41, 44].
Navel oranges 8-8.5 >33
Since ‘classical’ commercial maturity indices must be easy to meas-
Blood oranges 7 >30
ure and highly reproducible in different growing regions, the de-
Others >35 velopment of new easily applied colorimetrical kits, rays-based
technologies like Near-infrared reflectance spectroscopy-NIRS [45,
MANDARINS >8.5 0.3-0.5 6.5-7.5 >1/3 46*, 47] multipoint spectroscopic measurements for rapid carote-
Satsumas 6.5 >33 noid determination in orange juice [48] or image-based multi-
fractal spectra [49] and other non-destructive methods [50] could
Clementines 7 >40 be considered as near-future methods for assessing ‘nutritional’
citrus fruit maturity on a commercial scale.
Hybrids/others 7.5

LEMONS >20
GRAPEFRUITS 6–7 5.5-7 >35 >2/3
Sources: Based on EU [3, 4**], California [51] and Florida [32] standards.
content range from 35–36% for lemons, 40–45% for oranges, 40%
for grapefruits and 35–48% for mandarins [37, 38]. Similarly, in
Morocco, a minimum of 35% of juice for oranges and 40% for
Clementines is required for export. In the EU, juice percentage is
the only fruit maturity standard applied for lemons which must be
at least 20–25%, while in California it must be at least 30% [3, 4**,
35**].
Other ripening parameters
Other easy-measurable parameters like size or weight are not usu-
ally good indicators of fruit maturity; however, they are very im-
portant quality parameters in fruit trade and marketability. For a
given variety, the characteristic fruit size and weight are more
influenced by the nutritional status of the plant and agronomical
practices and therefore, cannot be directly related to fruit maturity
[31]. Similarly, it has been suggested that days after fruit set may be
a way of determining ripening in citrus fruit, however, this param-
eter is not reproducible since growth and development, as well as
maturation process, are widely influenced by climatic conditions,
agronomical practices and also by the rootstock selected, and
therefore it doesn’t provide a uniform system that can be com-
pared in the different countries [2**]. It is important to consider
that usually, and depending on the market, commercial maturity
may widely differ from physiological maturity being the latter
stage when nutritional and bioactive compounds (ascorbic acid,
flavonoids, carotenoids, volatile compounds, pectins, cellulose and
hemicellulose, among others) are highly represented and typical
varietal flavor is expressed as a whole. A recent important revalori-
zation of nutritional benefits of citrus fruit constituents in the diet
could be driving relevant changes in the way that maturity is meas-
ured in order to improve fruit nutritional value and sensorial at-
tributes [36, 39]. Therefore, today we could introduce the concept
of ‘nutritional’ and ‘sensorial’ harvest indexes, where the content of
different bioactive compounds related to flavor and health should
be considered as important attributes for marketability and differ-
ential quality in fruits [36, 40*, 41]. Flavor is a combination of a
basic taste (due to sugars, acids, bitter components, phenolics and
limonoids in citrus fruits) with aroma and mouth-feel sensations
(volatiles, pectins, cellulose and hemicellulose) that are simultane-
The Citrus genus exhibits high variability and is composed of a
very large number of species and varieties. However, commercial
fruits are concentrated to a much lower number of varieties.
Hence, the physiology of the processes used for maturity standards
is relatively similar among the varieties and probably major dis-
crepancies in these parameters are likely due or influenced by the
environmental and growing conditions. Apart from this natural
variability and recommendation from a physiological and nutri-
tional perspective, it should be considered that the different mar-
kets have specific preferences and timetables, making harvest deci-
sions even more challenging.
Mandarin (Citrus reticulata, C. unshiu, C. clementina)
Maturity indices for mandarin can vary considerably according to
the growing regions, markets and varieties. In California, maturity
indices for mandarins are set at a TSS:acid ratio of 6.5 or higher,
with yellow, orange or red color on at least 75% of the fruit surface
[51]. In India, mandarins are considered mature when at least 75%
of fruit surface presents a yellow-orange coloration and internal
TSS is at least 8.5%, acidity around 0.3–0.4% and the TSS:acid ratio
of 6.5 or higher [52]. A TSS:acid ratio of 14 was considered as a
minimum for good eating quality in this country, where sweeter
fruits are preferred, while a ratio higher than 20–22 was suggested
as cause of a flat taste [53]. In the case of ‘Nagpur’ mandarin, for
example, harvesting time has been suggested when 8.3% TSS and
0.8% acidity are achieved [54]. Usually, variations between 10–14
units can be found in the TSS/acidity ratios depending on the
mandarin variety considered in this country [55]. In Australia,
mandarins are considered mature when the TSS:acid ratio is above
8, with a minimum of 8º Brix and 28% juice content [34]. In Spain
and the rest of Europe, a minimum maturity index of 6.5 is re-
quired for Satsuma while Clementine must reach a ratio of 7 and
some hybrids like Fortune or Ortanique should be 7.5 [4**]. A min-
imum of 40% juice content is required for Clementine mandarins
in OCDE and European countries, while 33% is accepted for Satsu-
mas and hybrids, depending on the variety and growing regions
[4**, 32]. Coloration of typical mature fruit should be present in at
least one third of the fruit surface for all mandarins commercial-
ized [4**] (Table 1). In Uruguay, Satsuma mandarin should reach a
minimum of 9º Brix with a ratio of 7:1 and at least 40% juice con-
tent while for Clementines, the ratio should be 8:1 with the same
juice and Brix contents [38]. In South Africa, the minimum ratio
for Satsuma is 7.5:1 with a Brix content of 8.5º and at least 48%
juice content and for Clementine should be 8:1 and 9º Brix with the
same juice requirements [37] (Table 2).
Early-harvested mandarins like Satsuma and some Clementine
varieties are harvested with a large percentage of the peel surface

3
 Lado et al. / Stewart Postharvest Review 2014, 2:2

Table 2. Variations in the main maturity indices required in ex- mum ratio of 6.5 is required for all orange varieties while juice
porter countries for Southern Hemisphere (Argentina, South Africa content should be at least 30% in blood oranges, 33% in Navel
and Uruguay) for fruits of more important commercial citrus varie- oranges and 35% in other varieties. Concerning the external ap-
ties. pearance, the typical orange coloration should be present in 4/5 of
Minimum TSS:Ac
the fruit surface [4**] (Table 1). In Uruguay, a minimum of 9 ºBrix
Citrus species TSS Juice (%) is required for Valencia and Navel oranges for UE markets with a
acidity (%) ratio
ratio of 9:1 and at least 40% of juice [38] while in South Africa
ORANGES 8.5–9 0.6–1.4 6–9:1a >40–45 8.5 ºBrix and 7:1 ratio are acceptable while juice content must be
Navel oranges 8-8.5 >40–45 42% (Valencia) and 45% (Navel) [37] (Table 2).

Blood oranges 7
Others
MANDARINS >8–9 0.65–1.2 7-8 35–48b
Satsumas 8 7 >40
Clementines 9 8 >40
Hybrids/others 7–8
LEMONS >35–36
c d
GRAPEFRUITS 7–9 0.6–1.4 5.5–7 >40–45
Sources: Based on [37, 38, 65]
a
In Argentina minimum orange ratio is 6:1, 7:1 in South Africa and 9.1 in
Uruguay.
b
A minimum juice content of 35% is required for mandarins in Argenti-
na, 40% in Uruguay and 48% in South Africa.
c
A minimum of 7 ºBrix is required for yellow grapefruits in South Africa
and 8 for yellow and 9 for pink and red grapefruits in Uruguay.
d among red, pink and white varieties. In California, the yellow color
The ratio should be at least 5.5:1 in South Africa, 6:1 for yellow and 7:1
for pink and red grapefruits in Uruguay.
of green coloration, and afterwards submitted to ethylene posthar-
vest degreening treatments. For Clemenules, a typical mid-season
variety highly appreciated for local and foreign markets, ethylene
treatment (1–5 ppm) depends on pre-harvest coloration and for an
CCI range from –9 to –1, 72 to 24 h of ethylene degreening is rec-
ommended, respectively [56]. Therefore, internal commercial qual-
ity is achieved in these mandarins before external degreening is
completed being a good example of the differences between com-
mercial and physiological maturity.
Sweet Orange (Citrus sinensis)
In sweet oranges, the TSS:acid ratio has been considered a more
reliable index than peel coloration, since important changes occur
in external color development depending on temperature and
humidity conditions [55**]. In Florida, at the beginning of the sea-
son, TSS/acidity must reach values of 8% with a ratio of 9 or 10.5,
whereas at the end of the season this ratio may exceed 20. Moreo-
ver, acidity should not be below 0.4–0.5% to avoid insipid tasting
[32, 55**]. In California, a minimum ratio of 8–10 with yellow-
orange color on at least 25% of the fruit surface is desirable in or-
anges at the harvest time [51]. In India, TSS contents for an ac-
ceptable harvest have been set at a minimum of 12–13 ºBrix with a
ratio of 10–14 for the majority of the orange varieties [57]. Higher
ratios have been also described in Indian varieties for later seasons
ranging from 13 to 22 [58, 59] with a minimum acidity content of
0.4–0.7% for a better taste [60]. In Cuba, a ratio of 8 is commercial-
ly accepted in early harvested Valencia oranges while a ratio of 12 is
desirable for late harvested fruits [61]. Navel oranges in Australia
are considered mature when the ratio TSS:acid is above 8 and solu-
ble solids reach 8 ºBrix with a minimum 33% of juice content. In
other oranges of the Navel group, a ratio of 7 is accepted but TSS
should be always above 8 ºBrix [34]. In European countries a mini-
Lemon (Citrus limon)
Differing from oranges and mandarins, TSS:acid ratio is not con-
sidered to be a suitable maturity index in lemons. Therefore, time
after fruit set and mainly total juice content are widely used as
maturity indicators in fruits of this specie. In India, a ripening peri-
od of 165 to 195 days with more than 50% juice content and a total
acidity of 9%, are considered as good indicators of a mature fruit
[55**]. In Australia and Morocco, 25% of minimum juice content is
required for commercial maturity of lemons [2**, 34] while a mini-
mum of 28–30% is desirable at harvest in California [51]. In Europe-
an countries, a minimum of 20% juice is required for lemon fruits
while coloration should be the typical from each variety [4**]
(Table 1). In Uruguay and South Africa, a minimum juice content
of 35–36% is required for export to the EU [37, 38] (Table 2).
Grapefruit (Citrus paradisi)
Grapefruit maturity standards vary with the growing regions and
should be present in two-thirds of the fruit surface with a mini-
mum TSS of 6–7 º Brix and a ratio around 5.5–6, depending on the
production area [32, 51]. A minimum ratio of 7 is required for
Marsh grapefruit in Florida (with minimum TSS of 7.5) while lower
ratios (5.5–6) are allowed for the same variety in California [62].
Juice content is acceptable above 35% in most markets [3] (Table
1). In India, maturity index for white Marsh grapefruit is reported
as a minimum TSS/acidity ratio of 7 [63] while 11.8 was recom-
mended for Red Blush grapefruit [64]. In South Africa, a minimum
Brix content of 7 is required in grapefruit and the ratio should be
at least 5.5:1 with a juice content of 40% [37] (Table 2).
Conclusions
Determining the best maturity stage in citrus fruit is a challenging
practice due to the high variability found in this this crop. Based
on technologies available nowadays, the more relevant maturity
indices are coloration, sugars and acids content (evaluated as the
ratio between both, TSS:acid ratio) and juice content (as percent-
age). Maturity indices also depend on the destination markets and
the growing regions, therefore, there are no universal or absolute
values, and the different producer countries may apply variable
maturity standards. The distance to the market and consequently,
transportation time is one of the more important parameters to
consider when taking harvest decisions.
Commercial indexes based on accurate determination of fruit ma-
turity are the most important characteristics established for citrus
fruit quality standards worldwide. However other parameters as
fruit size, shape, absence of blemishes, defects, as well as patho-
gens and pests, physiological disorders and off-flavors are part of
quality standards norms for citrus commercialization [4**]. There-
fore, other factors in addition to those related to fruit maturity
may also be crucial for the determination of citrus fruit quality and
product acceptance. Maturity indices are important parameters for
quality standards but not sufficient by themselves to fulfill quality
requirements where fruit is classified into different categories
(Extra, Category I and Category II). Quality categories are defined
also by fruit shape, coloration, peel disorders (shriveling and dehy-

4
 Lado et al. / Stewart Postharvest Review 2014, 2:2
dration, chilling injury or sun burn), pest damages, wind or hail
scars and peel roughness [4**]. Then, the definition of different
parameters based on wide ranges or fruit properties that can be
accurate, reliable, and reproducible between countries and easily
determined are major challenges in the citrus industry worldwide
that may help to establish the best quality standards in order to
provide better quality and nutritious citrus fruits to the consumers.
Acknowledgements
The assistance of Dr. Paul Cronje (CRI-University of Stellenbosch,
South Africa), Mariana Espino (URUDOR, Uruguay) and Daniel
Vázquez (INTA-Concordia, Argentina), supplying updated infor-
mation about fruit quality standards, is highly acknowledged. This
work has been supported by research grant AGL-2012-34573
(Ministerio de Economia y Competitividad, Spain). Joanna Lado is
the recipient of a JAE-pre fellowship from CSIC (Fondo Social Eu-
ropeo). The authors are members of the IBERCAROT network,
funded by CYTED (ref. 112RT0445).
References
Papers of interest have been highlighted as:
*Marginal importance
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(editors).CAB International Blackwell Publishing, (In press, 2014).
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emphasis on main cultured species and varieties, genetic diversity, physiology and
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 Lado et al. / Stewart Postharvest Review 2014, 2:2
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