Citrus Fruit: Biology, Technology and Evaluation

1) Introduction- An Overview

2) Commercial f resh citrus cultivars and major producers

3) Post harvest losses

4) Pre-harvest factors af fecting fruit quality and post-harvest life

5 ) Fruit morphology, anatomy and physiology

5.1) Fruit mor phology

5.2) Fruit anatomy

5.3) Fruit phys iology

6) Fruit biochemistry
6.1) Carbohydrates

6.2) Organic acids

6.3) Nitrogenous compounds

6.4) Enzymes

6.5) L ipids, waxes and other related compounds

6.6) Pigments

6.7) Phenolics, Flavonoids and limonoids

6.8 ) Vitamins

6.9) Inorganic constituents

6.1 0) Volatiles

7) Growth, maturity, grade stand ards and physico-mechanical characteristics of fruit

7.1) Growth and development

7.2) Maturation

1. 3) Indices of maturity, fruit grades and standards

7.4) P