Abstract
An original review of the information pertaining to citrus breeding and flavour is presented. Nonvolatile flavour component, such as sugars, acids and bitter components, in Citrus can be modified through breeding. Low-acid and nonbitter grapefruit hybrids have been developed. Whereas nonvolatile flavours of many progenies can often be predicted, volatile flavours are impossible to foretell. Aroma quality from progeny of commercial quality parents has, in many cases, been definitely inferior to either parent. The quantitative and qualitative differences in the volatile components that produce the characteristic aroma of traditional hybrids such as orange, grapefruit, lemon and lime are presented. New interspecific and intergeneric somatic hybrids involving Citrus have been developed using protoplast fusion. Owing to the long juvenile period in Citrus, only one hybrid has produced fruit to date. The flavour characteristics of this new hybrid remain to be evaluated.
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Rouseff, R., Gmitter, F., Grosser, J. (1994). Citrus breeding and flavour. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_8
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DOI: https://doi.org/10.1007/978-1-4615-2143-3_8
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