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Updated: Feb 28, 2026

Forced Flowering in Mandarin Trees under Phytotron Conditions

Forced Flowering in Mandarin Trees under Phytotron Conditions

Published on: March 6, 2019

Mandarin fruit quality: a review.

Livnat Goldenberg^1,2, Yossi Yaniv³, Ron Porat¹

¹Department of Postharvest Science of Fresh Produce, ARO, the Volcani Center, Bet Dagan, Israel.

Journal of the Science of Food and Agriculture

|June 21, 2017

Summary

This review explores the physiological, biochemical, and molecular factors influencing key mandarin fruit quality traits. Understanding these factors is crucial for improving mandarin quality and meeting consumer demand for this popular citrus fruit.

Keywords:

colour easy-peeling flavour mandarin nutritional quality seedless

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Published on: March 30, 2012

Area of Science:

Horticultural Science
Plant Physiology
Food Science

Background:

Global consumption and marketing of fresh, easy-to-peel mandarins have significantly increased, reaching nearly 29 million tons annually.
Existing research on citrus fruit quality predominantly focuses on oranges and grapefruits, with limited knowledge on mandarins and their diverse varieties.
There is a need to understand the unique quality traits of mandarins, encompassing appearance, consumption ease, flavor, and nutritional value.

Purpose of the Study:

To review the physiological, biochemical, and molecular factors that govern key fruit quality attributes in mandarins.
To highlight the diversity in these traits across different mandarin sub-groups and varieties.
To provide a comprehensive understanding of mandarin fruit quality for researchers and industry professionals.

Main Methods:

Literature review synthesizing existing research on mandarin fruit quality.
Discussion of factors influencing external appearance (color, size, shape).
Analysis of factors affecting ease of consumption (peelability, seedlessness) and internal quality (flavor, nutritional value).

Main Results:

Fruit quality is determined by a combination of physiological, biochemical, and molecular factors.
Key attributes include external appearance (color, size, shape), ease of consumption (peelability, seedlessness), and internal quality (flavor, nutrition).
Significant diversity exists in these quality traits among different mandarin varieties.

Conclusions:

A deeper understanding of the factors governing mandarin fruit quality is essential.
This knowledge can guide breeding programs and cultivation practices to enhance desirable traits.
Further research is needed to fully elucidate the genetic and environmental influences on mandarin quality.