Gotowe bibliografie tematyczne / Orange juice

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  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Orange juice”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Orange juice"

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Kowalska, Małgorzata, Justyna Konopska, Melánia Feszterová, Anna Zbikowska, and Barbara Kowalska. "Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices." Applied Sciences 13, no. 2 (2023): 765. http://dx.doi.org/10.3390/app13020765.

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The purpose of the study was to analyse and update consumers’ changing preferences in the choice of citrus fruit juices and to evaluate the sensory and physicochemical characteristics of two kinds of juices: juice squeezed from raw fruit and a commercial juice indicated by respondents as best matching their preferences. The survey was conducted in the form of an online survey posted on app.ankieteo.pl. The survey was also sent via a link through social networks. A total of 862 people took part in the survey. Consumers are most likely to consume juices one to three times a week (28.3%). Orange
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Barghouthy, Yazeed, and Bhaskar K. Somani. "Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review." Nutrients 13, no. 11 (2021): 4117. http://dx.doi.org/10.3390/nu13114117.

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To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological st
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RYZNAR-LUTY, AGNIESZKA, and KRZYSZTOF LUTOSŁAWSKI. "Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 134, no. 1 (2023): 132–43. http://dx.doi.org/10.15193/zntj/2023/134/442.

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Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The rese
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Purkiewicz, Aleksandra, Joanna Ciborska, Małgorzata Tańska, et al. "The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices." Plants 9, no. 12 (2020): 1759. http://dx.doi.org/10.3390/plants9121759.

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The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoid
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Zvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, and Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.

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Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using
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Colás-Medà, Pilar, Iolanda Nicolau-Lapeña, Inmaculada Viñas, Isma Neggazi, and Isabel Alegre. "Bacterial Spore Inactivation in Orange Juice and Orange Peel by Ultraviolet-C Light." Foods 10, no. 4 (2021): 855. http://dx.doi.org/10.3390/foods10040855.

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Spore-forming bacteria are a great concern for fruit juice processors as they can resist the thermal pasteurization and the high hydrostatic pressure treatments that fruit juices receive during their processing, thus reducing their microbiological quality and safety. In this context, our objective was to evaluate the efficacy of Ultraviolet-C (UV-C) light at 254 nm on reducing bacterial spores of Alicyclobacillus acidoterrestris, Bacillus coagulans and Bacillus cereus at two stages of orange juice production. To simulate fruit disinfection before processing, the orange peel was artificially in
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Truong, Van-Long, Razanamanana H. G. Rarison, Yeon-Ji Bae, Ji-Hong Bang, and Woo-Sik Jeong. "Quality Evaluation of Fresh Sweet Pepper (Capsicum annuum L.) Juices Prepared Using a Household High-Speed Blender and a Low-Speed Masticating Juicer: A Comparative Study." Beverages 11, no. 1 (2024): 2. https://doi.org/10.3390/beverages11010002.

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Fresh homemade juice has become increasingly popular as it contains healthy functional ingredients without additives and preservatives but has preserved freshness and nutritional value. Capsicum annuum L. fruits are a well-known natural source of bioactive components, including phenolic compounds, carotenoids, vitamins A and C, and dietary fiber. This study assessed the physicochemical property, antioxidant activity, and bioactive compounds of three homemade sweet pepper (yellow, orange, and red) juices prepared using two household juicers: high-speed blender and low-speed masticating juicer.
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Adekunle, Ezekiel, James Daramola, Olusiji Sowande, John Abiona, and Monsuru Abioja. "Effects of apple and orange juices on quality of refrigerated goat semen." Journal of Agricultural Sciences, Belgrade 63, no. 1 (2018): 53–65. http://dx.doi.org/10.2298/jas1801053a.

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This study investigated the effects of apple and orange juices on quality of refrigerated spermatozoa of goat bucks. Semen samples from WAD goat bucks were diluted with Tris-egg yolk extenders each supplemented with apple and orange juices at 0, 2.5, 5, 7.5 and 10/100 ml of diluents. The diluted semen samples were assessed for sperm viability and malondialdehyde (MDA) concentration after in vitro storage for 240 hours at 5oC. The ability to maintain sperm motility was higher in the extenders with 7.5% orange juice followed by 10% apple juice compared to other treatments (P<0.05). The extend
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Zhou, Qi, Guijie Li, Zhu Ou-Yang, Xin Yi, Linhua Huang, and Hua Wang. "Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis." Foods 9, no. 4 (2020): 505. http://dx.doi.org/10.3390/foods9040505.

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An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for
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Zacarías-Garcia, Jaime, Guiselle Carlos, José-Vicente Gil, José Luís Navarro, Lorenzo Zacarías, and María-Jesús Rodrigo. "Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds." Foods 12, no. 2 (2023): 400. http://dx.doi.org/10.3390/foods12020400.

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The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially
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Rozprawy doktorskie na temat "Orange juice"

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Lagacé, Marylène. "The effect of different storage conditions on the quality of orange juice /." Thesis, McGill University, 1998. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20831.

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Unpasteurized (condition A) and pasteurized (condition B) orange juice samples were stored frozen for eight months. In addition, pasteurized samples were also aseptically packaged and stored at +1°C in polyethylene bags (condition C). Nine quality parameters were monitored during the eight months of storage: sedimentation of the pulp, cloud measurement, aroma volatiles, ascorbic acid concentration, viscosity, density, colour, sugar content (sucrose, glucose and fructose), organic acids (malic and citric), in addition to sensory analysis. The optimum storage condition for freshly processed oran
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Li, Zhuo 1958. "Studies on the storage of orange juice." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63766.

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Garcia-Wass, Febe. "Orange juice authenticity using pyrolysis mass spectrometry." Thesis, University of Reading, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312084.

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Basak, Sarmistha. "Studies on high pressure processing of orange juice : enzyme inactivation, microbial destruction, and quality changes, process verification and storage." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36874.

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High pressure (HP) processing has been emerging rapidly as a novel technique for non-thermal preservation of foods. Application of HP processing for shelf life extension of orange juice was the principal objective of the current research. To accomplish this objective, and to establish a scientific basis for HP processing of orange juice, a systemic approach was used which included the evaluation of: (a) HP inactivation kinetics of pectin methyl esterase (PME, the key enzyme in orange juice implicated with respect to quality changes), (b) destruction of spoilage microorganisms and changes in pr
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Almeida, Francisca Diva Lima. "Employment of emerging technologies on orange juice processing added of prebiotic fructo-oligosaccharide and orange juice produced via enzymatic synthesis." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16471.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The aim of this research was to use emerging technologies on the processing of the prebiotic orange juice added of fructo-oligosaccharides (FOS) and in prebiotic orange juice produced by enzymatic synthesis. The first stage of the study was evaluated the effect of atmospheric pressure cold plasma (ACP) and high pressure processing (HPP) on the prebiotic orange juice added 7% commercial FOS. The orange juice was directly and indirectly exposed to plasma discharge at 70
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Boff, Jeffrey Michael. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1054660479.

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Thesis (Ph. D.)--Ohio State University, 2003.<br>Title from first page of PDF file. Document formatted into pages; contains xxi., 190 p.: ill. Includes abstract and vita. Advisor: David B. Min, Dept. of Food Science and Nutrition. Includes bibliographical references (p. 179-190).
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Ayhan, Zehra. "Packaging requirements for pulsed electric field processed orange juice /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488196781734345.

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Donato, Roberta M. "Globalization and trade relations the US and Brazilian orange juice dispute /." Ohio : Ohio University, 2006. http://www.ohiolink.edu/etd/view.cgi?ohiou1141950268.

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Rintelmann, Anke. "DNA based methods for food authentication." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272357.

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Vieira, Fabiana Neves. "Effect of pasteurisation and high pressure on orange juice properties." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10100.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>As frutas e os produtos derivados de fruta recebem cada vez mais atenção, não só pela sua elevada estabilidade após o processamento através de técnicas tradicionais, mas também devido ao seu elevado conteúdo em compostos bioativos. As características únicas de sabor, aroma e textura são as principais razões da grande aceitação do sumo de laranja, por parte dos consumidores. A utilização de novas técnicas de processamento não térmico para os alimentos tem vindo a aumentar ao longo dos últimos anos. Além disso, a maior procura por produtos
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Książki na temat "Orange juice"

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Snyder, Inez. Oranges to orange juice. Children's Press, 2003.

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1968-, Chanko Pamela, ed. Orange juice. Scholastic, 1998.

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DeMarin, Layne. Oranges: From fruit to juice. Capstone Press, 2012.

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Trumbauer, Lisa. The story of orange juice. Red Brick Learning, 2005.

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Dan, McGeehan, ed. Orange juice before the store. The Child's World, 2012.

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Centro de Pesquisa e Projetos em Marketing e Estratégia, ed. The orange juice business: A Brazilian perspective. Wageninen Academic Publishers, 2011.

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Sued, Ronaldo. O desenvolvimento da agroindústria da laranja no Brasil: O impacto das geadas na Flórida e da política econômica governamental. Editora da Fundação Getúlio Vargas, 1993.

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K, Binkley James, and United States. Dept. of Agriculture. Economic Research Service., eds. Consolidated markets, brand competition, and orange juice prices. Economic Research Service, U.S. Dept. of Agriculture, 2002.

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ill, Lexa-Senning Susan, ed. What was it before it was orange juice? Child's World, 1985.

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Brown, Mark G. Florida-Brazil processing linkages. Florida Dept. of Citrus, 1997.

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Części książek na temat "Orange juice"

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Johnston, Carol S. "Orange Juice." In Beverages in Nutrition and Health. Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-415-3_6.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Orange flavor." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_33.

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Hartel, Richard W., and AnnaKate Hartel. "Fresh Orange Juice." In Food Bites. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-75845-9_49.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Orange juice production." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_12.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Cost of orange production." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_19.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Orange flavor in Europe." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_34.

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Reay, Dave. "Climate-Smart Orange Juice." In Climate-Smart Food. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-18206-9_2.

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Fry, J., G. G. Martin, and M. Lees. "Authentication of orange juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-0949-3_1.

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Fry, J., G. G. Martin, and M. Lees. "Authentication of orange juice." In Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6296-9_1.

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Neves, Marcos Fava, Vinícius Gustavo Trombin, Frederico Fonseca Lopes, Rafael Kalaki, and Patrícia Milan. "Concentration of juice bottlers." In The orange juice business. Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-739-4_39.

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Streszczenia konferencji na temat "Orange juice"

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Madassery, Saharsh, Abeer Elkhouly, and Mohd Fareq Abd Malek. "A Novel Method to Identify and Classify Deterioration of Orange Juice." In 2024 IEEE 1st International Conference on Communication Engineering and Emerging Technologies (ICoCET). IEEE, 2024. http://dx.doi.org/10.1109/icocet63343.2024.10730123.

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Mao, Chengxin, Lin Gui, Yu Peng, Ziyi Wang, Disen Shang, and Qinying Wu. "Detection of orange juice concentration based on the absorption of visible light." In Third Conference on Biomedical Photonics and Cross-Fusion (BPC 2024), edited by Zhenxi Zhang, Junle Qu, and Buhong Li. SPIE, 2024. http://dx.doi.org/10.1117/12.3039565.

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Landi, Giovanni, Miriam Benedetti, Elham Eslami, Giovanna Ferrari, and Gianpiero Pataro. "Cost, Energy Efficiency, and Environmental Impact Analysis of Orange Juice Pasteurization: Comparing Pulsed Electric Fields with Traditional Thermal Treatment." In 2024 IEEE International Conference on Environment and Electrical Engineering and 2024 IEEE Industrial and Commercial Power Systems Europe (EEEIC / I&CPS Europe). IEEE, 2024. http://dx.doi.org/10.1109/eeeic/icpseurope61470.2024.10751382.

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Balaban, Murat, Giovanna Ferrentino, Milena Ramirez, Maria L. Plaza, and Thelma Calix. "Review of Dense Phase Carbon Dioxide Application to Citrus Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5407.

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The United States is the second largest citrus producer in the world. Florida and California are the two major producing states. While oranges from California are mainly used for fresh fruit consumption, more than 90% of oranges produced in Florida are processed to juice (FAO 2008). Consumers demand high quality and convenient products with natural flavor and taste, and appreciate the “fresh” perception of minimally processed juices. They also look for safe, natural, and healthy products without additives and preservatives. New processing technologies promise to meet all these demands without
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Puglia, Joseph A., and Douglas P. Harper. "Deoiling Single-Strength Orange Juice." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4203.

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Deoiling single-strength orange juice extracted from FMC extractors utilizing a centrifugal separator has traditionally been a difficult task. New technology utilizing hermetic separators has proven very successful for this application. Processors are able to use maximum yield recovery settings in the extractors and hold the separator accountable for reducing the oil content and defects in the juice to acceptable levels. With the demand for Not-From-Concentrate premium orange juice rapidly increasing in the United States, the processor must be able to recover as much juice from the fruit as th
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Cross, Stephen. "Membrane Concentration of Orange Juice." In ASME 1989 Citrus Engineering Conference. American Society of Mechanical Engineers, 1989. http://dx.doi.org/10.1115/cec1989-3504.

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A process to concentrate orange juice to levels above 42° Brix with quality close to fresh juice is discussed. Using ultrafiltration and reverse osmosis in a patented process, concentrate of superior quality can be produced. An overview of how membrane characteristics influence the design, selection and operation of the process is presented along with operating economics. Paper published with permission.
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SOETAREDJO, FELYCIA EDI, NANI INDRASWATI, ARTIK ELISA ANGKAWIJAYA, and OSSY MARUSYA SJOUFRON. "ORANGE JUICE PASTEURIZATION USING OZONE." In Proceedings of the International Conference on CBEE 2009. WORLD SCIENTIFIC, 2009. http://dx.doi.org/10.1142/9789814295048_0101.

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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

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Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been acc
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Braddock, R. J., M. E. Parish, and J. K. Goodner. "High Pressure Pasteurization of Citrus Juices." In ASME 1998 Citrus Engineering Conference. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/cec1998-4401.

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High hydrostatic pressures affect chemical reactions and phase changes of matter, denaturing proteins, solidifying lipids and disrupting biological membranes. The consequences of this in food systems has importance in killing spoilage microbes without the need for heat. Some applications of high pressure treatment to the processing of citrus juices are included herein. Effective pressures for pasteurization of yeasts and yeast ascospores in citrus juice fall in the range of 43,000–72,000 psi. The corresponding Dp (time for 1 log cycle reduction) values for inactivation of ascospores were 10 mi
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Redd, James B. "The Volatile Flavors of Orange Juice." In ASME 1988 Citrus Engineering Conference. American Society of Mechanical Engineers, 1988. http://dx.doi.org/10.1115/cec1988-3406.

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I want to thank the Florida Section of the American Society of Mechanical Engineers for the opportunity of talking with you about my favorite subject: “Orange Juice”. I’m a bit like the fellow from Texas who was visiting in Oklahoma. The town’s “ner-do-well” had passed away and at the local church, the minister was trying to say something nice about the departed. He soon ran out of words so he asked if someone in the audience cared to say a few words about the deceased. After a few moments of silence, the Texan got up and said that if nobody wanted to talk about the deceased, then he would lik
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Raporty organizacyjne na temat "Orange juice"

1

Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and s
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Li, Lu, Nini Jin, Yueyue He, et al. Effects of chronic consumption of orange juice on cardiovascular risk factors in overweight and obese adults: a protocol for a systematic review and meta-analysis of randomized controlled trials. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2021. http://dx.doi.org/10.37766/inplasy2021.12.0082.

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Blumwald, Eduardo, and Avi Sadka. Citric acid metabolism and mobilization in citrus fruit. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7587732.bard.

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Accumulation of citric acid is a major determinant of maturity and fruit quality in citrus. Many citrus varieties accumulate citric acid in concentrations that exceed market desires, reducing grower income and consumer satisfaction. Citrate is accumulated in the vacuole of the juice sac cell, a process that requires both metabolic changes and transport across cellular membranes, in particular, the mitochondrial and the vacuolar (tonoplast) membranes. Although the accumulation of citrate in the vacuoles of juice cells has been clearly demonstrated, the mechanisms for vacuolar citrate homeostasi
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Porat, Ron, Doron Holland, and Linda Walling. Identification of Citrus Fruit-Specific and Pathogen-Induced Promoters and Their Use in Molecular Engineering. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7585202.bard.

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This one year BARD project was funded to develop methods to monitor promoter activity a gene expression patterns in citrus fruit. To fulfill this goal, we divided the research tasks between both labs so that the Israeli side evaluated the use of microprojectile bombardment ; a tool to evaluate transient gene expression in various citrus fruit tissues, and the US side optimized technical parameters required for Agrobacterium-mediated transformation of various citrus cultivars. Microprojectile bombardment appeared to be a very efficient method for transient gene expression analysis in citrus lea
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