Pre and post-harvest influences on the Vitamin C (Ascorbic acid) content in citrus: A review

Abstract

Citrus fruits are an important diet for human health by providing some nutritional and antioxidant components, especially ascorbic acid (AsA). As the major antioxidant compound, the concentration of Ascorbic acid is an important nutritional quality indicator for citrus fruit and its derivative products. Although the emphasis is on vitamin C content of harvested citrus fruit, this review of literature focuses on pre harvest and post harvest factors affecting this nutritional quality variable. Preharvest factors including genotype, cultural practices, climatic conditions, fruit maturity and postharvest management treatments such as surface coating, heat treatments, irradiation, and ethylene degreening lead to better vitamin C retention. Vitamin C retention is also improved when citrus fruits are stored in modified atmosphere packaging and controlled atmosphere (CA).