Fruit biochemistry

In the physiology and metabolism of citrus fruits, biochemical compounds and secondary metabolites such as proteins, amines, polyamines, complex carbohydrates, organic acids, lipids, phenols, flavonoids, terpenoids, aromatic compounds, mineral elements, hormones, and vitamins play a very important role. These compounds are part of vital nutrition to human beings. Photosynthesis and respiration are primary metabolic processes leading to the formation of basic compounds that lead in turn to the formation of secondary metabolites. Respiration provides energy for synthetic and breakdown processes. Before harvest, fruit stores different metabolites, which are later utilized, and some more metabolites are formed after harvest as the development takes place towards maturity and senescence. Stored carbohydrates, acids, and amino acids are utilized for synthesis of proteins, sugar derivatives, flavors, and volatiles in fruits. Citrus flavours and aroma have very important role in human nutrition and health apart from its value worth several billion dollars in beverages, food and pharmaceutical industry. This chapter on biochemistry of citrus fruit provides complete overview about how these compounds are formed, their quantity in oranges, mandarins, limes, lemons, grapefruits etc., thus it is a single source of updated information on this aspect.