Sensory and Consumer Studies for Improving Citrus Quality by Laura Reuss, Fred Gmitter, Yu Wang

“… In Florida, it is necessary to produce large quantities of high quality citrus fruits in order to keep pace with the projected market growth, as well as to maintain viability of the citrus industry. …”
Get full text

Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes by Zhenqing Li, Xin Chen, Lulu Qiu, Yu Wang, Zhiqin Zhou

“…Using this method, six PMF compounds including low-abundant PMFs in citrus fruits such as 5,6,7,4′-tetramethoxyflavone and 5-hydroxy-6,7,8,3′,4′-pentamethoxyflavone can be simultaneously obtained, and the purities of these compounds were all higher than 95%, with the highest purity of nobiletin reaching 99.96%. …”
Get full text

Putting Fresh Fruit to the Test by Mark Ritenour, Cuifeng Hu, Yu Wang, Fernando Alferez

“… New fresh citrus fruit selections continue to be developed and released by the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) and the U.S. …”
Get full text

Rootstock and Scion Affect Orange Juice Flavor by Yu Wang, Fred Gmitter, Jude Grosser

“… Breeding and screening of HLB tolerant scion and rootstock cultivars have been recognized as one of the effective ways to control the disease and increase the supply of quality citrus fruit under these adverse circumstances. In order to make sure fruits from the new cultivars meet the conusmer demand, we characterized the flavor and consumer preference of HLB-tolerant scion/rootstock combinations.  …”
Get full text