A modified aroma extract dilution approach (AEDA), followed by the determination of flavor dilution (FD) factors, a quantitative analysis and calculation of the relative flavor activity (RFA) and odor activity values (OAVs) as well as recombination experiments were conducted to evaluate the odor- and taste-relevant components of cold-pressed Citrus latifolia peel oil. A 2-fold concentration by distillation and reanalysis, compared with the original oil, revealed relevant components. Partition of the odor-active substances into four reconstitution groups according to their respective FD factors, followed by a recombination, allowed for a better understanding of the contribution of each FD-factor group to the overall aroma. Especially α-pinene, limonene, γ-terpinene, and 7-methoxycoumarin contribute significantly to the distinct aroma profile of C. latifolia. Heptadecanal (CAS 629-90-3) was described for the first time as an odor-active substance in an enriched C. latifolia peel oil. Campherenyl acetate (CAS 18530-07-9) was identified in nature for the first time and described with a herbal, minty and citrus-like odor. The odor profile of the final recombinant mixture, containing 36 components, was similar to cold-pressed C. latifolia peel oil for most descriptors, whereas the taste profile was described as more aldehydic and citral-like.

Citrus fruits have been known and valued for their aroma in food and perfume ever since humans have maintained written records. Often described as the \"champagne\" of citrus oils, especially cold pressed lime peel oils have raised attention. Particularly peel oils of Citrus latifolia exhibit a pleasant coumarinic, sweet, and balsamic aroma in comparison to its close relative, the Citrus aurantifolia. Those coumarinic notes have not been completely understood until today. Thus, this study aimed to identify the responsible substances and elucidate their contribution and impact on the aroma of cold-pressed lime oil. By combining distillation, fractionation, olfactory detection, and structure elucidation, the responsible key aroma components were identified. A combination of coumarins and their corresponding saturated analogs have been identified to significantly contribute to the typical coumarinic-like aroma, including three new flavor compounds that have not yet been described in the literature as lime oil constituents: 7-methoxy-2-chromanone (3,4-dihydro-7-methoxy-2H-1-benzopyran-2-one; CAS 20921-02-2), 5,7-dimethoxy-2-chromanone (3,4-dihydro-5,7-dimethoxy-2H-1-benzopyran-2-one; CAS 82243-01-4) and 5,6-dihydrobergaptene (5,6-dihydro-4-methoxy-7H-furo[3,2-g][1]benzopyran-7-one; CAS 29050-61-1). The sensorial evaluation of the impact of these components on the lime aroma profile has shown flavor-modulating effects and the ability to enhance aldehydic-peely, juicy, and fruity notes as well as their importance in reproducing the authentic, typical coumarin-like notes.

Herein we describe the in situ inhibitory activity of three hybrid films (FL1, FL2, and FL3) against two wild strains of Colletotrichum gloeosporioides and Penicillium digitatum as causal agents of rot in Persian limes. The films FL2 and FL3 contained 1.0 and 1.3 % weight/volume Litsea glaucescens essential oil (LgEO) and significantly (p<0.05) delayed rot emergence in Persian limes caused by both pathogens up to 10 days. The physicochemical properties of LgEO and hybrid films were obtained, whereas detailed HPLC profiling revealed that fruit covered with these films significantly (p<0.01) preserved reducing sugars (sucrose, fructose, and glucose), organic acids (citric acid, ascorbic acid, malic acid, and oxalic acid), and flavonoids with nutraceutical activity (hesperidin, eriocitrin, naruritin, neohesperidin, diosmin, vitexin, rutin, and quercetin). This evidence sustains that the composites generated in this investigation improve the shelf life of Persian limes and conserve their nutraceutical content.

Many mites of the family Eriophyidae are important pests worldwide. In citrus crops, the eriophyid Phyllocoptruta oleivora stands out for the economic losses caused. The pest\'s injuries cause the darkening of leaves, twigs, and fruits, making them unfit for the fresh fruit market and affecting plant productivity. Another species that causes similar symptoms was described in Brazil recently, the brown citrus rust mite, Tegolophus brunneus. Although studies have not been performed with this species, growers and technicians have attributed the rise in rust damages in Brazil to T. brunneus, affirming that this mite is more aggressive and resistant to acaricides than P. oleivora. In this study, the distribution of T. brunneus in the main Brazilian citrus belt and the differential toxicity of the acaricides sulfur and abamectin were evaluated for both species. Infested fruits were collected from different orchards in many municipalities, covering the main citrus species and cultivars grown, aiming to show the main T. brunneus hosts. It was observed that only plants of Tahiti acid lime (Citrus latifolia) were infested by T. brunneus, whereas P. oleivora infested all citrus cultivars and species evaluated (Citrus spp.). In our study, T. brunneus and P. oleivora were never observed coinfesting the same fruit/leaf or plant. The acute toxicity test of sulfur and abamectin as acaricides showed that T. brunneus has greater tolerance to abamectin than P. oleivora. However, the acute toxicity of sulfur was similar for both species. These results showed T. brunneus specificity to infest Tahiti acid lime, causing important damage to this crop, and suggest that attention should be paid to managing this mite using abamectin.

Glyphosate is a cheap herbicide that has been used to control a wide range of weeds (4-6 times/year) in citrus groves of the Gulf of Mexico; however, its excessive use has selected for glyphosate-resistant weeds. We evaluated the efficacy and economic viability of 13 herbicide treatments (glyphosate combined with PRE- and/or POST-emergence herbicides and other alternative treatments), applied in tank-mixture or sequence, to control glyphosate-resistant weeds in two Persian lime groves (referred to as SM-I and SM-II) of the municipality of Acateno, Puebla, during two years (2014 and 2015). The SM-I and SM-II fields had 243 and 346 weeds/m2, respectively, composed mainly of Bidens pilosa and Leptochloa virgata. Echinochloa colona was also frequent in SM-II. The glyphosate alone treatments (1080, 1440, or 1800 g ae ha-1) presented control levels of the total weed population ranging from 64% to 85% at 15, 30, and 45 d after treatment (DAT) in both fields. Mixtures of glyphosate with grass herbicides such as fluazifop-p-butyl, sethoxydim, and clethodim efficiently controlled E. colona and L. virgata, but favored the regrowth of B. pilosa. The sequential applications of glyphosate + (bromacil + diuron) and glufosinate + oxyfluorfen controlled more than 85% the total weed community for more than 75 days. However, these treatments were between 360% and 390% more expensive (1.79 and 1.89 $/day ha-1 of satisfactory weed control, respectively), compared to the representative treatment (glyphosate 1080 g ae ha-1 = USD $29.0 ha-1). In practical and economic terms, glufosinate alone was the best treatment controlling glyphosate resistant weeds maintaining control levels >80% for at least 60 DAT ($1.35/day ha-1). The rest of the treatments, applied in tank-mix or in sequence with glyphosate, had similar or lower control levels (~70%) than glyphosate at 1080 g ae ha-1. The adoption of glufosiante alone, glufosinate + oxyfluorfen or glyphosate + (bromacil + diuron) must consider the cost of satisfactory weed control per day, the period of weed control, as well as other factors associated with production costs to obtain an integrated weed management in the short and long term.

In this research, a new ice-glazing based on chitosan-gelatin (Ch-Gl) incorporated with Persian lime peel essential oil (LEO), and superchilled storage was established to assess the microbial, physicochemical, and sensory quality of rainbow trout fillets. The fillets were immersed in distilled water (control), Ch-Gl, Ch-Gl + 1% LEO, and Ch-Gl + 2% LEO to form glazing layer on the surface, then stored at -1.4 °C for 30 days. All treatments delayed the growth of total mesophilic bacteria, total psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria compared to control during the storage period. The treatments also retarded the increase in the contents of total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, pH, and electric conductivity during storage. The freshness indexes i.e. K and Fr values were improved in treated groups compared to control group. The combined treatments (Ch-Gl + 1% or 2% LEO) were more effective than Ch-Gl alone to inhibit the microbial growth, retard the physicochemical deterioration, and improve freshness indexes in the fillets. It can be concluded that ice-glazing based on Ch-Gl incorporated with LEO, and superchilled storage is effective to enhance the quality and shelf-life of rainbow trout fillets.

UV-C (180-280 nm) has been shown to extend the postharvest shelf-life of many horticulture crops. In this study, Tahitian limes (Citrus latifolia) were exposed to 0, 3.4, 7.2 and 10.5 kJ m-2 UV-C then stored for 28 days in air at 10 °C and 80% RH. Weight loss, peel colour, calyx abscission, ethylene production, respiration rate, total soluble solids (TSS), titratable acidity (TA) and acceptability index were assessed. The results showed that UV-C treatment maintained lime peel green colour and retained calyx attachment after 28 days storage. UV-C treatment also affected endogenous ethylene production and respiration rate, where the highest UV-C treatment (10.5 kJ m-2) maintained low ethylene production and low respiration rates after 28 days storage with no differences between the different UV-C intensities. In terms of fruit acceptability, limes were exposed to 10.5 kJ m-2 UV-C had a 60% acceptability index after 28 days storage, while untreated control fruit retained acceptability of 39%. In general, the pre-storage UV-C treatments did not affect fruit weight loss, TSS or TA contents during storage.

The green Tahitian limes (Citrus latifolia) were exposed to 7.2 kJ m-2 UV-C and 0.5 μL L-1 1-methylcyclopropene (1-MCP) treatments both separately and in combination. After treatment, fruit were stored in ethylene free (i.e. air containing < 0.005 μL L-1) or 0.1 μL L-1 ethylene at 20 °C and 100% RH. The results showed that UV-C treatment delayed skin degreening and reduced endogenous ethylene production compared to untreated control fruit, however these effects reduced over the storage time. As expected, 1-MCP inhibited ethylene production, reduced calyx abscission and retained peel greenness during the storage. Both of the combination treatments, 1-MCP + UV-C and UV-C + 1-MCP reduced endogenous ethylene production and delayed skin yellowing. In all treatments, UV-C and 1-MCP resulted in lower fruit respiration rates than untreated control fruit, however this effect diminished during 7 and 14 days storage for fruits stored in air and 0.1 μL L-1 ethylene atmosphere, respectively. There was no difference in weight loss, SSC, TA and SSC/TA ratio between the treatments and storage conditions. The results suggest that a pre-storage UV-C treatment, followed by storage at low level of ethylene improves the quality of limes, with the additional improvement when combined with 1-MCP treatment prior or after UV-C irradiation.