Survey of Phenolic
Compounds Produced in Citrus
by Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook
Using high-pressure liquid
chromatography, the authors surveyed the phenolic compounds in leaf,
flavedo, albedo, and juice vesicle tissues of 35 species of citrus (Rutaceae).
Phenolic compounds are believed to be produced as a result of the plant's
interaction with the environment. Some are synthesized and accumulated
in plant cells as a defense mechanism after exposure to microorganisms
and may be toxic to insects. Some phenolics affect animal and plant
health or the flavor and palatability of fruits and juices. The information
in this report will be of use to food processors, chemists, citrus taxonomists,
geneticists, and breeders. Black and white, 160 pp.
U.S. Department of Agriculture,
Agricultural Research Service, Technical Bulletin 1856
While supplies last, you
may order one free copy by e-mail
or by writing Mark
Berhow, USDA/ARS National Center for Agricultural Utilization Research,
1815 North University St., Peoria, IL 61604-3999.
Specify that you're ordering
Survey of Phenolic Compounds Produced in Citrus, and give your
complete mailing address, including postal code.
here to view publication online.
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