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<p>Citrus juice sac granulation is a&#xa0;major challenge for the global citrus industry, significantly reducing fruit quality, taste, marketability, and commercial value. This senescence-associated disorder occurs in fully matured fruits during both on-tree and off-tree storage. It manifests as enlarged, toughened, opaque milky-white juice sacs, leading to consumer dissatisfaction. Granulated fruits exhibit reduced organic acids and TSS/acid ratio, resulting in an unpleasant taste. The disorder affects both the anatomical structure of juice vesicles and the physico-chemical properties of fruits, with notable declines in antioxidants and increases in pectin and lignin accumulation. Multiple factors contribute to citrus granulation, including tree age, fruit position, rootstock, and climatic conditions. Despite being identified in 1934, its exact underlying mechanisms remain unclear, and absolute control has yet to be achieved. Understanding the causes and developing effective management strategies are crucial for sustainable citrus production without qualitative losses. This review consolidates information on the mechanisms of citrus granulation, its impact on fruit quality, molecular aspects, and key contributing factors. Additionally, it presents potential management strategies to mitigate granulation in citrus fruits.</p>

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Citrus Granulation: an Unsolved Disorder with Physiological Intricacies

  • 期刊论文

  • 发表日期：

    2025年7月8日

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  • Swarajya Laxmi Nayak,
  • Shruti Sethi,
  • Vijay Paul,
  • Biswabiplab Singh,
  • Anil Kumar Dubey

摘要

Citrus juice sac granulation is a major challenge for the global citrus industry, significantly reducing fruit quality, taste, marketability, and commercial value. This senescence-associated disorder occurs in fully matured fruits during both on-tree and off-tree storage. It manifests as enlarged, toughened, opaque milky-white juice sacs, leading to consumer dissatisfaction. Granulated fruits exhibit reduced organic acids and TSS/acid ratio, resulting in an unpleasant taste. The disorder affects both the anatomical structure of juice vesicles and the physico-chemical properties of fruits, with notable declines in antioxidants and increases in pectin and lignin accumulation. Multiple factors contribute to citrus granulation, including tree age, fruit position, rootstock, and climatic conditions. Despite being identified in 1934, its exact underlying mechanisms remain unclear, and absolute control has yet to be achieved. Understanding the causes and developing effective management strategies are crucial for sustainable citrus production without qualitative losses. This review consolidates information on the mechanisms of citrus granulation, its impact on fruit quality, molecular aspects, and key contributing factors. Additionally, it presents potential management strategies to mitigate granulation in citrus fruits.