PREFACE
Downloaded by 80.82.77.83 on May 6, 2018 | https://pubs.acs.org Publication Date: December 15, 1980 | doi: 10.1021/bk-1980-0143.pr001
T
here is a long romantic history of man's fascination, esteem, and food recognition of citrus fruits. According to one legend, it was not with an apple that Eve tempted Adam but with a citrus fruit (a primitive citron called the etrog or Adam's apple). Oranges were also once considered the fruit of the gods. The ancient dynasties of China regarded citrus fruits as prized tributes. During the reign of Ta Yu (about 2 2 0 5 - 2 1 9 7 B.C.), tributes of mandarins and pummelos, wrapped in ornamental silks, were sent to the imperial court of Ta Yu when specifically ordered. The importance of citrus fruits and their products as human food is underscored by the fact that more citrus is consumed than any other kind of fruit. To illustrate this point, a recent survey conducted by the Market Research Corporation of America showed that about 6 8 % of all juices (combined total of fruit and vegetable juices) consumed in the United States were citrus juices. The world's citrus crop for the 1 9 7 9 - 8 0 season was estimated at 39.5 million metric tons ( M M T ) , of which the United States contributed a total of 14.4 M M T (oranges 10.4 M M T , grapefruit 2.5 M M T , lemons 0.7 M M T , tangerines 0.5 M M T , other citrus cultivars 0.3 M M T ) . The citrus industry in Florida is the largest and encompasses 336,384 hectares (about 2 / 3 of the total U . S. hectarage). During the 1 9 7 8 - 7 9 season, Florida produced 10.1 M M T of citrus fruit with a fresh and processed sales value of $1.99 billion. World productionfiguresshow that the citrus crop is second only to the grape crop. However, most grapes are utilized primarily in fermented liquors rather than consumed as fresh fruit or juice products. As citrus fruits and their products contribute substantially to the American diet and are consumed in great abundance, we believe the time is appropriate to review in detail some important nutritional and quality properties of this important fruit. Twenty-eight scientists joined with us to cover extensively subjects in the following areas: nutrition and health; quality as related to specific biochemical components; effects of handling and processing; quality control and evaluation; regulatory implication; and adulteration. Florida Department of Citrus
STEVEN NAGY
Lakeland, Florida 3 3 8 0 2
JOHN A . A T T A W A Y
July 14, 1980 vii Nagy and Attaway; Citrus Nutrition and Quality ACS Symposium Series; American Chemical Society: Washington, DC, 1980.
