COMPARISON OF POMELO (<i>CITRUS MAXIMA</i>) GROWN IN CHINA AND THAILAND

doi:10.15302/J-FASE-2021391

Front. Agr. Sci. Eng.

2021, Vol. 8

Issue (2) : 335-352 https://doi.org/10.15302/J-FASE-2021391

REVIEW

COMPARISON OF POMELO (CITRUS MAXIMA) GROWN IN CHINA AND THAILAND

Warangkana MAKKUMRAI^1,², Yue HUANG¹, Qiang XU¹(

)

¹. Key Laboratory of Horticultural Plant Biology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
². Horticultural Research Institute, Department of Agriculture, Ministry of Agriculture and Cooperatives, Bangkok 10900, Thailand.

Download: PDF(3002 KB) HTML
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks

Abstract

• China is the largest producer of pomelo globally.

• Chinese pomelos are adapted to subtropical climates and Thai pomelos to tropical climates.

• Guanxi pomelo is a popular cultivar in China and Thong Dee is the most popular in Thailand.

• Naringin is the most abundant flavonoid in Chinese and Thai pomelos.

• Fruity, sweet, sour, juicy and overall flavor attributes are important in consumer preference.

Pomelo is a member of the genus Citrus that is a key contributor to the breeding of modern citrus cultivars. China is the largest producer of pomelo and one of the top five pomelo exporting countries. Pomelos from Thailand are also well-known for their excellent quality and flavor and are ranked in the top ten export countries. This review introduces pomelo planting locations and conditions in China and Thailand. The characteristics and qualities of some commercial pomelo cultivars in China and Thailand are summarized to introduce them to international consumers and to document their similarities and dissimilarities. Data on bioactive compounds and antioxidant capacity are also included for most Chinese and Thai pomelos to highlight how they differ in this aspect because consumers are increasingly interested in healthier foods. In addition, the sensory perception in terms of aroma, flavor, texture and taste attributes and consumer perspective and preferences are discussed.

Keywords climate commercial cultivars fruit characteristics lycopene naringin sensory evaluation

Corresponding Author(s): Qiang XU

Just Accepted Date: 26 March 2021 Online First Date: 30 April 2021 Issue Date: 13 July 2021

Cite this article:

Warangkana MAKKUMRAI,Yue HUANG,Qiang XU. COMPARISON OF POMELO (CITRUS MAXIMA) GROWN IN CHINA AND THAILAND[J]. Front. Agr. Sci. Eng. , 2021, 8(2): 335-352.

URL:

https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2021391
https://academic.hep.com.cn/fase/EN/Y2021/V8/I2/335

Tab.1 Comparison of factors related to pomelo cultivation in China and Thailand

Fig.1 Chinese commercial pomelo cultivars: (a) Guanxi, (b) red-fleshed Guanxi, (c) Shatian, (d) Anjiang, (e) Shuijing, and (f) Majia.

Fig.2 Thai commercial pomelo cultivars: (a) Thong Dee, (b) Kao Yai, (c) Kao Numphueng, (d) Kao Tangkwa, (e) Tha Khoi, and (f) Tab Tim Siam.

Tab.2 Major carotenoid concentrations in flesh or juice of Chinese and Thai pomelo cultivars

Cultivar	Naringin	Hesperidin	Neohesperidin	Unit	Reference
Chinese pomelo
Mi	109±0.03	42.2±1.27	6.71±0.97	mg·L⁻¹ (juice)	[51]
Siji	126±0.80	21.8±0.36	nd	mg·L⁻¹ (juice)	[51]
Wentan	2430±123	26.3±3.43	16.5±0.98	µg·g⁻¹ (FW)	[52]
Liangping	1160±68	11.4±1.09	16.4±1.87	µg·g⁻¹ (FW)	[52]
Liangping No.1	~ 3000	nd	nd	µg·g⁻¹ (FW)	[53]
Huayingshan	974±56.9	0.80±0.02	1.93±0.05	µg·g⁻¹ (FW)	[52]
Hongxin	2390±67	nd	19.8±1.43	µg·g⁻¹ (FW)	[52]
Meiweishatian	2310±89	29.9±1.54	24.1±2.37	µg·g⁻¹ (FW)	[52]
Gaopu	1360±76	nd	32.4±3.82	µg·g⁻¹ (FW)	[52]
Shatian	2150±122	nd	19.3±1.70	µg·g⁻¹ (FW)	[52]
	164–198			mg·L⁻¹ (juice)	[54]
	155±13.9	nd	nd	mg·L⁻¹ (juice)	[55]
Gulaoqianshatian	~ 9000	trace	nd	µg·g⁻¹ (DW)	[53]
Wanbai	1280±90	nd	9.43±0.65	µg·g⁻¹ (FW)	[52]
Dayongjuhuaxin	3120±55	nd	7.53±0.34	µg·g⁻¹ (FW)	[52]
24-14	2180±119	13.5±0.78	14.3±0.77	µg·g⁻¹ (FW)	[52]
14-13	1440±46	nd	nd	µg·g⁻¹ (FW)	[52]
Chandler	4010±147	nd	12.7±0.40	µg·g⁻¹ (FW)	[52]
Dongfengzao	971±56.3	nd	nd	µg·g⁻¹ (FW)	[52]
Zaoshu	1580±77	nd	30.7±2.65	µg·g⁻¹ (FW)	[52]
Zuoshi	1350±98	nd	13.3±0.72	µg·g⁻¹ (FW)	[52]
Qi	1100±77	nd	19.5±0.99	µg·g⁻¹ (FW)	[52]
Guanxi	892±34.6	nd	nd	µg·g⁻¹ (FW)	[52]
	136±11.2	nd	nd	mg·L⁻¹ (juice)	[55]
	61–139			mg·L⁻¹ (juice)	[54]
	~ 7000	nd	nd	µg·g⁻¹ (DW)	[53]
Dianjiangbai	~ 2000	nd	nd	µg·g⁻¹ (DW)	[53]
Menglunzao	2350±122	nd	9.16±0.82	µg·g⁻¹ (FW)	[52]
Tongxian	2110±161	nd	21.3±2.55	µg·g⁻¹ (FW)	[52]
Libo	1970±66	nd	12.6±1.32	µg·g⁻¹ (FW)	[52]
Linnanshatiao	1390±55	nd	38.6±3.61	µg·g⁻¹ (FW)	[52]
Sijipao	992±76.6	nd	10.8±0.78	µg·g⁻¹ (FW)	[52]
Jintanglv	1280±102	nd	22.8±2.44	µg·g⁻¹ (FW)	[52]
Shisheng	2380±133	nd	10.4±0.91	µg·g⁻¹ (FW)	[52]
Guanxiang	735±55.8	nd	12.0±1.09	µg·g⁻¹ (FW)	[52]
28-19	2370±210	nd	44.7±1.54	µg·g⁻¹ (FW)	[52]
Anjiangxiang	3130±128	nd	25.6±0.93	µg·g⁻¹ (FW)	[52]
Guokui	1770±24.0	nd	12.4±0.07	µg·g⁻¹ (FW)	[52]
Yuhuan	32.6±1.82	nd	nd	mg·L⁻¹ (juice)	[55]
Cuixiangtian	21.8±0.94	nd	nd	mg·L⁻¹ (juice)	[55]
Shuijingmi	988±78.7	553±33.1	nd	µg·g⁻¹ (FW)	[56]
Thai pomelo
Tab Tim Siam	26310±440	nd	29920±180	µg·g⁻¹ (DW)	[57]
	768±32.1			µg·g⁻¹ (FW)	[58]
	2.65±0.06	0.56±0.02	0.09±0.01	mg·L⁻¹ (juice)	[41]
Tha Khoi	41290±430	nd	36790±250	µg·g⁻¹ (DW)	[57]
	500	nd	nd	µg·g⁻¹ (FW)	[59]
	4430			µg·g⁻¹ (DW)	[60]
	381±67.2	2.15±0.11	2.18±0.32	mg·L⁻¹ (juice)	[36]
Thong Dee	8130±130	10080±120	10760±30	µg·g⁻¹ (DW)	[57]
	364±31			µg·g⁻¹ (FW)	[58]
	254–388			µg·g⁻¹ (FW)	[61]
	261	nd	nd	µg·g⁻¹ (FW)	[59]
	349±54.9	nd	nd	mg·L⁻¹ (juice)	[36]
Kao Namphueng	2340±110	22780±330	14760±150	µg·g⁻¹ (DW)	[57]
	411±20.9			µg·g⁻¹ (FW)	[58]
	444	nd	nd	µg·g⁻¹ (FW)	[59]
	323±43.6	nd	0.59±0.04	mg·L⁻¹ (juice)	[36]
Kao Yai	11900±210	12040±120	25400±120	µg·g⁻¹ (DW)	[57]
	415±25.0			µg·g⁻¹ (FW)	[58]
	350–524	nd	nd	µg·g⁻¹ (FW)	[59]
	365±82.9	nd	nd	mg·L⁻¹ (juice)	[36]
Kao Tangkwa	40650±390	nd	nd	µg·g⁻¹ (DW)	[57]
	392±17.4			µg·g⁻¹ (FW)	[58]
	201–241	nd	nd	µg·g⁻¹ (FW)	[59]
	243±33.6	nd	nd	mg·L⁻¹ (juice)	[36]
Kao Hom	263			µg·g⁻¹ (FW)	[59]
Kao Pan	295	nd	nd	µg·g⁻¹ (FW)	[59]
	316±34.5	nd	nd	mg·L⁻¹ (juice)	[36]
Pattavee	386±80.2	nd	nd	mg·L⁻¹ (juice)	[36]

Tab.3 Major flavonoid concentrations in flesh or juice of Chinese and Thai pomelo cultivars

Cultivar	DPPH	FRAP	SRSA	Reference
Mi	37.7±1.07 (%)	510±4.0 (mg·L⁻¹ AA)		[51]
Siji	35.8±0.95 (%)	442±3.3 (mg·L⁻¹ AA)		[51]
Wentan	35.8±2.40 (%)	1.20±0.09 (mmol·L⁻¹ FeSO₄·7H₂O)	31.7±3.43 (% anion)	[52]
Liangping	29.3±3.21 (%)	0.97±0.08 (mmol·L⁻¹ FeSO₄·7H₂O)	33.7±2.89 (% anion)	[52]
Liangping No.1	9.39±0.31 (mmol·g⁻¹ TE, DW)	18.6±0.59 (mmol·g⁻¹ TE, DW)		[53]
Huayingshan	41.6±4.41 (%)	1.08±0.09 (mmol·L⁻¹ FeSO₄·7H₂O)	30.6±1.90 (% anion)	[52]
Hongxin	48.5±5.23 (%)	1.12±0.15 (mmol·L⁻¹ FeSO₄·7H₂O)	38.3±3.83 (% anion)	[52]
Meiweishatian	42.1±3.60 (%)	1.02±0.11 (mmol·L⁻¹ FeSO₄·7H₂O)	33.9±1.65 (% anion)	[52]
Gaopu	40.1±3.64 (%)	1.07±0.05 (mmol·L⁻¹ FeSO₄·7H₂O)	37.5±2.55 (% anion)	[52]
Shatian	37.2±2.65 (%)	1.00±0.07 (mmol·L⁻¹ FeSO₄·7H₂O)	25.8±2.87 (% anion)	[52]
Gulaoqianshatian	9.12±0.86 (mmol·g⁻¹ TE, DW)	12.6±0.35 (mmol·g⁻¹ TE, DW)		[53]
Wanbai	35.6±4.82 (%)	1.20±0.09 (mmol·L⁻¹ FeSO₄·7H₂O)	33.7±1.87 (% anion)	[52]
Dayongjuhuaxin	38.6±3.21 (%)	0.90±0.05 (mmol·L⁻¹ FeSO₄·7H₂O)	40.3±5.76 (% anion)	[52]
24-14	36.4±2.55 (%)	1.10±0.12 (mmol·L⁻¹ FeSO₄·7H₂O)	36.5±4.24 (% anion)	[52]
14-13	41.3±3.54 (%)	1.43±0.17 (mmol·L⁻¹ FeSO₄·7H₂O)	39.0±2.14 (% anion)	[52]
Chandler	46.0±4.67 (%)	1.30±0.07 (mmol·L⁻¹ FeSO₄·7H₂O)	43.4±3.80 (% anion)	[52]
Dongfengzao	43.2±5.12 (%)	1.24±0.10 (mmol·L⁻¹ FeSO₄·7H₂O)	42.9±4.34 (% anion)	[52]
Zaoshu	40.2±3.21 (%)	1.28±0.04 (mmol·L⁻¹ FeSO₄·7H₂O)	35.7±2.63 (% anion)	[52]
Zuoshi	42.6±4.65 (%)	1.22±0.07 (mmol·L⁻¹ FeSO₄·7H₂O)	42.4±3.77 (% anion)	[52]
Qi	48.5±5.41 (%)	1.43±0.13 (mmol·L⁻¹ FeSO₄·7H₂O)	44.8±3.81 (% anion)	[52]
Guanxi	47.3±4.90 (%)	1.10±0.10 (mmol·L⁻¹ FeSO₄·7H₂O)	42.9±2.90 (% anion)	[52]
	8.25±0.17 (mmol·g⁻¹ TE, DW)	14.6±0.69 (mmol·g⁻¹ TE, DW)		[53]
Menglunzao	40.2±3.76 (%)	1.02±0.09 (mmol·L⁻¹ FeSO₄·7H₂O)	38.6±1.54 (% anion)	[52]
Tongxian	35.4±2.63 (%)	0.97±0.08 (mmol·L⁻¹ FeSO₄·7H₂O)	39.7±3.66 (% anion)	[52]
Libo	45.4±4.43 (%)	0.90±0.07 (mmol·L⁻¹ FeSO₄·7H₂O)	41.4±5.89 (% anion)	[52]
Linnanshatiao	42.1±2.87 (%)	1.50±0.14 (mmol·L⁻¹ FeSO₄·7H₂O)	39.6±3.73 (% anion)	[52]
Sijipao	36.8±1.76 (%)	0.93±0.06 (mmol·L⁻¹ FeSO₄·7H₂O)	40.8±3.71 (% anion)	[52]
Jintanglv	49.3±5.76 (%)	1.55±0.14 (mmol·L⁻¹ FeSO₄·7H₂O)	39.7±2.75 (% anion)	[52]
Shisheng	39.1±2.65 (%)	1.02±0.06 (mmol·L⁻¹ FeSO₄·7H₂O)	33.8±1.99 (% anion)	[52]
Guanxiang	41.7±3.23 (%)	1.30±0.04 (mmol·L⁻¹ FeSO₄·7H₂O)	44.1±4.37 (% anion)	[52]
28-19	50.9±4.77 (%)	1.56±0.19 (mmol·L⁻¹ FeSO₄·7H₂O)	40.2±3.77 (% anion)	[52]
Anjiangxiang	32.2±2.55 (%)	1.21±0.09 (mmol·L⁻¹ FeSO₄·7H₂O)	38.2±3.79 (% anion)	[52]
Guokui	41.2±2.89 (%)	1.10±0.04 (mmol·L⁻¹ FeSO₄·7H₂O)	35.6±2.83 (% anion)	[52]
Shuijingmi	7.93±0.30 (%)	12.5±1.15 (mmol·g⁻¹ TE, DW)		[56]
Dianjiangbai	10.7±0.35 (mmol·g⁻¹ TE, DW)	18.0±1.28 (mmol·g⁻¹ TE, DW)		[53]
Majia	~ 95 (%)	~ 0.52 (Abs. at 700 nm)		[27]
Tab Tim Siam	8.64±0.79 (mg·g⁻¹ AA, DW)	66.5±1.25 (mg·g⁻¹ AA, DW)	0.61±0.06 (g·g⁻¹ TE, DW)	[57]
	~ 60 (%)			[49]
Tha Khoi	0.41±0.27 (mg·g⁻¹ AA, DW)	68.0±1.06 (mg·g⁻¹ AA, DW)	0.65±0.09 (g·g⁻¹ TE, DW)	[57]
	8.34±0.05 (%)	37.0±1.31 (mg·g⁻¹ TE, DW)		[60]
	25.6±1.04 (%)	351±18.6 (mg·L⁻¹ AA)		[36]
		547±66.4 (mg·L⁻¹ TE)		[36]
Thong Dee	11.0±0.99 (mg·g⁻¹ AA, DW)	60.9±0.43 (mg·g⁻¹ AA, DW)	0.72±0.03 (g·g⁻¹ TE, DW)	[57]
	25.0±2.89 (%)	303±8.8 (mg·L⁻¹ AA)		[36]
		440±13.8 (mg·L⁻¹ TE)		[36]
	0.411–0.643 (mg·g⁻¹ TE, FW)	0.369–0.491 (mg·g⁻¹ AA, FW)		[61]
Kao Namphueng	1.45±0.49 (mg·g⁻¹ AA, DW)	109±1.25 (mg·g⁻¹ AA, DW)	0.62±0.06 (g·g⁻¹ TE, DW)	[57]
	22.2±0.71 (%)	193±14.1 (mg·L⁻¹ AA)		[36]
		284±22.1 (mg·L⁻¹ TE)		[36]
Kao Yai	13.8±0.66 (mg·g⁻¹ AA, DW)	78.1±0.26 (mg·g⁻¹ AA, DW)	0.48±0.06 (g·g⁻¹ TE, DW)	[57]
	17.0±0.74 (%)	214±6.3 (mg·L⁻¹ AA)		[36]
		317±9.9 (mg·L⁻¹ TE)		[36]
Kao Tangkwa	6.34±0.63 (mg·g⁻¹ AA, DW)	69.6±0.10 (mg·g⁻¹ AA, DW)	0.80±0.14 (g·g⁻¹ TE, DW)	[57]
	16.7±0.89 (%)	204±10.2 (mg·L⁻¹ AA)		[36]
		302±16.0 (mg·L⁻¹ TE)		[36]
Kao Pan	10.8±1.00 (%)	124±2.6 (mg·L⁻¹ AA)		[36]
		177±4.0 (mg·L⁻¹ TE)		[36]
Pattavee	18.4±2.07 (%)	235±6.2 (mg·L⁻¹ AA)		[36]
		351±9.7 (mg·L⁻¹ TE)		[36]

Tab.4 Antioxidant capacity of the flesh in Chinese and Thai pomelo cultivars

Cultivar	Sensory description	Reference
Chinese pomelo
Guanxi	High hexanal (key aroma) (grass, tallow and fat aroma) E-2-octenal (green, nut, and fat aroma) E-2-nonenal (orris and cucumber aroma) High pentanol (OAV<1) Hexanol (green aroma) Butyl butanoate (fruity aroma) High cis-linalool oxide (flower aroma) High β-myrcene (balsamic, must, and spice aroma) High limonene (citrus and mint aroma) Linolool (flower and lavender aroma)	[17]
Shatian	High hexanal (key aroma) (grass, tallow and fat aroma) Hexanol (green aroma) High ethyl acetate (pineapple aroma) High limonene (citrus and mint aroma) Linolool (flower and lavender aroma)	[17]
Honey Pink	Limonene Very high cis-3-hexanol Very high hexanol Octanol Acetaldehyde High Hexanal	[80]
Honey White	Limonene High cis-3-hexanol High hexanol Octanol Acetaldehyde Hexanal	[80]
Huangjin	High D-limonene High hexanal (key aroma) Highest aroma intensity High astringency, bitterness, and richness Third most satisfying taste	[78]
Sanhong	High D-limonene High hexanal (key aroma) High astringency Second most satisfying taste	[78]
Dongshizou	Lower D-limonene High camphene (key aroma) High sourness, aftertaste-A, sweetness, umami, and saltiness First most satisfy taste	[78]
Thai pomelo
Thong Dee	Very high limonene Cis-3-hexanol Hexanol α-terpineol Nootkatone Hexanal Trace of acetaldehyde High glossiness High citrus, pomelo, floral, and overall sweet aroma and flavor High viny, orange peel, and overall sour aroma High overall sour flavor High moisture release Low hardness and firmness	[80] [79]
Tab Tim Siam	High floral and overall sweet aroma and flavor High viny flavor High orange peel flavor and aftertaste High chewiness and fibrous High bitter taste and bitter aftertaste High astringent and particles Low pomelo aroma and flavor Low overall sour flavor Low sour taste	[79]
KaoYai	High limonene High acetaldehyde No hexanal No alcohols High viny and over all sour flavor High hardness and firmness Low sweet taste and sweet aftertaste	[80] [79]
Kao Numphueng	High sweet taste Low orange peel flavor and aftertaste Low bitter taste Low astringent and particles	[79]
Kao Tangkwa	High over all sour flavor Low viny flavor Low chewiness Low bitter taste	[79]

Tab.5 Sensory descriptions of Chinese and Thai pomelo cultivars

1	United States Department of Agriculture (USDA). Citrus: world markets and trade. USDA, 2020
2	F W Martin, W C Cooper. Cultivation of neglected tropical fruits with promise. Part 3: the pummelo. Agricultural Research Service, US Department of Agriculture,1977
3	Trade Map (TM), List of exporters for the selected product: 080540 Fresh or dried grapefruit. 2020. Available at TM website on November 11, 2020
4	United States Department of Agriculture (USDA). Citrus: world markets and trade. USDA, 2017
5	J F Morton. Pummelo. In: Morton J F, ed. Fruits of warm climates. Maimi, Florida: Creative Resource Systems, Inc., 1987, 147–151 ISBN: 0-9610184-1-0
6	Global Agricultural Information Network (GAIN). Citrus annual: China’s citrus production expected to Fall. USA: GAIN, 2016
7	Global Agricultural Information Network (GAIN). Citrus annual: citrus area in China continues to expand. USA: GAIN, 2018
8	Climate-data (CD). Climate Thailand: Weather by month for Thailand. Available at CD website on April 23, 2020
9	Information Technology & Communication center-Department of Agricultural Extension (ITC-DOAE). Pummelo: cultivation in 2018. ITC-DOAE, 2019. Available at ITC-DOAE website on May 10, 2020 (in Thai)
10	L J Li, P Hong, F Chen, H Sun, Y F Yang, X Yu, G L Huang, L M Wu, H Ni. Characterization of the aldehydes and their transformations induced by uv irradiation and air exposure of white guanxi honey pummelo (Citrus grandis (L.) Osbeck) essential oil. Journal of Agricultural and Food Chemistry, 2016, 64(24): 5000–5010 https://doi.org/10.1021/acs.jafc.6b01369 pmid: 27226192
11	Y Wang, X K Fu, W He, Q Chen, J Y Ma, X R Wang. Effect of bagging on fruit quality of three pummelo (Citrus grandis Osbeck) cultivars. In: IOP Conference Series. Earth and Environmental Science, 2019, 330(3): 032051
12	China Intellectual Property Information Network (CIPIN). Guanxi pomelo. China Intellectual Property News, 2018. Available at CIPIN website on May 10, 2020
13	Taste atlas (TA). Guanxi Mi You. Available at TA website on May 18, 2020
14	Y Wang, W He, X Fu, Q Chen, X Wang. Effect of on-tree storage on fruit quality of three pummelo (Citrus grandis Osbeck) cultivars.In: IOP Conference Series. Earth and Environmental Science, 2019, 330(3): 032052 https://doi.org/10.1088/1755-1315/330/3/032052
15	X Z Huang, X M Lu, X K Lu, X M Chen, H Q Lin, J S Lin, S H Cai. Hongroumiyou, a new red fleshed pomelo cultivar. Journal of Fruit Science, 2007, 24(1): 123–124 (in Chinese)
16	X K Lu, Q H Lin, Y J Lin, J T Zhang, S M Zhang, C S Li. ‘Huangjinmiyou’, a new orange-yellow fleshed pomelo cultivar. Journal of Fruit Science, 2013, 30(5): 900–902 (in Chinese)
17	M Zhang, L Li, Z Wu, Y Wang, Y Zang, G Liu. Volatile composition in two pummelo cultivars (Citrus grandis L. Osbeck) from different cultivation regions in China. Molecules, 2017, 22(5): 716 https://doi.org/10.3390/molecules22050716 pmid: 28468275
18	Z J Li. Effect of bagging on the fruit quality of Shatianyou pummelo cultivar. South China Fruits, 1999, 28(2): 21 (in Chinese)
19	China daily (CD). Shatian pummelo. City of Hechi, Guanxi, 2014. Available at CD website on June 22, 2020
20	J W Chen, Z X Pan, S X Huang, Z W Wang, X Li, D Z Zhang, W H Wu, S J Liu, H X He. Method for controlling fruit cracking of Citrus grandis (L .) Osbeck. CV. Duweiwendan through interstocks. Google Patents, 2016. Available at Google Patents on June 14, 2020
21	Baidu Encycopedia (BE). Duwei Wendan pomelo. Available at BE website on May 27, 2020 (in Chinese)
22	Baidu Encycopedia (BE). Anjiang pummelo. Available at BE website on October 10, 2020 (in Chinese)
23	X Y Zhou, D G Zhou, C H Zhu, J X Li, Z R Wang, Z L Peng, J Q Yue, J Y Gao. Fruit quality of crystal honey pomelo with different tree ages. Journal of Southern Agriculture, 2018, 49(5): 938–943 (in Chinese)
24	L X Cao. The investigation of pummelo germplasms and the origin analysis of Majiayou in Guangfeng, Jiangxi Province. Dissertation for the Master’s Degree. Wuhan: Huazhong Agricultural University, 2012 (in Chinese)
25	J T Yu. Study on the development of famous and special agricultural products in Jiangxi province—above example of Raomajia grapefruit. Dissertation for the Master’s Degree. Nanchang: Nanchang University, 2018 (in Chinese)
26	Z P Nie, Q Huang, C Y Chen, C P Wan, J Y Chen. Chitosan coating alleviates postharvest juice sac granulation by mitigating ROS accumulation in harvested pummelo (Citrus grandis L. Osbeck) during room temperature storage. Postharvest Biology and Technology, 2020, 169: 111309 https://doi.org/10.1016/j.postharvbio.2020.111309
27	Z Nie, C Wan, C Chen, J Chen. Comprehensive evaluation of the postharvest antioxidant capacity of Majiayou pomelo harvested at different maturities based on PCA. Antioxidants, 2019, 8(5): 136 https://doi.org/10.3390/antiox8050136 pmid: 31108913
28	P Buaban, D M Beckles, O Mongkolporn, K Luengwilai. Lycopene accumulation in pummelo (Citrus maxima [Burm.] Merr.) is influenced by growing temperature. International Journal of Fruit Science, 2019, 20(2): 149–163 https://doi.org/10.1080/15538362.2019.1605559
29	R Charoensiri, R Kongkachuichai, S Suknicom, P Sungpuag. Beta-carotene, lycopene, and alpha-tocopherol contents of selected Thai fruits. Food Chemistry, 2009, 113(1): 202–207 https://doi.org/10.1016/j.foodchem.2008.07.074
30	Fresh Partners Thailand (FPT). Fresh Partners—Department of Agriculture Thailand Pomelo pilot project. Available at FPT website on January 28, 2021
31	W Sutthachaidee, B Kuosuwan, B Kiranantawat. Pomelo export logistics process: modern factors of efficiency (the case of wiang kaen district, chiang rai province, Thailand). E3S Web of Conferences, 2020, 164: 03006
32	N Chomchalow, S Somsri, P N Songkhla. Marketing and export of major tropical fruits from Thailand. AU Journal of Technology, 2008, 11(3): 133–143
33	T. Duangthong Pummelo cultivation. Bangkok: Extension and Training Office, Kasetsart University, 1999 (in Thai)
34	V T Kore, S S Tawade, I Chakraborty. Variation in pummelo cultivars: a review. Imperial Journal of Interdisciplinary Research, 2017, 3(1): 1804–1812
35	Kasetloongkim. Varieties and characteristics of pummelo. Available at Kasetloongkim website on April 21, 2020 (in Thai)
36	S Pichaiyongvongdee, R Haruenkit. Investigation of limonoids, flavanones, total polyphenol content and antioxidant activity in seven thai pummelo cultivars. Witthayasan Kasetsat Witthayasat, 2009, 43(3): 458–466
37	U. ParadonnuwatPummelo planting technology for export. Bangkok: Department of Plant Pathology, Faculty of Agriculture, Kasetsart University, 2010 (in Thai)
38	K Leelawatana. Comparative studies of physical and chemical characteristics of seven pummelo culitvars (Citrus maxima Merr.). Dissertation for the Master’s Degree. Bangkok: Kasetsart University, 1991 (in Thai)
39	Department of Intelectual Property (DIP). Announcement for geographical indication registration: Tha Khoi pummelo. Bangkok: DIP, 2018 (in Thai)
40	S Kongsri, P Nartvaranant. Fruit morphological characteristics and fruit quality of pomelo cv. Tabtim Siam grown in Nakhon Pathom and Nakhon Si Thammarat Provinces. Journal of Thai Interdisciplinary Research Review, 2019, 14(1): 5–11
41	S Kaewsuksaeng, P Sangwanangkul. Nutritional values and bioactive compound contents in Citrus family locally cultivated in southern Thailand. Bangkok: The Thailand Research Fund, 2012 (in Thai)
42	W N Liu, Q Ye, X Q Jin, F Q Han, X Z Huang, S H Cai, L Yang. A spontaneous bud mutant that causes lycopene and β-carotene accumulation in the juice sacs of the parental Guanxi pummelo fruits (Citrus grandis (L.) Osbeck). Scientia Horticulturae, 2016, 198: 379–384 https://doi.org/10.1016/j.scienta.2015.09.050
43	C C Jiang, Y F Zhang, Y J Lin, Y Chen, X K Lu. Illumina® sequencing reveals candidate genes of carotenoid metabolism in three pummelo cultivars (Citrus maxima) with different pulp color. International Journal of Molecular Sciences, 2019, 20(9): 2246 https://doi.org/10.3390/ijms20092246 pmid: 31067703
44	F Yan, M Shi, Z He, L Wu, X Xu, M He, J Chen, X Deng, Y Cheng, J Xu. Largely different carotenogenesis in two pummelo fruits with different flesh colors. PLoS One, 2018, 13(7): e0200320 https://doi.org/10.1371/journal.pone.0200320 pmid: 29985936
45	X K Lu, Q H Lin, X M Lu, S M Zhang, C S Li, X F Ye. Comparision on carotenoid compositions and contents in different sweet pomelos. Fujian Journal of Agricultural Sciences, 2012, 27(7): 723–727
46	J Xu, N G Tao, Q Liu, X X Deng. Presence of diverse ratios of lycopene/β-carotene in five pink or red-fleshed citrus cultivars. Scientia Horticulturae, 2006, 108(2): 181–184 https://doi.org/10.1016/j.scienta.2006.01.032
47	C J Xu, P D Fraser, W J Wang, P M Bramley. Differences in the carotenoid content of ordinary citrus and lycopene-accumulating mutants. Journal of Agricultural and Food Chemistry, 2006, 54(15): 5474–5481 https://doi.org/10.1021/jf060702t pmid: 16848534
48	N Tatmala, G Ma, L Zhang, M Kato, S Kaewsuksaeng. Characterization of carotenoid accumulation and carotenogenic gene expression during fruit ripening in red colored pulp of ‘Siam Red Ruby’pumelo (Citrus grandis) cultivated in Thailand. Horticulture Journal, 2020, 89(3): 237–243 https://doi.org/10.2503/hortj.UTD-147
49	P Promkaew, V Srilaong, C Wongs-Aree, N Pongprasert, S Kaewsuksaeng, S Kondo. Lycopene synthesis and related gene expression in pummelo pulp increased in shade-grown fruit. Journal of the American Society for Horticultural Science, 2020, 145(1): 60–66 https://doi.org/10.21273/JASHS04814-19
50	N Ianthaisong, R Nampila, S Techawongstien. Lycopene and β-carotene content during growth of’Manee-Esan’pummelo (Citrus grandis (L.) Osbeck) fruit. Acta Horticulturae, 2018, (1208): 443–446 https://doi.org/10.17660/ActaHortic.2018.1208.61
51	G H Xu, D H Liu, J C Chen, X Q Ye, Y Q Ma, J Shi. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry, 2008, 106(2): 545–551 https://doi.org/10.1016/j.foodchem.2007.06.046
52	W Xi, B Fang, Q Zhao, B Jiao, Z Zhou. Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties. Food Chemistry, 2014, 161: 230–238 https://doi.org/10.1016/j.foodchem.2014.04.001 pmid: 24837945
53	Q Chen, D Wang, C Tan, Y Hu, B Sundararajan, Z Zhou. Profiling of flavonoid and antioxidant activity of fruit tissues from 27 Chinese local citrus cultivars. Plants, 2020, 9(2): 196 https://doi.org/10.3390/plants9020196 pmid: 32033423
54	M Zhang, H Nan, Y Wang, X Jiang, Z Li. Comparison of flavonoid compounds in the flavedo and juice of two pummelo cultivars (Citrus grandis L. Osbeck) from different cultivation regions in China. Molecules, 2014, 19(11): 17314–17328 https://doi.org/10.3390/molecules191117314 pmid: 25353383
55	M X Zhang, C Q Duan, Y Y Zang, Z W Huang, G J Liu. The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China. Food Chemistry, 2011, 129(4): 1530–1536 https://doi.org/10.1016/j.foodchem.2011.05.136
56	C Zhu, X Zhou, C Long, Y Du, J Li, J Yue, S Pan. Variations of flavonoid composition and antioxidant properties among different cultivars, fruit tissues and developmental stages of citrus fruits. Chemistry & Biodiversity, 2020, 17(6): e1900690 https://doi.org/10.1002/cbdv.201900690 pmid: 32311206
57	K Mäkynen, S Jitsaardkul, P Tachasamran, N Sakai, S Puranachoti, N Nirojsinlapachai, V Chattapat, N Caengprasath, S Ngamukote, S Adisakwattana. Cultivar variations in antioxidant and antihyperlipidemic properties of pomelo pulp (Citrus grandis [L.] Osbeck) in Thailand. Food Chemistry, 2013, 139(1–4): 735–743 https://doi.org/10.1016/j.foodchem.2013.02.017 pmid: 23561168
58	S Chaiwong, T Thepphako̜rn, S Suanphairot, R Chusi, U Khunchan. Evaluation of the active compounds in flavonoids and anthocyanins of Thongdee, Kao Numphueng, Kao Tangkwa, Kao Yai, and Tab Tim Siam pummelo cultivars grown in Thailand. Bangkok: The Thailand Research Fund, 2010 (in Thai)
59	L S Wattanasiritham, K Taweesuk, B Ratanachinakorn. Limonin and naringin in pummelos (Citrus grandis (L.) Osbeck). In Proc. 31st Congress on Science and Technology. Nakhon Ratchasima: Suranaree University of Technology, 2005 (in Thai)
60	W Tonapram. Study of bioactive compounds and antioxidant activities of fruit, fresh-cut and juice Thakhoi pomelo. Dissertation for the Master’s Degree. Phitsanulok: Naresuan University, 2017 (in Thai)
61	S Chaiwong, T Theppakorn. Bioactive compounds and antioxidant capacity of pink pummelo (Citrus grandis (L.) Osbeck) cv “Thong dee” in Thailand. Journal of the International Society for Southeast Asian Agricultural Sciences, 2010, 16(2): 10–16
62	R L Rouseff, S F Martin, C O Youtsey. Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus. Journal of Agricultural and Food Chemistry, 1987, 35(6): 1027–1030 https://doi.org/10.1021/jf00078a040
63	K Sudto, S Pornpakakul, S Wanichwecharungruang. An efficient method for the large scale isolation of naringin from pomelo (Citrus grandis) peel. International Journal of Food Science & Technology, 2009, 44(9): 1737–1742 https://doi.org/10.1111/j.1365-2621.2009.01989.x
64	A Kumaran, R Joel Karunakaran. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. Lebensmittel-Wissenschaft+Technologie, 2007, 40(2): 344–352 https://doi.org/10.1016/j.lwt.2005.09.011
65	J Contreras-Calderón, L Calderón-Jaimes, E Guerra-Hernández, B García-Villanova. Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia. Food Research International, 2011, 44(7): 2047–2053 https://doi.org/10.1016/j.foodres.2010.11.003
66	Z S Jia, M C Tang, J M Wu. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 1999, 64(4): 555–559 https://doi.org/10.1016/S0308-8146(98)00102-2
67	N Balasundram, K Sundram, S Samman. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chemistry, 2006, 99(1): 191–203 https://doi.org/10.1016/j.foodchem.2005.07.042
68	D O Kim, S W Jeong, C Y Lee. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 2003, 81(3): 321–326 https://doi.org/10.1016/S0308-8146(02)00423-5
69	E Arena, B Fallico, E Maccarone. Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage. Food Chemistry, 2001, 74(4): 423–427 https://doi.org/10.1016/S0308-8146(01)00125-X
70	P Rapisarda, A Tomaino, R Lo Cascio, F Bonina, A De Pasquale, A Saija. Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry, 1999, 47(11): 4718–4723 https://doi.org/10.1021/jf990111l pmid: 10552879
71	R Edge, D J McGarvey, T G Truscott. The carotenoids as anti-oxidants--a review. Journal of Photochemistry and Photobiology, 1997, 41(3): 189–200 https://doi.org/10.1016/S1011-1344(97)00092-4 pmid: 9447718
72	C Dhuique-Mayer, C Caris-Veyrat, P Ollitrault, F Curk, M J Amiot. Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area. Journal of Agricultural and Food Chemistry, 2005, 53(6): 2140–2145 https://doi.org/10.1021/jf0402983 pmid: 15769147
73	K M Yoo, K W Lee, J B Park, H J Lee, I K Hwang. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars. Journal of Agricultural and Food Chemistry, 2004, 52(19): 5907–5913 https://doi.org/10.1021/jf0498158 pmid: 15366841
74	S S Wong. Eu consumers preferences of fresh citrus fruit from different countries: Perception, attitude and willingness to pay. Dissertation for the Master’s Degree. Florida: University of Florida, 2012
75	Institute of Food Technologists. Sensory evaluation guide for testing food and beverage products. Food Technology, 1981, 35(11): 50–59
76	W Makkumrai, G E Anthon, H Sivertsen, S E Ebeler, F Negre-Zakharov, D M Barrett, E J Mitcham. Effect of ethylene and temperature conditioning on sensory attributes and chemical composition of ‘Bartlett’ pears. Postharvest Biology and Technology, 2014, 97: 44–61 https://doi.org/10.1016/j.postharvbio.2014.06.001
77	C A McIntosh, R L Mansell. Three-dimensional distribution of limonin, limonoate A-ring monolactone, and naringin in the fruit tissues of three varieties of Citrus paradisi. Journal of Agricultural and Food Chemistry, 1997, 45(8): 2876–2883 https://doi.org/10.1021/jf970057d
78	C H Zhu, Q Lu, X Y Zhou, J X Li, J Q Yue, Z R Wang, S Y Pan. Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties. Lebensmittel-Wissenschaft+Technologie, 2020, 130: 109445 https://doi.org/10.1016/j.lwt.2020.109445
79	C K Rosales, S Suwonsichon. Sensory lexicon of pomelo fruit over various cultivars and fresh-cut storage. Journal of Sensory Studies, 2015, 30(1): 21–32 https://doi.org/10.1111/joss.12133
80	R M Vivian Goh, H Lau, S Q Liu, B Lassabliere, R Guervilly, J Sun, Y Bian, B Yu. Comparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation. Lebensmittel-Wissenschaft+Technologie, 2019, 99: 328–345 https://doi.org/10.1016/j.lwt.2018.09.073
81	M W Cheong, S Q Liu, W Zhou, P Curran, B Yu. Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice. Food Chemistry, 2012, 135(4): 2505–2513 https://doi.org/10.1016/j.foodchem.2012.07.012 pmid: 22980835
82	N Thongthai. Tubtim Siam pomelo, precious and rare, waiting for you to taste. Produce Report: Fresh Fruit, 2018. Available at Producer Report website on January 28, 2021
83	Office of Agricultural Economics (OAE). Export volume and value of 080540000001 pomelo. Thailand: OAE, 2020 (in Thai)
84	Lungporn. Thai pummelo is world-famous ... Chinese people are very like both eating fresh and the new menu “Pummelo spicy salad”, 2016. Available at Kasetkaoklai websie on June 17, 2020 (in Thai)
85	Tridge. Pomelo season in China. Available at Tridge website on June 24, 2020
86	N Chanpanya. Pomelo. Thailand: Department of Agriculture Extension (DOAE), 2020 (in Thai)
87	A Abouzari, N Mahdi Nezhad. The investigation of citrus fruit quality. Popular characteristic and breeding. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, 64(3): 725–740 https://doi.org/10.11118/actaun201664030725

[1]	Shenggen FAN. Sustainable intensification of agriculture is key to feeding Africa in the 21st century[J]. Front. Agr. Sci. Eng. , 2020, 7(4): 366-370.
[2]	C. Wayne HONEYCUTT, Cristine L.S. MORGAN, Pipa ELIAS, Michael DOANE, John MESKO, Rob MYERS, LaKisha ODOM, Bianca MOEBIUS-CLUNE, Ron NICHOLS. Soil health: model programs in the USA[J]. Front. Agr. Sci. Eng. , 2020, 7(3): 356-361.
[3]	Rattan LAL. Managing soil quality for humanity and the planet[J]. Front. Agr. Sci. Eng. , 2020, 7(3): 251-253.
[4]	Haiyan REN, Jie QIN, Baolong YAN, Alata, Baoyinhexige, Guodong HAN. Mass loss and nutrient dynamics during litter decomposition in response to warming and nitrogen addition in a desert steppe[J]. Front. Agr. Sci. Eng. , 2018, 5(1): 64-70.
[5]	Deli WANG, Ling WANG, Jushan LIU, Hui ZHU, Zhiwei ZHONG. Grassland ecology in China: perspectives and challenges[J]. Front. Agr. Sci. Eng. , 2018, 5(1): 24-43.
[6]	Tongli WANG, Guangyu WANG, John L. INNES, Brad SEELY, Baozhang CHEN. ClimateAP: an application for dynamic local downscaling of historical and future climate data in Asia Pacific[J]. Front. Agr. Sci. Eng. , 2017, 4(4): 448-458.
[7]	Xiaojing WANG,Zhanhong MA,Yuying JIANG,Shouding SHI,Wancai LIU,Juan ZENG,Zhiwei ZHAO,Haiguang WANG. *Modeling of the overwintering distribution of Puccinia striiformis* f. sp. tritici based on meteorological data from 2001 to 2012 in China**[J]. Front. Agr. Sci. Eng. , 2014, 1(3): 223-235.

Viewed

Full text

Abstract

Cited

Shared

Discussed