Mandarin fruit quality: a review

J Sci Food Agric. 2018 Jan;98(1):18-26. doi: 10.1002/jsfa.8495. Epub 2017 Jul 19.


During the last decade, there has been a continuous rise in consumption and global marketing of fresh, easy-to-peel mandarins, with current annual production of nearly 29 million tons. Nevertheless, most of the existing knowledge on quality traits of citrus fruit comes from research conducted on oranges and grapefruit, which are the main products for the citrus juice manufacturing industry; relatively little is yet known regarding the unique fruit quality traits of mandarins, nor about the great diversity in these traits among the various natural sub-groups and varieties of mandarins. In the present review we discuss the physiological, biochemical, and molecular factors governing key fruit quality attributes of mandarins, including fruit colour, size and shape, ease of peeling, seedlessness, flavour, and nutritional quality. Fruit colour, size, and shape contribute to external appearance; peelability and seedlessness to ease of consumption; and flavour and nutritional quality to internal quality. © 2017 Society of Chemical Industry.

Keywords: colour; easy-peeling; flavour; mandarin; nutritional quality; seedless.

Publication types

  • Review

MeSH terms

  • Citrus / chemistry*
  • Citrus / genetics
  • Citrus / growth & development
  • Citrus / metabolism
  • Flavoring Agents / chemistry
  • Flavoring Agents / metabolism
  • Fruit / chemistry
  • Fruit / genetics
  • Fruit / growth & development
  • Fruit / metabolism
  • Nutritive Value
  • Plant Extracts / chemistry*
  • Plant Extracts / metabolism


  • Flavoring Agents
  • Plant Extracts