Table 1.
Changes in the endogenous content of major PAs compounds in citrus and its relative species as affected by low- and/or high-temperature stress.
| ‘Cultivar’/Variety/(species) | Tissue | Treatment | Put a | Spd | Spm | Reference |
|---|---|---|---|---|---|---|
| ‘Bearss’ Lemon (Citrus limon) | Flavedo | Fruits were stored at chilling temperatures (1°C) | ▲ | - | - | 59 |
| ‘Marsh’ Grapefruit (C. paradisi) | Flavedo | Fruits were stored at chilling temperatures (4.4°C) | ▲ | - | - | 59 |
| ‘Marsh’ Grapefruit (C. paradisi) | Juice | Fruits were stored at chilling temperatures (4.4°C) | ▲ | - | - | 59 |
| Sour Orange (C. aurantium) | Leaves | Plants were exposed for 3 weeks to cold stress (15.6°C day and 4.4°C night) | ▲ | ▲ | ▼ | 9 |
| ‘Valencia’ Sweet Orange (C. sinensis) | Leaves | Plants were exposed for 3 weeks to cold stress (15.6°C day and 4.4°C night) | ▲ | ▲ | ▲ | 9 |
| Rough Lemon (C. jambhiri) | Leaves | Plants were exposed for 3 weeks to cold stress (15.6°C day and 4.4°C night) | ● | ▲ | ▲ | 9 |
| ‘Washington’ Navel Orange (C. sinensis) | Leaves | Plants subjected to 4 weeks of low-temperature (10°C day and 7°C night) | ▲ | ▲ | ▼ | 10 |
| ‘Marsh’ Grapefruit (C. paradisi) | Flavedo | Fruits were stored at 2°C for 4 weeks ± hot water dips (53°C for 2–3 min) | ▲ | - | - | 60 |
| ‘Eureka’ Lemon (C. limon) | Flavedo | Fruits were stored at 2°C for 4 weeks ± hot water dips (53°C for 2–3 min) | ▲ | - | - | 60 |
| ‘Sweety’ Oroblanco (C. grandis × C. paradisi) | Flavedo | Fruits were stored at 2°C for 4 weeks ± hot water dips (53°C for 2–3 min) | ▲ | - | - | 60 |
| ‘Nagami’ Kumquat (Fortunella margarita) | Flavedo | Fruits were stored at 2°C for 4 weeks ± hot water dips (53°C for 2–3 min) | ▲ | - | - | 60 |
| ‘Tahitian’ Lime (C. latifolia) | Fruits | Fruits stored at 0°C | ↑↓ | - | - | 61 |
| ‘Emperor’ Mandarin (C. reticulata) | Fruits | Fruits stored at 0°C | ↑↓ | - | - | 61 |
| ‘Marsh’ Grapefruit (C. paradisi) | Fruits | Fruits stored at 0°C | ↑↓ | - | - | 61 |
| ‘Valencia’ Sweet Orange (C. sinensis) | Fruits | Fruits stored at 0°C | ↑↓ | - | - | 61 |
| `Fortune’ Mandarin (C. reticulata) | Flavedo | Fruits were stored for 45 days at 2°C | ▲ | ▲ | ● | 62 |
| `Fortune’ Mandarin (C. reticulata) | Flavedo | Fruits conditioned for 1, 2, and 3 days at 37°C and 90-95% RH | ▲ | ▲ | ▲ | 63 |
| `Fortune’ Mandarin (C. reticulata) | Flavedo | Fruits stored at 2°C for 28 days | ▲ | ↑↓ | ↑↓ | 63 |
| `Fortune’ Mandarin (C. reticulata) | Flavedo | Fruits submitted to postharvest hot water dips at 44, 47, 50, 53, 56, and 59°C | ▲ | ▲ | ▲ | 64 |
| `Verna’ Lemon (C. limon) | Fruits | Fruits stored at 2°C for 20 days after treatment with putrescine, Ca, or water | ▼ | ▼ | ↑↓ | 65 |
| `Fortune’ Mandarin (C. reticulata) | Fruits | Heat-conditioning treatment (HCT) at 37°C with air | ▲ | ▲ | ▲ | 66 |
| `Fortune’ Mandarin (C. reticulata) | Fruits | HCT at 37°C, followed by 90 days storage at 2°C | ▲ | ▼ | ▼ | 66 |
| `Fortune’ Mandarin (C. reticulata) | Fruits | HCT at 37°C, then 90 days storage at 2°C, then recovering for 7 days at 20°C | ▲ | ▲ | ▲ | 66 |
| `Verna’ Lemon (C. limon) | Fruits | Fruits dipped in hot water (45°C) for 10 min, then stored at 15°C for 3 weeks | ▲ | ▲ | ● | 67 |
| Sour orange (C. aurantium) | Leaves | Plants were kept at 6 ± 1°C for 6 days. Samples were taken 5 and 24 hpt. | ▲ | ▲ | ▼ | 68 |
| `Jincheng’ Sweet Orange (C. sinensis) | Leaves | Seedlings were placed for 3 hours for high-temperature stress (45°C) | ▼ | ▼ | ▲ | 11 |
a(▲) signifies for increased levels, (▼) signifies for decreased levels, (●) signifies for no change, (↑↓) signifies for a varied response(s) based on the time of exposure,61 ripening stage of the fruit,63 and (˗) signifies for not-reported compounds. Abbreviations: Put: putrescine, Spd: spermidine, and Spm: spermine.