Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars.
Giuseppe Di Rauso SimeoneAntonio Di MatteoMaria Antonietta RaoClaudio Di VaioPublished in: Journal of the science of food and agriculture (2019)
EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars ('Ovale di Sorrento' and 'Sfusato Amalfitano') showed the greatest EO content in November, whereas in Sicilian cultivars ('Femminello Cerza' and 'Femminello Adamo') this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. © 2019 Society of Chemical Industry.
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