Similarly, the presence of anthocyanins, a red-blue or purple pigment, decreases during ripening, due to the mutation of the Ruby 1 MYB protein, responsible for their synthesis.
This is because the chlorophyll content, responsible for the green colour, decreases as it transforms into chromoplasts. During ripening, the colour of the mandarin changes from green to orange.It is composed of 9 to 12 juicy segments ( Sawamura, 2004 ). Mandarin is a fruit of about 6.5 to 7.5 cm, whose rind is green in colour at the time of harvest and develops its orange colour during the ripening phase ( Ladaniya, 2011 ).PHYSICAL AND ORGANOLEPTIC CHARACTERISTICS The clementine ( Citrus clementina Ex Tan.) is the result of a hybridisation between the “Mediterranean” mandarin and the sweet orange ( Ollitrault, 2012 ).The cultivation of small fruits such as the clementine is very present in the Mediterranean Basin ( Ollitrault, 2012 ).
Clementine ( Citrus clementina Ex Tan.) and Mandarin ( Citrus reticulata Blanco) trees both belong to the Rutaceae family.
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