Although all fruits and vegetables are believed to contribute benefits , green leafy vegetables such as lettuce and spinach , cruciferous vegetables such as broccoli , cauliflower or cabbage , and citrus fruits such as oranges , lemons , and limes and their juices make especially important contributions 虽然所有蔬果都各自的好处，但是绿叶蔬菜譬如莴苣和菠菜十字花科的菜譬如甘蓝花椰菜或大白菜，以及柑桔譬如桔子柠檬莱姆
Carotenoids are one of the important constituents which together with other factors constitute to citrus fruit quality , as carotenoid composition and its content in citrus fruit relates to fruit color and juice color , but also to health protection value of fruit 在构成柑橘果实品质的诸多因子中，类胡萝卜素的组成及含量不仅关系到柑桔果实外观与果汁的色泽，而且涉及柑橘果实的营养保健价值，因而是决定柑橘果实内外品质的重要指标。
Basic conclusions are as below : only tang . mand . clement . satsma and citrus fruit nes have international competititive ability to a certain degree , and the others have none . the international competititive ability of the common citrus juice is stronger than that of the concentrated citrus juice 甜橙、柠檬和酸橙、柚均没有国际竞争力；柑橘类果汁均没有国际竞争力，但普通柑橘类果汁的国际竞争力比浓缩柑橘类果汁要强：柑橘罐头具有极强的竞争力。
In peel of citrus fruit , red cultivar " mantouhong " accumulated mainly p - citraurin component , whereas orange cultivar " owari satsuma mandarin " accumulated mainly p - cryptoxanthin component . 4 . effects of shading fruit with opaque paper bag at the late stage of fruit enlargement on change in chlorophyll , carotenoid , sugar content and peel color in " hongshigan " citrus ( c . suavissima hort . ex tanaka x c . sinensis osbeck ) were examined 与光照处理相比，遮光前期果皮糖含量下降不大，而后期下降明显；若在后期去袋照光，果皮糖含量上升，与此相应，类胡萝卜素，尤其是卜隐黄质的积累增加，颜色加深，这一结果表明光对果皮类胡萝卜素合成尤其是卜隐黄质的积累有促进作用，其原因可能是光以环境信号的方式影响果皮的类胡萝卜素形成。
With development and maturation of citrus fruit , chlorophyll content of citrus fruit peel decreased , being acompanied by a gradual decrease in a - carotene and p - carotene which are known to be in the upstream of carotenoid biosynthesis pathway . the decrease continued up to complete vanishment of the carotenes . on the other hand , p - cryptoxanthin , p - citraurin and zeaxanthin that are in the downstream of carotenoid biosynthesis pathway increased steadily and became the principal carotenoid components 随着柑橘果实发育和成熟，果皮叶绿素含量下降，与此同时，位于类胡萝卜素生物合成途径上游的-胡萝卜素、 -胡萝卜素等胡萝卜素成分逐渐下降直至消失，而在类胡萝卜素生物合成途径下游的-隐黄质、 -柠乌素、玉米黄素等叶黄素成分逐渐上升，使得类胡萝卜素总量先略微下降后迅速上升；果实褪绿并呈现其特征色泽。
L . in both peel and pulp of citrus fruit , the major carotenoids were lutein , zeaxanthin and p - cryptoxanthin . p - carotene content was lower than lutein , zeaxanthin and p - cryptoxanthin content and a - carotene was less than p - carotene . among the 53 varieties tested , lycopene was detected only in pulp of cara cara navel orange 柑橘果皮和果肉中均以叶黄质、玉米黄素、 -隐黄质为主， -胡萝卜素含量较低， -胡萝卜素极低；参试品种除红肉脐橙果肉含有番茄红素外，其余均未检测到。
