Kumquat -- Fortunella japonica

Kumquats (Fortunella spp.), the smallest of the citrus fruits, are characterized by a fleshy, sweet and edible exocarp, a reduced mesocarp and an acidic endocarp which. Kumquats are an excellent source of nutrients and phytochemicals including flavonoids, vitamins, carotenoids and terpenoids, with a marked antioxidant activity. The rich content of essential oils, besides contributing to the nutraceutical properties of the fruit, confer a distinctive and pleasant flavor. The postharvest life of kumquats is greatly offset by their high perishability under ambient conditions, due to the high transpiration rate which leads to a rapid decline of firmness and increase of weight loss and shriveling. The postharvest life of kumquats is further limited by the high susceptibility to postharvest decay, particularly incited by Penicillium digitatum and P. italicum, the causal agents of green and blue molds, respectively. Cold storage is an effective means to prolong fruit shelf life, especially when combined with postharvest treatments other than synthetic fungicides, which delay pathogens growth without leaving chemical residues on fruit. This aspect is very important for consumers' safety, being kumquat fruits eaten as a whole. Besides fresh consumptions, fruit are largely used to prepare jams, candies, fruit in spirits, syrups and liqueurs as well as decorations.