Abstract:

Comprehensive assessment of sensory and physico-chemical parameters was used for suitability study of several citrus varieties (namely, Beibei Jincheng orange No. 447, Zhongyu sweet orange No. 7, Xuegan Jincheng orange, Jiangjin longleaf orange, Xupu Hamlin sweet orange, Hongjiang Dahong sweet orange, Dahong seedless sweet orange and Xupu oval-shaped seedless sweet orange) for juicing. Sensory evaluation score was on 100 scale. The physico-chemical parameters assessed were juice percentage, the contents of soluble solids, total flavonoids, volatile oil and limonin, titratable acidity and so on. Beibei Jincheng orange No. 447, Zhongyu sweet orange No. 7, Jiangjin long-leaf orange, Xuegan Jincheng orange, Xupu Hamlin sweet orange and Dahong seedless sweet orange scored a comprehensive score over 80, indicating excellent suitability for juicing. The soluble solids-to-acid ratios of Hongjiang Dahong sweet orange and Xupu oval-shaped seedless sweet orange were both less than 10, but the comprehensive scores exceeded 75; therefore, the two varieties have good suitability for juicing.

Key words: juicing, suitability, physico-chemical parameters