Suitability evaluation of main citrus varieties for juice processing in Hunan province
GAO Tiantian1,2, SHI Ting1,2, LI Gaoyang2, HE Shuang2, SHANG Xuebo2, DAI Runping3, ZHANG Juhua2*, LIU Wei2*
1(Longping Branch, Graduate School of Hunan University, Changsha 410125, China) 2(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China) 3(Xinning County Runjie Agricultural Development Limited Company, Xinning 422700, China)
Abstract: In this paper, seven different citrus varieties mainly planted in Hunan province were used as raw materials for the evaluation of their processing characters. The physicochemical indexes, functional components and volatile aroma components of the juice were analyzed, and the suitability evaluation method of citrus juice was established by principal component analysis, cluster analysis and “rationality satisfaction” multidimensional evaluation theory. Results showed that there were significant differences in juice quality among different citrus varieties (P < 0.05). The contents of tangeretin, naringenin and neohesperidin were significantly different, the coefficients of variation were 251.37%, 249.65%, and 122.93% respectively. The juice yield, soluble solid content and total sugar content were slightly different, the coefficients of variation were 9.81%, 9.68%, and 4.85% respectively. Sixty kinds of volatile aroma components were detected, terpinen-4-ol, linalool, β-myrcene and D-limonene were the main aroma components of citrus juice. Moreover, six principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 93.48%. Combined with cluster analysis, the quality indexes were simplified as six representative indexes: Solid acid ratio, juice yield, soluble solids, didymin, neohesperidin, and limonin. The evaluation model of citrus juice was established by using the multi-dimensional value theory of "rationality satisfaction". The comprehensive order was as follows: Ponkan > Valencia orange > Langfeng navel orange > Orah > blood orange > Bingtang orange > Wenzhou orange, which had a high positive correlation with sensory evaluation. This study provides a theoretical reference for the selection of juice varieties in Hunan province.
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2022, Vol. 48 
