Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 221 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027816

Evaluation of different hybrid citrus in China based on multiple indicators

  • CHEN Xiyu ,
  • ZHANG Nian ,
  • PENG Yilin ,
  • JIAO Bining ,
  • ZHANG Yaohai
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  • 1(Citrus Research Institute, Southwest University & Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    2(Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)
    3(Quality Supervision and Testing Center for Citrus and Seedling, Ministry of Agriculture and Rural Affairs, Chongqing 400712, China)

Received date: 2021-04-20

  Revised date: 2021-07-09

  Online published: 2022-06-23

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Abstract

Hybrid citrus is very popular in recent years. To comprehensively evaluate hybrid citrus, flavonoids, phenolic acids, carotenoids, synephrine and volatile components in different parts of the seven main hybrid citruses in China were measured. The principal component analysis was used for the detection data. The results indicated that the content of nutrient and functional components was different in different parts of seven hybrid citruses. In general, the content order of nutrient and functional components in different parts of the same fresh hybrid citrus was peel>pulp>juice. The evaluation results were not the same by using different methods. The physical and chemical indicators showed that Hong-meiren was a superior fruit, and Wo mandarin was the first-class fruit, and the rest were out of grade. The order of peel comprehensive evaluation about nutrient and functional components was W Mercott>Wo mandarin>Hong-meiren>Shiranui>Chun-jian>Daya mandarin>Qing-jian. The order according to pulp was Wo Mandarin>W Mercott>Shiranui>Daya Mandarin>Hongmeiren>Chun Jian>Qing Jian. When taking account of juice, the order was Chunjian>Wo mandarin>W Mercott>Qing-jian>Daya mandarin>Shiranui>Hong-meiren. And the order of 11 common volatile components was Hong-meiren>Wo mandarin>Qing-jian>Shiranui>Chun-jian>W Mercott>Daya mandarin. The study provides new ideas to evaluate hybrid citrus and provides data support for the deep processing of hybrid citrus.

Key words： hybrid citrus; physical and chemical indicators; nutrient and functional components; quality evaluation; principal components analysis

Cite this article

CHEN Xiyu , ZHANG Nian , PENG Yilin , JIAO Bining , ZHANG Yaohai . Evaluation of different hybrid citrus in China based on multiple indicators[J]. Food and Fermentation Industries, 2022 , 48(11) : 221 -231 . DOI: 10.13995/j.cnki.11-1802/ts.027816

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