Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 251 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031844

Analysis of Citrus reticulata ‘chachi’ quality during different growth periods

  • CHEN Yuting ,
  • FU Manqin ,
  • WU Jijun ,
  • YU Yuanshan ,
  • WEN Jing ,
  • XU Yujuan
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524000, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)

Received date: 2022-04-12

  Revised date: 2022-05-07

  Online published: 2023-06-13

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Abstract

This study aimed to understand the dynamic changes of the physicochemical properties and active components of Citrus reticulata ‘chachi’ fruits in different growth stages, taking Citrus reticulata ‘chachi’ in different growth periods (2021.7.20—2021.12.20) as the object. The contents of main flavonoids, organic acids, and soluble sugars in fruit peel, fruit residue, and fruit juice were analyzed by HPLC. Results showed that from July to December, the weight of single fruit, pH value, peel rate, sugar-acid ratio, and soluble solids of Citrus reticulata ‘chachi’ increased gradually, and titratable acid content was significantly reduced. The content of citric acid decreased significantly from 46.54 mg/mL to 9.84 mg/mL. The content of sucrose increased by 97.15 mg/mL. The total phenolic and the total flavonoid content of Citrus reticulata ‘chachi’ fruit was in the order of peel > pomace > juice. The content of total phenols in the peel decreased from 0.33 mg GAE/g DW to 0.14 mg GAE/g DW. The contents of hesperidin, tangeretin, sinensetin, and nobiletin were significantly decreased. The DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity of peel showed a downward trend and the differences were significant, the decline rates were 31.13% and 49.27%, respectively. This change rule lay a foundation for comprehensive processing and utilization of Citrus reticulata ‘chachi’ fruit and had reference value for quality control of Citrus reticulata ‘chachi’.

Key words： Citrus reticulata ‘chachi’; flavonoids; high-performance liquid chromatography; organic acid; antioxidant activity

Cite this article

CHEN Yuting , FU Manqin , WU Jijun , YU Yuanshan , WEN Jing , XU Yujuan . Analysis of Citrus reticulata ‘chachi’ quality during different growth periods[J]. Food and Fermentation Industries, 2023 , 49(10) : 251 -258 . DOI: 10.13995/j.cnki.11-1802/ts.031844

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