Comprehensive Analysis Of Quality Of Orange Juice Processing Cultivars

Citrus represented one of the most important fruits in the world,with a productivity taking 20-30% of the whole fruit industry. Among the citrus processing production,orange juice kept 90%.Although the consumption of orange juice in China increased,the orange juice processing industry was lagging far behind Brazil,American and other main orange juice exporting countries.As a result,orange juice processing industry of China held a lot potential in development.The main problem about our orange juice processing industry was that abundant orange juice materials led to insufficient plant area and blind planting ignoring the best culture conditions.There hadn't been a reasonable culture system.So it's very important to select the best orange juice materials for each different place.To gain the the best processing varieties for different places and the cultivars' combination of different ripening periods,variety of sweet oranges were analysed in many ways.The varieties under analysis were mainly the same sweet orange variety from different places and different sweet orange varieties from the same place.Gas chromatography, high-performance liquid chromatography, gas chromatography-mass spectrometry and other methods were used to analyse the soluble sugars, organic acid, antiscorbic acid and so on in fruit qualitatively and quantitatively. The results are as followed:1.Proper picking time for different places:At Huazhong Agriculture University, it was late December for both Early-golden orange and Itborai sweet orange. In Chongqin, it was early and mid-January for Hamlin sweet orange, mid and late January for Trovita, early May for Olinda valencia orange.2.Taoye Orange in Zigui was fit to eat or prosess; Xingguo 35 aweet orange in Jiangxi is fit to prosess; in Guangxi, Guicheng No.1 sweet orange is best for eatting, Olina valencia is the best to process; among all the samples from Chongqin, Hamlin sweet orange is the best to process, Ziye valencia is the best to proess of the four valencia varieties.3.The heat treatment during the orange juice process could effectively kill and inactivate the enzymes and microorganisms in the orange juice, but also severely affected the juice color. After the heat treatment, the L-value representing the lightness of each variety all decreased to different degrees, which indicated that the juice color became darker after the heat treatment. The a-value for the juice color decreased as well, which said that the red color of juice degraded after the heat treatment. 4.There is no direct relationship between the soluble sugar content and the consistency in fruit juice.