Vol 124 (2011): Proceedings of the Florida State Horticultural Society
Handling & Processing

Effect of Fruit Size and Huanglongbing Disease on Orange Juice Attributes

C O Ikpechukwu
University of Florida, Department of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601
C A Sims
University of Florida, Department of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601
M D Danyluk
University of Florida, Citrus Research and Education Center, 700 Experimental Station Road, Lake Alfred, FL 33850
T M Spann
University of Florida, Citrus Research and Education Center, 700 Experimental Station Road, Lake Alfred, FL 33850
R M Goodrich
University of Florida, Department of Food Science and Human Nutrition, 359 FSHN Building, Newell Drive, Gainesville, FL 32601
Published December 1, 2011
Keywords
  • Citrus sinensis,
  • citrus greening,
  • sensory analysis,
  • flavor,
  • sweetness,
  • overall acceptability
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Abstract

This study examined the sensory impact of the combined factors of orange fruit size and huanglongbing (citrus greening) disease status on juice sweetness, orange flavor and overall acceptability. A sensory evaluation test was carried out in duplicate at the University of Florida campus with two untrained panels (n = 99 and n = 88) performing a consumer acceptance test on juice from two sizes (large and small, L/S) and two disease-affected statuses (healthy and greeningaffected, GR–/GR+) oranges. Panelists rated the sensory characteristics (sweetness, orange flavor and overall acceptability) of four juice samples from healthy small (GRS–) and large (GRL–) oranges as well as greening-affected small (GRS+) and large (GRL+) oranges using the 9-point hedonic scale. Overall, the panelists rated the juice from “GRS–” the highest in all three sensory categories. Similarly, panelists rated the juice from “GRL+” oranges the lowest in all three sensory categories. Juice from “GRS+” oranges was found to be rated higher in all three sensory categories than juice from “GRL+” fruit. This may be relevant in large-scale commercial orange juice processing where juice from greening-affected small fruit may be more acceptable when blended with juice from healthy oranges.