不同柑橘品种全果制汁适宜性分析

为了研究不同品种柑橘全果制汁的品质特性，对全国7 个地区30 个不同品种柑橘（包括蜜橘、椪柑、冰糖橙、脐橙等）的理化、营养、加工等18 项指标进行测定，并采用主成分分析法筛选出适宜全果制汁的品种。结果表明：不同品种的柑橘全果中籽数和总黄酮、柠檬苦素、诺米林含量差异较大，而出汁率、色度等指标差异较小。经主成分分析提取出6 个特征值大于1的因子，前6 个主成分分别对应柑橘全果苦味因子、加工因子、颜色因子、营养因子、酸度因子和甜度因子，其累积方差贡献率为82.566%。从6 个因子综合考虑，发现‘纽荷尔脐橙-II’、‘福本脐橙-I’、‘福本脐橙-II’、‘冰糖甜橙’、‘道州脐橙’、‘崀丰7904脐橙’为较适宜全果制汁的品种。本研究结果为选择适用于全果制汁的柑橘品种提供了参考依据。

Suitability Evaluation of Different Citrus Varieties for Whole Fruit Juice Processing

In order to evaluate the quality of whole citrus fruit juice, 30 different citrus varieties (including Satsuma mandarin, ponkan, ‘Bingtang’ sweet orange and navel orange) from 7 regions in China were collected and determined for 18 indicators such as physicochemical, nutritional and processing properties. Principal component analysis (PCA) was applied to choose the best varieties suitable for whole citrus fruit juice processing. It was shown that there were significant differences in the number of seeds, and the contents of total flavonoids, limonoid and nomilin among different varieties; however, the differences in juice yield, L value, and b value were small. The results of factor analysis showed that the first six principal component factors including bitterness, processing, color, nutrition, acidity, and sweetness were extracted with eigenvalue over 1 and a cumulative contribution rate of 82.566%. Moreover, Newhall navel orange, ‘Fuben’ navel orange I, ‘Fuben’ navel orange II, ‘Bingtang’ sweet orange, ‘Daozhou’ navel orange, and ‘Langfeng 7904’ navel orange showed the best suitability for whole fruit juice production. The results in the present paper can provide a useful guidance for selecting proper citrus varieties for whole fruit juice processing.