黄龙病对纽荷尔脐橙品质的影响

以纽荷尔脐橙为原料，通过对外观品质、理化品质、活性成分和精油成分的比较来研究黄龙病对脐橙果实品质的影响。结果表明：脐橙感染黄龙病后，果实质量降低，果皮难以转色；以可溶性糖、可溶性固形物质量分数为代表的果实成熟度指标均明显降低，果实食用品质下降明显；果皮、果肉中橙皮苷的含量均大幅度升高，精油挥发性成分的种类增加90.90%。脐橙果感染黄龙病后，食用品质严重下降，难以达到鲜食的要求；然而其橙皮苷、纤维、精油等功效成分的含量增多，如考虑将其用于副产物的提取，将利于资源的合理利用。本研究旨在为感染黄龙病脐橙果的综合利用提供理论参考。

Effect of Huanglongbing on the Quality of Newhall Navel Orange

Newhall navel oranges were used to evaluate the effect of Huanglongbing (HLB) on fruit quality such as appearance, physicochemical properties, bioactive ingredients and essential oil components. Results showed that infection with HLB could decrease single fruit mass, prevent the peel from turning yellow, remarkably reduce soluble sugars and soluble solids contents, representing fruit maturity, and ultimately result in significant quality deterioration. Moreover, the contents of hesperidin in the peel and pulp increased significantly, and the number of volatile components in the essential oil also increased by 90.90% after the infection. In conclusion, the eating quality of HLB-infected navel oranges is severely reduced and cannot meet the requirements of consumers. But the increased contents of functional ingredients such as fiber and hesperidin highlight the necessity of byproduct extraction for rational utilization of orange resources. This study provides a theoretical basis for the comprehensive utilization of HLB-infected navel oranges.