Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation

Plotto, Anne; Baldwin, Elizabeth A.; McCollum, Greg; Manthey, John A.; Narciso, Jan; Irey, Mike

doi:10.1111/j.1750-3841.2010.01580.x

Cited by 56 publications

(98 citation statements)

References 27 publications

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“…Early reports of juice quality impacts indicated that juice from HLB fruit was bitter and had numerous off-flavours (McClean and Schwartz, 1970; daGraça, 1991; Stokstad, 2006). Juice of symptomatic mature fruit was lower in juice percentage, °Brix, and °Brix/% acid ratio, and higher in acidity compared with asymptomatic and healthy fruit (Dagulo et al , 2010; Plotto et al , 2010). Such a juice profile is similar to that of immature fruit.…”

Section: Introductionmentioning

confidence: 86%

Gene expression in Citrus sinensis fruit tissues harvested from huanglongbing-infected trees: comparison with girdled fruit

Liao

Burns

2012

Journal of Experimental Botany

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Distribution of viable Candidatus Liberibacter asiaticus (CaLas) in sweet orange fruit and leaves (‘Hamlin’ and ‘Valencia’) and transcriptomic changes associated with huanglongbing (HLB) infection in fruit tissues are reported. Viable CaLas was present in most fruit tissues tested in HLB trees, with the highest titre detected in vascular tissue near the calyx abscission zone. Transcriptomic changes associated with HLB infection were analysed in flavedo (FF), vascular tissue (VT), and juice vesicles (JV) from symptomatic (SY), asymptomatic (AS), and healthy (H) fruit. In SY ‘Hamlin’, HLB altered the expression of more genes in FF and VT than in JV, whereas in SY ‘Valencia’, the number of genes whose expression was changed by HLB was similar in these tissues. The expression of more genes was altered in SY ‘Valencia’ JV than in SY ‘Hamlin’ JV. More genes were also affected in AS ‘Valencia’ FF and VT than in AS ‘Valencia’ JV. Most genes whose expression was changed by HLB were classified as transporters or involved in carbohydrate metabolism. Physiological characteristics of HLB-infected and girdled fruit were compared to differentiate between HLB-specific and carbohydrate metabolism-related symptoms. SY and girdled fruit were smaller than H and ungirdled fruit, respectively, with poor juice quality. However, girdling did not cause misshapen fruit or differential peel coloration. Quantitative PCR analysis indicated that many selected genes changed their expression significantly in SY flavedo but not in girdled flavedo. Mechanisms regulating development of HLB symptoms may lie in the host disease response rather than being a direct consequence of carbohydrate starvation.

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Section: Introductionmentioning

confidence: 86%

Gene expression in Citrus sinensis fruit tissues harvested from huanglongbing-infected trees: comparison with girdled fruit

Liao

Burns

2012

Journal of Experimental Botany

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“…Fruit were cleaned with JBT Fruit Cleaner 395, and juiced using a fresh juicer (JBT Fresh’n Squeeze ® Point-of-Sale Juicer, JBT FoodTech Corporation, Lakeland, FL, USA). Unfortunately, citrus greening or Huanglongbing (HLB) disease, associated with Liberibacter asiaticus ( C Las), had spread throughout the major citrus producing regions in Florida by 2010 [17], and the diseased fruit were shown to be associated with off-flavor and other negative quality defects [18,19]. Therefore, to eliminate this potentially complicating factor, the trees or fruit juice was tested for the disease before sampling.…”

Section: Methodsmentioning

confidence: 99%

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Bai

Baldwin

McCollum

et al. 2016

Foods

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Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy.

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“…A study from our laboratory looked at the Alpha MOS e-nose with 18 sensors, for ability to separate orange juice from fresh squeezed oranges, orange juice from a simulated commercial process (including pasteurization), orange juice from fruit harvested from healthy trees and the same commercially processed juice made from fruit harvested from Huanglongbing (HLB) infected trees and fresh squeezed tangerine juice (Figure 1). The e-nose separated all these juices using PCA, even the juice from HLB-infected trees, which were shown to have fruit that have off-aroma and a bitter-metallic flavor [42,43]. …”

Section: E-nosesmentioning

confidence: 99%

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

Baldwin¹,

Bai²,

Plotto³

et al. 2011

Sensors

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438

212

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The electronic nose (e-nose) is designed to crudely mimic the mammalian nose in that most contain sensors that non-selectively interact with odor molecules to produce some sort of signal that is then sent to a computer that uses multivariate statistics to determine patterns in the data. This pattern recognition is used to determine that one sample is similar or different from another based on headspace volatiles. There are different types of e-nose sensors including organic polymers, metal oxides, quartz crystal microbalance and even gas-chromatography (GC) or combined with mass spectroscopy (MS) can be used in a non-selective manner using chemical mass or patterns from a short GC column as an e-nose or “Z” nose. The electronic tongue reacts similarly to non-volatile compounds in a liquid. This review will concentrate on applications of e-nose and e-tongue technology for edible products and pharmaceutical uses.

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Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation

Cited by 56 publications

References 27 publications

Gene expression in Citrus sinensis fruit tissues harvested from huanglongbing-infected trees: comparison with girdled fruit

Gene expression in Citrus sinensis fruit tissues harvested from huanglongbing-infected trees: comparison with girdled fruit

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Electronic Noses and Tongues: Applications for the Food and Pharmaceutical Industries

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