Effect of Poncirus trifoliata on the chemical composition of fruits in pedigrees of Citrus scion hybrids

Deterre, Sophie; McCollum, Greg; Leclair, Clotilde; Manthey, John A.; Bai, Jinhe; Baldwin, Elizabeth A.; Raithore, Smita; Stover, Ed; Plotto, Anne

doi:10.1016/j.scienta.2020.109816

Cited by 9 publications

(19 citation statements)

References 42 publications

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“…In each group, genotypes were chosen to include one sample with off-flavor similar to that of P. trifoliata fruit (US119 and 6-23-20), but no so objectionable that one could not tolerate; one genotype with no P. trifoliata in its background (5-100-47 and 'Fortune)'; and two intermediate genotypes being either siblings from the same cross (5-18-24 and 5-18-31), or "cousins" from reciprocal crosses (1-76-100 and 1-77-105). Fruit description and pedigrees are described in Deterre et al (2021). All fruit were from mature trees grown at the USDA, ARS, A.H. Whitmore Citrus Research Foundation Farm in Leesburg, Lake County, FL, USA.…”

Section: Plant Materialsmentioning

confidence: 99%

“…About 500 mL of juice was immediately served to the panelists. Aliquots of juice were saved and stored at −80 • C for subsequent chemical analysis as described in Deterre et al (2021).…”

Section: Sample Preparationmentioning

confidence: 99%

“…Sensory data were also analyzed by principal components analysis (PCA) using XLSTAT v 2012.6.02 (Addinsoft, Paris, France) to show the sensory space that separates all the samples across seasons (Meullenet et al, 2007). The volatiles, limonoids, and flavonoids reported in Deterre et al (2021) were grouped according to their sensory qualities (i.e., fruity, floral, citrus, bitter, etc.) reported in the literature (Table 4).…”

Section: Statistical Analysesmentioning

confidence: 99%

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Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

Deterre

Jeffries

McCollum

et al. 2023

Journal of Food Science

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Hybrids of Poncirus trifoliata L. Raf. with Citrus have shown degrees of tolerance to the deadly citrus greening disease, hence prompting interest as potential commercial varieties. Although P. trifoliata is known to produce fruit that is inedible, fruit from many advanced hybrid trees have not been evaluated for their quality potential. The sensory quality of selected Citrus hybrids with varying degrees of P. trifoliata in their pedigrees is reported herein. Four Citrus × P. trifoliata hybrids developed through the USDA Citrus scion breeding program—1‐76‐100, 1‐77‐105, 5‐18‐24, and 5‐18‐31—had acceptable eating quality and sweet and sour taste, with mandarin, orange, fruity–noncitrus, and floral flavors. On the other hand, hybrids with higher proportion of P. trifoliata in their pedigrees, US 119 and 6‐23‐20, produced a juice characterized by green, cooked, bitter, and Poncirus‐like flavor and aftertaste. Partial least square regressions revealed that the Poncirus‐like off‐flavor is likely due to a combination of higher than typical amounts of sesquiterpene hydrocarbons (woody/green odor), monoterpenes (citrus/pine), and terpene esters (floral) and a lack of aldehydes with typical citrus odor (octanal, nonanal, and decanal). Sweetness and sourness were mostly explained by high sugars and acids, respectively. Further, carvones and linalool contributed to sweetness in the samples from early and late seasons, respectively. In addition to highlighting chemical contributors to sensory descriptors in Citrus × P. trifoliata hybrids, this study provides useful information on sensory quality for future citrus breeding efforts. Practical Application The relationships between the sensory quality and secondary metabolites of Citrus × P. trifoliata hybrids described in this study help identify disease‐resistant Citrus scion hybrids with acceptable flavor and help mobilize this resistance in future breeding efforts. It also shows potential of such hybrids to be commercialized.

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Section: Plant Materialsmentioning

confidence: 99%

Section: Sample Preparationmentioning

confidence: 99%

Section: Statistical Analysesmentioning

confidence: 99%

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Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

Deterre

Jeffries

McCollum

et al. 2023

Journal of Food Science

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“…Although first-generation hybrids of Citrus with Poncirus typically have fruit with undesirable flavor [ 8 ], they may be suitable for the production of many secondary processed products with high value. A number of products such as sugars, pectic hydrocolloids, limonene, volatiles, phenolics, and flavonoids come from citrus fruits that can serve as a chemical feedstock for the fuel, chemical, pharmaceutical, food and cosmetic industries [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products

Dorado

Bowman

Cameron

et al. 2021

Biology

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Florida citrus production has declined 75% due to Huanglongbing (HLB), a disease caused by the pathogenic bacterium Candidatus Liberibacter asiaticus (CLas). Methods to combat CLas are costly and only partially effective. The cross-compatible species Poncirus trifoliata and some of its hybrids are known to be highly tolerant to CLas, and thus can potentially serve as an alternative feedstock for many citrus products. To further investigate the commercial potential of citrus hybrids, three citrus hybrids, US-802, US-897, and US-942, were studied for their potential as feedstocks for citrus co-products using steam explosion (STEX) followed by water extraction. Up to 93% of sugars were recovered. US-897 and US-942 have similar volatile profiles to that of the commercial citrus fruit types and as much as 85% of these volatiles could be recovered. Approximately 80% of the pectic hydrocolloids present in all three hybrids could be obtained in water washes of STEX material. Of the phenolics identified, the flavanone glycosides, i.e., naringin, neohesperidin, and poncirin were the most abundant quantitatively in these hybrids. The ability to extract a large percentage of these compounds, along with their inherent values, make US-802, US-897, and US-942 potentially viable feedstock sources for citrus co-products in the current HLB-blighted environment.

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“…Citrus is an important genus of subtropical fruit trees, with substantial roles in the economy of many countries (Iglesias et al, 2007;Tercan and Dereli, 2020). Among different citrus species, the fruits reach maturity at different times of the season and as a result, the harvest time of fruits usually lasts several months (Orbović et al, 2011;Deterre et al, 2021). It has been reported that a variety of physiological factors in citrus fruits, including fruit color change, sugar concentration and acid content affect the quality and marketability of fruits.…”

Section: Introductionmentioning

confidence: 99%

Effect of harvest time and fruit size on seed germination and seedlings growth of sour orange and Mexican lime under in vitro conditions

Jokari¹,

Shekafandeh²

2021

Adv. Hort. Sci.

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The aim of this research was to determine the best time to harvest the fruits for seed production which would ultimately lead to the production of citrus rootstocks of optimum quality. The sour orange and Mexican lime fruits were harvested on 7 and 5 occasions, respectively. The very first fruits were harvested 80 days after flowering and subsequent harvests were gathered every 30 days. An in vitro experiment was carried out in a completely randomized design, with four replications and 20 seeds in each replication. Based on fruit growth curve the time of fruit harvest affected seed germination (percentage and rate) and seedling growth (stem and root length, fresh and dry weight of stems, roots and leaves). The results showed that the best time to harvest the fruits of sour orange and Mexican lime was 230 and 170 days after flowering, respectively, which led to maximum seed germination (Mexican lime 100% and sour orange 85%) and seedling growth. The highest root, stem and leaf fresh and dry weight was also obtained at 230 and 170 days after flowering in sour orange and Mexican lime respectively.

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Effect of Poncirus trifoliata on the chemical composition of fruits in pedigrees of Citrus scion hybrids

Cited by 9 publications

References 42 publications

Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products

Effect of harvest time and fruit size on seed germination and seedlings growth of sour orange and Mexican lime under in vitro conditions

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