Effect of Vector Control and Foliar Nutrition on the Quality of Orange Juice Affected by Huanglongbing: Sensory Evaluation

Plotto, Anne; Baldwin, Elizabeth A.; Bai, Jinhe; Manthey, John A.; Raithore, Smita; Deterre, Sophie; Zhao, Wei; Nunes, Maria Cecília do Nascimento; Stansly, Philip A.; Tansey, James A.

doi:10.21273/hortsci12002-17

Cited by 19 publications

(23 citation statements)

References 23 publications

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“…Nutritional treatments did not consistently result in less pathogen DNA for either variety (Baldwin et al, 2012a). The implementation of combined nutrient programs and insecticide treatments has been studied and the results suggest that the beneficial effect of increased orange juice quality may have been cumulative, only manifesting later on (Baldwin et al, 2017; Plotto et al, 2017).…”

Section: Huanglongbing Control and Mitigation Of Its Symptomsmentioning

confidence: 99%

“…Juice made with these symptomatic, HLB-affected oranges had the most off-flavors, commonly described as “bitter,” “sour,” and “sour/fermented.” Higher bitterness and sourness in symptomatic fruit could be explained by higher levels of limonin and titratable acidity and with lower soluble solids content (Baldwin et al, 2010). A trained panel provided more insight into the various descriptors characterizing orange juice made with HLB-symptomatic fruit, with several negative descriptors regarding taste and flavor (astringency, tingling, harshness, bitterness, metallic-taste, low sweetness, saltiness/umami, musty, sourness/fermented, pungent/peppery, low citrusy taste; Tables 6, 7), usually due to an imbalance in the chemical composition in the affected fruit (Baldwin et al, 2010, 2012a, 2018; Plotto et al, 2010, 2017; Raithore et al, 2015; Dala Paula et al, 2018; Kiefl et al, 2018).…”

Section: Fresh Fruit and Orange Juice Quality Affected By Candidatus mentioning

confidence: 99%

“…Regarding the typical HLB-off flavor in orange juice, the loss of sweetness can generally be explained by lower sucrose and total sugar levels and SSC, along with higher citric acid, and sourness is explained by higher TA and citric acid content. Furthermore, some volatiles may contribute to increased or decreased perception of sweetness or sourness (Bartoshuk et al, 2017; Plotto et al, 2017). Elevated levels of limonin and nomilin are partially responsible for the typical HLB-bitterness.…”

Section: Final Considerationsmentioning

confidence: 99%

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Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

et al. 2019

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Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberibacter spp. affects tree health as well as fruit development, ripening and quality of citrus fruits and juice. Fruit from infected orange trees can be either symptomatic or asymptomatic. Symptomatic oranges are small, asymmetrical and greener than healthy fruit. Furthermore, symptomatic oranges show higher titratable acidity and lower soluble solids, solids/acids ratio, total sugars, and malic acid levels. Among flavor volatiles, ethyl butanoate, valencene, decanal and other ethyl esters are lower, but many monoterpenes are higher in symptomatic fruit compared to healthy and asymptomatic fruit. The disease also causes an increase in secondary metabolites in the orange peel and pulp, including hydroxycinnamic acids, limonin, nomilin, narirutin, and hesperidin. Resulting from these chemical changes, juice made from symptomatic fruit is described as distinctly bitter, sour, salty/umami, metallic, musty, and lacking in sweetness and fruity/orange flavor. Those effects are reported in both Valencia and Hamlin oranges, two cultivars that are commercially processed for juice in Florida. The changes in the juice are reflective of a decrease in quality of the fresh fruit, although not all fresh fruit varieties have been tested. Earlier research showed that HLB-induced off-flavor was not detectable in juice made with up to 25% symptomatic fruit in healthy juice, by chemical or sensory analysis. However, a blend with a higher proportion of symptomatic juice would present a detectable and recognizable off flavor. In some production regions, such as Florida in the United States, it is increasingly difficult to find fruit not showing HLB symptoms. This review analyzes and discusses the effects of HLB on orange juice quality in order to help the citrus industry manage the quality of orange juice, and guide future research needs.

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Section: Huanglongbing Control and Mitigation Of Its Symptomsmentioning

confidence: 99%

Section: Fresh Fruit and Orange Juice Quality Affected By Candidatus mentioning

confidence: 99%

Section: Final Considerationsmentioning

confidence: 99%

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Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

et al. 2019

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“…However, in 2014 and 2015, either I or I + N had the highest sugar and SSC/TA levels and lowest TA levels, although not always significantly different from C (TA) or N (SSC/TA), suggesting a cumulative effect of the treatments over the years. The chemical results are reflected in sensory results (Plotto et al, 2017) of the same samples, which were not consistent but showed that I or I + N were associated with positive orange juice characteristics (orange, fruit flavor, and sweetness), especially in 2015. Thus, use of insecticides (with or without nutritional treatment) seemed to improve flavor.…”

Section: Resultsmentioning

confidence: 85%

Effect of Vector Control and Foliar Nutrition on Quality of Orange Juice Affected by Huanglongbing: Chemical Analysis

Baldwin

Bai

Plotto

et al. 2017

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‘Valencia’ orange trees from groves with 90% infection by Candidatus liberibacter asiaticus (CLas), the presumed pathogen for citrus greening or huanglongbing (HLB) disease, were treated with insecticide (I), a nutritional spray (N), and insecticide plus nutritional spray (I + N). Controls (C) were not treated. Fruit were harvested in March to April, 2013, 2014, and 2015, juiced, and the juice was frozen for later chemical analyses. Titratable acidity (TA), soluble solids content (SSC), SSC/TA ratio, many volatiles, flavonoids, and limonoids showed differences because of season, whereas SSC, several volatiles (ethanol, cis-3 hexenol, α-terpinene, ethyl acetate, and acetone), flavonoids (narirutin, vicenin-2, diosmin, nobiletin, heptamethoxy flavone), and limonoids (nomilin and nomilinic acid glucoside) showed differences because of treatment. However, consistent patterns for chemical differences among seasons were not detected. TA tended to be higher in N and C the first two seasons and SSC/TA higher in I and I + N for all seasons (not significant for 2014). Bitter limonoids tended to be higher in I, N or I + N over the seasons. Principal Component Analysis showed that there was a good separation by season overall and for treatment in 2013. In 2014 and 2015, the insecticide treatments (either I or I + N) had the highest sugar and SSC/TA levels and lowest TA levels, although not always significant, as well as higher juice CLas cycle threshold (Ct) levels, indicating lower levels of the pathogen.

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“…Sensory evaluation. Ten panelists trained and experienced at tasting citrus products (Plotto et al, 2010(Plotto et al, , 2017 gathered in two 1-h sessions to define descriptors that could characterize finger lime and to choose reference standards for three taste and five flavor attributes that matched those descriptors ( Table 2). Each reference standard was assigned a value that would correspond to a level that could be found in the finger lime samples.…”

Section: Fruit Quality Sensory Traits and Volatile Constituentsmentioning

confidence: 99%

Minnie Finger Lime: A New Novelty Citrus Cultivar

Bowman¹,

McCollum²,

Plotto³

et al. 2019

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The major positive attributes of this new citrus scion are the combination of healthy growth in both a pot and the field, abundant production of fruit on very compact trees, and fruit traits that are good and similar to the finger lime (Microcitrus australasica) used as a garnish and accent for gourmet food and beverages. The cultivar can be propagated easily by grafting clean budwood of 'Minnie Finger Lime' onto a standard citrus rootstock cultivar. Origin This citrus scion cultivar originated from a 1997 cross of Microcitrus australasica • Microcitrus inodora (clone 80-527A) made at the USDA A. H. Whitmore Foundation Farm (Groveland, FL) by Dr. Kim D. Bowman of the USDA, ARS, U.S. Horticultural Research Laboratory (USHRL), FL. Hybrid seed from the cross was planted at the Whitmore Foundation Farm in 1997 and grown until the hybrid that became 'Minnie Finger Lime' was selected for further study. Evaluation of 'Minnie Finger Lime' was planned and conducted by Kim Bowman under code no. BS97-R4-15, and later US-1936. Fruit quality traits of the cultivar were also evaluated by Greg McCollum, Anne Plotto, and Jinhe Bai of the USHRL.

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Effect of Vector Control and Foliar Nutrition on the Quality of Orange Juice Affected by Huanglongbing: Sensory Evaluation

Cited by 19 publications

References 23 publications

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

Effect of Vector Control and Foliar Nutrition on Quality of Orange Juice Affected by Huanglongbing: Chemical Analysis

Minnie Finger Lime: A New Novelty Citrus Cultivar

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