Sponsoring Institution
Agricultural Research Service/USDA
Status
ACTIVE
Funding Source
USDA INHOUSE
Reporting Frequency
Annual
Project Director
BALDWIN E A
Accession Number
419961
Project Number
6618-41430-005-14R
Dates
2010-04-06 - 2011-07-05
Recipient Organization
AGRICULTURAL RESEARCH SERVICE
600 AVENUE S, N. W.
WINTER HAVEN,FL 33881
Keywords
aroma
citrus
cloud
disease
greening
huanglongbing
juice
limonoids
metabolites
orange
pectinmethylesterase
quality
secondary
sensory
Research Effort
Applied (30%)
Basic (60%)
Developmental (10%)
Classification Parameters
| Knowledge Area | Subject of Investigation | Field of Science | Percent |
|---|
| 503 - Quality Maintenance in Storing and Marketing Food Products |
920 - Orange |
1000 - Biochemistry and biophysics |
100% |
Goals / Objectives
Determine if there are any flavor or juice cloud differences in orange juice from fruit harvested from trees affected by greening or Huanglongbing (HLB) disease treated with conventional cultural practices and pesticides compared to those from diseased trees treated with nutritional sprays and those from healthy trees. Identify off-flavored compounds and establish thresholds for those compounds and for juice from infected symptomatic fruit in normal (healthy) juice.
Methods (unparsed)
Analyze volatile and non-volatile compounds in juice from orange fruit harvested from Huanglongbing (HLB) diseased and healthy trees using gas-chromatography (GC) ¿ mass spectroscopy (MS), electronic nose and high performance liquid chromatography (HPLC)¿MS. Analyze flavor differences and thresholds of identified off-flavors and of off-flavored juice in normal (healthy) juice using experienced and trained sensory panels.
Methods
Analyze volatile and non-volatile compounds in juice from orange fruit harvested from Huanglongbing (HLB) diseased and healthy trees using gas-chromatography (GC) ¿ mass spectroscopy (MS), electronic nose and high performance liquid chromatography (HPLC)¿MS. Analyze flavor differences and thresholds of identified off-flavors and of off-flavored juice in normal (healthy) juice using experienced and trained sensory panels.