Sponsoring Institution
Agricultural Research Service/USDA
Status
ACTIVE
Funding Source
USDA INHOUSE
Reporting Frequency
Annual
Project Director
BALDWIN E A
Accession Number
424499
Project Number
6034-41430-005-27R
Dates
2013-05-01 - 2015-04-30
Recipient Organization
AGRICULTURAL RESEARCH SERVICE
219 SOUTH ROCK ROAD
FT PIERCE,FL 34945
Keywords
citrus
disease
flavor
huanglongbing
juice
orange
quality
sensory
Research Effort
Applied (40%)
Basic (40%)
Developmental (20%)
Classification Parameters
| Knowledge Area | Subject of Investigation | Field of Science | Percent |
|---|
| 503 - Quality Maintenance in Storing and Marketing Food Products |
999 - Citrus, general/other |
1000 - Biochemistry and biophysics |
50% |
| 502 - New and Improved Food Products |
1469 - Solanaceous and related crops, general/other (for potato use 1310) |
2000 - Chemistry |
20% |
| 503 - Quality Maintenance in Storing and Marketing Food Products |
1129 - Berries and cane fruits, general/other |
1160 - Pathology |
20% |
| 502 - New and Improved Food Products |
1099 - Tropical/subtropical fruit, general/other |
1020 - Physiology |
10% |
Goals / Objectives
Investigate whether nutritional sprays, used by growers to mitigate huanglongbing (HLB) disease symptoms on the tree, also mitigate the off-flavor symptoms in the fruit and resulting juice.
Methods (unparsed)
Conduct two harvests each of healthy and huanglongbing (HLB)-affected 'Hamlin' and 'Valencia' juice orange varieties harvested from trees sprayed with nutritionals versus trees grown under a conventional program (no nutritional sprays), extract and pasteurize juice under commercial conditions, then submit for the chemical and sensory analyses. Sensory tests will include difference from control and trained panel while chemical analyses will include quantification of sugars, acids, aroma volatiles, liminoids and flavonoids.
Methods
Conduct two harvests each of healthy and huanglongbing (HLB)-affected 'Hamlin' and 'Valencia' juice orange varieties harvested from trees sprayed with nutritionals versus trees grown under a conventional program (no nutritional sprays), extract and pasteurize juice under commercial conditions, then submit for the chemical and sensory analyses. Sensory tests will include difference from control and trained panel while chemical analyses will include quantification of sugars, acids, aroma volatiles, liminoids and flavonoids.