Grant Information

OPTIMIZATION OF ORANGE JUICE EXTRACTION AND PROCESSING TO IMPROVE FLAVOR AND NUTRITIONAL QUALITY FOR HUANGLONGBING (HLB) AFFECTED ORANGES

Sponsoring Institution Agricultural Research Service/USDA
Status ACTIVE
Funding Source USDA INHOUSE
Reporting Frequency Annual
Project Director BAI J
Accession Number 432343
Project Number 6034-41430-007-002N
Dates 2017-02-01 - 2022-01-31
Recipient Organization Hunan Academy of Agricultural Sciences
892 2nd Street Yuanda, Furong District
Changsha,null 410125
Keywords disease
extractor
finisher
flavor
greening
huanglongbing
juice
nutrition
orange
pasteurizer
processing
Research Effort Applied (40%)
Basic (40%)
Developmental (20%)
Classification Parameters
Knowledge AreaSubject of InvestigationField of SciencePercent
502 - New and Improved Food Products 999 - Citrus, general/other 1000 - Biochemistry and biophysics 58%
502 - New and Improved Food Products 1129 - Berries and cane fruits, general/other 1160 - Pathology 16%
503 - Quality Maintenance in Storing and Marketing Food Products 1469 - Solanaceous and related crops, general/other (for potato use 1310) 2000 - Chemistry 16%
503 - Quality Maintenance in Storing and Marketing Food Products 1099 - Tropical/subtropical fruit, general/other 1020 - Physiology 10%
Goals / Objectives
  1. Determine the influence of different extraction, finishing, and sanitation procedures on orange juice flavor and nutritional quality.
  2. Optimize processing to reduce negative impacts of HLB disease on orange juice and other products.
Methods (unparsed)

1. Measure the distribution of volatile and non-volatile components in fruit peel (flavedo and albedo), segment wall (membrane system), central column, juice sec and seeds. 2. Determine the distribution of above tissues into orange juice or other products by different types of extractors, finishers, and pasteurizers. 3. Optimize processing parameters to produce high quality juice and other products.