Six orange varieties （Washington Navel, Navelina, Navelate, Lane Late, Cara Cara, Valencia）, four mandarin varieties （Okitsu Wase, Dobashi Beni, Ortanique, Satsuma Owari） and two grapefruit varieties （Star Ruby a...Six orange varieties （Washington Navel, Navelina, Navelate, Lane Late, Cara Cara, Valencia）, four mandarin varieties （Okitsu Wase, Dobashi Beni, Ortanique, Satsuma Owari） and two grapefruit varieties （Star Ruby and Rio Red） were evaluated for their fruit quality characteristics such as fructose, glucose, sucrose, total sugars, malic acid, citric acid and Vitamin C contents. Sugars, carboxylic acids, and vitamin C contents of citrus juices were identified and quantified by HPLC （High Performance Liquid Chromatography） technique. The predominating individual sugars were detected as sucrose in all mandarin and orange varieties except grapefruit varieties. Whereas fructose and glucose were found to be higher in grapefruit varieties, citric acid was considered as a major carboxylic acid in all citrus species and detected in oranges higher concentration than mandarin and grapefruit varieties. Furthermore, vitamin C content of grapefruit juices were detected higher concentration than the oranges （except cv. Valencia） and mandarins. Our results showed that itrus species differed in not only species but also varieties based on the sugar and acid characteristics.展开更多
文摘Six orange varieties （Washington Navel, Navelina, Navelate, Lane Late, Cara Cara, Valencia）, four mandarin varieties （Okitsu Wase, Dobashi Beni, Ortanique, Satsuma Owari） and two grapefruit varieties （Star Ruby and Rio Red） were evaluated for their fruit quality characteristics such as fructose, glucose, sucrose, total sugars, malic acid, citric acid and Vitamin C contents. Sugars, carboxylic acids, and vitamin C contents of citrus juices were identified and quantified by HPLC （High Performance Liquid Chromatography） technique. The predominating individual sugars were detected as sucrose in all mandarin and orange varieties except grapefruit varieties. Whereas fructose and glucose were found to be higher in grapefruit varieties, citric acid was considered as a major carboxylic acid in all citrus species and detected in oranges higher concentration than mandarin and grapefruit varieties. Furthermore, vitamin C content of grapefruit juices were detected higher concentration than the oranges （except cv. Valencia） and mandarins. Our results showed that itrus species differed in not only species but also varieties based on the sugar and acid characteristics.
