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Title: Update on the effect of HLB on orange juice flavor and other quality factors

Author
item Baldwin, Elizabeth - Liz
item Plotto, Anne
item Bai, Jinhe

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/15/2010
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The citrus disease, Huanglongbing (HLB) was discovered first in China and now is affecting many citrus-growing areas around the world. It was rumored that the disease, which can kill a citrus tree in 5 years, also affected flavor by imparting a bitter or sour flavor to the juice. A study was conducted to determine HLB flavor effects in three processing orange varieties in Florida using both sensory and chemical analyses. Results showed that fruit from diseased tress, which are not symptomatic for the disease, did not have obvious flavor differences compared to healthy fruit, however their sugar content was often lower and they had higher levels of the bitter components limonin and nomilin. These latter compounds were below flavor threshold levels, however. Fruit that were symptomatic for the disease had definite off-flavors including bitterness.