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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #380196
Research Project: Determination of Flavor and Healthful Benefits of Florida-Grown Fruits and Vegetables and Development of Postharvest Treatments to Optimize Shelf Life an Quality for Their Fresh and Processed Products

Location: Citrus and Other Subtropical Products Research

Title: Effect of Huanglongbing on the volatile organic compound profile of fruit juice and peel oil in ‘Ray Ruby’ grapefruit

Author
item CRUZ, MARIA - State University Of Londrina
item FERRAREZI, RHUANITO - University Of Florida
item Plotto, Anne
item Bai, Jinhe
item RUI, LEITE JUNIOR - State University Of Londrina

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/31/2023
Publication Date: 2/7/2023
Citation: Cruz, M., Ferrarezi, R., Plotto, A., Bai, J., Rui, L. 2023. Effect of Huanglongbing on the volatile organic compound profile of fruit juice and peel oil in ‘Ray Ruby’ grapefruit. Foods. 12:713. https://doi.org/10.3390/foods12040713.
DOI: https://doi.org/10.3390/foods12040713

Interpretive Summary: Grapefruit peel oil is the important co-product in the juice processing. The volatile compositions affect the peel oil quality. Florida orange trees, including grapefruit have been affected by huanglongbing (HLB) for more than a decade, and which substantially reduced fruit production and deteriorated fruit/juice quality as well. However, there has been little research concerning the impact of HLB on volatile composition in peel oil. This research revealed that HLB disease stimulated production of most aldehydes, but suppressed nootkatone production which is the key component in grapefruit, and the juice and peel oil flavor.

Technical Abstract: Huanglongbing (HLB) has spread through the major citrus-producing countries worldwide, causing large economic losses in the citrus industry. The disease seriously affects citrus production and fruit quality, including the peel oil, a valuable co-product of the juice industry, used in food, perfume and other industries. This study aimed to evaluate effect of HLB on chemical components of peel oil from ‘Ray Ruby’ grapefruit (Citrus paradisi). Fruit samples were collected from six-year non-infected (HLB–) trees grown under screen, and infected trees (HLB+) in open-air. The flavedo tissue was manually collected from fruit surface and the oil was extracted by hydrodistillation. The chemical composition of the oil was analyzed by gas chromatography–mass spectrometry (GC-MS). Limonene predominated the oil with a content of 93.6% and 93.7%, in HLB+ and – samples, respectively. The other abundant compounds were ß-myrcene, a-pinene, (E)-caryophyllene and decanal. HLB resulted in a significant increase of aldehydes in peel oil, indicating the stress stimulates oxidative/dehydrogenative metabolisms. In the HLB+ peel oil, nootkatone was substantially suppressed which was associated with delayed maturity in fruit.