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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 #393549

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: Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

item DETERRE, SOPHIE - Agro Paris Tech
item Jeffries, Kristen
item MCCOLLUM, THOMAS - Retired ARS Employee
item STOVER, ED - Retired ARS Employee
item LECLAIR, C. - Ensat
item Manthey, John
item Bai, Jinhe
item BALDWIN, ELIZABETH - Retired ARS Employee
item RAITHORE, SMITA - Symrise Ag
item Plotto, Anne

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/26/2023
Publication Date: 4/15/2023
Citation: Deterre, S.C., Jeffries, K.A., Mccollum, T.G., Stover, E., Leclair, C., Manthey, J.A., Bai, J., Baldwin, E.A., Raithore, S., Plotto, A. 2023. Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees. Journal of Food Science. 88(4):1684-1699.

Interpretive Summary: Some Citrus x Poncirus trifoliata hybrids have shown tolerance to the devastating Citrus greening disease (Huanglongbing or HLB). Studies have shown the composition of such hybrids, but none showed their sensory characteristics. In this study, a selected population of Citrus x P. trifoliata hybrids were analyzed by sensory evaluation by a trained panel. The relationships between the sensory quality and secondary metabolites of Citrus x P. trifoliata hybrids will help identify disease resistant Citrus scion hybrids with acceptable flavor and helps mobilize this resistance in future breeding efforts. It also shows potential of such hybrids to be commercialized.

Technical Abstract: Hybrids of Poncirus trifoliata L. Raf. with Citrus have shown degrees of tolerance to the deadly citrus greening disease, hence prompting interest as potential commercial varieties. Although P. trifoliata is known to produce fruit that is inedible, fruit from many advanced hybrid trees have not been evaluated for their quality potential. The sensory quality of selected Citrus hybrids with varying degrees of P. trifoliata in their pedigrees is reported herein. Four Citrus x P. trifoliata hybrids developed through the USDA Citrus scion breeding program, 1-76-100, 1-77-105, 5-18-24 and 5-18-31, had acceptable eating quality, sweet and sour taste, with mandarin, orange, fruity-non-citrus and floral flavors. On the other hand, hybrids with higher proportion of P. trifoliata in their pedigrees, US 119 and 6-23-20, produced a juice characterized by green, cooked, bitter and Poncirus-like flavor and aftertaste. Partial least square regressions revealed that the Poncirus-like off-flavor is likely due to a combination of higher than typical amounts of sesquiterpene hydrocarbons (woody/green odor), monoterpenes (citrus/pine) and terpene esters (floral), and a lack of aldehydes with typical citrus odor (octanal, nonanal and decanal). Sweetness and sourness were mostly explained by high sugars and acids, respectively. Further, carvones and linalool contributed to sweetness in the samples from early and late seasons, respectively. In addition to highlighting chemical contributors to sensory descriptors in Citrus x P. trifoliata hybrids, this study provides useful information on sensory quality for future citrus breeding efforts.