Effect of Fruit Size and Huanglongbing Disease on Orange Juice Attributes

C O Ikpechukwu, C A Sims, M D Danyluk, T M Spann, R M Goodrich


This study examined the sensory impact of the combined factors of orange fruit size and huanglongbing (citrus greening) disease status on juice sweetness, orange flavor and overall acceptability. A sensory evaluation test was carried out in duplicate at the University of Florida campus with two untrained panels (n = 99 and n = 88) performing a consumer acceptance test on juice from two sizes (large and small, L/S) and two disease-affected statuses (healthy and greeningaffected, GR–/GR+) oranges. Panelists rated the sensory characteristics (sweetness, orange flavor and overall acceptability) of four juice samples from healthy small (GRS–) and large (GRL–) oranges as well as greening-affected small (GRS+) and large (GRL+) oranges using the 9-point hedonic scale. Overall, the panelists rated the juice from “GRS–” the highest in all three sensory categories. Similarly, panelists rated the juice from “GRL+” oranges the lowest in all three sensory categories. Juice from “GRS+” oranges was found to be rated higher in all three sensory categories than juice from “GRL+” fruit. This may be relevant in large-scale commercial orange juice processing where juice from greening-affected small fruit may be more acceptable when blended with juice from healthy oranges.


Citrus sinensis, citrus greening, sensory analysis, flavor, sweetness, overall acceptability

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283