| Canned citrus is the leading product of citrus processing in our country,citrus total processing capacity of more than 80%,orange canned because nutrition is rich,bright color,taste good,storage,and the advantages of easy to carry,loved by consumers.Canned citrus processing of raw materials on the market at present most of the wenzhou mandarin as raw materials,varieties are single.Zhejiang quzhou region introduced.cultivation variety of citrus varieties.This study selected quzhou region's main citrus varieties,for processing and storage can adapt to the study,in order to promote diversified canned citrus varieties to provide the reference.Through the processing before the citrus anatomical characters(stripping difficulty,split easily,edible rate,the average number of seeds,deformity rate of flap,sac clothes hardness),the physical and chemical properties in the manufacturing process of(soluble solid,total sugar,titratable acid,vitamin C,flavonoids and carotenoids,etc.)of sensory index after detection,can(liquid transparency,sac disc uniformity,sac disc texture,flavor,entrance whether there is a bitter taste),etc.screening for canned processing varieties.In the anatomy of the process with red sene,south incensum,red mountain,red mountain seedless,lipeng no.2,owari of Peel split easier,small number of seed capsule gown orange disc after high integrity;In terms of nutrients owari,south incensum,red mountain,red mountain seedless,lipeng no.2 less nutrient loss in the machining process;From the sensory score red mountain seedless,owari,south incensum,lipeng no.2,red mountain,sensory score high after the cans.Red sene,south incensum,red mountain,red mountain seedless,lipeng no.2,owari,Aliquam Taiwan Rubrum,suitable for elected a canned citrus processing varieties.Using electronic tongue sensor array to collect different varieties of citrus canned response signal,using the principal component analysis to different canned orange disc for variety identification and sensory evaluation,principal component analysis(PCA)can be good to distinguish different varieties of citrus canned;PLS model and BP neural network model of the overall recognition rate were 93.7%and 94.5%respectively,the BP neural network model of prediction effect 87.4%,better than partial least squares(PLS)79.6%of the predicted effect;Sensor copper,tungsten,nickel,lead,and the sensory index positively correlated sour,bitter,sensors,gold,palladium,titanium,glassy carbon and sensory index were positively correlated,sweet,fresh,fragrance of different varieties of citrus canned sensory score predict 85.38%similarity,predict 85.42%similarity of different sensory indexes.Results show that the response by electronic tongue sensor signal instead of traditional sensory evaluation method,the sensory index of the projections for different varieties of citrus canned.Different varieties of citrus canned nutrition indicators in the process of storage,(soluble solid,total sugar,titratable acid,reducing sugar,flavones,Vc,carotenoids),flavor index(solid acid ratio),color difference values,such as sensory index scores and comprehensive scores change.Aliquam Taiwan Rubrum,Red sene canned in the process of storage,nutrients falling faster,color difference value rise faster,lower score and the sensory index score;Owari canned,lipeng no.2,south incensum canned nutrients decreased slower,south incensum canned color difference value rise slowly,the Owari canned,lipeng no.2,south incensum canned the sensory index score and comprehensive score is higher.That the Owari,lipeng no.2,south incensum,Red Mountain seedless,Red Mountain suitable for citrus canned storage,Aliquam Taiwan Rubrum,Red sene canned is not suitable for canned citrus storage.By the quzhou area main varieties of citrus processing adaptability and storage adaptability research,Show that in addition to the satsuma orange strains of citrus varieties(Red Mountain seedless,Owari,Red Mountain),ponkan(lipeng no.2)and the hybrid citrus(south incensum)also suitable for citrus jar hidden processing. |
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