| This paper was based on the six citrus reticulata cultivars of Nanfeng tangerine early line,Nanfeng tangerine large fruit line,Nanfeng tangerine small fruit line,Xinyu tangerine,Sanhuhong tangerine and Zhangtouhong tangerine,which were mainly cultivated in Jiangxi Province.Conventional physical and chemical quality analysis techniques,high performance liquid chromatography(HPLC)and gas chromatography-mass spectrometry(GC-MS)were used to determine the physical and chemical qualities,functional active ingredients and antioxidant capacity in vitro of the fruits,the fresh food and processing quality characteristics were analyzed and compared.On this basis,the selection of the Zhangtouhong tangerine cultivar,which was rich in single fruit and rich in flavonoids,was used as raw materials to process the Zhangtouhong pericarpium citri reticulatae viride.The effects of different packaging methods and storage temperatures on the quality of Zhangtouhong pericarpium citri reticulatae viride were studied.The main results were as follows:(1)There were some differences on the quality of six citrus reticulata cultivars.The quality of single fruit,fruit shape index,number of fruit seeds and edible rate of Zhangtouhong tangerine were significantly higher than the other cultivars,the fruit was reddish and the slag was good.Nanfeng tangerine large fruit line and small fruit line were seedless.The content of titratable acid in pulp was higher than that in peel,the titratable acid content in pulp of Nanfeng tangerine large fruit line was the lowest,0.42%,and the solid-acid ratio was the highest,27.62,the flavor was rich and the taste was sweet.Except for Sanhuhong tangerine and Zhangtouhong tangerine,the total soluble sugar content in pulp of other cultivars was higher than that in peel,and the total soluble sugar content in pulp and peel of the Nanfeng tangerine early line was the highest,which was 12.73%and9.21%,respectively.The reducing sugar content in peel was higher than that in pulp,the highest content in pulp of Zhangtouhong tangerine was 4.53%,and the highest content in peel of Nanfeng tangerine early line was 6.20%.The sucrose content in pulp was higher than that in peel,the highest content in pulp of Nanfeng tangerine small fruit line was5.14%,and the highest content in peel of Nanfeng tangerine early line was 2.96%.The content of soluble protein,vitamin C and crude fiber in peel was significantly higher than that in pulp.Except for Nanfeng tangerine large fruit line,Nanfeng tangerine small fruit line,and Sanhuhong tangerine,the total amino acid content in peel of the other cultivars was higher than that in pulp,the highest content in pulp of Nanfeng tangerine small fruit line was 58.01 mg/100g,and the highest content in peel of Xinyu tangerine was 53.57mg/100g.Except for Nanfeng tangerine early line and Xinyu tangerine,the carotenoid content in peel of the other cultivars was higher than that in pulp,the highest content in pulp of Xinyu tangerine was 58.95?g/100g,and the highest content in peel of Zhangtouhong tangerine was 136.19?g/100g.Except for Nanfeng tangerine large fruit line and Nanfeng tangerine small fruit line,the soluble pectin content in peel of the other cultivars was higher than that in pulp,the highest content in pulp of Nanfeng tangerine small fruit line was 11.78%,and the highest in peel of Nanfeng tangerine early line was13.30%.The pulp of six citrus reticulata cultivars were rich in minerals,the content of phosphorus,calcium,magnesium,iron and copper in Sanhuhong tangerine was the hightest,the content of potassium and zinc in Zhangtouhong tangerine was the hightest,and the content of manganese in Nanfeng tangerine small fruit line was the hightest.(2)The content of total phenol,total flavonoids and hesperidin in peel of six citrus reticulata cultivars were significantly higher than that in pulp,the flavonoids were mainly hesperidin,and naringin and neohesperidin were not detected.The total phenolic content in pulp and peel of Sanhuhong tangerine was the highest,which were 12.56 mgGA/g and27.66 mgGA/g,respectively.The total flavonoids content in pulp and peel of Zhangtouhong tangerine was the highest,which were 3.81 mgRT/g and 16.42 mgRT/g,respectively.The highest hesperidin content in pulp of Nanfeng tangerine early line was 15.12 mg/g,and the hightest in peel of Nanfeng tangerine large fruit line was 34.00 mg/g.The yield of volatile oil in peel of six citrus reticulata cultivars were ranged from 0.78% to1.17%,totally 30 flavor substances were detected.The number of flavor substances in Nanfeng tangerine early line,Nanfeng tangerine large fruit line,Nanfeng tangerine small fruit line,Xinyu tangerine,Sanhuhong tangerine and Zhangtouhong tangerine respectively were 11,20,19,19,13,13,mainly composed of olefins,alcohols,aldehydes,esters,phenols and alkanes.Terpinenes was the most abundant component in volatile oil of Nanfeng tangerine early line,it was up to 38.26%,in others D-Limonene was the most abundant component,it was up to 80%.The ability of six citrus reticulata peel to scaveng DPPH,·OH,ABTS~+ free radicals and the reducing power were stronger than that of pulp.The DPPH free radical scavenging rate of pulp and peel was the highest with Zhangtouhong tangerine,90.51% and 95.21%,respectively.The highest·OH free radical scavenging rate of pulp was 85.15%in Sanhuhong tangerine,the highest·OH free radical scavenging rate of peel was 97.86%in Nanfeng tangerine early line.The highest ABTS~+ free radical scavenging rate of pulp was 57.78% in Xinyu Tangerine,the highest ABTS~+ free radical scavenging rate of peel was 96.34%in Zhangtouhong tangerine.The reducing power of pulp and peel was the strongest with Zhangtouhong tangerine,0.50 and 1.09,respectively.(3)After storage for 12 months,there were no insects and mildews in the Zhangtouhong pericarpium citri reticulatae viride treated with different packaging methods and storage temperatures.With the prolongation of storage time,the content of water,total phenolics,total flavonoids and volatile components of the Zhangtouhong pericarpium citri reticulatae viride showed an upward trend,the content of polysaccharide and hesperidin showed a downward trend.Among the five kinds of packaging methods treatments,the Zhangtouhong pericarpium citri reticulatae viride in the aluminum foil vacuum bag has a minimum water content of 7.34%,and the highest polysaccharide and hesperidin content were 11.98%and 52.51 mg/g,respectively.The total phenolic and total flavonoids content of Zhangtouhong pericarpium citri reticulatae viride in the aluminum foil non-vacuum bag were the highest,which were 32.49 mgGA/g and 24.28 mgRT/g,respectively.Among the three storage temperatures treatments,the lowest water content of Zhangtouhong pericarpium citri reticulatae viride at 4? was 7.56%,and the highest polysaccharide and hesperidin content were 11.85% and 54.33 mg/g,respectively.The total phenol and total flavonoid content of Zhangtouhong pericarpium citri reticulatae viride at 25?were the hightest,32.14 mgGA/g and 24.11 mgRT/g,respectively.The types of Zhangtouhong pericarpium citri reticulatae viride flavor substances stored by different packaging methods and at different temperatures were significantly increased.The flavor substances detected in the original samples were 39 and 40,respectively,after storage for 12 months,there were more than 60 kinds of flavor substances,which mainly increased by olefins and alcohols.Among them,the Zhangtouhong pericarpium citri reticulatae viride stored at 37? detected a maximum of 69 flavor substances,but its flavor was too thick,slightly pungent,slightly charred.D-limonene was the most abundant and the relative content significantly reduced,after storage,the pericarpium citri reticulatae viride treated by different packaging methods and storage temperatures decreased by 18.80%?20.97%and 20.11%?20.69%,respectively,among the packaging method,the relative content of D-limonene in paper bag was the lowest,which was 46.26%,and among the storage temperature at 4?was the lowest,which was 48.08%. |
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