Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
ZHANG Qun, FU Fu-hua, WU Yue-hui, ZHU Ling-feng, SHAN Yang. Study on the correlation among appearance quality, nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan[J]. Science and Technology of Food Industry, 2014, (23): 100-106. DOI: 10.13386/j.issn1002-0306.2014.23.011
Citation: ZHANG Qun, FU Fu-hua, WU Yue-hui, ZHU Ling-feng, SHAN Yang. Study on the correlation among appearance quality, nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan[J]. Science and Technology of Food Industry, 2014, (23): 100-106. DOI: 10.13386/j.issn1002-0306.2014.23.011
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Study on the correlation among appearance quality, nutritional quality and sensory evaluation of hybrid citrus varieties in Hunan

    Abstract
  • The appearance quality, nutritional quality, functional ingredients, juices sensory evaluation and correlation among these parameters of hybrid citrus fruit distributed in Hunan province were studied in this article.The results indicated the appearance qualities of hybrid citrus varieties were significantly different. Fruit thickness had great impact on juice yield. Soluble solids and total sugar were positively relevant. Functional ingredients Limonin and Naringin were positively relevant too.Soluble solids had the greatest impact on sensory evaluation.
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