PDF(1358 KB)
Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study
Zhang Li, Wang Ruiqing, Zhao Gang, Wang Aibin, Lin Guowei
PDF(1358 KB)
PDF(1358 KB)
Fruit Quality of Majia Pomelo and Pinghe Red Pomelo: A Comparison Study
Comprehensive analysis of the quality characteristics of Guangfeng Majia pomelo was conducted to provide a basis for its brand promotion and fruit deep processing. Using Pinghe red pomelo as control, various parameters on appearance, flavor, nutritional and sensory quality of Majia pomelo were analyzed and compared. The results showed that the single fruit weight and lateral diameter of Majia pomelo were 59.0% and 32.0% higher than those of Pinghe red pomelo, respectively. The juice yield rate of the pulp of Majia pomelo was significantly higher than that of Pinghe red pomelo, which was 80.95%. Majia pomelo is a high-sweet, low-acid fruit, its content of glucose and fructose were 78.8% and 42.9% higher than those of Pinghe red pomelo, respectively, but the difference of sucrose and total sugar content was not obvious. The titratable acid content and citric acid content of Majia pomelo were significantly lower than those of Pinghe red pomelo, while the solid-acid ratio was significantly higher. The vitamin C and carotenoids of Majia pomelo pulp were 1.55 and 1.70 times that of Pinghe red pomelo. Among the mineral elements, calcium content of Majia pomelo was higher than that of Pinghe red pomelo, and there was no obvious difference in other elements. Sensory analysis revealed no significant difference between the two cultivars, except that the taste of Majia pomelo was bitterer. It is concluded that the flesh of the Majia pomelo is juicy and tastes sweet after bitterness, and it is rich in vitamin C and carotenoids, and its free sugars are mainly monosaccharides. Therefore, Majia pomelo has great promotion potential.
citrus / pomelo / pure pulp juice yield / β-carotene / sensory quality {{custom_keyword}} /
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