几种冰糖橙优株加工制汁的适应性评价

本实验通过感官指标和理化指标的评价方式，研究不同产地、不同品种的冰糖橙制汁加工适应性。其中，感官指标使用百分法进行评定，其指标包括色泽、风味、外观等，理化指标的评定主要包括可溶性固形物、可滴定酸、出汁率、可挥发精油、总黄酮、固酸比、维生素C等。结果表明，洪江普通冰糖橙的综合评分高于80分，为适宜制汁的柑桔品种；而洪江大果冰糖橙、麻阳大果冰糖橙及永兴大果冰糖橙的综合评分均达到70分以上，为可以制汁品种。

Evaluation of Suitability of Several Citrus Varieties for Juicing

In this study, Comprehensive assessment of sensory and physico-chemical parameters was used for suitability study of several citrus varieties which were from different origins and different varieties of candy orange. Among them, the sensory indicators were assessed by the Percentages, which including color, flavor, appearance and etc.The physico-chemical parameters assessed were soluble solids, titratable acidity, juice yield, volatile oils, flavonoids and solid-acid ratio, vitamin C and etc.. The results show that the composite score of Hongjiang ordinary candy orange was higher than 80 points, which is a suitable juice of citrus varieties,the composite score of Hongjiang big orange fruit candy, Mayang big fruit candy orange and Yongxing big fruit candy orange reached 70 points or more, which were have suitability for juicing.