Effect of huanglongbing or greening disease on orange juice quality, a review

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dc.creatorBruno Martins Dala-Paula
dc.creatorAnne Plotto
dc.creatorJinhe Bai
dc.creatorJohn Anthony Manthey
dc.creatorElizabeth Amory Baldwin
dc.creatorRhuanito Soranz Ferrarezi
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-04-07T00:53:57Z
dc.date.accessioned2025-09-08T23:31:27Z
dc.date.available2022-04-07T00:53:57Z
dc.date.issued2019-01
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.3389/fpls.2018.01976
dc.identifier.issn1664-462X
dc.identifier.urihttps://hdl.handle.net/1843/40869
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFrontiers in Plant Science
dc.rightsAcesso Aberto
dc.subjectCiência e Tecnologia de Alimentos
dc.subjectControle de qualidade
dc.subjectSuco de laranja
dc.subjectHuanglongbing
dc.subjectGreening
dc.subjectDoença
dc.subject.otherCandidatus Liberibacter asiaticus
dc.subject.otherHamlin
dc.subject.otherValencia
dc.subject.otherFlavor
dc.subject.otherbitter compounds
dc.titleEffect of huanglongbing or greening disease on orange juice quality, a review
dc.typeArtigo de periódico
local.citation.epage19
local.citation.issue1976
local.citation.spage1
local.citation.volume9
local.description.resumoHuanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberibacter spp. affects tree health as well as fruit development, ripening and quality of citrus fruits and juice. Fruit from infected orange trees can be either symptomatic or asymptomatic. Symptomatic oranges are small, asymmetrical and greener than healthy fruit. Furthermore, symptomatic oranges show higher titratable acidity and lower soluble solids, solids/acids ratio, total sugars, and malic acid levels. Among flavor volatiles, ethyl butanoate, valencene, decanal and other ethyl esters are lower, but many monoterpenes are higher in symptomatic fruit compared to healthy and asymptomatic fruit. The disease also causes an increase in secondary metabolites in the orange peel and pulp, including hydroxycinnamic acids, limonin, nomilin, narirutin, and hesperidin. Resulting from these chemical changes, juice made from symptomatic fruit is described as distinctly bitter, sour, salty/umami, metallic, musty, and lacking in sweetness and fruity/orange flavor. Those effects are reported in both Valencia and Hamlin oranges, two cultivars that are commercially processed for juice in Florida. The changes in the juice are reflective of a decrease in quality of the fresh fruit, although not all fresh fruit varieties have been tested. Earlier research showed that HLB-induced off-flavor was not detectable in juice made with up to 25% symptomatic fruit in healthy juice, by chemical or sensory analysis. However, a blend with a higher proportion of symptomatic juice would present a detectable and recognizable off flavor. In some production regions, such as Florida in the United States, it is increasingly difficult to find fruit not showing HLB symptoms. This review analyzes and discusses the effects of HLB on orange juice quality in order to help the citrus industry manage the quality of orange juice, and guide future research needs.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOS
local.publisher.initialsUFMG
local.url.externahttps://www.frontiersin.org/articles/10.3389/fpls.2018.01976/full

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