Comparative Analysis of Physicochemical Properties and Storability of a New Citrus Variety, Yellowball, and Its Parent

Abstract

Although numerous citrus varieties have recently been developed to enhance their quality, information on their quality characteristics is limited. We assessed the quality characteristics of Yellowball, a novel citrus variety, by evaluating its appearance, storability, sensory properties, functionality, and metabolite profiles and then comparing these characteristics with those of its parent varieties, Haruka and Kiyomi. The metabolite profiles between the citrus varieties differed significantly, resulting in distinct physicochemical and functional qualities. The storability of Yellowball was significantly increased compared with that of its parent varieties owing to its strong antifungal activity and unique peel morphology, including the stoma and albedo layers. While we did not investigate the volatile compounds, overall functional activities, and detailed characteristics of each metabolite, our data provide valuable insights into the relationship between citrus metabolites, peel morphology, physicochemical properties, and storability, and demonstrate the potential of Yellowball as a promising variety in the citrus industry.

Effects of the Cultivation Methods on the Sensory Quality and Phytochemical Profiles of Satsuma Mandarin (Citrus unshiu)

“…Purified water was provided between evaluations to eliminate any residual taste from the tongue. Each taste intensity was marked on a 15 cm line scale with 0.5 cm anchors, labeled "very weak" on the left and "very strong" on the right [27].…”

“…Non-volatile and volatile citrus metabolomics analyses based on GC-MS were carried out as described in our previous study, with some modifications [27]. Non-volatile metabolites from the lyophilized samples were extracted with 70% methanol containing dicyclohexyl phthalate as an internal standard (IS).…”

“…The MS/MS spectra were obtained using a collision energy ramp from 10 to 30 eV or 20 to 40 eV. The QC sample was analyzed between the sets of samples [27].…”

“…The extract was analyzed using an HPLC device (Shimadzu) equipped with a Triart C18 column (250 × 4.6 mm, I.D., 5 µm; YMC Co., Ltd., Kyoto, Japan). Separation was performed using 0.1% phosphoric acid at a flow rate of 1 mL/min with isocratic elution, and vitamin C was detected at 254 nm [27].…”