Determination of organic acids and carbohydrates in ‘Salustiana’ orange fruit from different rootstocks

Abstract

This study aimed to determine carbohydrates and organic acids in fruit from ‘Salustiana’ orange tree [Citrus sinensis (L.) Osb.] grafted onto different rootstocks using the HPLC technique, as well as to evaluate their physicochemical properties. As rootstocks, we tested ‘Rangpur’ lime, ‘Cleopatra’ mandarin, ‘Sunki’ mandarin, ‘Swingle’ citrumelo, and ‘C-13’ citrange. Fully mature fruit was first characterized according to their physicochemical parameters as fruit mass, longitudinal and equatorial diameters, peel color, juice yield, soluble solids, titratable acidity, and ratio. Then, freshly squeezed juice was used to determine and to quantify organic acids and carbohydrates by the HPLC system. All analyses were performed in triplicate complete randomized with five treatments (rootstocks). Fruit from all evaluated rootstocks presented adequate physicochemical attributes, meeting the quality standards of the citrus industry. ‘C-13’ citrange induced in a production of large-sized fruit whereas ‘Rangpur’ lime promoted higher soluble solids content in its juice. Significant differences were not observed between the treatments with regards to organic acids and carbohydrates concentrations. Citric and ascorbic acids were identified and quantified in the juice samples. The sugars identified were sucrose, glucose, and fructose. Organic acids and carbohydrates concentrations are consistent with those reported in the literature for citrus juice, providing information about nutrition and quality of ‘Salustiana’ sweet orange produced onto different rootstocks.

Performance and Fruit Ripening of Red Orange Tree Grafted onto Two Rootstocks

“…These reports explain why the fruits from the SM/SC combination showed a higher juice yield. Carvalho et al (2020) also found that the fruits of 'Salustiana' orange trees grafted onto SC produced more juice than those grafted onto RL. According to Domingues et al (2021), when grafted onto Poncirus trifoliata hybrid rootstocks, orange trees produced fruits with higher SS content and juice yield.…”

“…The greater fruit weight produced by SM/RL at 258 DAA may be attributed to the robustness of this rootstock, as it has a deep root system that allows greater absorption of water and nutrients (Prieto et al, 2012). Heavier fruits correspond to increasingly diluted organic acids (Carvalho et al, 2020). Therefore, fruits with higher albedo and flavedo and lower juice yield will present fewer carbohydrates, acids, amino acids, and vitamins in the juice (Béber et al, 2018).…”

“…The increase in the percentage of soluble solids and decrease in titratable acidity in the fruits caused an increase in the ripeness index, which is used to determine fruit maturation (Carvalho et al, 2020). Since the technological index includes both fruit weight and soluble solids, the outcome of this variable is affected by the factors that influence the performance of these parameters (Volpe, Schöfef, & Barbosa, 2002).…”

Transgenic Sweet Orange Expressing the Sarcotoxin IA Gene Produces High-Quality Fruit and Shows Tolerance to ‘Candidatus Liberibacter asiaticus’

“…The total acidity in sweet orange juices is mainly related to citric acid, the main organic acid present in these fruits ( Table 4 ) [ 80 , 81 ]. Organic acids are formed in the oxidative tricarboxylic acid (TCA) cycle, known as Krebs or the citric acid cycle, by the mitochondrial pathway in the juice cells [ 82 ].…”

Methodology to Quantify and Screen the Demineralization of Teeth by Immersing Them in Acidic Drinks (Orange Juice, Coca-Cola™, and Grape Juice): Evaluation by ICP OES

“…Compared to other drinks, orange juice caused a more substantial loss of K from the tooth ( Figure 1 ). Orange juices have acids such as ascorbic acid and citric acid [ 33 ]. Beltrame et al [ 15 ], analyzing microhardness, proved that bovine enamel immersed in orange juices for 10 min, 3 times/day for 7 days, also caused a loss of enamel structure.…”