Abstract
Two Satsuma mandarin varieties (Miyagawa and Owari) from three typical cultivation regions in China (Zhejiang, Hubei, and Hunan province) were selected, and their physicochemical, nutritional, and enzymatic properties were comparatively studied. The results showed that Satsuma mandarin exhibited differences in quality parameters from both variety and region. From the principal component analysis (PCA), the samples were clearly distinguished. The L*, a*, b*, juice yield, titratable acidity (TA), total soluble solids (TSS), amino acid (AA), and carotenoid content of samples were more influenced by regions. The data obtained in this study will facilitate the characteristic evaluation of Satsuma mandarin and provide beneficial guidance for fruit processing.
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