Orange Juice Industry Research Articles

Bifunctional peptides as alternatives to copper-based formulations to control citrus canker

Citrus canker is an infectious bacterial disease and one of the major threats to the orange juice industry, a multibillion-dollar market that generates hundreds of thousands of jobs worldwide. This disease is caused by the Gram-negative bacterium Xanthomonas citri subsp. citri. In Brazil, the largest producer and exporter of concentrate orange juice, the control of citrus canker is exerted by integrated management practices, in which cupric solutions are intensively used in the orchards to refrain bacterial spreading. Copper ions accumulate and are as heavy metals toxic to the environment. Therefore, the aim of the present work was to evaluate bifunctional fusion proteins (BiFuProts) as novel and bio-/peptide-based alternatives to copper formulations to control citrus canker. BiFuProts are composed of an anchor peptide able to bind to citrus leaves, and an antimicrobial “killer” peptide to protect against bacterial infections of plants. The selected BiFuProt (Mel-CgDEF) was bactericidal against X. citri at 125 μg mL−1, targeting the bacterial cytoplasmic membrane within the first minutes of contact. The results in the greenhouse assays proved that Mel-CgDEF at 250 μg mL−1 provided protection against X. citri infection on the leaves, significantly reducing the number of lesions by area when compared with the controls. Overall, the present work showed that the BiFuProt Mel-CgDEF is a biobased and biodegradable possible alternative for substitute cupric formulations.Key points• The bifunctional fusion protein Mel-CgDEF was effective against Xanthomonas citri.• Mel-CgDEF action mechanism was the disruption of the cytoplasmic membrane.• Mel-CgDEF protected citrus leaves against citrus canker disease.

Use of agro-industrial bio-waste for the growth and production of a previously isolated Bacillus thuringiensis strain

BackgroundBacillus thuringiensis (Bt) is a widely used biopesticide. The bioinsecticide based on Bt is obtained by fermentation, but the substrates currently used for its production constitute ingredients of high commercial value. In this context, the use of agro-industrial residues as substrates is an alternative to make the fermentation process viable on a large scale, in addition to minimizing environmental problems and contributing to the destination of these residues for biotechnological purposes.ResultsIn the first part of this study, a previously isolated spore forming soil bacteria (Bv5) harboring and expressing a novel cry 8A gene was confirmed as B. thuringiensis based on its morphological characteristics, Gram staining, scanning electron microscopy (SEM) and genome sequencing. Bv5 was established as a Gram-positive spore forming bacteria with ellipsoidal spores and small round toxins. Bv5 genome comprised of the 5.30 Mb chromosome and two megaplasmids of 450 kb and 261 kb, respectively, with cry 8A gene located on the smallest megaplasmid. In the second part of the study, the physiological profile of the Bv5 strain during fermentation in different agro-industrial biowastes (cassava wastewater, orange pulp wash and whey) was analyzed. The fermentation experiment was divided into two stages. In the first stage, the agro-industrial waste with or without salts with the best results for biomass, spores and proteins production was selected. In the second stage, the effect of the selected medium in original and diluted form with the C:N balance was evaluated, in two different fermentation times (72 h and 96 h). Pulp wash enriched with salts was selected as the most suitable medium for the growth of Bv5 strain in the first stage. In the second stage pulp wash (without dilution) with the addition of salts, and with nitrogen supplementation, was considered the best for cell growth, spore and toxin production by Bv5.ConclusionsTo conclude, our study provide a new alternative for bio-waste from the orange juice industry, as well as potential culture medium for the Bt commercial scale production.

The Modeling and Simulation of Waste Recovery Processes Applied to the Orange Juice Industry

Orange-juice production represents a significant, world-leading economic sector in Brazil. Orange processing residues, however, correspond to 50% to 60% of the in natura fruit mass. Despite the high amount of generated waste, which is disposed of in landfills or used as raw material to produce low-value animal feed, studies on the use of this waste are still developing in Brazil. However, orange peels contain compounds that can be precursors to higher value-added products in different sectors. Therefore, this study presents a conceptual proposal for a biorefinery integrated into the orange-juice-production route to assess integrated processes’ technical, environmental, and economic performance to convert waste into chemicals, fuels, and energy. A stationary process simulation model was developed to analyze the manufacturing of four products, namely, D-limonene, pectin, biomethane, and electricity, comparing the results to the conventional feed production route according to generated revenue and environmental impacts. The results indicate that pectin production is the highest financial-return route, presenting the most significant environmental impact, whereas D-limonene production is more attractive, generating the second-highest revenue with the lowest associated environmental impacts.

Incorporating an upcycled orange fibre on flan formulation: Impact on sensory properties.

Fruit by-products are a valuable source of ingredients, in the formulation of what is known by "upcycled foods". Orange pomace, a by-product of orange juice industry, is a dietary fibre source. In this work, a powdered ingredient with soluble fibre obtained from orange pomace was used as replacement of inulin in the formulation of source of fibre "flan" like puddings. Four different formulations were analysed using Flash Profile and instrumental texture: 100% inulin, 70% inulin: 30% orange fibre, 30% inulin: 70% orange fibre, 100% orange fibre. The replacement of 30% of pudding's total fibre with the new ingredient helped to improve the texture and general appearance of the dessert. Greater percentages imparted non-desirable flavour attributes, such as bitterness and acidity. The use of this ingredient as a replacement of commercial inulin in the formulation of source of fibre puddings is possible. However, further research is needed to reduce the off flavours.

Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review.

More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry. Orange pomace and peels as wastes are used as a sustainable raw material to make valuable products for nutraceuticals. The orange peels and pomace contain pectin, phenolics, and limonene, which have been linked to various health benefits. Various green extraction methods, including supercritical carbon dioxide (ScCO2) extraction, subcritical water extraction (SWE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), are applied to valorize the orange peels and pomace. Therefore, this short review will give insight into the valorization of orange peels/pomace extraction using different extraction methods for health and wellness. This review extracts information from articles written in English and published from 2004 to 2022. The review also discusses orange production, bioactive compounds in orange peels/pomaces, green extractions, and potential uses in the food industry. Based on this review, the valorization of orange peels and pomaces can be carried out using green extraction methods with high quantities and qualities of extracts. Therefore, the extract can be used for health and wellness products.

Extraction and Clarification of Orange Wax Obtained from Waste of the Citrus Industry

AbstractThe processing of the orange leads to a large generation of waste, which is underutilized or discarded. Thus, this study proposes a route to treat oily waste from the orange juice industry, transforming it into a by‐product of higher added value to the chemical industry. The orange wax is obtained by hydrodistillation and solvent extraction, and the clarification of the wax is carried out with the oxidative treatment using H2O2. A 32 Experimental Design confirmed that the factors, temperature, and concentration of the reactant, influence both response variables, the colorimetric changes and yield. The obtained waxes are characterized by chromatographic (CG‐MS), thermal, and rheological analysis. The results of the CG‐MS indicate that the clarification method is effective as the components responsible for the pigmentation and odor of the wax cannot be identified after the clarification process. Thermogravimetry analysis and differential exploratory calorimetryindicate a slight increase in thermal stability and a decrease in crystallinity after the clarification process. Rheological analyses show that the obtained waxes present similar flow behavior as commercial beeswax. Therefore, it can be affirmed that this work obtains a green wax from a residue for potential replacement of commercial waxes according to its properties analyzed.Practical applications: This work shows the extraction of orange wax from oily industrial wastes for possible applications in the food and cosmetics industries. The orange wax can be a sustainable substitute for nonrenewable products and supply the wax market due to the high demand. In addition, methods for processing and characterization of the waxes are presented in this work.

Upcycled Animal Feed: Sustainable Solution to Orange Peels Waste

Currently, in an effort to increase their sustainability and reduce their carbon footprint, industries look for ways to valorise their waste instead of simply treating it. At the same time, food insecurity is increasing with alarming rates and thus solutions are sought. To this end, the main objective of this paper was to optimise an innovative valorisation strategy to turn orange juice industry by-products into high-value secondary feedstuff for animals. In this context, a valorisation strategy was designed where a saccharification step of the orange peels and an aerobic fermentation step of the liquid residue were included. Both processes were optimised via factorial deign. The saccharification process was optimised in terms of pectinolytic and cellulolytic enzymes and solid loading, whereas the aerobic fermentation method was optimised in terms of nutrients addition, the yeast to glucose ratio, and pH control. According to the optimised conditions, the final animal feedstuff should be formulated by mixing the solid residue of orange peels after the saccharification process under the optimum conditions (50 °C, 24 h, 7.5% solids loading, Pectinex 25 μL/g TS, CellicCTec3 25 μL/g TS), with the harvested yeast cultivated aerobically on orange peels hydrolysate (30 °C, 24 h, orange peels hydrolysate as sugar source, nutrients addition, yeast to glucose ratio equal to 0.02). Finally, the formulated feedstock should be dried in order to stabilise the product in terms of shelf life and feed safety. The final feedstuff presented 23.11% higher in vitro organic matter digestibility and threefold protein content.

In Vitro Bioaccessibility of Bioactive Compounds of Freeze-Dried Orange Juice Co-Product Formulated with Gum Arabic and Modified Starch

The large amount of waste generated by the orange juice industry has sparked the interest of many researchers in incorporating recycling systems and following a much more sustainable circular economy model. This work proposes the valorization of the co-product generated in the orange juice extraction industry after freeze-drying for its subsequent reuse as a natural ingredient in the food industry. In addition, the possible protective effect of gum Arabic and corn starch esterified with octenyl succinic groups, in proportions optimised in previous studies 0.25 and 0.45 g/g orange co-product dry solutes, on the main bioactive compounds of orange peel during the freeze-drying process has been studied. The samples were characterised for their content of vitamin C (ascorbic and dehydroascorbic acids), flavonoids (hesperidin and narirutin), total phenols and total carotenoids, as well as their antioxidant capacity (DPPH and FRAP assays). In addition, samples were digested, mimicking the human enzymatic oral gastro-intestinal digestion process, and the bioaccessibility of the bioactive compounds was evaluated. It was observed that the addition of both biopolymers improved the stability of the hydrophilic compounds during freeze-drying. This conservative effect was more remarkable for higher biopolymer concentrations. However, no protective effect on carotenoid compounds was observed. This trend was reflected in the antioxidant activity of the different samples. In addition, the incorporation of biopolymers improved the bioaccessibility of the bioactive compounds studied. In conclusion, the results supported the feasibility of the freeze-dried orange juice co-product as a natural, sustainable source of health-promoting compounds.

Effect of plasma and heat treatments on orange juice quality.

Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

The Chemical Engineering Design of a Commercial Citrus Evaporator for the Production of 6,539.86 kg/hr Orange Juice Concentrate in Lagos, Nigeria, West Africa

Chemical engineers are high in importunity by industries in a wide range of sectors for the following impetus: Based on nominally defined problem statements, such as a client need or a set of experimental ramifications, chemical engineers can devise and gain a profound understanding of fundamental physical science relevant to the enigma, and harness this apprehension to excogitate a comprehensive action plan and a set of detailed specifications that, if implemented, will lead to forecasted financial dividends. In this treatise, as chemical engineers, apply our scientific and mathematical knowledge, specifically chemistry, applied mathematics, and engineering concepts, to translate experimental or conceptual ideas into value-added products in a lucrative, safe (environmentally friendly), and industry-leading manner. Citrus sinensis is the scientific name for orange, a savory and aromatic fruit from the Rutaceae family. The annual global citrus production increased dramatically over the last few decades, from around 30 million metric tonnes in the late 1960s to an estimated total of more than 105 million metric tonnes from 2000 to 2004, with oranges accounting for more than half of total global citrus production. Evaporation is a principle habituated in the processing industry to concentrate aqueous liquid streams by vaporizing the quantity of water content in a solution. The curtailment of energy consumption for evaporation reckoned on multitudinous components, such as evaporation capacity, number of effects, operation efficiency, and annual operation hours. We emphasized burgeoning efficient strategies to curtail the energy consumption of evaporators and alluded that monitoring the rate of energy dissipation guarantee the sustainability of an industrial enterprise. We betokened the heat transfer area was the indispensable criterion in the design of an evaporator and delineated correlations for estimating the size of the tube bundle. Ideally, a well-designed evaporator should be able to transfer heat adeptly at a high flow rate, have the minimum valuation of installation, operation, and maintenance, be able to bifurcate vapors from liquid concentrates, meet the conditions required by the product under treatment, produce a product of a quality required, and, if possible, be energy efficient. The peculiar grade of evaporator adopted was the 5-effect, 8-stage Thermally Accelerated Short Time Evaporator. We embraced the genre of evaporators after investigating their benefits relative to other evaporators used in food processing. In addition, it is fundamental to institute governance to identify benchmarks for optimal distribution based on results obtained by all segments of the production chains and orange juice exporters. This input will benefit the collective national interest and is pivotal for the orange juice industry.

Not All Juices are the Same: The Superior Perception of and Preference for Florida Orange Juice

AbstractThe Florida orange juice industry has experienced great challenges—declining orange juice consumption and a domestic supply shortage that has led to increasing imports over the past decade. As growers look for a foothold, the question remains whether it is better to continue promoting orange juice (OJ) sales by focusing on the Florida “brand” or whether orange juice, in general, should be promoted using a federal marketing program. This study aims to identify the value of promoting “Florida” on OJ products to help the industry understand the potential benefits of enhancing the image of “Florida” in consumers’ perceptions of OJ.

Exploring the effect of a microencapsulated citrus essential oil on in vitro fermentation kinetics of pig gut microbiota.

Essential oils (EOs) have emerged as a potential alternative to antibiotics in pig breeding due to their antimicrobial properties. Citrus EOs, a common by-product of the orange juice industry, can be an interesting alternative from a financial perspective due to their huge offer in the global market. Thus, the effect of a citrus EO, and specifically different formulations of Brazilian Orange Terpenes (BOT), on pig gut microbiota was evaluated by means of an in vitro fermentation model simulating different sections of the pig gut (stomach, ileum, and colon). Treatments consisted in: BOT in its unprotected form (BOT, 1.85 and 3.70 mg/mL), microencapsulated BOT (MBOT, 3.50 and 7.00 mg/mL), colistin (2 μg/mL), and a control. BOT and MBOT altered in a similar way the total bacterial 16S rRNA gene copies in the stomach only from 18 h of incubation onwards, and no metabolite production in terms of short-chain fatty acids (SCFAs) was detected. In ileal and colonic fermentations, BOT and MBOT affected ileal and colonic microbiota in terms of total bacterial 16S rRNA gene copies, reduced phylogenetic diversity, and altered composition (p < 0.05) as evidenced by the significant reduction of certain bacterial taxa. However, more pronounced effects were found for MBOT, indicating its higher antimicrobial effects compared to the unprotected BOT, and suggesting that the antibacterial efficiency of the unprotected BOT was probably enhanced by microencapsulation. Furthermore, MBOT stimulated lactate production in ileal fermentations and greatly stimulated overall SCFA production in colonic fermentations. This indicates that besides the shifts in ileal and colonic microbiota by the delivered EO (BOT), the wall material of microcapsules (chitosan/modified starch) might have worked as an additional carbon source with prebiotic functioning, stimulating growth and metabolic activity (SCFAs) of colonic bacteria.

Nutraceutical potential of navel orange peel in diabetes management: The chemical profile, antioxidant, α-glucosidase inhibitory and antiglycation effects of its flavonoids

Oxidative damage, chronic hyperglycemia, and the formation of advanced glycation end products (AGEs) are important risk factors associated closely with diabetes and its complications. In the present study, the antidiabetic potential of navel orange peel was explored for the first time by evaluating the antioxidant, α-glucosidase inhibition, and antiglycation activities of its extracts and individual flavonoids. In total, seventeen flavonoids were identified from the peel extract, of which 5-hydroxy-6,7,3′,4′-tetramethoxyflavone, didymin and sinensetin were the most potent antioxidant, α-glucosidase inhibitor, and glycation inhibitor, respectively. In addition, the structure-activity relationship (SAR) studies of these flavonoids were performed in detail. Moreover, the most potent antidiabetic extract of navel orange peel was quantitatively analyzed by HPLC. The present results support the potent application of orange peel as a nutraceutical resource for diabetes management, and might be beneficial to the orange juice industry by providing useful information on the valorization of orange peel.

Biofuels production from orange juice industrial waste within a circular economy vision

The orange juice industry is a dynamic food industrial sector that produces large amounts of waste given that more than half of the processed fruit ends up as waste. In order to reduce its environmental impact, it is usually used as animal feedstuff, either as it is (fresh orange waste) or dehydrated (pressed orange waste) or as silage. In an effort to meet the EU circularity goals, these three possible raw materials were assessed as feedstocks for biogas and/or bioethanol production. Fresh orange waste could provide the highest energy yield via anaerobic digestion (32 m3 biogas/tn orange processed), while the pressed orange waste and silage resulted in the production of 20 and 11 m3 biogas/tn orange processed respectively. The coupling of enzymatic hydrolysis (with 50 μL CellicCTec2/g cellulose) and ethanolic fermentation (with 2 % w/w Saccharomyces cerevisiae) with biogas production for fresh orange waste resulted in the production of 336 MJ/tn orange processed. Conclusively, orange juice industry could meet the EU sustainability goals via valorisation of its waste.

Effectiveness of orange peel extract on the quality of minced beef during frozen storage

Beef is susceptible to both microbiological and oxidative deterioration. Synthetic additives are often used to delay lipid oxidation and prevent microbial growth. However, their use is raising concerns due to negative health consequences. This study aimed to evaluate the effect of orange peel extract (OPE) on physicochemical, biochemical, and microbial properties of fresh and preserved minced beef. Minced beef was treated by 0.5% (P2), 1% (P3), and 1.5% (P4) of OPE (w/w), 100 ppm (w/w) of butylated hydroxytoluene (BHT, P5), control (P1) and stored at −18 ± 1°C for 60 days. Protein degradation and water-holding capacity in minced beef were P4 < P5 < P3 < P2 < P1. The additions of OPE and BHT to the minced beef reduced free fatty acid, peroxide and thiobarbituric acid values. 1.5% OPE exhibited pH, color stability, and similar effect like BHT for controlling lipid oxidation and microbes. This study evinced that OPE has potentiality to be used as a natural antioxidant. Practical applications Nowadays, people are concerned about healthy diets. Food prepared using natural food additives is one of the major concerns of consumer. Diet-related diseases namely, diabetics, hypertension, and obesity may prevent through healthy diet prepared by natural food additives. This study, therefore, aimed to use natural food additives to improve the shelf life of meat products. Orange peel, a by-product of the orange juice industry, can be a good source of antioxidant. It is also an antimicrobial agent to satisfy consumer desires as natural food components and adding commercial value to orange by-products. This study also provided some basic information required for polyphenol extraction from orange peel waste and its antioxidant properties. Considering the antioxidant and antimicrobial activity of orange peel extract (OPE) compared with butylated hydroxytoluene (BHT), OPE can be used to delay lipid oxidation and limit microbial growth to preserve and extend the shelf life of minced beef.

Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products.

Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.

Pectinmethylesterase affects the flow behavior of orange pulp.

In the orange juice industry, pulp (ruptured juice sacs) is separated from the juice after extraction and pasteurized separately before blending back with juice or sold for other food applications. However, pulp is not always pasteurized immediately after extraction and the flow behavior is affected by endogenous pectinmethylesterase (PME). This is particularly important because of the high power required to pump orange pulp in industrial pasteurizers. This study characterized the effect of PME on the flow behavior of citrus pulp during storage at 4 °C using rotational rheometry and during pulp storage at 22 °C using capillary rheometry. PME activity was 0.011± 0.001 PEU for the pulp used in rotational rheometry and 0.030± 0.002 PEU for the pulp used in capillary rheometry. Rotational rheometry was used to assess the effect of PME on the Power Law parameters at shear rates ( ) below those that cause slip. There were no significant differences among storage time on the flow behavior index (n). However, the consistency coefficient (K) increased with storage time. Significant differences were found after 12-hr storage increasing from 120± 30Pa·sn to 160± 15Pa·sn (16.7%) after 24 hr. Capillary rheomtery was used to assess the effect of PME on the pressure drop in a flow system. Significant differences were found at or after 12-hr storage. The mean pressure drop increased by 34% after 24 hr, for a flow rate of 50×10-6 m3 /s (0.8 GPM) in an 8.9-m long (29.2ft), 0.022-m (1-in) diameter pipe. PRACTICAL APPLICATION: Design and optimization of processing equipment and industrial handling systems of orange pulp require detailed knowledge of its rheological (flow) properties. Citrus pulp is rich in pectinmethylesterase, an enzyme that causes thickening of the product when not inactivated during pasteurization. Understanding how fast PME affects the flow properties of orange pulp is important for citrus processors to decide how long pulp can be stored before pasteurizing it.

Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale.

Orange pomace (OP) is a solid waste produced in bulk as a byproduct of the orange juice industry and accounts for approximately 50% of the quantity of the fruits processed into juice. In numerous literature references there is information about diverse uses of orange pomace for the production of high-added-value products including production of natural antioxidant and antimicrobial extracts rich in polyphenols and flavonoids which can substitute the hazardous chemical antioxidants/antimicrobials used in agro-food and cosmetics sectors. In this work and for the first time, according to our knowledge, the eco-friendly aqueous vacuum microwave assisted extraction of orange pomace was investigated and optimized at real industrial scale in order to produce aqueous antioxidant/antimicrobial extracts. A Response Surface Optimization methodology with a multipoint historical data experimental design was employed to obtain the optimal values of the process parameters in order to achieve the maximum rates of extraction of OP total polyphenols and/or total flavonoids for economically optimum production at industrial scale. The three factors used for the optimization were: (a) microwave power (b) water to raw pomace ratio and (c) extraction time. Moreover, the effectiveness and statistical soundness of the derived cubic polynomial predictive models were verified by ANOVA.

A case of 55 years of servitisation in the frozen concentrated orange juice industry

Although the term servitisation was coined in the late 1980s, this paper identifies and investigates a case that has been practiced in Brazil since 1963 by a capital goods manufacturer, which is focused on supplying machines and services to largest producers of frozen concentrated orange juice in country. Therefore, the aim of this paper is to describe and analyse the main characteristics of this case. Methodology used corresponds to an exploratory and in-depth case study conducted from supplier company perspective, but also by investigating its main customer company (dual approach). Data obtained were described and analysed using a framework designed for this purpose that is based on three classic publications on the subject. Results demonstrate a case of extreme servitisation, even for standards considered in present literature.

Fruit Ripening Development of ‘Valencia’ Orange Trees Grafted on Different ‘Trifoliata’ Hybrid Rootstocks

The development of fruit ripening of ‘Valencia’ orange trees [Citrus sinensis (L.) Osb.] grafted on the following ‘Trifoliata’ hybrid rootstocks: ‘US-852’, IPEACS-256 and IPEACS-264 citrandarins, and F.80-3, ‘W-2’ citrumelo, and ‘Swingle’ citrumelo (control), was assessed in three different subtropical locations: Rancho Alegre (RA); São Sebastião da Amoreira (SSA); and São Jerônimo da Serra (SJS), Parana state, Brazil. The climate of the RA and SSA locations was classified as Cfa with hot summers, whereas that of the SJS location was Cfb with temperate summers, which are located at 380, 650, and 835 m a.s.l., respectively. A completely randomized block design with four replications and four trees per plot was used as a statistical model for each location. The soluble solids (SS) content, titratable acidity (TA), and the maturation index (MI) or ratio (SS/TA) of the juice, as well as the citrus color index (CCI) of fruit skin, were assessed monthly, beginning 200 days after flowering until harvest, totaling seven sampling dates. The data sets of each location were analyzed independently through a two-way analysis of variance (ANOVA) involving rootstocks in a split plot array in time (days) to allow for the assessment of the significance of the main effects, complemented by regression analysis. In general, the ripening of ‘Valencia’ orange fruits was influenced by the different ‘Trifoliata’ hybrid rootstocks. At the RA location, trees on IPEACS-256 and’ US-852’ citrandarins had the highest SS, and on ‘US-852’ citrandarin had the highest MI, reaching the MIim earlier than the other rootstocks. The highest CCI was achieved when trees were on IPEACS-256 citrandarin. At the SSA location, trees on ‘US-852’, IPEACS-256, and IPEACS-264 citrandarins had the highest SS, but on ‘US–852’ had the highest MI, reaching the earliest MIim among the rootstocks. The highest CCI was achieved when trees were on ‘US-852’ and IPEACS-256 citrandarins. In the SSJ location, there was no significant effect of the rootstocks on and of the variables of ‘Valencia’ orange fruit. This assessment can be useful in the planning of new orchards producing high-quality fruit with desirable features for the orange juice industry.