RT article
T1 Physico-chemical, sensorial and nutritional quality during the harvest season of ‘Tango’ mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5
A1 Morales, Julia
A1 Salvador, Alejandra
A1 Besada, Cristina
A1 Navarro, Pilar
A1 Bermejo, Almudena
K1 Biocomponents
K1 Harvest
K1 Physico-chemical quality
K1 Sensorial quality
K1 Q04  Food composition
K1 Q01  Food science and technology
K1 Sugars
K1 Acidity
AB ‘Tango’ mandarin is becoming one of the most demanded varieties in the Mediterranean Region. However, no information on the quality of ‘Tango’ fruit in this citrus area has been reported. In this study, the physico-chemical, nutritional and sensorial quality of ‘Tango’ mandarins grafted onto Carrizo Citrange and FA5 rootstocks from two locations (Sevilla and Huelva) was evaluated by harvest season. The fruit from Sevilla exhibited lower levels of acids and sugars than those from Huelva, which was associated with a higher sandy soil percentage in the Huelva orchard. In both orchards, the FA5-produced fruit had higher sugars and acids. Flavonoids were affected mainly by location, and the Huelva fruit exhibited the highest levels. The highest vitamin C was for the FA5 fruit. The decreased antioxidant capacity observed throughout the harvest season was related to reduced vitamin C. The sensorial evaluation corroborated changes in the quality parameters.
PB Elsevier
SN 0308-8146
YR 2021
FD 2021
LK http://hdl.handle.net/20.500.11939/6985
UL http://hdl.handle.net/20.500.11939/6985
LA en
NO Morales, J., Salvador, A., Besada, C., Navarro, P., & Bermejo, A. (2021). Physico-chemical, sensorial and nutritional quality during the harvest season of ‘Tango’mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5. Food Chemistry, 339, 127781.
DS MINDS@UW
RD Dec 8, 2023