Near-term approaches of using alternative HLB-tolerant cultivars for increased production and improved juice quality

  This project started on Nov. 1st, 2019. So, this is the second quarterly report (2/1/20-4/30/20). There are two objectives in this project. The progress of each objective is listed here: Objective 1. Evaluation of blended juice using released HLB-tolerant sweet orange/mandarin cultivars via analyses of sensory and consumer acceptance.   Sugar Belle and Hamlin were processed in the first quarter. In February, we did the sensory and consumer study at both locations of Gainesville and Lake Alfred and in total we recruited about 150 panels.  All the tests were conducted based on what we proposed including understanding the demographic difference of consumers, sensory attributes of blended juice, consumer insight of marketing certain blends. There were five groups of samples were tested: 1)100% Hamlin juice 2) 10% Sugar Belle Juice blended with 90% Hamlin juice 3) 50% Sugar Belle juice blended with 50% Hamlin 4) 100% Sugar Belle Juice 5) A commercial juice purchased from grocery store. As a result, 50% Sugar Belle blended with 50% Hamlin was the most favorite juice with the most favorable flavor and taste attributes such as well-balanced brix/acid and no bitter taste. However, the commercial juice was the least favorite one. In addition, the price that panel were willing to pay for 50% Sugar Belle and 50% Hamlin was 1 dollar more than that of the commercial product. Shelf life study was also set up in March, which would take 6 months to get results. At the end of April, we have harvested Valencia and have processed Valencia. Sensory study will be conducted using human subject when COVID issue is eased.  Objective 2. Identify more tolerant cultivars resembling the quality of Valencia for the juice market, and identify a chemistry definition of consumer accepted orange flavor  We collected about 20 mandarin hybrids in the first quarter and these cultivars have been identified a great field performance. The trained sensory panel study was conducted in fist quarter. In the second quarter, we have been focusing on analytical chemistry.  Volatile compounds (i.e. aromas) have been analyzing using gas chromatography–mass spectrometry (GC-MS). Non-volatile compounds (i.e. sweet, sour, bitter compounds) have been analyzing using Liquid chromatography–mass spectrometry (LC-MS). It will take another one or two quarters to complete the chemistry work and data analysis.