Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigrees

Abstract

AbstractHybrids of Poncirus trifoliata L. Raf. with Citrus have shown degrees of tolerance to the deadly citrus greening disease, hence prompting interest as potential commercial varieties. Although P. trifoliata is known to produce fruit that is inedible, fruit from many advanced hybrid trees have not been evaluated for their quality potential. The sensory quality of selected Citrus hybrids with varying degrees of P. trifoliata in their pedigrees is reported herein. Four Citrus × P. trifoliata hybrids developed through the USDA Citrus scion breeding program—1‐76‐100, 1‐77‐105, 5‐18‐24, and 5‐18‐31—had acceptable eating quality and sweet and sour taste, with mandarin, orange, fruity–noncitrus, and floral flavors. On the other hand, hybrids with higher proportion of P. trifoliata in their pedigrees, US 119 and 6‐23‐20, produced a juice characterized by green, cooked, bitter, and Poncirus‐like flavor and aftertaste. Partial least square regressions revealed that the Poncirus‐like off‐flavor is likely due to a combination of higher than typical amounts of sesquiterpene hydrocarbons (woody/green odor), monoterpenes (citrus/pine), and terpene esters (floral) and a lack of aldehydes with typical citrus odor (octanal, nonanal, and decanal). Sweetness and sourness were mostly explained by high sugars and acids, respectively. Further, carvones and linalool contributed to sweetness in the samples from early and late seasons, respectively. In addition to highlighting chemical contributors to sensory descriptors in Citrus × P. trifoliata hybrids, this study provides useful information on sensory quality for future citrus breeding efforts.Practical ApplicationThe relationships between the sensory quality and secondary metabolites of Citrus × P. trifoliata hybrids described in this study help identify disease‐resistant Citrus scion hybrids with acceptable flavor and help mobilize this resistance in future breeding efforts. It also shows potential of such hybrids to be commercialized.