Effects of Mandarin Cultivar on Quality of Mandarin Juice

Abstract

Eight mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compounds content and sensory aroma intensity of juice. Experimental results proved that no important enough differences were found in the minerals contents to decide which mandarin cultivar was of higher quality. Clemenules provided the darkest juice with the highest vitamin C content and with the most intense mandarin aroma. On the other hand, Nova and Hernandina mandarin could be considered as the worst cultivars for juice production. Finally if Clemenules mandarins were not available for juice processing, Orogrande, Clemenpons, Ellendale, and Marisol could also be good options.