Citrus is the general term for plants belonging to the family Rutaceae (Fejzic and Cavar, 2014). Citrus fruits are one of the important horticultural crops, with worldwide agricultural production of over 80 million tons per year. Brazil, China, United States, Mexico, India and Spain are the leading producers (Karoui, I. J and Marzouk, B, 2013, Marti et al., 2009). The most common citrus fruits are sweet orange (C. sinensis Osbeck), mandarin (C. reticulata Blanco), lime (C. aurantifolia Christm), lemon (C. limon L. Burn. f.), pomelo (C. grandis Osbeck), sour orange (C. aurantium L.), citron (C. medica L.), and grapefruit (C. paradise Osbeck) (Zarina and Tan, 2013). Total citrus production in India accounts for about 11.58 MT in area of 10.24
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2.4 Determination of Titratable acidity (TA)
The titratable acidity of samples was determined as per the procedure described by Ranganna (1987). Aliquot of the samples were diluted with distilled water and then titrated with 0.1 N NaOH using 1 % phenolphthalein solution as indicator. The percent acidity (as citric acid) was calculated.
2.5 Determination of TSS/TA ratio The TSS/TA ratio, also known as the maturity index, was calculated as the relation between TSS and titratable acidity.
2.6 Determination of Limonin content
The limonin content of juice samples were determined as per the method described by K. W. Wilson and C. A. Crutichfield (1968) and the value were expressed in parts per million (ppm). 25 ml of juice was centrifuged at 3000 rpm for 30 mins. Supernatant was taken in separating funnel. To this was added 10 ml of chloroform. Decanted the 4 ml lower layer and 6 ml of Burncham reagent was added to it. After incubating for 30 min at room temperature for color development, observation at 503 nm was …show more content…
Meydav, I Saguy and I. J. Kopelman (1997) for the analysis of browning content was used. The results were expressed in optical density (O.D). In this method, the fruit juice pulp was removed and centrifuged at 3000 rpm. The supernatant was diluted with an equal amount of 95% alcohol (1:1 ratio). The resulting solution was centrifuged until clear coloured extract is obtained. The absorbance was determined at 440 nm in
2.4 Determination of Titratable acidity (TA)
The titratable acidity of samples was determined as per the procedure described by Ranganna (1987). Aliquot of the samples were diluted with distilled water and then titrated with 0.1 N NaOH using 1 % phenolphthalein solution as indicator. The percent acidity (as citric acid) was calculated.
2.5 Determination of TSS/TA ratio The TSS/TA ratio, also known as the maturity index, was calculated as the relation between TSS and titratable acidity.
2.6 Determination of Limonin content
The limonin content of juice samples were determined as per the method described by K. W. Wilson and C. A. Crutichfield (1968) and the value were expressed in parts per million (ppm). 25 ml of juice was centrifuged at 3000 rpm for 30 mins. Supernatant was taken in separating funnel. To this was added 10 ml of chloroform. Decanted the 4 ml lower layer and 6 ml of Burncham reagent was added to it. After incubating for 30 min at room temperature for color development, observation at 503 nm was …show more content…
Meydav, I Saguy and I. J. Kopelman (1997) for the analysis of browning content was used. The results were expressed in optical density (O.D). In this method, the fruit juice pulp was removed and centrifuged at 3000 rpm. The supernatant was diluted with an equal amount of 95% alcohol (1:1 ratio). The resulting solution was centrifuged until clear coloured extract is obtained. The absorbance was determined at 440 nm in