Analysis on the Source of Bitterness of Meizhou Golden Pomelo after Edible Period
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Abstract:
Golden pomelo is delicious and nutritious and has gained great popularity. Golden pomelo will generate bitter taste with the extension of storage time, which seriously affect the development of the related industry. To explore the reason behind, the present work used Meizhou’s golden pomelos the research object to investigate the source of bitterness. After grading, the content of titratable acid, soluble solids content, maximum adhesion force, limonin content, nomilin content, naringin content were simultaneously determined by methods such as the random forest method. The results showed that the soluble solids content was extremely significant and positive correlated (R=0.78) with sensory scores. Nomilin (R=-0.69) content and naringin (R=-0.59) content were significantly and negatively correlated with sensory scores. The bitterness source of the golden pomelo after a long-term storage was closely related to its soluble solids content. This study can provide a certain theoretical basis for the research on debittering of golden pomelo and rapid assessment of the fruit quality.
