Changes in the Formation of Sweet and Sour Flavours of ‘Shatangju’ (Citrus reticulata Blanco) Cultivated in Net Shed
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Abstract:
The content of each component of sugar and acid and the formed solid-acid ratio are the important indices for evaluating the taste of ‘Shatangju’ mandarin. In this study, ‘Shatangju’ mandarin (Citrus reticulata Blanco cv. Shatangju) was used as the experimental material to study the effect of the net-shed cultivation on the formation of the sugar and acid flavor components in ‘Shatangju’ mandarin. The results showed that the solid acid ratio (TSS/TA) of mature ‘Shatangju’ mandarin fruit in December under net-shed cultivation was 28.51, which was significantly lower than that under open-air cultivation (31.63, P<0.05). The formation of D-fructose, glucose, D-galactose, inositol, D-sorbitol, and trehalose was significantly inhibited in the net-shed cultivation group (P<0.05). The contents of D-fructose and glucose were 165.00 mg/g and 127.00 mg/g, respectively, which were significantly reduced by 7.82% and 7.97%, compared with the open-air cultivation group. The contents of citric acid, α-ketoglutaric acid, and malic acid were slightly lower than those produced in open-air cultivation, with insignificant difference (P>0.05). The solid-acid ratio had the strongest positive correlation with the D-fructose content (r=0.934**) and the strongest negative correlation with the citric acid content (r=-0.650**). Under the net-shed cultivation, the sugar content of ‘Shatangju’ mandarin decreased with insignificant difference in organic acids, thereby resulting in sour fruit taste. Under the open-air cultivation, the ‘Shatangju’ mandarin was sweet and delicious, exhibiting appropriate sweet and sour tastes with honey flavor. The acceptability of the perceived flavor was higher than that of fruit cultivated in the net shed. The quality of ‘Shatangju’ mandarin can be better ensured through taking measures such as increasing the light transmittance of the net shed, and regulating the temperature and humidity in the net shed.
