Citrus quality

The establishment of precise objective measurements for citrus quality has been hindered by the lack of good analytical methods and the lack of consensus on a common definition of quality. The evaluation of bitterness is a prime example. 

Flavonoids have no odor or mouth feel and, in general, do not contribute significantly to the color of most citrus juices. Their primary effect on citrus quality is due to the bitter taste of certain flavanone glycosides. Thus, quantitative descriptions of desirable citrus qualities are usually based on the absence or maximum concentration limits for these compounds. 

Mansell and weiler Immunological Tests for Citrus Quality 343... 

While our work on the RIA and EIA for limonin was in progress, a research group in Israel (35) reported on an immunoassay for estimating the orange juice content of commercial soft drinks and reconstituted juice. This is of great importance to the citrus industry since adulterated or improperly reconstituted products greatly affect the quality of the product and thus ultimately reflect upon citrus quality control credibility. 

W. L. Chen (China Agric. Univ., China) stressed the importance of education and stewardship on the part of farmers in China and other Asian nations in achieving a high level of compliance for foods exported to Japan. H. W. Ewart (California Citrus Quality Council, USA) emphasized the difhculties faced by growers and exporters in complying with disharmonized MRL standards of various trading... 

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