Characterization and Stability of ‘de Russas’ Orange Juice From Organic Cultivation

Sheyla Maria Barreto Amaral, Felipe Sousa da Silva, Ana Paula Ferreira de Almeida, Maria Jaíne Bessa, Marjorie Beatriz Vidal Maia, Márcia Roberta Freitas Cavalcante, Francisca Nayara Ferreira de Freitas, Raimundo Alves da Costa Júnior, Renata de Oliveira Silva, Vitor Paulo Andrade da Silva, Maria Aparecida Liberato Milhome, Karlucy Farias de Sousa, Sandra Maria Lopes dos Santos, Cleilson do Nascimento Uchôa and Marlene Nunes Damaceno

Journal of Agricultural Science, 2024, vol. 15, issue 1, 29

Abstract: The objective of this study was to elaborate whole juice from the varieties of BRS ‘Russas 01’ and BRS ‘Russas 02’ from the orange tree ‘de Russas’, with organic certification and to analyse its quality characteristics. Twenty fruits of each variety were used to prepare the juice, with physicochemical analysis of pH, soluble solids, titratable acidity and the soluble solids/titratable acidity ratio (Ratio). The content of citric acid and vitamin C by high performance liquid chromatography using a UV detector. The stability of vitamin C during three days of storage at 4 °C. The volatile organic compounds by gas chromatography coupled with mass spectrometry. Data were evaluated by analysis of variance and Student’s t-test at 5% significance level. The pH presented an average higher than 4.00, an average content of soluble solids above 10 °Brix and Ratio 7, in compliance with the legislation. The vitamin C was maintained at the end of storage at 79.33% for variety ‘01’ and 86.40% for variety ‘02’. Thirty compounds were identified in the volatile fraction for variety ‘01’ and 61 compounds for variety ‘02’. Thus, it is possible to conclude that the variety BRS ‘Russas 02’ has greater potential to produce whole juice.

Date: 2024
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