Sensory Evaluation of Four University of Florida-developed Mandarins and a Commercial California Cultivar

摘要

Developing mandarins (Citrus reticulata) for the fresh market is one major breeding objective for the University of Florida Citrus Research and Education Center (UF-CREC) citrus breeding program. Florida mandarins are appreciated for being sweet and flavorful, but they contain many seeds and are difficult to peel. The UF-CREC program has released some new cultivars that are flavorful, easy to peel, and seedless. Twenty-five people served as a panel in a sensory test comparing a commercially availablemandarin product from California with the Florida cultivars LB8-9 (Sugar Belle171), UF950, and two unreleased advanced cultivars, 1420 and UFB7R5T27. Each panelist evaluated all five cultivars and was asked to rate the following parameters: flavor, texture, seedless, internal and external color, and overall acceptability. Panelists were then asked to rank the selections from most preferred to least preferred. There were no differences among the varieties for peel color intensity, flavor, texture, and overall acceptability. However, though not statistically significant, '1420' was ranked the top cultivar for peel color intensity, flavor, texture, seedless, and overall acceptability. Additionally, the attribute flavor was correlated highest with overallacceptability. The results indicate that consumers value seedless flavorful mandarin cultivars and that new Florida cultivars and selections can satisfy the sensory demands of consumers.