Articles
Citrus juice production quality and safety assurance: current trends and challenges
Article number
1466_72
Pages
599 – 604
Language
English
Abstract
Citrus fruits, primarily orange, are destined either for fresh or juice consumption.
Although specific cultivars are dedicated for a particular type of consumption, oranges destined for the fresh market are exploited also for juice production if they are of inferior quality.
This is eventually the raw material for the processing industry that gives both value to ‘Grade B’ product, resolving several handling issues and contributing to reduced environmental impact.
However, juice consumption is decreasing in developed countries and markets demand fresh fruit and juice of enhanced quality to change this trend.
Citrus juice primary goals are: i) elevated total soluble solids and fruit juice content, ii) good colour, balanced acid content and flavor, iii) lack of bitterness, and iv) enhanced contents of vitamins and phytonutrients.
Regarding the latter, blood and false blood oranges, rich in anthocyanins and carotenoids, respectively, are gaining significant percentage of the new plantations, targeting a niche market.
On top of that, juice not from concentrate (NFC) should be a target for the citrus juice industry.
The current study provides the current trends and challenges in the citrus industry, with special reference to commodities destined for juice production, highlighting the supply chain volatility due to the disease impact of Huanglongbing (HLB) that has lately led to record-low yields for orange juice.
This manuscript is additionally presenting an integrated quality and food safety management system towards the production of citrus juices that are compliant with regulatory requirements and simultaneously fulfil consumer expectations.
Although specific cultivars are dedicated for a particular type of consumption, oranges destined for the fresh market are exploited also for juice production if they are of inferior quality.
This is eventually the raw material for the processing industry that gives both value to ‘Grade B’ product, resolving several handling issues and contributing to reduced environmental impact.
However, juice consumption is decreasing in developed countries and markets demand fresh fruit and juice of enhanced quality to change this trend.
Citrus juice primary goals are: i) elevated total soluble solids and fruit juice content, ii) good colour, balanced acid content and flavor, iii) lack of bitterness, and iv) enhanced contents of vitamins and phytonutrients.
Regarding the latter, blood and false blood oranges, rich in anthocyanins and carotenoids, respectively, are gaining significant percentage of the new plantations, targeting a niche market.
On top of that, juice not from concentrate (NFC) should be a target for the citrus juice industry.
The current study provides the current trends and challenges in the citrus industry, with special reference to commodities destined for juice production, highlighting the supply chain volatility due to the disease impact of Huanglongbing (HLB) that has lately led to record-low yields for orange juice.
This manuscript is additionally presenting an integrated quality and food safety management system towards the production of citrus juices that are compliant with regulatory requirements and simultaneously fulfil consumer expectations.
Publication
Authors
G.A. Manganaris, A.M. Taliadorou, M. Chronis, L. Pena
Keywords
not from concentrate, concentrated orange juice, blood oranges, false blood oranges, citrus greening, Huanglongbing
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