Title: Utilization of Murcott oranges
Full Citation
Permanent Link: http://ufdc.ufl.edu/UF00072347/00003
 Material Information
Title: Utilization of Murcott oranges
Series Title: Citrus Station mimeo series
Alternate Title: Fruit
Florida coldpressed Murcott oil
Processed products
Physical Description: 3, 3, 2 leaves : ill. ; 28 cm.
Language: English
Creator: Deszyck, E. J
Ting, S. V., 1918-
Kesterson, J. W
Hendrickson, Rudolph
Olsen, R. W
Barron, R. W
Wenzel, F. W
Citrus Experiment Station (Lake Alfred, Fla.)
Florida Citrus Commission
Publisher: Florida Citrus Experiment Station :
Florida Citrus Commission
Place of Publication: Lake Alfred FL
Publication Date: 1960
Subject: Oranges -- Varieties -- Florida   ( lcsh )
Orange oil -- Florida   ( lcsh )
Orange products -- Florida   ( lcsh )
Genre: government publication (state, provincial, terriorial, dependent)   ( marcgt )
bibliography   ( marcgt )
non-fiction   ( marcgt )
Bibliography: Includes bibliographical references.
General Note: Caption title.
General Note: "September 21, 1960."
Funding: Citrus Station mimeo report ;
 Record Information
Bibliographic ID: UF00072347
Volume ID: VID00003
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 75268554

Full Text

Utilization of Murcott Oranges

III. Processed Products

R. W. Olsen, R. W. Barron and F. W. Wenzel

As indicated in Part I of this report, most of the Murcott oranges produced
in Florida are being utilized as fresh fruit. However, some packinghouse elimi-
nations are being sent to processing plants for use in processed products.
Because of this and since some increase in production is anticipated in the
future, it was thought desirable to obtain some information concerning the
characteristics of frozen concentrated Murcott juice and canned Murcott juice.

Preparation of experimental packs of frozen Murcott concentrate and canned
juice. Two packs of frozen Murcott concentrate were prepared during the 1958-59
season in the Station pilot plant from 1 lot of fruit obtained from an East Coast
grove and canned Murcott juice was also processed from some of this same lot of
fruit. During the 1959-60 season packs of frozen Murcott concentrate and canned
juice were prepared from 1 lot of fruit from the same East Coast grove and 1 lot
of fruit from a grove in Lake County.

The frozen Murcott concentrates were processed using the usual procedures.
The juice was extracted from the fruit with a Food Machinery Inline extractor
and finished in a screw-type finisher. Variations in yield of juice from the
same lot of fruit were obtained by using different prefinisher tubes and differ-
ent extractor settings; also, by varying the screen sizes and settings on the
finisher. The juice was concentrated in the large pilot plant evaporator. Un-
heated juice was concentrated for 2 packs and juice stabilized at 1650F. prior
to evaporation was used for 4 of the packs. The cutback juice used in all of
the packs was not heated. Coldpressed Valencia oil was added to 3 batches of
concentrate and coldpressed Murcott oil was added to 2 other batches. After
blending of the 550 Brix concentrate from the evaporator and the cutback juice,
the product was frozen and stored at -80F.

Canned Murcott orange juice was processed using conventional procedures.
Blends of 10o Murcott and 90% Hamlin juices and 20% Mrcott and 806 Hamlin
juices were canned. The Hamlin juice used in these blends was also canned.
These canned products were stored at 800F. and are being checked at regular
intervals for changes in such characteristics as ascorbic acid, color and

Characteristics of frozen Murcott concentrate. Some of the characteristics
of frozen Murcott concentrate are reported in Table 1. The Brix-to-acid ratio
of the 6 samples was high, ranging from 14.8 to 19.0. Ascorbic acid ranged from
16 to 22 mg/100 ml in the reconstituted juices, which are relatively low values
in comparison with those of juice from other orange varieties. The color of
the concentrates was excellent as indicated by the very high Hunter "a" values,
which ranged from 17.9 to 20.9 indicating a reddish-orange color. Such "a"
values are about twice those found for frozen orange concentrates made from
Valencia oranges. There was no gelation in any of the samples after storage
for 24 hr. at 800F., however, definite or extreme clarification occurred in 4
of the 6 Murcott concentrates.

Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
988 k 9/21/60 FWW


Since the flavor of fresh Murcott oranges is very good, it was anticipated
that the flavor of the frozen concentrate would also be very good. However, the
flavor of the 6 samples of concentrate was found to be very different from that
of the fresh fruit. The fI-.vor of 5 of the 6 6tmples was graded by meahers of
a taste panel to be poor ard not acceptable; the flavor of the other sa.uple was
graded as being only fair in flavor quality. Most of the products were astrin-
gent and bitter and, as previously mentioned, their aroma and flavor vere very
different from that of the fresh fruit. As the yield of juice extracted from
the fruit was decreased, there was a slight improvement in the flavor of the
concentrate and because of this, it is probable that the extraction of peel
constituents may have caused the poor flavor in these products.

Data in Table 2 show some of the characteristics of canned Murcott juice,
canned Hamlin juice and canned blends of Murcott and Hamlin juices. The soluble
solids and Brix-to-acid ratio were greater in the Murcott juice than in the
Hamlin juice. A large difference is evident in the ascorbic acid content of
these 2 canned juices and the color of the Murcott juice was very good in
comparison with that of the Hamlin juice, as is indicated by the Hunter "a"
values of 11.1 and -5.1, respectively. The blending of 10 or 20fo by volume of
Murcott juice with Hamlin juice resulted in a marked improvement in the color
but a decrease in the ascorbic acid content of the canned blended products.
The flavor of the canned Murcott juice was not considered by the taste panel
to be acceptable because of its poor aroma and flavor. When initially examined
a short time after canning, the Hamlin juice and the Murcott and Hamlin blends
were only fair in flavor quality.

Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
988 1 9/21/60 FWW

Table 1. Some characteristics of experimental packs of frozen concentrated

Murcott orange juice



2/ 3/60
q/ I//A


LI 0

Acid, as
citric, %
9 I.1


Reconst. Juice
Ascorbic acid
id mg/100 ml

Hunter Color Difference Meter values
Sample Date Concentrate Reconst. juice
number packed a b Rd a b Rd
1 2/13/59 19.6 28.1 12.9 9.5 28.5 14.3
2 2/16/59 19.1 26.6 12.0 9.5 26.9 13.2
3 1/25/60 18.8 27.2 12.3 8.0 26.5 12.9
4 1/25/60 17.9 26.9 11.8 7.0 26.0 11.8
5 2/ 3/60 20.9 29.8 15.2 11.8 31.4 18.7
6 2/ 3/60 20.9 29.0 14.5 10.6 29.5 16.5
Gelation-concentrate Clarification-reconst. Juice
Sample Date Initial After 24 hr. Initial After 24 hr.
number packed at 800F. at 800F.
1 2/13/59 0-none 0-none 40-none 88-extreme
2 2/16/59 0-none 0-none 46-none 94-extreme
3 1/25/60 0-none 0-none 45-none 81-definite
4 1/25/60 0-none 0-none 54-none 77-definite
5 2/ 3/60 0-none 0-none 29-none 37-none
6 2/ 3/60 0-none 0-none 34-none 36-none

Table 2. Some characteristics of experimental packs of canned Murcott
orange juice and blended Hamlin and Murcott orange juices
Canned Date Brix Acid, as Ratio Ascorbic Hunter Color values
juice packed value citric, % Brix/acid acid a b Rd
mg/100 ml
Murcott-100%* 2/ 4/60 11.6 0.66 17.8 16 11.1 29.2 18.2
Murcott-lO0% 10.5 0.67 15.7 47 -1.5 27.5 20.2
Murott-20% 10.8 0.67 16.1 43 1.3 27.9 19.2
Hamlin-0% 10.4 0.67 15.5 50 -5 26.6 21.2
Hamlin-100% o 10.4 0.67 15.5 50 -5.1 26.6 21.2

Florida Citrus Experiment Station
and Florida Citrus Commission,
Lake Alfred, Florida.
988 j 9/21/60 FWW

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