Factors Affecting Granulation and Quality of Late-Picked Valencia Oranges

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Abstract
Different rootstocks caused variations in granulation of 24% to 50% by weight in 15- to 18-month-old late Newton Valencia oranges with adverse effects on fruit quality. Differences between strains of the same rootstock were greater than those between different species. There were a number of rootstocks, particularly sweet orange strains, which could reduce granulation and improve fruit quality. All pectin fractions showed two seasonal peaks in 6- to 15-month-old fruit, then declined to minimal levels, except for the water soluble fraction which increased steadily after a short decline. These pectin changes are considered to be the main cause of granulation. The reduction in the NaOH-soluble fraction accompanied by an increase in water-soluble pectin, provides a method of monitoring granulation. Granulation could also be predicted from changes in juice carotenoid levels which behave similarly to those of pectin.

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