MXPA01011194A - Juices incorporating early season orange cultivars - Google Patents

Abstract

Orange juice is provided which includes as a component juice extracted from a very early season round orange cultivar which is not a Hamlin cultivar. The juice extracted from such very early season cultivar has sensory attributes which are superior to those of Hamlin fresh juice. The very early season juice has a Brix-to-acid ratio and a color intensity in excess of those provided by Hamlin cultivars which are harvested at the same time as the very early season cultivar. Preferred very early season cultivars are within the Seleta family or are Westin cultivars or are Ruby Nucellar cultivars.

Description

JUICES THAT INCORPORATE ORANGE SEASONAL ORANGE VARIETIES Description Background of the Invention This invention relates generally to juices that are prepared from orange juice sources that incorporate juices from first-season orange tree crops that have been discovered that exhibit improvements over traditional first-season round oranges, especially those round oranges Hamiin. Juices that have not been subjected to procedures that concentrate the juice are included. In the citrus industry, these types of juice products are known as juices that are not "from concentrate." The so-called "concentrate-based" juices are included for some of these first-season varieties. More particularly, the invention relates to improved first season juices that consistently exhibit very important sensitive improvements and in unusual high color number values. Those improvements are particularly valuable because they are providing sources of fresh juice according to the invention during the period that is early in the production of orange fruit or in the harvest season.

When considering the orange juice industry that is not made from concentrate, a persistent problem is maintained about the higher sensitive attributes and a fairly abundant orange color throughout the year. This problem is especially difficult during the initial fruti harvest season of the orange trees. It will be appreciated that different varieties or cultivars of orange trees have fruit ready for harvest on some different occasions within the entire growing season of citrus. In the northern hemisphere, traditionally the general citrus growing season extends between approximately October and June. Generally speaking, round valencia oranges can be considered to provide a benchmark for the quality of orange juice, with respect to analytical properties and appreciation properties. Many of the juices that are not from concentrates are a mixture of freshly squeezed juice with stored juice, which can be valence juice stored for example. Valencia varieties tend to have a growing season that is in a later portion of the overall round orange harvest season. A typical valence season covers between the end of February and the beginning of June. Other round oranges such as Hamiin oranges are harvested in their first season from freshly extracted orange juice, as well as during approximately the months of October, November and December. Certain orange varieties such as Pineapple oranges have a mid-season harvest characteristic, which ranges from approximately January to the beginning of March. In the juices industry that are not from concentrate, particularly when valencia oranges are no longer in season, the component of freshly extracted juice may be one of those varieties of earlier maturation. At present, the main first season variety to provide the component of freshly extracted orange juice is the Hamiin variety. One of the disadvantages of the round orange Hamiin is that a harvest of round oranges Hamiin in general, does not meet all the quality standards of round oranges valencia. Some of these relate to the attributes of appreciation; others are related to chemical analysis and color. The attributes of appreciation include data that may relate to the balance of sweetness / acidity, the intensity of the taste of orange and the like, as well as other detectable components of appreciation. The attributes of appreciation can be measured through recognized test procedures typically of a type that relies on the detection of specific assessment components by trained taster groups. Tabulations of the tasters' responses provide the results of the taste and appreciation profile that quantify the juice appreciation characteristics. These results allow a generally objective evaluation of the components of appreciation such as the immature character, bitterness, chemical notes, natural flavors, total orange flavors and the like. The important chemical analysis standards include the minimum total solids percentage (or Brix), citric acid content, and the Brix to acid (or BAR) ratio. Other parameters of analysis include percentages of oil and percentages of vitamin C. Chemical analyzes have been used for a long time in the citrus industry to measure the characteristics of the chemical conformation of a fruit or juice. It will be appreciated that each of these characteristics is better understood in the fruit and production industries and especially within the commercial juice and citrus fruit industry. The determination of the quality of the fruit has been important for a long time. For example, a Brix difference of 0.8 ° is detectable, from the point of view of appreciation, when comparing different orange juice products. Color is a property of juices that can be measured in an objective way for purposes of evaluating the acceptability of the color of a particular type of juice. In the case of citrus juices, the industry generally recognizes a parameter referred to as the color number. The details of the color determination include procedures equipment and standards, which are found in Redd, Hendrix and Hendrix, Quality Control Manual for Citrus Processing Plants, Volume 1: Regulation, Citrus Methodology, Microbiology, Conversion Charts, Tables, other; 1986; Intercit; Inc; Safety Harbor, Florida. A colorimeter is a primary component of the color determination process. Redd et al provide specific calibration information for a variety of such instruments, including HunterLab Model D45, HunterLab Model D45D2, HunterLab LabScan Colorimeter Model LS-5100, MacBeth Color-Eye Coiorimeter Model 1500 and Minolta Portable Colorimeter Model Chroma Meter II Reflectants. CR 100. These objective data of color number are important components of the categorization of orange juice of simple intensity, as for example, the juice grade A or grade B. An orange juice grade B has a color number between 32 and 35 CN units. A grade A orange juice has a color number between 36 and 40 CN units. A high quality orange juice that is not made from concentrate seeks to meet the grade A standard, although this is not always possible, particularly for the juices of the first seasons. In addition, it has been appreciated through the objective test that the color of the juice has a significant impact on the consumer's taste of orange juice. The evaluation tests that evaluated the juice properties concluded that the intensity of the orange juice color is important for consumer acceptance and preference. Generally speaking, the consumer's taste for orange juice increases as the color becomes darker and more orange. It has been determined that consumers can clearly detect an increase in color as low as a color number of 1 or unit of color value. The test included juices that have several color numbers, ranging from about 34 CN to about 42 CN. Juices that have a higher color number in a comparison set were selected as more desirable. Consequently, it has been appreciated that color is a very important characteristic of orange juice products in general and orange juice that is not from particular concentrate. These different characteristics are very important to have or improve consumer acceptance of orange juice. These characteristics of the appreciation profile, chemical analysis standards, and color intensity each are important to assess the quality of the juice. Although the color has been found to be very important in consumer acceptance, the higher color intensity should not be achieved at the expense of the other characteristics that relate to the quantities of appreciation and standards of chemical analysis. When these factors are considered in relation to orange juice extracted from first season, it will be extremely valuable to have the ability to maintain and even improve the parameters of appreciation, chemical and color and characteristics for a component of freshly extracted juice mixture, when it is measured against the current industrial standard of orange source of first season. For example, color records are traditionally low for round first-season oranges, particularly Hamiin round oranges. While it has been determined that color is an important component of consumer acceptance of orange juice, color improvement can not be achieved at the expense of maintaining the other characteristics of a first class of orange juice that is not concentrated . It is also important that the color improvement is achieved without the use of artificial dyes or coloring components that disqualify the orange juice product that remains within the identity standard of orange juice that is not concentrated. Otherwise, the color improvement would severely negatively impact the orange juice. Consequently, there is a significant need for an approach to improve first season juice collections in their attributes of appreciation and color, especially in orange juice products that are not concentrated. These improvements provide many products with significant, tangible and economically valuable benefits when compared to non-concentrate juice products previously available, as well as "concentrated juice" orange juice products and the like. It is also important that these improvements, including color enhancement, are achieved in a completely natural way and in a way that is completely compatible with the identity standard of orange juice that is not concentrated, particularly when it comes to harvesting. Round orange first season. Additionally, important advantages could be achieved by being able to meet the standards for freshly extracted orange juice for orange juice that is not concentrated during a period that predates that of the Hamiin round oranges of first season variety with the highest acceptance. . This would allow an advance of the date in which freshly extracted juice can be incorporated into an orange juice that is not concentrated, which would benefit from the category of orange juice that is not concentrated. To do this, it is required that said source of freshly extracted juice is also capable of maintaining or exceeding the appreciation and chemistry characteristics of at least the first season juices, even during a very early harvest period that precedes that of the current first season juices. Consequently, there is a need for an exceptional first season source for orange juice.

Brief Description of the Invention In accordance with the present invention, orange juice which is not of very early season concentrate is provided which has exceptional appreciation characteristics and a first season color. These very early season attributes are superior to those of the round Hamiin oranges. This includes extracting the juice of the round orange variety fruit that has been discovered by possessing attributes of very early season appreciation and color intensity that are superior to those of the round orange varieties that have been in use so far. Those varieties possess superior early season color have been found to include varieties within the Seleta family of varieties. Varieties that are not Seleta that have been found to be useful along those lines are the Westin round oranges and the Ruby Nucellar round oranges. The orange juice extracted from those harvests of superior appreciation and very early season color have a color number of at least 33 CN units. This very early season juice can be mixed with other sources of juice. Juices of the type which are not concentrated and which have exceptional appreciation characteristics and a color value higher or just below the color standards for grade A orange juice. A preparation method is also included. orange juice product that incorporates a variety of first season orange that can be of the concentrate type. This includes harvesting a variety of very early season orange that has juice with first season color of greater intensity than the orange juice Hamiin while also exhibiting qualities of appreciation superior to the qualities of appreciation of the orange juice Hamiin, whose Variety is within the Seleta family of varieties, or a combination of these very early season varieties. The juice is extracted and harvested from a volume of those oranges of very early season. When desired, at least about 5% by volume, based on the total volume of the orange juice product, of said extracted first season orange juice is mixed with another source of orange juice in order to provide a product of mixed orange juice. Preferably, this mixed juice product exhibits an improved appreciation profile and / or a color number in excess of 33 CN units. It is a general object of the present invention to provide an orange juice that is not of improved first season concentrate. Another object of this invention is to provide an improved method by which the appreciation attributes of orange juice that is not of very early season concentrate are improved over those provided by using the round orange juice Hamiin as a freshly extracted first season variety. of orange juice. Another object of this invention is to provide an improved method by which the color of orange juice that is not seasonally concentrated is improved very early on that available from the use of Hamiin round orange juice as a freshly seasoned first season variety. extracted from orange juice.

Another object of this invention is to provide an orange juice that is not of improved concentrate having improved first season appreciation characteristics and / or chemical attributes and therefore improved value. Another object of this invention is to provide an orange juice that is not of improved concentrate which has an improved first season color and therefore an improved value. Another object of the present invention is to provide an orange juice that is not from the very early season concentrated concentrate that meets the governmental harvest maturity criteria, such as the Brix to acid ratio and the percentage of citric acid., in advance compared to the first season round orange varieties currently used. Another object of the invention is to provide freshly extracted orange juice products from the very early season that maintain and usually exceed the appreciation characteristics of freshly extracted orange juice from traditional first season such as Hamiin juice. Another object of the present invention is to provide an orange juice product which has improved appreciation characteristics and / or improved chemical attributes and / or color, and therefore - an improved value. These and other objects form features and advantages of the present invention will become apparent from the full understanding through a consideration of the following detailed description.

Brief Description of the Drawings In the course of this description, reference will be made to the accompanying drawings, where- Figure 1 is a graph of Brix values for five different varieties, showing the progression of Brix development during a portion of a crop growing season TO; Figure 2 is a graph of the ratio of Brix to citric acid content for harvest A; Figure 3 is a graph of the juice color number for the varieties of harvest A showing the color development during the indicated period; Figure 4 is a plot of Brix values for five different varieties, showing the progression of Brix development during a portion of the crop season of crop B; Figure 5 is a plot of citric acid values showing acid progression for crops of crop B during the indicated growing season; Figure 6 is a graph of the ratio of Brix to citric acid content for crop B; Figure 7 is a graph of juice color number for the varieties of crop B showing the color development during the indicated period; Figure 8 is a graph of Brix values for five different varieties, showing the progression of Brix development during a portion of the crop season of crop C; Figure 9 is a graph of the ratio of Brix to citric acid content for crop C; Figure 10 is a graph of the juice color number for the varieties of crop C showing the color development during the indicated period; Figure 11 is an additional graph of the data in Figure 6 and also illustrates when a harvest variety B meets the governmental BAR standards; Figure 12 is an additional graph of BAR data for crop C, which also shows government BAR standards; Figure 13A is a graph of regression analysis of the sensitivity factor appreciation data for blends including several levels of Ruby Nucellar juice; Figure 13B is a graph of regression analysis of sour values for mixtures including several levels of Ruby Nucellar juice; Figure 13C is a graph of regression analysis of the chemical value appreciation data for mixtures that include various levels of Ruby Nucellar juice; Figure 13D is a graph of regression analysis of the microbiological value appreciation data for mixtures that include several levels of Ruby Nucellar juice; Figure 13E is a graph of regression analysis of cooked orange values appreciation data for blends including several levels of Ruby Nucellar juice; Figure 14A is a graph of regression analysis of the values of appreciation of natural orange values for mixtures that include several levels of Earlygold juice; and Figure 14B is a graph of regression analysis of the bitterness value appreciation data for mixtures that include several levels of Earlygold juice.

Description of the Preferred Modalities The orange juice according to the present invention incorporates juice from round orange varieties which are very early season varieties that can be harvested during a season approximately equal to that of the round or orange Hamiin orange crops. Unlike the round orange varieties Hamiin, the varieties to which the present invention refers are far superior in the properties of very early season compared to round oranges Hamiin. These are advantageous properties that are practical for providing orange juice, especially advantageous including orange juice that is not concentrated, which is of improved value for very early season use. It is also advantageous that the juices according to the invention exhibit taste properties, color and chemistries that are improved when compared to those provided when only round Hamiin oranges are incorporated. Accordingly, the improved properties are imparted to the orange juice which is not of concentrate according to the present invention without deteriorating the other favorable characteristic properties of the orange juice in general. When the juice is of the non-concentrate type, the result is an orange juice that is not a first season concentrate that is improved compared to the currently available which includes incorporating freshly extracted Hamiin orange juice. Very early season round orange varieties that are used in the process and are included in the juice according to the present invention provide a juice that has improved attributes of appreciation, improved chemical properties and color number values that are compatible superior with those properties of Hamiin juice substantially throughout the harvest season for those very early round oranges. The varieties of the invention have been found to possess each of the superior qualities of appreciation, exceptional first season color and higher Brix to acid ratios. These varieties are referred to in the present through the general terms "first season varieties" or "very early season varieties". It will be understood that these terms exclude round orange varieties Hamiin which, although it is a first season fruit, does not have the other properties of these very early season varieties. With more particular reference to those varieties of very early season, they exhibit first season color that is more intense than the first season color of the juice extracted from the round orange Hamiin, particularly during the first months of the October harvest season and November. The juice from these very early season varieties also exhibits the percentages by weight of minimum total solids (or minimum Brix values), which are in excess of those provided by the juice of the round Hamiin oranges. Typically, these very early season varieties meet the requirements of the Brix to Acid (BAR) ratio of the Florida Department of Agriculture at a time in the harvest season prior to that in which the standard is achieved by varieties of round orange Hamiin. It will be appreciated that Brix is a well-recognized parameter by which the quality of fruits including citrus fruits such as oranges is measured. A Brix measurement is a percentage of minimum total solid by weight, which is sometimes roughly equal to the sweetness or sugars present in the fruit. It is also generally appreciated that the acid in the Brix to acid ratio is citric acid. As an example of the citrus ripeness requirements of the Florida Department of Agriculture and consumer services, the agency's orange standards for a particular recent growing season were as follows. For oranges harvested between August 1 and October 31, the minimum total solids are allowed to vary between 9.0 ° Brix and below 11.0 ° Brix. In addition, those Florida state specifications determine that a corresponding minimum Brix must be met for each Brix value within this range. Different standards apply for different stages of the year. More particularly, the standards referred to herein are in accordance with the following Table I.

TABLE I. ROUND ORANGE MATURITY DIAGRAM August 1-October 31 November 1-November 15 November 16-Nov? Embre 30 December 1-July 31 The very early season varieties meet or exceed the round orange standards as noted in Table I, typically on a date before that in which they are complied with by Hamiin round oranges. This is illustrated in Figure 11 and Figure 12 described in Examples 2 and 3.

These very early season varieties are typically within the Seleta family of varieties. Juices from one or a combination of those varieties are included. Examples of members of the Seleta family include Seleta Branca, Seleta Coroa-do-Rei, Seleta de Itaborai and Seleta Vermelha. A Ruby Nucellar variety and a Westin variety are also included for juice products that are not concentrated. Very early season varieties preferred for products that are not concentrated Seleta de Itaborai, Ruby Nucellar and Westin. The Seleta Vermelha initial season variety is sometimes identified under the name "Earlygold". It is within the Seleta family of round orange varieties. It will be appreciated that large-scale commercial production of non-concentrated orange juice typically includes a blending operation. For example, in the fall of the year in the northern hemisphere, stored juice supplies are mixed with the fresh juice of the first season in order to provide the non-concentrated orange juice that is filled into cartons for distribution and user consumption. Typically, in the first months of the fresh juice harvest season, this supply of fresh juice is from round Hamiin oranges. Hamiin round oranges have a peak harvest season between about mid-October and March. The very early season varieties have a peak harvest season significantly earlier, ie from September to November. Very early season varieties also exhibit relatively high color numbers during their peak harvest season. Typically, the maximum color numbers achieved by the very early season varieties during this peak harvest season are higher than the maximum color numbers achieved by the Hamiin oranges during the same respective periods. For example, during this time frame, the juice of round oranges Hamiin has a peak color number of about 32 CN. The first season varieties have a higher color number, typically at least 33 CN and above at a comparable time of the year. Within the context of commercial production of orange juice that is not concentrated during its first season time structure, a typical target color number for orange juice that is not concentrated in a carton pack is At least 36 CN. It will be appreciated that, due to the production depends on the sources of juice of natural occurrence that have not been concentrated, this objective is not always strictly fulfilled and can sometimes be between 35 CN to approximately 37 CN, especially within this time frame of first season. It will further be appreciated that freshly extracted juice, especially within this first season time frame, is mixed with stored juice, such as that which has been frozen as whole juice or stored as whole juice. In a production within which only the Hamiin juice sources have a maximum color number of 32 CN, the fresh juice component of the non-concentrate mixture is used, a higher proportion of stored juice is required than when the component of fresh juice is one of the very early season varieties, if the target color number is to be achieved by mixing that is not concentrated. Advantageously, the higher first season color number values which are characteristic of the very early season varieties of the invention will allow a higher relative percentage of fresh juice or a packaged product having a higher color number than that which would be obtained from another way only with Hamiin juice as the source of fresh juice. Accordingly, in one aspect of the invention, the first season variety juice can be mixed with Hamiin juice sources in order to provide a source of fresh first season juice having an increased color number. Alternatively, first season varieties may be the only source of fresh juice that is included in the packaged mixture. Importantly, the uses of very early season varieties in the preparation of non-concentrated orange juice products are made even more advantageous because of the other properties of these first season varieties. First season varieties achieve a BAR level that meets the regulatory requirements of fruit maturity at a time earlier in the growing season than traditional early season varieties such as round Hamiin oranges. This facilitates the ability of fresh juice to comply with government regulations and provides a product that is more likely to meet consumer standards as well. Additionally, juices prepared from the first season varieties exhibit evaluation evaluation results that are in many aspects detectably superior to those of the round orange Hamiin juices. The superiority of appreciation of the very early season varieties are illustrated when their juices are mixed with Hamiin juice. The mixtures in several levels are possible. Practically, mixtures having between about 5 and about 70% by volume of the total volume of the mixed juice product will be practiced, typically between about 5 and about 40% by volume. The ideal volume relationships will vary in some way for different varieties of very early season. For some very early season varieties, a more desirable amount is between about 30 and about 70% by volume within the mix. The objective qualities of appreciation are expressed in terms of several characteristics of specific appreciation that are identifiable by panels of trained tasters. Surprisingly, descriptive appreciation analyzes have shown that the addition of very early season varieties favor quality improvements for the Hamiin juice of the early season. General trends in this regard include immature character, bitterness values and reduced chemicals, as well as trends towards increased natural flavors and total orange flavors. The example illustrations of the description herein are provided in the following examples.

Example 1 The quantities of each of the five different round orange varieties were harvested at different dates between September and January during the same growing season. The juice was recovered from each group of varieties or each date of cultivation. Each juice was analyzed for the following; Brix as ° Brix, has been as percentage by weight of citric acid, color as color number, weight as percentage by weight of d-limonene; and vitamin C in mg / 100ml of juice. These are identified as the results of harvest A. The data are reported in table II. In addition, the Brix, BAR and color number data are plotted in Figure 1, Figure 2 and Figure 3, respectively.

TABLE II (HARVEST A). VALUE DATE Brix Acid BAR Co lor OH Vitam i r (% < en (CV) C weight) Hamiin 05-Sept 8 90 1 46 5 97 30 50 0 032 51 26 19-Sept 9 22 1 20 7.71 31 88 0 019 54 55 03-Oct 9 09 1 09 8 41 32 58 0 020 50 42 16-Oct 9 31 0 92 10 25 31 85 0 004 50 81 06-Nov 9 80 0 78 12 64 33 30 0 004 51 28 18-Nov 10 06 0 77 13 02 33 83 0 004 48 16 09-D? C 10 33 0 74 13 90 35 30 0 004 47 00 06-Jan 10 68 0 64 16 64 35 62 0 005 48 96 Westin 05-Sept 8 90 1 35 6 58 30 23 0 044 43 65 19-Sept 9 55 1 09 8 79 32 03 0 031 44 51 03-Oct 985 0 93 10 62 33 57 0 024 41 52 16-Oct 10 10 0 85 12 07 33 23 0 003 39 67 06-Nov 10 53 0 65 16 38 34 47 0 002 40 23 18-Nov 10 93 0 66 16 67 35 23 0 003 40 92 09-D? C 11 46 0 61 18 96 36 30 0 004 39 03 06-Jan 11 58 0 55 21 07 37 37 0 003 38 67 Ruby 05-Sept 9 13 1 28 7 12 33 02 0 064 41 67 Nucellar 19 Sept 943 1 03 9 18 33 40 0 070 40 38 03-Oct 9 66 0 91 10 73 34 92 0 065 42 98 16-Oct 9 92 0 73 13 66 34 88 0 008 39 19 06-Nov 10 30 0 63 16 45 35 65 0 006 38 21 18-Nov 10 50 0 62 16 94 36 58 0 009 3766 09-D? C 10 80 0 60 17 95 36 62 0 011 36 02 06-Jan 11 06 0 52 21 32 37 38 0 011 35.12 Vermelha 05-Sept 9 42 1 36 6 96 33 02 0 077 44 19 (Earlygold) 19-Sept 9 57 1 12 8 62 33 38 0 064 44 63 03-Oct 10 02 0 95 10 66 34 92 0 051 43 23 16-Oct 9 98 0 76 13 28 34 83 0 010 41 64 06-Nov 10 34 0 67 15 52 35 90 0 006 41 17 18-Nov 10 60 0 65 16 44 36 45 0 008 40 05 09-D? C 11 13 0 62 18 11 37 10 0 010 39 64 06-Jan 11 46 0 53 21 83 37 30 0 013 40 58 Itaboral 05-Sept 9 15 1 39 6 62 33 17 0 066 41 29 19-Sept 9 30 1 23 7 62 33 98 0 060 40 92 03-Oct 9 60 0 98 9 90 35 50 0 052 39 70 16-Oct 9 88 0 85 11 68 35 10 0 008 38 65 06-Nov 10 14 0 71 14 31 36 40 0 006 36 80 18-Nov 10 32 0 70 14 83 36 85 0 007 3675 09-D? C 10 66 0 69 15 56 37 05 0 011 34 73 06-Jan 11 19 0 60 18 84 37 90 0 010 33 64 From figure 1, it will be appreciated that each of the very early season varieties exhibited Brix values equal to or greater than those of the Hamiin round oranges. These are especially evident in the general October time frame. Similar observations can be made with respect to the BAR data reported in Figure 2. Figure 3 shows that, with the exception of very early harvests, the color number of the juice is higher for each of the very early season varieties in Comparison with Hamiin juice. In general, this difference is approximately one color number or higher. This important advantageous effect is especially evident in the October and November time frames, which is important for fresh juice supplies in the first season.

Example 2 Additional pieces of fruit from the round orange varieties of example 1 were placed in categories such as harvest fruit B. Extraction and analysis were carried out, and the results are reported in table III.

TABLE III (HARVEST B). VARIETY DATE BRIX ACID BAR COLOR OIL VITAMIN C HAMLIN 01-Sept 9 47 1 34 7 07 30 80 0 006 64 31 15-Sept 9 11 1 06 8 64 31 40 0 005 53 24 02-Oct 8 73 1 01 8 85 32 53 0 010 47 86 23-Oct 9 53 0 80 11 96 33 03 0 004 49 44 20-Nov 10 29 0 76 13 56 33 90 0 005 39 05 11-D? C 10 40 0 68 15 38 35 13 0 005 49 81 WESTIN 01-Sept 9 29 1 45 6 41 31 40 0 002 47 73 15-Sept 9 15 1 01 9 16 31 80 0 005 47 90 02-Oct 9 40 0 85 11 12 33 53 0 004 42 78 23-Oct 9 98 0 73 13 82 34 53 0 004 41 75 20-Nov 10 90 0 67 16 45 35 63 0 004 39 48 11-D? C 11 19 0 59 19 07 37 40 0 005 42 01 RUBY 15-Sept 8 08 0 88 9 24 33 15 0 011 36 44 02-Oct 8 61 0 50 12 20 34 73 0 009 36 89 23-Oct 9 33 0 65 14 47 34 77 0 007 35 52 20-Nov 10 17 0 54 18 77 35 60 0 008 30 46 11-D? C 10 03 0 48 21 16 36 00 0 011 34 73 VERMELHA 15-Sept 8 80 0 98 9 02 33 50 0 008 41 72 (Earlygold) 02-Oct 9 23 0 81 11 44 34 93 0. .010 41 66 23-Oct 9 98 0 75 13 32 35 33 0 010 41 81 20-Nov 10 86 0 62 17 76 36 27 0 010 42 06 11-D? C 11 32 0 59 19 43 37 17 0 013 42 90 ITABORAI 15-Sept 8 41 1 05 8 08 33. .40 0 008 36 21 02-Oct 9 00 0 85 10 67 34 90 0 007 37 66 23-Oct 9 74 0 71 13 83 35 60 0 008 37 14 20- Nov 10 30 0 65 15 95 36 67 0 008 32 40 11-D? C 10 56 0 64 16 70 37 30 0 012 34 98 Some of these data are plotted as follows. Figure 4 shows Brix values. Figure 5 shows the percentage of citric acid. Figure 6 shows BAR values, and Figure 7 shows the color number data. In the October and November time frames, Figure 4 shows that the Brix value for each of the very early season varieties is approximately equal to or greater than that of the Hamiin fruit. As is evident from Figure 5, the acid percentage is similar for each of the five varieties, except for the Ruby Nucellar variety, especially in the October time frame, although the BAR data illustrated in Figure 6 show that BAR data for the Ruby Nucellar variety are clearly superior to those of Hamiin and approximately the same or somehow better than those of the other three varieties of very early season for the results of harvest B. Figure 7 shows the advantage of the number of color of the very early season varieties when compared to the Hamiin juice of this harvest test B. In the October and November time frame, the very early season varieties have an advantage of color number of at least 1 on Hamiin juice. In some cases, the color number advantage is 2 CV or more. Figure 11 expands the scale of the BAR data plotted in Figure 6. it adds to itself the orange standard information from Table I during the initial season time frame. It is observed that the Hamiin harvest does not reach the standard of oranges for BAR until about mid-October, considering that the Itaborai harvest reached the standard BAR from mid to late September, with the other three crops of very early season variety that reached the standard BAR in mid-September for this fruit of harvest B.

Example 3. Data for harvest C for those five varieties are reported in table IV.

TABLE IV. (COSE CHA C) VARIETY DATE BRIX ACID BAR COLOR OIL VITAMIN C.

HAMLIN 18-Sept 8 77 1 34 6 54 31 53 - 07-Oct 8 91 1 00 8 91 32 00 0 004 48 60 04-Nov 9 65 0 86 11 23 33 03 0 005 48 82 19-Nov 10 18 0 83 12 41 34 • 5 - 47 42 30-Nov 10 4 0 79 13 39 34 60 0 004 48 33 14-D? C 10 94 0 72 15 3 35 < 5 0 003 45 17 WESTIN 18-Sept 8 81 1 21 7 32 31 50 _ _ 07-Oct 8 95 0 90 10 07 32 43 0 003 38 15 04-Nov 10 64 0 69 15 48 34 23 0 004 42 42 19-Nov 10 97 0 64 17 14 35 70 - 49 45 30-Nov 11 44 0 62 18 46 36 40 0 005 38 47 14-D? C 11 51 0 '6 19 15 36 70 0 004 35 22 RUBY 18-Sept 8 84 1 04 8 55 33 57 _ _ 07-Oct 9 23 0 76 12 18 33 50 0 007 36 32 04-Nov 10 06 0 67 15 18 34 97 0 009 36 13 19-Nov 10 63 0 65 16 28 35 50 - 36 6 30-Nov 11 15 0 57 19 64 36 27 0 017 37 99 14-D? C 11 67 0 58 20 14 35 17 0 013 33 67 VERMELHA 18-Sept 9 45 1 18 8 01 33 67 _ _ (Earlygold) 07-Oct 9 84 0 83 11 81 33 70 0 008 43 31 04-Nov 10 39 0 70 14 82 34 97 0 008 43 12 19-Nov 11 43 0 74 15 86 35 30 - 39 59 30-Nov 11 57 0 64 18 16 36 37 0 013 44 52 14-D? C 12 12 0 57 21 15 35 63 0 014 40 90 ITABORA1 18-Sept 9 03 0 14 7 94 33 97 _ _ 07-Oct 9 33 0 89 10 47 34 10 0 009 36 16 04-Nov 10 16 0 73 13 99 35 67 0 008 35 25 19-Nov 10 85 0 71 15 39 36 57 - 39 59 30-Nov 11 11 0 66 16 86 37 27 0 012 35 73 14-D? C 11 61 0 64 18 19 36 33 0 011 32 42 Figure 8 shows the Brix data in Table IV, which indicate that each of the four very early season varieties has Brix properties equal to or higher than those of the Hamiin fruit. Figure 9 shows the BAR data for the fruit of harvest C, with the four very early season varieties having higher BAR values than those of the Hamiin fruit. Figure 10 shows that the color value for the Hamlin juice is markedly lower than that of the other juice of the C harvest. With some exceptions, this advantage of the initial season varieties is 1 CV or more. Figure 12 is similar to Figure 11 for Harvest C data. The Hamiin harvest does not meet the BAR orange standard until mid-October, considering that the Westin and Ruby Nucellar harvests achieved this BAR standard at the end of September and the Seleta harvests achieved this BAR standard from mid to late September.

Example 4 Appraisal assessments were conducted for harvest A, harvest B and harvest C. Qualified taster groups conducted classifications for various juice characteristics from the five varieties Hamiin, Westin, Ruby Nucellar, Vermelha and Itaborai. Descriptive assessment analyzes were performed in terms of the following conditions: the orange component consisted of two categories, namely, natural orange and orange peel oil. Other citrus fruits were classified as lemon, lime or grapefruit (one end of this scale) to mandarin (at the other end of this scale) half of the scale that is orange. Other fruit values were detected when they were present, with the orange in the middle part of this scale. The values of sweetness, sour character and bitterness were reported. Other analysis of appreciation were for aromatic components, the components associated with this parameter of analysis of appreciation that varied from "immature, sulfurous" (at an undesirable end of the scale) to "similar to paint" 8 at the other undesirable end of the scale ). The most desirable middle section of this scale is denoted as floral. The "general quality" records were also generated. Each general quality record is on a scale of -2 to +2. For fresh first season juice supplies that are to be mixed with stored juice, a general quality record that is closer to zero, although not necessarily positive, is a generally acceptable quality record. This is partly because the stored juice typically has a general quality record of approximately zero or above. The results from crops A, B and C were averaged for the fruit harvested in October, the appreciation assessments that took place between approximately October 15 and November 1. This quality record generates! average for the Hamiin, Westin and Ruby Nucellar varieties was _1.2. For the Seleta de Itaborai and Seleta Vermelha varieties, the average general quality record was -1.1. The average general quality records for November were determined during a period between November 1 and November 20. For the Hamiin and Seleta de Itaborai varieties, the average general quality record was -0.7. For Seleta Vermelha, the average general quality record was -0.8. For the Ruby Nucellar variety, the average general quality record was -0.6, and for the Westin variety, the average general quality record was -0.5. These data show that, for the evaluation evaluations carried out in the October and November harvests, the initial season varieties have general quality records that are better than or compatible with those of the Hamiin variety. This indicates that the substitution of any of those four very early season varieties for part or all of the recently extracted Hamiin juice in. an orange juice that is not concentrated will improve and will not negatively impact the evaluation of appreciation or taste of orange juice that is not concentrated.

Example 5 Fruit pieces harvested from early to mid-October in the northern hemisphere were used in the preparation of base juices and juice blends. These are identified as harvest fruit D. The juice quality analyzes for each of the five basic juices are reported in table V.

TABLE V.

The juice quality analyzes for mixtures of those five juices can be found in Table VI. The mixtures are of Hamiin juice with 0% by volume of the other varieties or with 10% by volume, 30% by volume or 60% by volume of each of the very early season varieties. TABLE VI. (HARVEST D). VARIETY DATE BRIX ACID BAR COLOR OIL VITAMIN c HAMLIN 14 -Oct 8.63 0.91 9.48 33.7 0.004 44.02 % 14 -Oct 8.56 0.92 9.30 33.9 _ 42 97 WESTIN 30% - 8.73 0.92 9.49 34.0 - 42.72 WESTIN 60% - 8.89 0.92 9.66 34.3 - 40.93 WESTIN 10% RUBY 8.58 0.91 9.43 34.0 _ 43.16 % RUBY - 8.41 0.83 10.13 34.5 - 40.77 60% RUBY - 8.51 0.77 11.05 34.9 - 38.23 % 8.55 0.89 9.61 34.1. 43.66 EARLYGOLD 30% - 8.89 0.86 10.34 34.4 - 42.91 EARLYGOLD • 60% - 9.15 0.83 11.02 34.9 - 42.11 EARLYGOLD 10% 9.45 0.92 9.18 34.1 43.14 ITABORAI 30% - 8.64 0.90 9.60 34.5 - 42.14 ITABORAI 60% - 8.91 0.89 10.01 35.0 - 59.46 ITABORAI Example 6 The mixtures of Westin and Hamiin juices that were specified in Example 5 were evaluated by the group of catalysts using the descriptive assessment analysis. Each mixture was compared with 100% Hamiin juice as control. The addition of Westin juice at all levels of mixtures was found by the panel to have a reduction of immature character. For control, the value of immature character was 1.2. For the mixture 10% Westin and 90% Hamiin, the value of immature character can be 0.8. this was a statistically important difference. The P value can be 0.4. For the mixture of 30% Westin and 70% Hamiin and for the mixture 60% Westin and 40% Hamiin, the value of immature character in each case was 1.0. These were not significant regressions for the mixtures.

Example 7 The mixtures of Itaborai and Hamiin juices that were specified in example 5 were evaluated by the group of tasters using the descriptive assessment analysis. Each mixture was compared with 100% Hamiin juice as the control. The addition of Itaborai juice at all levels of mixtures was found by the group of tasters to have a significant reduction in the immature character. For control, the value of immature character was 1.4.

For the mixture 10% Itaborai and 90% Hamiin, the value of immature character was 1.1. For the mixture of 30% Itaborai and 70% Hamiin, the value of immature character was 1 0. For the mixture of 60% Itaborai and 40% Hamiin, the value of immature character was 1.1. Each mix had a significantly immature and statistically minor character when compared to the entire Hamiin control. The P value can be 0.08. The bitterness appreciation evaluations were 1.2 for control, 1.1 for 10% Itaborai, 1.0 for 30% Itaborai, and 1.3 for 60% Itaborai. The bitterness was significantly reduced with the juice 30% Itaborai in the mix. The P value was 0.03. There were no significant regressions for the mixtures.

Example 8 The mixtures of Ruby Nucellar and Hamiin juices that were specified in Example 5 were evaluated by the group of tasters using the descriptive assessment analysis. Each mixture was compared with 100% Hamiin juice as control. The addition of Ruby Nucellar juice was found by the group of tasters to decrease the perception factors with increasing Ruby Nucellar percentage, which is a desirable effect. The values of the perception factors were 1.8, 1.8, 1.7 and 1.6 for the juices that have 0%, 10%, 30% and 60%, respectively of Ruby Nucellar juice, the P value that is 0.42. The results of the regression analysis for that data is shown in Figure 13A, the observed analysis and the quadratic analysis that are substantially identical. The addition of Ruby Nucellar juice was found by the group of tasters to decrease the sour character with increasing Ruby Nucellar percentage which is a desirable effect. The sour values were 4.0, 4.0, 3.9 and 3.7 for the juices that have 0%, 10%, 30%, and 60% respectively, of Ruby Nucellar juice, the P value that is 0.41. The results of the regression analysis for these data are shown in Figure 13B. Mixtures with 30% and 60% Ruby Nucellar juice had a significant reduction in the immature character. For control, the value of immature character was 1.4. For the mixture 10% Ruby Nucellar and 90% Hamiin, the value of immature character was 1.0. For the mixture of 30% Ruby Nucellar and 70% Hamiin, the value of immature character was 0.9. For the mixture of 60% Ruby Nucellar and 40% Hamiin the value of immature character was 0.8. The mixtures of 30% and 60% each had a statistically immature character and significantly lower when compared with all the Hamiin control. The P value was 0.02. Mixtures with 10% and 30% Ruby Nucellar juice had a significant reduction in chemical values. For control, the chemical characteristic value was 1.0. For the 10% Ruby Nucellar and 90% Hamiin blend, the chemical character value was 0.6. For the mixture of 30% Ruby Nucellar and 70% Hamiin, the chemical character value was 0.6. For the mixture of 60% Ruby Nucellar and 40% Hamiin, the chemical character value was 0.8. Mixtures of 10% and 30% each had a significant immature character and statistically lower when compared with all Hamiin control. The P value was 0.01. The results of a regression analysis of these data were plotted in Figure 13C. The microbiological character and cooked orange character increased with the increasing percentage of Ruby Nucellar juice, which indicates that there may have been some waste in the Ruby Nucellar base juice. The regression analyzes of these data are shown in Figure 13D and Figure 13E respectively.

Example 9 The mixtures of Earlygold and Hamiin juices that are specified in Example 5 were evaluated by the group of tasters using the descriptive assessment analysis. Each mix was compared with 100% Hamlin juice as the control. The addition of Earlygold juice was found by the group of tasters to increase the total orange characteristic with increasing Earlygold percentages, which is a desirable et. The values of total oranges were 3.5, 3.5, 3.7 and 3.8 for the juices that have 0%, 10%, 30%, and 60% respectively, of Earlygold juice, and the P value that is 0.10. The addition of Earlygold juice was found by the group of tasters to decrease the natural orange (fresh orange) characteristic in 10% and 30% of Earlygold, while the characteristic of natural orange was found to increase by 60% the Earlygold juice in mix. The values of natural orange were 1.7, 1.6, 1.5 and 1.8 for the juices that have 0%, 10%, 30% and 60% respectively, of Earlygold juice, the P value that is 0.24. The results of the regression analysis for these data are shown in Figure 14A, which indicate an et of appreciation of positive natural orange in some manner less than 30% of Earlygold juice in the mixture. The addition of Earlygold juice was found by the group of tasters to increase the bitter characteristic in 10% and 30% of Earlygold, while the characteristic of bitterness was found to decrease 60% of Earlygold juice in the mixture. The bitterness values were 1.0, 1.2, 1.2, and 0.8 for the juices that have 0%, 10%, 30% and 60% respectively of the Earlygold juice, the P value that is 0.05. The results of the regression analysis for these data are shown in Figure 14B, which indicate an et of appreciation of positive bitterness in some manner less than 30% of Earlygold juice in the mixture. It will be understood that the embodiments of the present invention that have been described are illustrative of some of the applications of the principles of the present invention. Those with experience in the technique can make numerous modifications without departing from the true spirit and scope of the invention.

Claims (39)

1. RETIREMENT D ICACI ON 1 . A method for preparing an orange juice product, comprising the steps of: harvesting an early-season variety of orange selected from the group consisting of a variety within the Seleta family of varieties, Westin variety, a Ruby N ucellar variety, or a combination of these very early season varieties, the harvest that is much anticipated in the harvest season for orange fruit, ie not later than that harvest season of the fruit of Hamiin orange in the crop territory of the harvest stage; to extract the juice of a volume of said oranges of very early season of said stage of harvest; collecting the resulting extracted orange juice as a first season orange juice having a color number greater than the Hamiin orange juice harvested within the same period of the harvest stage; mix the first season orange juice collected with another source of orange juice in order to provide a juice composition that has a higher color number than the Hamiin orange juice collected within the same period of said harvest stage, which also exhibits qualities of appreciation equivalent to or superior to the qualities of appreciation of Hamiin orange juice.
2. 2. The method according to claim 1, characterized in that the harvest stage occurs in October or November, or in October and November in the northern hemisphere.
3. 3. The method according to claim 1 or 2, wherein the mixing step mixes an orange juice stored as the other source of orange juice.
4. 4. The method according to any of claims 1-3, wherein the mixing step incorporates up to about 80% by volume of the extracted orange juice.
5. 5. The method according to any of claims 1-4, wherein the mixing step provides first season orange juice having an immature character of appreciation which is lower than that of the Hamiin orange juice harvested at the time of harvesting. the harvest stage.
6. 6. The method according to any of claims 1-5, wherein the mixing step provides first season orange juice having a bitter character of appreciation that is lower than that of the Hamiin orange juice harvested at the time of harvesting. the harvest stage.
7. The method according to any of claims 1-6, wherein the mixing step provides first season orange juice which has perception and appreciation factors that are lower than those of the Hamiin orange juice harvested at the time of harvesting. the harvest stage.
8. 8. The method according to any of claims 1-7, wherein the mixing step provides first season orange juice which has an appreciating character which is lower than that of the orange juice H amiin harvested at the time. of the harvest stage.
9. 9. The method according to any of claims 1 -8, wherein the mixing step provides first season orange juice which has a character of chemical values of appreciation that is lower than that of the Hamiin orange juice. collected at the time of the harvest stage.
10. The method according to any of claims 1-9, wherein the mixing step provides first season orange juice having a total orange character which is of higher appreciation than that of the Hamiin orange juice collected in the moment of the harvest stage.
11. The method according to any one of claims 1-10, wherein the mixing step provides first season orange juice having a natural orange character which is of higher appreciation than that of the Hamiin orange juice collected in the moment of the harvest stage.
12. The method according to any one of claims 1-11, wherein the harvesting step provides first season orange juice having a color number of at least 1 CN greater than the Hamiin orange juice harvested at the moment of the harvest stage.
13. 13. The method according to any of claims 1-11, wherein the harvesting stage provides first season orange juice having a color number of at least 2 CN greater than the Hamiin orange juice harvested at the time of harvesting. the harvest stage.
14. 14. The method according to any of claims 1-13, wherein the harvesting step provides a juice having a Brix to acid ratio (BAR) during the months of October and November that meets or exceeds the maturity standards of orange fruit from the Florida Department of Agriculture and Consumer Services.
15. 15. The method according to any of claims 1-14, wherein the harvesting step provides a juice having a Brix value that meets or exceeds the minimum total solids requirement during the months of October and November of the department of agriculture. and Florida consumer services.
16. 16. The method according to any of claims 1-15, wherein the extraction occurs during a period of extraction that is earlier in the orange growing season; said collection provides a source of orange juice having a color number of at least 33 CN units; and the mixture combines at least about 5% by volume, based on the volume of orange juice of said juice from the extraction step with another source of orange juice in order to provide an orange juice product having a color number exceeding 33 CN units
17. 17. The method according to any of claims 1-16, wherein the harvest step selects a variety having a first season color of at least about 2 CN greater than the Hamiin orange juice from a corresponding harvest time.
18. 18. The method according to any of claims 1-16, wherein the harvest step selects a variety that has a first season color of at least about 1 CN greater than the Hamiin orange juice of a harvest time correspondent.
19. 19. The method according to any of claims 1-18, wherein the mixing step provides an orange juice that is not concentrated.
20. 20. The method according to any of claims 1-18, wherein the mixing step provides an orange juice product that is not a concentrate having a color number that is greater than 33 CN units.
21. The method according to any of claims 1-20, wherein the mixing step provides a product having a color number of at least about 35 CN units.
22. 22. The method according to any of claims 1-21, wherein the harvest harvests an orange variety fruit selected from the group consisting of Westin varieties, Ruby Nucellar varieties, Itaborai varieties and combinations thereof.
23. 23. The method according to any of claims 1-21, wherein the variety within the family Seleta is selected from the group consisting of Seleta Branca, Seleta Coroado-Rei, Seleta de Itaborai, Seleta Vermelha and combinations thereof.
24. 24. A juice composition prepared according to the process of any of claims 1-23.
25. 25. The composition according to claim 24, wherein the composition is a non-concentrate juice and the extracted first season orange juice comprises up to about 80% by volume of the non-concentrate juice product.
26. The composition according to claim 24, wherein the other source of orange juice comprises at least about 1% by volume, based on the total volume of the composition, and extracted first season orange juice comprises up to about 99% by volume, based on the total volume of the composition.
27. 27. The composition according to claim 24, wherein the other source of orange juice comprises at least about 10% by volume and the very early season extracted orange juice is a fresh juice comprising up to about 90% by volume, based on the total volume of the composition .
28. 28. The composition according to claim 24, 26 or 27, wherein the juice composition is completely a juice that is not concentrated.
29. 29. The composition according to any of claims 24-28, wherein the juice composition has at least one quality of appreciation that is higher than that of 100% Hamiin orange juice.
30. The composition according to any of claims 24-28, wherein the juice composition has at least one quality of appreciation that is greater than and a color number greater than that of a juice composition that is identical except that Orange juice extracted from the first season is replaced with 100% Hamiin orange juice.
31. 31. The composition according to any of claims 24-30, wherein the other source of orange juice is Hamiin orange juice.
32. 32. The composition according to any of claims 24-31, wherein the orange juice extracted from the first season is juice of Westin orange varieties.
33. The composition according to any of claims 24-31, wherein the orange juice extracted from the first season is juice from Itaborai orange varieties.
34. 34. The composition according to any of claims 24-31, wherein the orange juice extracted from the first season is juice of Ruby Nucellar orange varieties.
35. 35. The composition according to any of claims 24-31, wherein the orange juice extracted from the first season is juice from orange varieties of the Seleta family.
36. 36. An orange juice composition comprising a mixture of: up to about 99% by volume of a very early season orange juice supply, based on the total volume of the composition, the very early season juice having a an appreciation profile equivalent to or greater than that of 100% Hamiin orange juice from the fruit harvested at approximately the same time as the fruit from which the very early season juice originates; at least about 1% by volume of an orange juice supply different from the very early season orange juice supply, based on the total volume of the composition; and the fruit from which the fresh orange juice of very early season originates is a variety of first season round orange selected from the Seleta family of varieties, or a combination of those first season varieties.
37. 37. The composition according to claim 36, wherein the very early season juice comprises up to about 80% by volume of the composition, based on the total volume of the composition.
38. 38. The composition according to claim 36 or 37, wherein: the very early season orange juice has an immature character of appreciation that is lower than that of 100% Hamiin orange juice; said juice has a Brix to acid ratio (BAR) during the months of October and November in the northern hemisphere that meets or exceeds the orange fruit maturity standards of the Florida Department of Agriculture and Consumer Services; and said very early season orange juice has a color number of at least 1 CN greater than 100% Hamiin orange juice.
39. 39. The composition according to claims 36, 37 or 38, wherein the orange juice supply other than the very early season orange juice supply is Hamiin orange juice. R E SUMMARY OF THE INVENTION Orange juice is provided which includes as a component the juice extracted from a very early season round orange variety that is not a Hamiin variety. The juice extracted from this very early season variety has attributes of appreciation that are superior to those of the fresh juice of Hamiin. The very early season juice has a Brix acid ratio and an intensity of color in excess of that provided by the Hamiin varieties that are harvested at the same time as the very early season variety. The very early preferred seasonal varieties are within the Seleta family or are Westin varieties or are Ruby Nucellar varieties.