Quality Analysis of Orange Varieties in the Mekong Delta and Kontum, Vietnam

In the present study results, Orange were successfully produced and analysed for physical, chemical and sensory properties. It was observed that the resultant orange juice samples had a pH range of between 3.50 – 4.81 for samples for samples. A reversed case occurred on these samples for titratable acidity with a range of 1.47 – 3.18%. Cam Sanh (7) showed the highest concentrations of citric acid (3.18), The Total soluble sugar (TSS), Titratable acids (TA), TSS were also important parameters, related to orange quality, where Cam Canh(9) had the highest TSS value (17.8), and Cam Sanh (7) had the lowest TSS value (6.70). According to the above results, noticeable differences were observed among orange varieties.Oranges reduced the sugar content and increases the vitamin C content of the juice,and also has very high nutritional value. It is a very good source of vitamins, minerals and amino acids. Products were formulated and sensory evaluation was done by selected panel members. The results showed that there were significant differences in quality attributes, nutrients, and functional components among different orange varieties, which might be affected by the species, origin place, growing season, environmental factors, ripening, and changes in the storage process. The results of this study will provide valuable guidance for the identification and utilization of growing orange.