Studies on the utilisation of Kinnow and Malta oranges.

The 4 commercial Malta cultivars Blood Red, Pineapple, Jafa and Valencia Late, and one Kinnow orange (a mandarin hybrid) were analysed for physico-chemical composition and suitability for processing and waste utilization. Recovery of juice, peel and pomace in Malta oranges ranged from 50.8 to 55.4, 23.2 to 30.9 and 13.6 to 22.1%, respectively, whereas in Kinnow the corresponding values were 55.8, 26.8 and 17.4%. Ascorbic acid content of Malta orange juice ranged from 51.2 to 62.5 mg/100 g of juice and in Kinnow orange juice it was 46.9 mg/100 g. Essential oil content of fresh peel of Malta and Kinnow oranges was 2.0 and 1.0%, respectively, and pectin content was 5.73 and 2.0% of fresh weight. Squashes prepared from the juices were fortified with ascorbic acid at 100 mg/100 g of juice. Squashes and ready-to-serve beverage prepared from comminuted Malta orange beverage base and Malta orange juice concentrate were acceptable during 6 months' storage at room temperature (25-35