Comprehensive research led by Prof. Ron Porat and Dr. Itay Maoz and conducted by their Ph.D. student Lian Salto at the Volcani Institute examined the quality, flavor, and flavonoid composition of the new ‘Redson’ cultivar as compared to other bitter citrus fruits, including pomelo, Oroblanco (pomelit), and grapefruit. The results showed that the ‘Redson’ offers unique flavors and high bitterness, and still, it ranked first in consumer preference, indicating its potential for success in the markets.
The biochemical assays revealed that ‘Redson’ fruits contain the highest concentration of the bitter flavanone naringin associated with its bitterness, similar to other bitter citrus fruits. Flavanones are part of the phenylpropanoids family, often referred to by consumers as “Vitamin P.” Although they are not actual vitamins, these compounds are known for their health benefits, such as antioxidant and anti-inflammatory properties. Their consumption positively impacts human health.
Dr. Itay Maoz, a researcher at the Department of Postharvest Science, stated: “The sensory analyses we conducted show that Israeli consumers can appreciate and enjoy the ‘Redson’ fruit. ‘Redson’ offers a unique postharvest and flavor quality compared to other bitter citrus fruits and a potential to become a successful cultivar locally and for export.”