Abstract: Nowadays, Satsuma oranges were the main raw materials for the canned mandarins. In this work, nine citrus varieties mainly cultivated in Quzhou area of Zhejiang Province were selected to investigate their canning processing adaptability by comparative analysis on their anatomical characters (the difficulty of peeling, the difficulty of splitting, the edible ratio, the average seed number, the distortion ratio of slice and hardness of membrane), physicochemical properties (soluble solid, total sugar, total acid, vitamin C, total flavonoid, carotenoid and so on), and sensory evaluation after canning (juice transparency, slice uniformity, slice texture, and bitterness). The results indicated that the anatomical traits of Mantouhong, Nanxiang, Shanxiahong, seedless Shanxiahong Lipeng No.2 and Weizhang were suitable for canning, the canned seedless Shanxiahong, Weizhang, Nanxiang, Lipeng No.2, Shanxiahong had the higher sensory score, indicating that in addition to the Satsuma orange strain, Ponkan (Lipeng No.2) and citrus hybrid (Nanxiang) are also suitable for processing into canned mandarin.

Key words: Quzhou citrus, canned mandarin, processing adaptability, anatomical characters, sensory evaluation