Abstract: In order to compare the processing adaptabilities and storage properties of four whole fruit drinks prepared by four hybrid citrus (Citrus Changshanensis, Huyou; Citrus Suavissima, Ougan; Citrus wenlinggaochengensis, Gaocheng; and sweet orange pomelo, Tianjuyou), according to the previous formula, four kinds of whole fruit drinks were processed and stored in dark at 40 ℃. The samples were selected to analyze ascorbic acid, total acid, total phenols, anti-oxidative ability, colour and viscosity every 20 days, and sensory evaluation was carried for those samples of 0, 20 and 40 d. During the storage period, ascorbic acid contents of four whole fruit drinks declined, total acid content remained unchanged, the viscosity rose firstly and then declined, as well as the total phenols content and anti-oxidative ability. The colour of four varieties was deep and tended to be consistent. Gaocheng whole fruit drink contained the highest contents of ascorbic acid, total acid and total phenols. There were both advantages and disadvantages for whole fruit drinks produced from different hybrid citrus varieties. Tianjuyou was suitable for exploration as young style products. Huyou and Gaocheng contained high content of active constitutes and were suitable for functional products, and their taste would be better after being stored for a period. Ougan was suitable to be explored into products for people of all ages.

Key words: hybrid citrus, whole fruit drinks, sensory evaluation, processing adaptability, storage properties