Food Science and Preservation (한국식품저장유통학회지)
- Volume 3 Issue 1
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- Pages.15-21
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- 1996
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Cold Storage of Kiyomi Tangor Produced in Cheju
제주산 만감류 청견의 저온저장
- Koh, Jeong-Sam (Department of Agricultural Chemistry, Cheju National University) ;
- Kim, Min (Department of Horticulture, Taegu University)
- Published : 1996.04.01
Abstract
Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3