Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in ${\beta}-Cryptoxanthin$ Content of Setoka Fruits Ripened in Greenhouse Cultivation

  • Kim, Yu-Wang (Department of Agricultural Chemistry, Graduate School, Cheju National University) ;
  • Kim, Ji-Oh (Department of Agricultural Chemistry, Graduate School, Cheju National University) ;
  • Baek, Dong-Chul (The Research Institute for Subtropical Agriculture and Biotechnology, Cheju National University) ;
  • Song, Kwan-Jeong (The Research Institute for Subtropical Agriculture and Biotechnology, Cheju National University) ;
  • Kim, In-Jung (The Research Institute for Subtropical Agriculture and Biotechnology, Cheju National University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
  • Kim, Chan-Shick (The Research Institute for Subtropical Agriculture and Biotechnology, Cheju National University)
  • Published : 2007.04.30
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Abstract

Setoka (Tangor Norin No.8) is a superior tangor cultivar cultivated in a greenhouse on Jeju Island, and its ${\beta}-cryptoxanthi$n content was determined during the ripening season (September 2005 to March 2006). The ${\beta}-cryptoxanthi$n content of the peel of Setoka fruits was higher than that of the flesh. Also, the ${\beta}-cryptoxanthi$n content in both peel and flesh gradually increased through the ripening season from the beginning of pigmentation, and then decreased slightly late in the ripening season. The ${\beta}-cryptoxanthi$n content in the peel of Setoka fruits varied throughout the season with values of 0.02 (Sep), 0.67 (Nov.), 2.27 (Dec.), 2.88 (Jan.), 2.27 (Feb.), and 2.13 mg% (Mar.). The ${\beta}-cryptoxanthi$n content in Setoka fruit flesh increased throughout the ripening season with values of 0.05 (Sep.), 0.22 (Nov.), 0.57 (Dec.), 0.80 (Jan.), and 0.91 mg% (Feb).

Keywords

References

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