Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change of Physicochemical Properties and Hesperidin Contents of Jeju Processing Citrus Fruits with the Harvest Date

수확시기별 제주산 가공용 감귤의 이화학적 특성과 hesperidin함량

  • Yang, Jiwon (Department of Food and Nutrition, Kyunghee University) ;
  • Choi, Il Sook (Department of Food and Nutrition, Kyunghee University) ;
  • Lee, Jeong Hee (ILHAE Corporation) ;
  • Cho, Chang-Won (Division of Convergence Technology, Korea Food Research Institute) ;
  • Kim, Sung Soo (Division of Convergence Technology, Korea Food Research Institute)
  • 양지원 (경희대학교 식품영양학과) ;
  • 최일숙 (경희대학교 식품영양학과) ;
  • 이정희 (주식회사 일해) ;
  • 조장원 (한국식품연구원 융합기술연구본부) ;
  • 김성수 (한국식품연구원 융합기술연구본부)
  • Received : 2012.05.15
  • Accepted : 2012.08.17
  • Published : 2012.10.30
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Abstract

This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased, but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.

수확시기에 따른 제주산 가공용 감귤의 이화학적 특성과 hesperidin함량을 검토하였다. 수확시기가 늦어짐에 따라 가용성 고형물의 함량이 증가되는 경향을 보였으며, 당산비도 증가하는 경향을 보였다. 이는 pH의 변화와 비슷한 경향을 보였다. 그러나, 적정산도는 약간 감소하는 경향을 보였다. 색도를 측정한 결과, L, b값과 탁도는 수확시기가 늦어질수록 약간 감소하는 경향을 보였으나, a값은 수확시기가 늦어질수록 약간 증가하는 경향을 보였다. 백탁현상의 주요원인이 되는 hesperidin함량은 수확시기가 늦어짐에 따라 감소하는 경향을 보였다. 이는 빠르게 수확한 과즙을 이용하여 가공품을 제조 시 혼탁이 적을 것으로 예상된다.

Keywords

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