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http://dx.doi.org/10.11002/kjfp.2012.19.5.652

Change of Physicochemical Properties and Hesperidin Contents of Jeju Processing Citrus Fruits with the Harvest Date  

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)
Publication Information
Food Science and Preservation / v.19, no.5, 2012 , pp. 652-658 More about this Journal
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.
Keywords
harvest date; hesperidin; Jeju processing Citrus fruit;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
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