• Journal of the East Asian Society of Dietary Life
• /
• v.7 no.3
• /
• pp.301-307
• /
• 1997

To enhance the utility value of citron, vinegars were made of citron juice, their properities were investigated, the results are as following. Optimum bacteria was Acetobacter sp. PA 97 for the citron vinegar fermentation, optimum temperature, initial acidity and alcohol concentration were 3$0^{\circ}C$, 1.5% and 8%, respectively. The lower citron juice was added, the more citric acid was produced, the acidity of sample added sub-nutrition source was higher than that of sample no added. In samples added citron juice of 10, 20 and 30%, and sub-nutrition source, total acidity were 5.42, 5.36 and 5.04%, pure acetic acid yields were 52.69, 45.25 and 35.10%, respectively. Remained alcohol of sample no added sub-nutrition source was more than that of added. In the sensory test, the most suitable concentration of citron juice for vinegar fermentation was 30%.

• Korean Journal of Food Science and Technology
• /
• v.36 no.2
• /
• pp.339-344
• /
• 2004

Effects of 18 kinds of yuza extracts on viability of prostate cancer cells, DU 145 and LN-CaP, were investigated. Chloroform and methanolic extracts of yuza peel exhibited moderate cytotoxicity against both cancer cell lines dose-dependently and also showed antioxidant activity matching on inhibition of cell viability (author's intension not clear). Chloroform extract of yuza peel exhibited highest radical-scavenging activity and cytotoxicity against prostate cancer cells in vitro.

• Horticultural Science & Technology
• /
• v.33 no.2
• /
• pp.283-291
• /
• 2015

The aim of this study was to evaluate the changes of fruit quality, flavonoid contents and antioxidant activity of Yuzu (Citrus junos Sieb. ex Tanaka) from Go-heung and Jeju according to harvest time. Samples were harvested from August to December on the $1^{st}$ of every month. August and September samples were green colored, whereas November and December samples were yellow. The fruit shape index decreased, changing from globular to elliptical, whereas the $^{\circ}birx$ increased with ripening stage. The yuzu from Jeju was larger than that from Go-heung in each month of cultivation. August samples exhibited the highest amounts of phenolic compounds. In addition, samples from Jeju had higher total phenolic content than those from Go-heung. The content of phenolic compounds decreased with ripening until October and then increased subsequently. Antioxidant activity of the yuzu was evaluated by FRAP and DPPH methods. The antioxidant activity showed a similar trend as total phenolic content. Immature yuzu fruit was found to exhibit the highest amount of flavonoids such as naringin and hesperidin. November and December samples showed almost the same contents of flavonoids. The flavonoid content of yuzu fruit harvested from Jeju was higher than that from Go-heung. Overall, the samples harvested at the early stage, in the month of August, exhibited the highest flavonoid content, phenolic content and antioxidant activity. As the health benefits of these compounds has been demonstrated in various studies, the immature yuzu appears to be preferable for use as a raw material for formulation of pharmaceutical products as well as for functional food production after a proper in-vivo and in-vitro medical tests.

• Korean Journal of Food Science and Technology
• /
• v.36 no.4
• /
• pp.574-579
• /
• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Korean Journal of Plant Tissue Culture
• /
• v.22 no.6
• /
• pp.317-322
• /
• 1995

As a basic research for breeding new varieties, reciprocal -intergeneric crosses between Citrus junos and P.trifoliata were made. F$_1$ hybrid production using in vitro ovule culture, gametogenesis, and fertilization phenomena were investigated. Frequency of fruit set resulting from crossing of Citrus junos and Poncirus Trifoliata was 16.6% while that of Poncirus Trifoliata and Citrus junos was 11.7%. Callus formation occurred well when ovules at the 6th week after pollination were cultured on MT (Murashige and Tucker) medium supplemented with zeatin 0.5 mg/L and NAA 1.0 or 3.0 mg/L. Immature ovules developed into mature embryos of the MT medium supplemented with 2,4-D 0.1 or 3.0 mg/L. Immature ovules developed into mature embryos of the MT medium supplemented with 2,4 D 0.1 or 0.5 mg/L. The invitro germination rates of 20-week-old ovules set C. junos $\times$ P. Trifoliata and P. Trifoliata $\times$ C. junos were 54.5% and 48.6%, respectively. The emergence ratios of trifoliate hybrids obtained by C. junos $\times$ P. Trifoliata and P. Trifoliata $\times$ C. junos were 56.7% and 100%, respectively. The chromosome number of C. junos and P. Trifoliata was n = 9 or 2n = 18, and the sizes of their pollen grain were 33.75 $\mu$ and 25.0 $\mu$. The length and width of embryo sac in C. junos and P. Trifoliata were 69.38~79.23 $\mu$ and 27.50~38.56 $\mu$, and those of egg cells were 17.50~41.50 $\mu$ and 6.25~8.12$\mu$. Fertilization of C. junos and P. trifoliata terminated 72 h after pollination.

• Korean Journal of Food Science and Technology
• /
• v.38 no.2
• /
• pp.197-201
• /
• 2006

Long-term storage technology was developed to extend shelf-life of citron (Citrus junos). Changes in quality characteristics of blanched and frozen citron peels (type A, without blanching for control; type B, blanched at $95^{\circ}C$ for 2 min; type C, blanched at $95^{\circ}C$ for 2 min, sugar added; type D, blanched at $95^{\circ}C$ for 5 min) during frozen storage were evaluated. Citron jam was prepared using frozen citron sample B, which showed the highest quality characteristics during storage, and high quality characteristics, such as yield and overall acceptability, were obtained when using 40% frozen citron, 41% sugar, 18.56% glutinous starch syrup, 0.39% pectin, and 0.05% citric acid. During storage of both blanched and frozen citron peels and citron jam made of frozen citron peel, changes in characteristics such as pH, total acids, soluble solids, and browning, were lower than those of control. Sensory evaluation for sourness, sweetness, and overall acceptability of citron jam made with frozen citron peel during storage showed higher values than those of control.

• Food Science and Preservation
• /
• v.14 no.2
• /
• pp.160-164
• /
• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• Journal of Conservation Science
• /
• v.35 no.2
• /
• pp.117-129
• /
• 2019

In this study, black-glazed porcelain excavated from the Shinan shipwreck is analyzed to distinguish its characteristics. Glazes of Hong-Tang kiln are thin and exhibit little vitrification, whereas the Ci-Zhou-type and Cha-Yang kilns are similar in terms of their cross section. However, Raman mapping images reveal difference in the distribution area of magnetite. In this study, firing experiments are conducted to determine how iron oxides change properties in black glazes. The results show that when hematite is fired to a temperature greater than $1250^{\circ}C$, it becomes magnetite. Therefore, it is estimated that a firing temperature of approximately $1200^{\circ}C$ is suitable for the Hong-Tang kiln. In addition, glazes of the Ci-Zhou-type and Cha-Yang kilns are fired at approximately $1300^{\circ}C$. However, when the characteristics of firing in ancient kilns are considered, porcelain can be fired for a sufficiently long period to extend to glaze surfaces.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.357-362
• /
• 2006

In other to produce vinegar min citron (Citrusu junos), acetic acid bacteria were selected from several conventional vinegars, and total 25 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp V-16 and it cultural characteristics were also investigated in the medium with citron juice. Optimum temperature for the growth of Acetobacter sp. V-16 was $30^{\circ}\C$. The medium containing 2% acetic acid, 5% ethanol, and 30% citron juice was suitable for acetic acid production with Acetobacter sp. V-16. The acidity of culture medium was reached to 6.8% after 10 days shaking cultivation at $30^{\circ}\C$.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.1
• /
• pp.34-39
• /
• 2007

Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0${\sim}$7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.