• The Plant Pathology Journal
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• v.36 no.1
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• pp.106-110
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• 2020

Citrus mosaic sadwavirus (CiMV) is a closely related virus with the Satsuma dwarf virus (SDV) along with Navel orange infectious mottling virus (NIMV), Natsudaidai dwarf virus (NDV), and Hyugagatsu virus (HV). The present study found that the typical symptoms of CiMV-infected citrus fruits include the appearance of dark blue speckles or ringspots on fruit rinds and the browning of oil glands in the spots as rind coloring began. As rind coloring progressed, the spots gradually faded, whereas the browning of the oil glands worsened to the point that the tissues surrounding the oil glands became necrotic. In very early satsuma mandarins (Citrus unshiu 'Miyamoto Wase') and 'Setoka' cultivar (C. hybrid 'Setoka') of late-maturity citrus, the symptomatic fruits were eventually dropped. And in early satsuma mandarin (C. unshiu 'Miyakawa Wase'), the peel hardness of the virus-infected fruit (1,618.3 ± 305.5, g-force) was more than twice as hard as that of the healthy fruit (636.5 ± 39.1, g-force). The ratio of flesh weight to total fruit weight was higher for the healthy fruit (77.3 ± 1.7%) than for the infected fruit (70.7 ± 0.6) and peel puffing was more severe in the infected fruit (2.9 ± 0.4 mm) than in the healthy fruit (0.9 ± 0.2 mm). The soluble solids content in infected citrus fruits was less values than the healthy fruit by 0.5-1.5 °Brix. These findings reveal that CiMV infection on citrus trees reduces the fruit quality of citrus.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.184-187
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• 2008

A new early maturing satsuma mandarin (Citrus unshiu Marc.) 'Haryejosaeng' was developed as a nucellar seedling selection of 'Tachima Wase' (C. unshiu Marc.) that was crossed with C. natsudaidai Hayata at the National Institute of Subtropical Agriculture in Jeju island in 1992. The 'Jegam ga No. 2', a first selection from the seedlings fruited in 2001 was finally named "Haryejosaeng" through field evaluation trials at three locations in Jeju island from 2003 to 2004. 'Haryejosaeng' produces seedless fruit maturing in early November, and has higher soluble solids and lower acidity than 'Miyagawa Wase', the leading early-maturing satsuma mandarin cultivar in Jeju island. Fruit weight is moderate at about 80~90 g and its shape is compressed-oblate globose with a light orange color. The rind thickness of about 2 mm provides easy peeling. The flesh shows light orange colored and contains 10 to 11 Brix and 1 to 1.1% acidity when mature. Tree shows vigorous growth and spreading thornless twigs. Alternate bearing is similar to 'Miyagawa Wase'. 'Haryejosaeng' is susceptible to citrus scab disease and melanose, but resistant to citrus canker.

• Korean Journal of Agricultural and Forest Meteorology
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• v.19 no.4
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• pp.215-222
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• 2017

The potential change of the cultivation area of main citrus cultivars, satsuma mandarin (Citrus unshiu Marc.) and 'Shiranuhi' mandarin hybrid [(Citrus unshiu ${\times}$ C. sinensis) ${\times}$ C. reticulata] were determined with base year (1981 to 2010) to 2090. The meteorological data provided by the Korea Meteorological Administration (KMA), and the digital agricultural climate map of 30m-solution based on the Representative Concentration Pathways (RCP) 8.5 was used for projection of potential cultivation area. As a result, the potential suitable region of satsuma mandarin included almost Jeju region during base year. At the 2030s, the potential suitable region of satsuma mandarin increased and the cultivable region also increased focused on the coast region of Jeonnam province. From the 2060s, the suitable area spread out to mountain area of Jeju, Jeonnam, Gyeongnam, and the coast region of Kangwon, and the cultivable region expanded to the area of Gyeongbuk, Chungnam, and Jeonbuk. In the case of 'Shiranuhi' mandarin hybrid, the suitable region included only the partial coast area of Jeju, and cultivable area covered Jeju region and the partial southern coast of Jeonnam during the standard period. At the 2030s, the suitable region of 'Shiranuhi' included the current cultivation area of satsuma mandarin, and the cultivable region moved to northward by the partial southern coast region. At the 2090s, the slightly increased suitable region covered all Jeju regions, Jeonnam, Gyeongnam, and the coast area of Kangwon, and the cultivable region proceeded northward focusing on the coastline. In conclusion, the prediction of the potential land for citrus cultivation based on the RCP 8.5 showed that the suitable region of satsuma mandarin decreased, whereas that of cultivation of 'Shiranuhi' increased. Moreover, it was forecasted that citrus cultivation area would extend to Kangwon region at the end of the $21^{st}$ century.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.598-604
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• 2013

This study was designed to evaluate the usability of the following citrus peel extracts (CPEs): Citrus sinensis (orange), C. unshiu (mandarin orange), C. limon (lemon), and C. paradise (grapefruit) as natural antibrowning agents. Overall, 0.1% of the CPEs were effective in reducing the browning of apple slices. The appearance of apple slices dipped in C. limon peel extracts (LPE) were found to be excellent and their Hunter L and ${\Delta}E$ values were similar to the values obtained when apple slices were dipped in ascorbic acid. The pH values of the different CPEs were not significantly different from each other, but were higher than that of ascorbic acid. LPE was found to possess the highest total phenolic content, flavonoid content, DPPH radical scavenging activity, and copper ($Cu^{2+}$) chelating activity. All these results suggest that citrus peel extracts, especially lemon peel extract, can be used as natural antibrowning agents.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.559-569
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• 2003

This study was performed to investigate the effect of whole mandarin, peel, and pulp intake of Citrus unshiu Marc on the antioxidative capacity of 15-month-old rats. Forty-eight male Sprague-Dawley rats weighing 621.9 $\pm$ 10.1 g were separated into four groups according to body weight. The rats were raised with diets containing 5% (w/w) dried mandarin powder for four weeks. Three powders were used, consisting of mandarin peel, pulp, and the entire fruit. Total flavonoids, antioxidant vitamins and dietary fiber was highest in the mandarin peel powder, followed by the whole mandarin powder and the mandarin pulp. The body weight gains of the whole mandarin and mandarin pulp groups were higher, while that of the mandarin peel group was lower than that of the control group. Food intake and ratios of liver, kidney and epididymal fat pad (EFP) weights to body weight were not significantly different among the groups, but ratios of EFP weights per body weight of the experimental groups tended to be lower than that of the control animals. Plasma and liver TBARS concentrations decreased in all the mandarin groups compared to the control group. Plasma and liver xanthine oxidase (XO) activity decreased in all of the mandarin diet groups. Erythrocyte and liver SOD activity in all of experimental groups was not significantly different from the control group. Plasma vitamin A concentration increased significantly in all of the mandarin diet groups. That of the mandarin peel group was 4 times higher than that of the control group. Plasma total carotenoids and vitamin C level also increased in the mandarin peel group. Plasma vitamin I level was not significantly different among the groups.

• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• Food Science and Preservation
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• v.15 no.1
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• pp.94-98
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• 2008

To search functional biomaterials of citrus pressed cake, the chemical constituents were analyzed Moisture content of citrus pressed cake varied slightly with sampling time. Moisture, non-nitrogen compounds, crude protein, crude fat, and ash of citrus pressed cake were 82.23% 16.94% 1.27% 2.5%, 0.58% (all w/w) on average, respectively. The chemical composition of citrus pressed cake was more similar to the peel than to the flesh of Citrus unshiu var: miyakawa. The pH, acid content, and pectin content were 3.57, 0.43% (w/w) and 1.49% (w/w), respectively. The vitamin C content of peel of Citrus unshiu var. miyakawa was 87.1mg/100g, and was higher than the 46.4mg/100g of citrus pressed cake. Total carotenoids of citrus pressed cake, and the peel and flesh of Citrus unshiu var. miyakawa, were 512.2mg/kg, 2,649.5mg/kg, and 199.4mg/kg, respectively. Therefore, citrus pressed cake may be utilized as a natural source of pectin, flavonoids and carotenoids. The major inorganic elements of citrus pressed cake were 201.3mg/100g of K, 47.9mg/100g of Ca, 19.4/100g of P, and 17.8/100g of Mg. The major free sugar contents of citrus pressed cake were 3.05% (w/w) fructose, 2.91% (w/w) glucose, and 4.94%(w/w) sucrose. Total free sugar was 9.91% (w/w), corresponding to 58.5% of 1be non-nitrogen compounds. The main flavonoids of Citrus unshiuwere narirutin, hesperidin, and rutin. Neohesperidin and hesperetin were also detected in trace amounts. Themajor flavonoids of citrus pressed cake were hesperidin and narirutin, and the content of hesperidin was 194.6mg/100g.

• Food Science and Preservation
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• v.8 no.3
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• pp.279-285
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• 2001

The effect of chitosan and cacium treatment on the quality of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) during storage were investigated. Citrus fruits treated with 2000-folds diluted iminoctadime-triacetate solution or 1.5% chitosan with 0.5% CaCl$_2$ solution were stored at 4$\^{C}$ and 87$\pm$3% relative humidity, and room temperature without humidity control. Decay ratio of chitosan and calcium treated fruits were lower than the ones with no treatment from the mid of February. Also, citrus fruits treated with chitosan and calcium treated less in weight loss, that seems it was derived from restraining of fruits' transpiration. Soluble solids were maintained higher level in chitosan and calcium treated fruits than with no treatment during the storage. Acid contents were decreased gradually lower in cold storage than in room temperature storage, and there was not showed consistent trend among treatments. 26 kinds of free amino acids among 45 standards such as glutamic acid, threonine, serine, alanine γ-amino buryric acid, aspragine and etc were detected in Citrus unshiu Marc. var. miyagawa. As the storage time was prolonged, free amino acid was disappeared more or less, and the deccreasing extent was less in 4$\^{C}$ than in room temperature storage.

• Journal of the Korean Society of Costume
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• v.54 no.6
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• pp.141-148
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• 2004

This study examines the dyeability of fabrics in relation to dyeing temperature, time, concentration, and the number of repeated dyeings. For this study, at first we extracted natural dyes from the peel of C.umshiu mandarin, which is fast as a dye and considered as recycling agricultural wastes. Additionally, it represents the image of Jeju Island. Then, we dyed cotton, wool, silk and nylon fabrics with the extracted dyes. The findings of this study are as follows. 1) Dyed cotton, wool, silk and nylon fabrics with the extract of C.umshiu mandarin peel are generally yellow. 2) Wool, nylon, silk, and cotton, in this order, are of good dyeability; Wool fabrics have the highest dyeability and cotton fabrics have the lowest. The dyeabilty of cotton fabrics was not improved even after dyeing in different conditions. 3) Colorfastness with washing, rubbing and perspiration are all good, while colorfastness with light is poor. 4) Higher dyeing concentration makes better dyeability. 5) Dyeability is enhanced as the dyeing temperature increases, while the dyeability of silk and nylon is relatively good even at low temperatures. 6) Looking at dyeability according to dyeing time, the longer the dyeing time, the better the dyeablility. Sixty minutes of dyeing time is appropriate to dye fabrics. 7) With an increase in the number of repeated dyeings, increased dyeability is obtaihed.

• Food Science and Preservation
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• v.3 no.1
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• pp.15-21
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• 1996

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$^{\circ}C$, and about 13% at 5$^{\circ}C$ of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3$^{\circ}C$ and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.