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고정삼(Jeong Sam Koh),좌창숙(Chang Sook Jwa),김영휘(Yong Whee Kim) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.2
Quality characteristics of Satsuma mandarin (Citrus unshiu Marc. var. okitsu) harvested in early December according to production areas and sea level altitude of Cheju were investigated. Soluble solids and flesh ratio were 9.06∼12.98, 77.32∼81.27% on citrus fruits harvested in orchards located below 100 m sea level (lower area), and were 10.16∼12.26, 75.00∼81.55% in orchards 150 m sea level altitude (higher area), respectively. Acid content of citrus juice was 0.83∼1.21% in fruits harvested in lower area, and was 0.94∼1.34% in higher area except Hankyung-myun area. The differences of soluble solids and acid contents by harvesting periods for 10 days were 0.91 and 0.82 for soluble solids; 0.15 and 0.13% for acid contents, respectively. In proportion to late harvesting, Brix/acid ratio and fruit quality were improving. Soluble solids of fruits harvested from lower area were higher than those of fruits from higher area, but acid contents were lower in fruits from lower area than in fruits from higher area. In sensory evaluation on fruit appearence, the differences between two altitudes were not clear, but panelists marked higher points on fruits harvested in main production areas, Seogwipo-si and Namwon-cup which are southern areas. Fruit quality harvested in Seogwipo-si areas showed better quality than fruits from other harvested areas.
고정삼,김완택,이상용,김지용,강창희 ( Jeong Sam Koh,Wan Taek Kim,Sang Yong Lee,Ji Yong Kim,Chang Hee Kang ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.3
The storage life of satsuma mandrin(Cirus unshiu Marc. var. myagawa) by the various pretreatment of temperatures; non-treated, room temperature, 10, 20℃ and 35℃ were investigated. The pretreated citrus fruits were stored at 4℃, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at 35℃ for 24 hrs was the lowest among that of others. Decay ratio of 3.5℃ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments after 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between 55∼65 days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. CO₂ content in fruit was decreased at initial stages of storage, but was increased between 55∼100 days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at 35℃ for 24 hrs before cold storage was effective tin preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.
고정삼,양상호,양영택,좌창숙 ( Jeong Sam Koh,Sang Ho Yang,Young Tack Yang,Chang Sook Jwa ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.2
In order to determine the optimmum harvest time of Citrus unshiu Marc. var. miyagawa and C. unshiu Marc. var. okitsu produced in Cheju, citrus fruits sampled at packing houses or harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till middle of October, and soluble solids were increased continuously after that. The fruits size were different by positional directions on the tree, the quality of citrus fruits in central southern positions on the tree was good for fresh fruit consumptions. Compared with only the quality of citrus fruits as a factor of soluble solids, total sugar, pH, and color index, the optimum harvest time were supposed to be reasonable at late of November for C. unshiu Marc. var. okitsu, and at early of December for C. unshiu Marc. var. miyagawa. The results obtained from citrus fruits sampled at packing houses were supposed to be not suitable for determing the optimum harvest time, because of storage after harvest at ordinary harvesting time.