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고정삼(Jeong Sam Koh),김성학(Seong Hak Kim) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.6
Physicochemical properties and chemical compositions of Citrus fruits produced in Cheju were investigated. Soluble solids, total sugar and acid content of Citrus unshiu were 10.4∼11.0°, 8.24∼8.79% and 1.04∼1.20%, respectively. Vitamin C ranging from 41.19∼46.55 ㎎/100 g was higher on medium type than on early type of Citrus unshiu. In case of inorganic elements in Citrus unshiu, potassium content was the highest, in the range of 108.66~132.65 ㎎/100 g, and it was higher on C. platymamma than on Citrus unshiu. however, the kinds and contents of carbohydrate in citrus juice were somewhat different among citrus varieties. Sucrose was 46.8∼64.6% and others were glucose and fructose, 18.4∼26.9% and 15.2∼30.2%, respectively. Citric acid content was 75.7∼96.2%, and others were malic acid, oxalic acid, and fumaric acid in the decreasing order.
고정삼(Jeong Sam Koh),이상용(Sang Yong Lee) 한국응용생명화학회 1999 Applied Biological Chemistry (Appl Biol Chem) Vol.42 No.3
The storage effects of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by humidity control during storage; 90% relative humidity (RH) and 85% RH at 3℃, and room temperature were investigated. After 98 days` storage, weight losses were 3.40% for 90% RH, 6.92% for 85% RH, and 11.87% for room temperature storage. Decay ratio was increased rapidly from 3.87% on 98 days` to 48.75% on 126 days` storage for 90% RH. Soluble solids and flesh ratio were declined gradually, but the differences were not significantly. Firmness of fruits was continuously reduced during storage, especially on room temperature storage by the softening of the fruits. Acid content and vitamin C were gradually reduced during storage. Coloration was continuously progressed on room temperature, compared to cold storage. In order to keep freshness of the fruits, optimum storage period of early variety of Satuma mandarin was regarded for 100 days at 3℃, 85% RH on the basis of sensory evaluation and chemical compositions.
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.