저장온도를 달리한 밀감과육 통조림의 품질특성 = Effects of Storage Temperature on the Components of Canned Oranges

다국어 초록 (Multilingual Abstract)

The canned fruit flesh of orange (Onju, Citrus unshi Marc.) was stored at 5℃, 15℃ and 30℃ for 4 months and the contents of sugar, organic acids and vitamin C of stored orange were investigated. The contents of reducing sugar of orange stored for 4 months slightly increased from 4.91% to 5.39∼7.95% and decreased as the temperature rised. The sugar was composed of 6.63∼18.09% sucrose, 3.86∼9.12% glucose and 3.59∼9.51% fructose. The content of sucrose used in manufacturing process was the highest and decreased as the temperature rised and as the storage period prolonged, whereas the contents of glucose and fructose increased as the storage period prolonged. The content of citric acid in the sample was the highest (50.41∼90.15 ㎎%) among the-citric, malic, malefic, α-ketoglutaric and oxalic acids. The organic acids decreased as the temperature riled after storage for 4 months. The content of vitamin C was 8.28∼14.29 ㎎% and decreased most pronouncedly at 30℃ after storage. The color of the samples did not change significantly, but the degree of transparency, L was 20.41∼23.01 after storing the sample.