The chemical components of Citrus junos produced in Korea were divided into two parts; common and special components respectively. In the former the relation between the physiological effects of the plant and its ripening process was observed periodically while the latter was analyzed the ripening fruits for their effective utilization as food. The results are summarized as follows:
1. The analytical result of seasonal change showed that the rind ratio was higher than the flesh ratio and on a regional basis, the rind ratio was higher in the islands than on land areas.
2. In the experiment the moisture was increased until the third period, but afterwards it was made constant. While the content of crude fat, cellulose, ash, total acid and soluble non-nitrogen material were decreased until the third period and the content of cellulose and total acid were continuousely redused until the last period. In con tract with the above the content of reducing sugars was increased but the content of crude fat, cellulose, ash, crude protein and soluble non-nitrogen material were increased until last period.
3. The content of vitamin C was richer in the rind than in the flesh, in the Korean species than in the Japanese.
4. Free sugars; xylose, fructose, glucose were richer in the rind than in the flesh.
5. The content of volatile organic acids was richer in the rind than in the flesh. Among them, volatile acids, acetic acid, formic and n-valeric acid were found in the rind and formic acid, acetic acid and propionic acid were deteceed in the flesh.
6. The total content of non-volatile acids was richer in the flesh than in the rind. In the kind of non-volatile acids, citric acid, glutaric acid, malic acid, tartaric acid, oxalic acid, malonic acid, succinic acid and an unknown acid were found in therind and citric acid, malic acid, succinic acid, oxalic acid, glutaric acid and malonic acid in the flesh.
7. Three kinds of aromatic components: D-limonene, α-pinene, p-cymene and seven other kinds of unknown aromatic components were detected in neutral essential oils. Among them, D-limonene seemed to be main aromatic component in the fruits.
8. From the above results it is confirmed that both rind and flesh of the ripened fruit could be utilized for food effectively, and unripened fruits are suitable for producing citric acid, ripened fruits are also useful for producing juice.
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