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KMID : 0903519790220010028
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1979 Volume.22 No. 1 p.28 ~ p.32
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Studies on the Processing Quality of Korean Citrus Fruits
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이종욱/Rhee, Chong Ouk
윤인화/신두호/한판주/Yoon, In Hwa/Shin, Doo Ho/Han, Pan Joo
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Abstract
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Experiments were carried out for finding out a reasonable background of inferior processing quality of Korean citrus fruits of unshiu varieties. The results obtained were as follows. 1. It is considered that the essence of fruit tastes were sweetness and acidity. Their contents were 9.0?10.0?Bx and 5.3-6.6% (as citric acid) respectively. These indicates that Korean native citrus fruits were inferior in quality. 2. The hesperidin contents were 58mg% in early ripe unshiu varieties, but were low comparatively as 45mg% in late varieties. 3. The portions of fruit peel were high as 25% in Im and Sukcheon unshiu. Therefore these varieties are favorable for long-time storage. The juice extraction rate were 50% on the average with not much difference between varieties. 4. Specific gravity of the extracted juice were 1.040. Vit. C and hesperidin contents of the juice were 25∼30mg on the average in all varieties.
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