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KMID : 0903519970400040313
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1997 Volume.40 No. 4 p.313 ~ p.317
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Physiochemical Characteristics and Sensory Evaluation of Greenhouse Satsuma Mandarin
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황인주/Hwang, In Ju
오영주/고정삼/김찬식/강순선/Oh, Young Ju/Koh, Jeong Sam/Kim, Chan Shick/Kang, Soan Sun
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Abstract
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To assess the physiochemical characteristics of greenhouse Satsuma mandarin (Citrus unshiu Marc. var. miyakawa) produced in Cheju, were analyzed chemical compositions for fruits, external and internal factors influencing the edible quality. Changes in organoleptic value according to brix and acid content were also evaluated. The ratios of sucrose : glucose : fructose in citrus juice were 2 : 2 : 1.5. Citric acid as the main acid in the juice represented about 70% of total organic acid. Most of the amino acids were found to be nonessential amino acids. Deep yellow color of the citrus peel showed a significant relationship(r=0.563) with brix/acid ratio of the citrus juice, indicating the ripeness of the fruit. Since the acid content showed highly negative statistical relationship(r=-0.882) with the pH value of the juice, the pH value appears to be a simple indicator for the sourness of the fruit in the field test. The fruits were divided into 9 groups based on the brix/acid contents for sensory evaluation. The palatability patterns of each group changed depending on the acid content. The optimal ranges of brix/acid content for acceptable taste were 11 and 0.5∼1.0, respectively.
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