|
Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) was stored at 3℃ and 85% relative huifidity, and then the changes of firmness, pectin- degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Firmness of fruits with 2 ㎜ probe was decreased quickly from 1,176.8 g-force to 503.6 g-force, and moisture of peel and flesh were decreased from 75.3% to 74.9% and from 91.8% to 90.7% during maturation, respectively, Decay ratio was increased to 18.75% after 90 days´ storage, and after then it was increased rapidly. Weight loss was increased gradually to 24.5% during long-term storage. Firmness with 2 ㎜ probe were decreased from 538.9 g-force to 336.9 g-force gradually during storage. Peel moisture was decreased from 75.8% to 72.6%, and flesh moisture was also decreased gradually from 90.3% to 88.3% during storage. Exopoly-galacturonase activity of peel and flesh were increased from 326.0 units/100g to 534.9 units/100g, and from 63.1 units/100g to 81.0 units/100g at 90 day´s storage, respectively. After then, the enzyme activities were decreased form 394.0 units/100g and 38.0 units/100g, respectively. Pectinesterase activity of peel and flesh were increased form 14.4 μ㏖ to 38.8 μ㏖, and from 26.0 μ㏖ to 39.0 μ㏖ at 60 days´ storage, respectively. After then, the enzyme activities were decreased to 6.0 μ㏖ and 8.2 μ㏖, respectively.
|