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This experiment was carried out to investigate the effects of storage temperature and preheating on the storage of yuzu fruit (Citrus junos Sieb. et Tanaka). Fruits were stored at 0, 3, 5℃, or 10℃ for 20 weeks in cold chamber. Flesh firmness decreased sharply at the early stage of storage in all temperatures. Acid content decreased slightly with the storage duration and maintained significantly lower at 5℃ and 10℃ than at 0℃ or 3℃. Soluble solids and vitamin C increased slightly at early stage and decreased at the end of storage. Flavor production from fruits showed little difference among storage temperatures, while gradually decreased with the storage duration, and considerably decreased after 16 weeks of storage. Weight loss increased with rising storage temperature, and the heaviest loss occurred at 10℃. Fruit decay increased during storage and significantly higher in fruits stored at 10℃ as compared to at 0, 3℃ or 5℃. Fruit decay caused mainly by Penicillium digitatum, Alternaria citri, Penicillium italicum, Colletotrichum gloesporioides and Geotrichum candidum during storage. Fruits were heated for 24 hours at 30, 35℃ or 40℃ before stored at 0℃. Flavor production and weight loss showed similar pattern between nonheated and preheated fruit. While the percent of fruit decay was significantly higher in nonheated than that of heated fruit. The diseases caused by Penicillium digitatum, Penicillium italicum and Geotrichum candidum were effectively reduced when the fruits were preheated There was no difference in respiration rate and ethylene evolution between nonheated and heated fruit.
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