Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Cold Storage of Kiyomi Tangor Produced in Cheju

제주산 만감류 청견의 저온저장

  • Koh, Jeong-Sam (Department of Agricultural Chemistry, Cheju National University) ;
  • Kim, Min (Department of Horticulture, Taegu University)
  • 고정삼 (제주대학교 농과대학 농화학과) ;
  • 김민 (대구대학교 원예학과)
  • Published : 1996.04.01
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Abstract

Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3$^{\circ}C$, and about 13% at 5$^{\circ}C$ of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3$^{\circ}C$ and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.

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