고품질 온주밀감에 대한 만족도 및 지불의사 분석

고상환 ( Sang Hwan Ko ) 한국식품유통학회 2012 食品流通硏究 Vol.29 No.1

By grasping consumers` satisfaction of high-quality satsuma mandarin and their willings to pay, this study aims to organize suggestions given for production of more competitive satsuma mandarin. First of all, a survey was made for 423 housewives living in big cities with respect to satisfaction of satsuma mandarin which they eat at normal times. The result shows that average satisfaction level is normal and the highest dissatisfaction factor is "not delicious", In the meantime, a survey was made to check satisfaction after having them taste satsuma mandarin with more than 12°Brix and less than 1% acid content. Average satisfaction was measured with 4.43 to a 5point of criteria. Adequate price for satsuma mandarin tasted by them was 2,427won/kg according to their suggestion and ratio of respondents was 94.8% who replied to purchase again at such price level. In conclusion, in order to promote consumption of Jeju satsuma mandarin, it is analyzed that an effort is required to supply them at high-quality through improvement of production infra and an enhanced of a sorting function.

산 처리된 제올라이트와 결로 방지제를 함유한 MA 필름으로 포장한 감귤의 신선도

박형우,류나희 한국포장학회 2013 한국포장학회지 Vol.19 No.1

본 연구에서는 국내산(경북 포항 영일만) 제올라이트 분말 소재를 산 처리하여 MA필름 제조시 수분억제제(결로방지, 방담처리)를 병행 처리하여 생산한 개발포장구(CA)로 포장 한 감귤과의 신선도유지 효과를 조사하고자 기존의 LLDPE 필름과 개발포장구(CA)에 감귤을 포장하여 온도 15oC, 상대 습도 67%의 항온항습실에 120일 동안 저장하면서 기호도, 중량, Vitamin C, 당도, 산도와 기체조성을 비교 분석하였다. 품질유지기간은 대조구(L)은 100일 개발포장구(CA)는 130일 로 예측되었으며 30일 정도 품질유지기간이 대조구보다 길 게 나타남을 확인했다. 저장 중 중량 감소는 저장 120일 후 에 대조구(L)은 1% 내외였고 개발포장구(CA)는 1.6%였다. Vitamin C함량은 개발포장구(CA)에서 Vitamin C 잔존량이 17% 정도 더 높게 유지되고 있었다. 당도는 개발포장구(CA) 보다 대조구(L)에서 더 높게 나타났고 산도는 대조구(L)보다 개발포장구(CA)에서 더 높게 나타났다. 포장재 내의 에칠렌 가스 농도는 저장 120일 후에는 대조구(L)은 89.5 ppm을 개 발포장구(CA)는 73.6 ppm으로 대조구(L)보다 개발포장구(CA)에서 15.9 ppm 낮게 나타났다. O2 가 스의 경우 저장 120일 후 대조구(L)은 9.5%였고 개발포장구(CA)는 10.9%로 나타 나 대조구보다 1.4% 높게 유지되고 있었다. CO2 가스의 경 우 저장 120일후 대조구(L)은 7.5%였고 개발포장구 C는 6.5%를 나타내 대조구(L)보다 개발포장구(CA)에서 1% 더 낮게 유지되고 있었다. 이상의 결과에서 개발한 MA필름을 감귤의 선도유지용 포장재로 활용할 수 있음이 입증되었다. 또한 수분응축현상이 생기지 않도록 수분응축억제 처리한 필름을 처리하지 않은 필름과 비교해 보았을 때, 신선도에 는 큰 영향이 없지만 상품성유지에는 도움이 될 것으로 판 단되었다. This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at 15oC. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

Comparison of the Cold-Pressed Peel Oil Composition between ]Korean and Japanese Satsuma Mandarin (Citrus unshiu Marcov. forma Miyagawa-wase) by GC, GC-MS and GC-O

Park, Hyang-Sook,Sawamura, Masayoshi The Korean Society of Food Science and Nutrition 2002 Preventive Nutrition and Food Science Vol.7 No.1

The comparison of the volatile flavor components from Korean and Japanese Satsuma mandarin (C. unshiu Marcov. forma Miyagawa-wase) peel oils, isolated by cold-pressing, was performed by gas chromatography, mass-spectrometry and gas chromatography-olfactometry (GC-O). Eighty-five volatile components were identified in each oil by GC and GC-MS. Forty-three components were detected in each oil by GC-O. The total amount of monoterpene hydrocarbons was 95.88% (Korean mandarin) and 95.29% (Japanese mandarin). Limonene, ${\gamma}$-terpinene, myrcene and $\alpha$-pinene were the main components of the cold-pressed oils from the both samples. The volatile composition of the Japanese mandarin was characterized by a higher content of sesquiterpene hydrocarbons, especially bicyclogermacrene, $\alpha$-humullene and valencene. The volatile composition of two samples can easily be distinguished by the percentages of aldehydes, ketones and esters, which were found at higher levels in the Japanese mandarin. The sweet and fruity flavor was stronger in the Korean mandarin oil while herbaceous flavor was stronger in Japanese sample. From GC-O data it is suggested that the sweet and fruity flavor of the Korean mandarin resulted from terpinolene and linalool, and the herbaceous note of the Japanese mandarin from $\alpha$-humullene, nepal, ι-carvone and perill aldehyde.

감귤의 품종별 가공특성 비교

이미연,이보람,최지호,박보람,최한석,윤수현,강석범,김상숙,박경진,박신영 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.5

Purpose: This study examined the processing properties of citrus fruit for the choice of cultivars for juice and dried chip. Methods: The chemical and processing properties of 10 cultivars of citrus fruit were evaluated according to the fruit size, hardness, pectin, moisture, color, organic acid, and free sugar contents. Results: Tangor showed a three to four fold higher weight than Satsuma mandarin. Hallabong had the highest peel ratio, whereas Setoka and Redhyang had the highest pulp ratio. Redhyang and Hallabong showed the highest quantity of organic acid and free sugar. Setoka showed three to five fold higher hardness than Citrus Unshiu. Tangor had higher quantity of pectin than Satsuma mandarin. Setoka and Hallabong had the highest value of pectin (5.49~5.72%) in the peel and Redhyang had the highest value of pectin in the pulp (0.86±0.08%). Harye-josaeng showed the highest yield of juice extraction and Hallabong showed the highest yield of the drying process. Conclusion: From the results, Tangor is recommended for jam, puree, or dried chip, and Satsuma mandarin is recommended for juice.

하우스 극후기 작형에서 온주밀감의 계통별 품질 특성

김용호(Yong Ho Kim),윤수현(Su Hyun Yun),박재호(Jae Ho Park),강성구(Sung Ku Kang),안현주(Hyun Ju An) 한국원예학회 2004 원예과학기술지 Vol.22 No.1

추석성수기용 온주밀감 생산에 적합한 품종을 선발하고자 몇 품종의 극조생과 조생온주를 시험재료로 하고 후기작형(1월15일 가온)보다 한달이 늦은 2월 15일에 생육최저온도(15℃)로 가온하여 품질조사를 하였다. 극조생온주의 만개기는 모든 품종에서 대개 3월 26일-3월 28일로 품종간 차이를 볼 수 없었으며 조생온주의 만개기 역시 3월 26-3월 28일이었고 ‘Yamashitabeni’가 ‘Miyagawa’와 ‘Ohkitsu’에 비해 2일 정도 빠른 경향이었으나 통계적 유의차는 인정되지 않았다. 극조생 온주의 착색도 a값(적녹도)은 ‘Nichinan Ichigo’가 24.2로 가장 높아서 착색이 양호하였고, 다음으로는 ‘Ueno’가 19.7을 나타내었다. a/b값은 a값과 유사한 경향으로 ‘Nichinan ichigo’와 ‘Ueno’가 각각 75.2, 58.1로 높은 수치를 나타내어 다른 품종에 비해 높았다. 조생온주 착색도 a값은 ‘Miyagawa’, ‘Okitsu’, ‘Yamashitabeni’가 각각 7.3, 12.5, 22.9로 ‘Yamashitabeni’가 매우 높은 수치를 나타내어 착색이 촉진되었다. a/b값은 a값과 유사한 경향을 나타내었는데, ‘Miyagawa’, ‘Okitsu’, ‘Yamashitabeni’가 각각 23.2, 37.9, 71.9로 ‘Yamashitabeni’가 이들 품종보다 각각 48.7, 34나 높았다. 극조생에서 당도는 ‘Nichinan Ichigo’, ‘Ueno’ 그리고 ‘Miyamoto’가 각각 10.5, 10.3, 10.5°Bx로 높은 편이었으며, 조생온주 당도는 ‘Miyagawa’, ‘Ohkitsu’, ‘Yamashitabeni’가 각각 10.3, 11.0, 12.3°Bx로 ‘Yamashitaveni’가 ‘Miyagawa’와 ‘Ohkitsu’ 각각 2.0, 1.3°Bx 높은 결과를 나타내었다. 당산비는9 .2~10.2 사이로 비교적 낮은 경향이었다. 극조생온주의 산도는 ‘Ueno’ 등 몇 품종을 제외하고는 1% 이상을 나타내어 산도가 다소 높은 경향을 나타내었고, 조생온주의 산도는 모두 1.0% 이상으로 다소 높은 경향이었으며, 당산비는 9.2-10로 비교적 낮은 편이었다. 극후기 작형에서 추석용으로 가장 적합한 품종은 ‘Nichinan ichgo’, ‘Ueno’, ‘amashitabeni’였다. The experiment was carried out to select the pertinent satsuma mandarin cultivars intended for the Korean Thanksgiving Day under plastic house cultivation with very late forcing system (heating on Feb. 15). The full bloom stage of very early satsuma mandarin was on March 26 to 28 in all cultivars but there were no significant difference among them. Full bloom stage of early satsuma mandarin was also on March 26 to 28. The peel chromaticity of ‘Nichinan Ichgo’ was the highest among cultivars and ‘Ueno’ follows. The a/b values had a similar trend as value a, thus rind color of ‘Nichinan Ichgo’ and ‘Ueno’ has more improved than those of other cultivars. Values of peel chromaticity in early satsuma mandarin were 7.3, 12.5, and 22.9 in ‘Miyagawa’, ‘Okitsu’, and ‘Yamashitabeni’, respectively. The results show that a/b value of ‘Yamashitabeni’ was higher by 48.7 to 34 than ‘Miyagawa’ and ‘Okitsu’. The soluble solids contents were 10.5, 10.3, and 10.5°Bx for ‘Nichinan Ichgo’, ‘Ueno’, and ‘Miyamoto’, respectively. The contents of sugar Brix in ‘Nichinan Ichgo’, ‘Ueno’, and ‘Miyamoto’ were higher than those of other cultivars but tree vigor of ‘Miyamoto’ was weak. Thus ‘Miyamoto’ was not desirable for plastic house cultivation. The sugar Brix of ‘Miyagawa’, ‘Okitsu’, and ‘Yamashitabeni’ were 10.3, 11.0, 12.3°Bx, respectively. The acidity of very early satsuma mandarin cultivars was above 1.0%, in general except for ‘Ueno’, ‘Iwasaki’ and ‘Chavara’. The acidity of early satsuma mandarin cultivars also showed a similar trend as very early satsuma mandarin under plastic house cultivation. In addition, the sugar/acidity were very low in all cultivar. Thus, the best pertinent satsuma mandarin cultivars for the Korean Thanksgiving Day under plastic house cultivation with very late forcing system were ‘Nichinan Ichigo’, ‘Ueno’, and ‘Yamashitabeni’.

Effect of Embryogenic Callus Conditions on Plant Regeneration in Satsuma Mandarin (Citrus unshiu Marc.)

Han, Sang-Heon,Kang, Sung-Ku,An, Hyun-Joo,Kim, Han-Young The Korean Society of Plant Biotechnology 2002 Plant molecular biology and biotechnology research Vol.4 No.1

The ability to form embryiod from callus in satsuma mandarin is low and unstable. In this study, the conditions of embryogenic calli induced from nucellar tissue for promotion of plant regeneration in satsuma mandarin were investigated. The calli of I, II and III line were divided into two sizes of 0.5 mm and 1.0 mm in diameter and two weight gradients of percoll at 40% and 50% though the filter mesh. The frequency of embryo formation from $\phi$ 1.0mm-40% was slightly higher than callus that from others. Adventitious embryoids developed to a globular stage were transferred to regeneration medium. In 'Miyagawa Wase', the embryos from I and II line developed into a heart stage from most of $\phi$ 0.5 mm- 40% and $\phi$1.0 mm-40% calli, but it failed in 'Sugiyama Unshu'. In the cultivar of 'Miyagawa Wase', 63% of adventitious embryos transferred to the regeneration medium developed into the heart stage from the most $\phi$ 1.0 mm-40% calli of I line, but of 'Sugiyama Unshu' failed in some calli condition. The embryoids from two callus lines developed further to shoots and plantlets, while the embriods from III line abnormal failed to regenerate in the cultivar. From these results, it is suggested that the plant regeneration from embryogenic callus in satsuma mandarin could be affected by callus conditions.

Expression Profiling of Cultivar-related Genes in Satsuma Mandarins, Miyagawa Wase and Ueno Wase

Jeong-Won Park,부경환,Seong-Beom Jin,Md. Adnan Al Bachchu,Yong-Woo Kim,Dong-Sun Lee,Hyo-Yeon Lee,Key-Zung Riu,Su-Hyun Yun,Jae-Hoon Kim 한국응용생명화학회 2010 Applied Biological Chemistry (Appl Biol Chem) Vol.53 No.6

Satsuma mandarin (Citrus unshiu Marc.) is characterized by its tender peel and seedless nature. The representative cultivar of Satsuma mandarin is Miyagawa wase. Another cultivar, Ueno wase was developed from the bud mutation of a Miyagawa wase tree. Compared to Miyagawa wase fruit, Ueno wase fruit is known to have less albedo, higher sugar content, and to mature earlier. To find genes related to this bud mutation, a citrus 300 k DNA microarray was developed for gene expression analyses of the fruits and leaves of each cultivar. When up-regulated genes were classified in the Cluster of Orthologous Groups of proteins database, the number of genes included differed significantly between the two cultivars. Ten genes, including cytochrome P450, α-mannosidase, S-adenosylmethionine decarboxylase, carboxyesterase, anthranilate synthase, glycosyl hydrolase family-17,ethylene response factor subfamily, and alcohol dehydrogenase,showing significant differences in gene expression by DNA microarray were selected, and their expression patterns were examined by RT-PCR. The information gained from genes that are up (or down)-regulated upon bud mutation may explain the observed phenotypes, while also increasing the understanding of genes related to citrus bud mutation.

Sclerotinia Twig Blight on Trees and Cottony Rot on Fruits of Satsuma Mandarin Caused by Sclerotinia sclerotiorum

Song, Jang-Hoon,Koh, Young-Jin The Korean Society of Plant Pathology 1999 Plant Pathology Journal Vol.15 No.4

Sclerotinia twig blight on trees and cottony rot on fruits of Satsuma mandarin were observed in Cheju, Korea in 1996 and 1997. The causal fungus causing citrus twig blight and cottony rot was identified as Sclerotinia sclerotiorum which had cup-shaped apothecia bearing hyaline and clavate asci and periphyses on sclerotium. Symptoms were produced on twigs, developing young leaves, fully developed new leaves, and fruits 2-9 days after wound inoculation, but only on twigs with young lateral buds and developing young leaves by unwound inoculation. The fungus grew well between 10 and $27^{\circ}$, but optimum temperature was $24^{\circ}$ on potato dextrose agar. Most varieties were highly susceptible to S. sclerotiorum, whereas some varieties such as Ichinan were relatively resistant among twelve Satsuma mandarin varieties in the field. This is the first record of Scledrotinia twig blight on trees and cottony rot on stored fruits of Satsuma mandarin in Korea.

Functional Expression of Miraculin, a Taste-modifying Protein, in Transgenic Miyagawa Wase Satsuma Mandarin (Citrus unshiu Marc.)

Bachchu, Mohammad Adnan Al,Jin, Seong-Beom,Park, Jeong-Won,Boo, Kyung-Hwan,Sun, Hyeon-Jin,Kim, Yong-Woo,Lee, Hyo-Yeon,Riu, Key-Zung,Kim, Jae-Hoon The Korean Society for Applied Biological Chemistr 2011 Applied Biological Chemistry (Appl Biol Chem) Vol.54 No.1

Miraculin is a taste modifying plant protein, which displays a peculiar property of being able to modify sour taste into sweet taste. Thus, there has been an increasing interest in miraculin due to this amazing property. In the present study, miraculin gene was introduced into the Miyagawa Wase Satsuma mandarin (Citrus unshiu Marc.) callus by Agrobacterum-mediated transformation to produce a citrus transgenic plant and express the recombinant miraculin protein under the control of 35S promoter. Satsuma mandarin is one of the choicest citrus varieties grown widely and commercially in Korea, especially in Jeju Island, and Japan. Expression of this protein in the transgenic plant resulted in the accumulation of a significant amount of the miraculin protein in the leaves. To investigate whether the expressed protein was correctly modified, the dimerization and N-glycosylation of recombinant miraculin in the transgenic plants were analyzed. The recombinant protein also showed a sufficient biological activity. These results open up a new way of expression system in woody plants such as citrus and can provide a suitable alternative for producing recombinant miraculin.

Chitosan Coating Effects on Respiration Rate and Internal Gas Composition of ‘Fuji’ Apple and ‘Satsuma’ Mandarin

Jung A Ko,Ki Myong Kim,Jin Sil Lee,Hyun Jin Park 한국식품과학회 2008 Food Science and Biotechnology Vol.17 No.4

Effects of chitosan coating on respiration rate and internal gas composition of ‘Fuji’ apple and ‘Satsuma’ mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in ‘Fuji’ apple and ‘Satsuma’ mandarin compared to uncoated and other coating materials. Chitosan coating on ‘Fuji’ apple showed the highest CO₂ and the lowest O₂ concentration in the internal gas composition at 5℃ but showed no differences compared to other coating materials at 20℃. ‘Satsuma’ mandarin showed significantly high CO₂ concentration in chitosan coating at 20℃ but there were not significant differences among coating materials in CO₂ and O₂ composition at 5℃.