Section 7
Chapter 6,372

Seasonal changes in color and carotenoid composition of yuzu citrus junos tanaka and lisbon lemon citrus limon burm. f. peel

Kon, M.; Shimba, R.

Journal of Japanese Society of Food Science and Technology 34(1): 28-35


ISSN/ISBN: 0029-0394
DOI: 10.3136/nskkk1962.34.28
Accession: 006371518

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1) Lisbon lemon showed a minus value in Hunter's chromatic "a" value, for about one month after its color reached pale yellow. There was high correlation between "a" value and carotenoid content during increase of carotenoid, but not between the "a" value and Brix-acid ratio in the juice of either Yuzu or lemon. 2) The chlorophyll content in the Yuzu peel was high in the green stage and then diminished in the yellowish orange stage. In the case of the lemon, chlorophyll content was less than half of the Yuzu in the green stage, but small amount still remained during the pale yellow stage. 3) After the disappearance of chlorophyll, the carotenoid content of the Yuzu tended to rise sharply, reaching higher level than that in the green stage. The carotenoid level in the pale yellow stage of the lemon was slower than that in the green stage. 4) In the Yuzu peel during the green stage Diol (D) content was the highest, and then Hydrocarbon (H) and Diol Diepoxide (DD) followed. The carotenoid pattern was designated as D-H-DD type and this type was found in Hassaku leaves and peel in the green stage. The pattern changed to DD-D-DM (Diol Monoepoxide) and then to DD-M (Monol)-D type followed by DD-M-DM type in Yuzu. The lemon peel showed a consistent H-D-DD type while the peel color was green. The type was found in the fresh verdure of the Hassaku leaves and peel. It then changed from H-DD-D to H-M-DD and finally to M-H-DD in the lemon peel.

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