1975 Volume 43 Issue 4 Pages 449-454
The relationship between the viscosity of satsuma mandarin (Citrus Unshiu MARC.) juice and some other chemical constitution was examined in this study.
There was high or low positive correlation among the viscosity and non-reducing sugar amount, reducing sugar amount, total pectin, water soluble pectin, (NaPO3)6 soluble pectin, NaOH soluble pectin and was low negative correlation between the viscosity and organic acid amount. Their correlation coefficients of Wase Unshiu (early maturing cultivar) were 0.81, 0.75, 0.75, 0.82, 0.72, 0.60, -0.60, -0.59 and those of Futsu Unshiu (Medium maturing cultivar) were 0.75, 0.88, 0.78, 0.84, 0.76, 0.82, 0.85, -0.64, -0.57, respectively. On the other hand, free organic acid contents have high negative correlation with pH values. These correlation coefficients of Wase and Futsu Unshiu were -0.90 and -0.80.
From the experimental results described above, the viscosity of juice was considered to play good index in determining the quality of citrus fruits and their products.