Characteristics of Yuzu and Seedless Yuzu Fruits

Abstract

The characteristics were investigated with culinary sour citrus fruits yuzu (Citrus junos Sieb. ex Tanaka) and seedless yuzu (Citrus junos Tanaka [Horticultural variety: mukaku-yuzu]). (1) The fruit weight of seedless yuzu was about half of yuzu's, however, the former is seedless and its yield of juice reached to 30% being twice of the latter's. (2) The acid-sugar ratios of mature-green and mature-yellow seedless yuzu juices were 3.29 and 2.08, respectively, and those of yuzu juices were 1.20 and 2.44. (3) The pectin content in an alcohol-insoluble solid of seedless yuzu was half of yuzu's. The physical constant values of juices were similar, but the viscosity was lower in seedless yuzu. (4) There was no considerable difference between seedless yuzu and yuzu with respect to the levels of carotenoids, ascorbic acid and visible color in the juices. The organoleptic difference in the juice taste was not detected by triangle test. (5) The quantitative determination of the aroma components of peel oils revealed a similar result. The yield of peel oils of mature-yellow fruits was twice more in seedless yuzu than in yuzu.