The effects of the process of Citrus sorting machine on the preserving performance of Citrus Unshu, regard being had especially to brushing parts, were investigated and the following results were obtained:
1) As regard to decay: In the order of extent (1) Citrus applied with wax or “flavour seal” by brushing in the process of sorting (citrus applied by brushing), (2) Citrus applied with wax or “flavour seal” by soaking in a short time. (Citrus applied by soaking) (3) Non-treated citrus. (Fig 2)
2) Regarding loss in weight: At the storage of 15°C, citrus applied with wax by brushing was the least (Fig 3-1, 2).
At the storage of 20°C, citrus applied by soaking was the least, and the others were complicated (Fig 3-3).
3) Regarding contractility: Citrus applied with wax by brush was the least. Citrus applied with “flavour seal” by brush was nearly equal to non-treated citrus. Citrus applied by soaking was small comparatively. (Fig 4)
4) The citrus applied with wax or “flavour seal” (now these citrus were named “applied citrus”) with the lapse of time, in contrast with this, non-applied things were hardening. (Fig 5)
5) The rate of juice to citrus weight was decreasing with the lapse of time. This tendency was more remarkable in the applied citrus than the non-applied things. (Fig 6)
6) The applied citrus showed puffing with the lapse of the time, but scarcely changed colour. In contrast with this, non applied citrus showed the peel adhering to the carpell wall and passed into dark brown.
7) Respirating intensity declined with the lapse of time. This tendency was appeared remarkably in the applied citrus. (Fig 7)
8) Citric-acid in citrus was decreasing with lapse of time. But the effect of application to citric-acid was not recognized evidently. (Fig 8) Total sugar in citrus was increasing with lapse of time, This tendency appeard remarkably in the citrus applied with “flavour-seal” by brush, but the citrus applied by soaking changed scarcely. (Fig 9)
9) The rate of citrus acid to total sugar was increasing remarkably, in applied citrus by brushing, especially in citrus applied with “flavour seal”. Citrus applied by soaking was nearly equal to non-treated citrus. (Fig 10)
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