• Korean journal of applied entomology
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• v.39 no.4
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• pp.259-266
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• 2000

This study was carried out to investigate the status of spot damage by fruit piercing pests and the kinds of these pests on yuzu (Citrus junos) fruit in Koheung, the most chief producing district of yuzu fruit in Korea, from ’97 to ’99. The extent of spot damage by fruit piercing pests on yuzu was increasing in recent years. This damage of fruits was severe in the lower canopy than the high one from ground and intercropping groves between yuzu trees had a greater damage to compare with single cropping of yuzu. Spot damage of yuzu fruit was occurred mainly from late September to early November when yuzu fruit is enlarging and coloring yellow. The blackish concave spot on yuzu fruit surface was appeared in 3 days after introduction of Riptortus clavatus into a netted cage containing one yuzu fruit and the diameters of this spot was 8.3 mm. At 10 days after introduction, this spot changed into milky-white with 9.2 mm diameters. One concave spot has contained oil cells by 17.7 and its external appearances has unchanged until harvest. The kinds of piercing pests of yuzu fruit were investigated with 3 orders, 16 families and 37 species. These pests were classified by 11 species of bugs, 5 species of hoppers and 21 species of moths. Among them, dominant species were Physopelta gutta, Halyamorpha halys, Empoasca vitis, Aedia leucomelas, Agrotis tokionis, etc. Macroglossum bombylans and Acherontia s쇼x are newly confirmed species as the fruit piercing moths in Korea.

• Korean Journal of Soil Science and Fertilizer
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• v.51 no.1
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• pp.28-34
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• 2018

Yuzu (Citrus junos) gummosis disease, caused by Phytophthora nicotianae, was first reported in 1997. As known in citrus, Phytophthora is the most fastidious soil-borne pathogen to control. In order to minimize its damage to Citrus spp., integrated pest management (IPM) approach, including fungicide chemicals and resistant cultivars, is necessary. Therefore, in this study we tried to evaluate tolerance of yuzu cultivars and its related species against yuzu Phytophthora. Trifoliate orange was evaluated as a susceptible host to yuzu Phytophthora by both mycelial growth onto extract media and immature fruit inoculation. However, in zoospores spray-inoculation on 2-year-old cuttings tree, trifoliate orange appeared to have a resistant property as showing less than 6% diseased leaf rate. Among yuzu cultivars only 'Namhae No. 1' appeared resistant property against both P. nicotianae and P. citrophthora. The 'Namhae No. 1' showed 5.7% and 10.6% diseased leaf ratio by P. nicotianae and P. citrophthora, respectively. Clearly, in order to reduce damages caused by two yuzu Phytophthora, we suggest that growers may utilize a trifoliate orange as a rootstock and 'Namhae No. 1' as a scion for fruit production.

• Biomolecules & Therapeutics
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• v.23 no.2
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• pp.149-155
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• 2015

Our previous study demonstrated that yuzu has an anti-platelet effect in rat blood. In the present study, we examined whether the anti-platelet effect of yuzu can be extended to human blood by investigating its ability to inhibit aggregations induced by various agonists in human platelet rich plasma (PRP). This study also investigated the underlying mechanism of yuzu focusing on ADP granule secretion, $TXB_2$ formations, and $PLC{\gamma}$/Akt signaling. The results from this study showed that ethanolic yuzu extract (YE), and its components, hesperidin and naringin, inhibited human platelet aggregation in a concentration-dependent manner. YE, hesperidin and naringin also inhibited $TXB_2$ formation and ADP release. The phosphorylation of $PLC{\gamma}$ and Akt was significantly inhibited by YE, heperidin and naringin. Furthermore, we demonstrated that YE, heperidin and naringin has anti-platelet effects in rat ex vivo studies, and lower side effects in mice tail bleeding time studies. The results from this study suggest that YE, hesperidin and naringin can inhibit human platelet aggregation, at least partly through the inhibition of $PLC{\gamma}$ and Akt, leading to a decrease in $TXB_2$ formation and granule secretion.

• Food Science and Preservation
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• v.21 no.6
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• pp.799-807
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• 2014

The purpose of this study was to examine the antioxidant activity and quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period. The viscosities of the yuzu juice groups were significantly higher than that of the control group (p<0.05). In terms of color, the L values of the yuzu juice groups were lower than that of the control group, and these L values significantly decreased during the storage period (p<0.05). In the meantime, the a values of the Y-75 and Y-100 groups significantly increased during the storage period (p<0.05). The DPPH free-radical scavenging activities of all the groups decreased during the storage period while the yuzu juice groups demonstrated higher DPPH free-radical scavenging activities compared to the control group (p<0.05). With an increment in the added amount of yuzu juice lower have been the acid values and peroxide values of yuzu juice groups than that of the control group even though they have been increased with the course of storage period (p<0.05). Based on these results, it can be concluded that yuzu juice added to the mayonnaise may be useful for improving its quality and storage stability.

• Food Science and Preservation
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• v.11 no.1
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• pp.38-41
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• 2004

To obtain basic data for utilizing Yuzu(Citrus junos) as row materials to industrial products, enzyme treatments conditions for removing bitter substances was investigated. The amount of nuringin and hesperidin weve 61.94 and 9.98 mg％ in Yuzu juice. When 3％ Amorepacific enzyme and Japanese naringinase were treated with the juice for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11 mg％ ; 8.43 and 0.06 mg％, respectively. The changes in Hunter color value of the juice were negligible by enzyme treatments. However, the redness was increased and lightness was decreased by the enzymes. When Yuzu-juice was treated with the enzymes, sensory scores were increased. The optimum amount of Amorepacific for reducing bitter taste was determined to 3％.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.236-243
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• 2023

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm² was observed. The no-treatment sample had a fungus of 814.5±72.8 mm² in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm² on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm² in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

• The Plant Pathology Journal
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• v.31 no.3
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• pp.290-298
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• 2015

Starting in 2012, severe diebacks usually accompanied by abundant gum exudation have occurred on yuzu trees in Goheung-gun, Jeonnam Province, where severely affected trees were occasionally killed. On-farm surveys were conducted at 30 randomly-selected orchards located at Pungyang-myeon, Goheung-gun, and the resulting disease incidences were 18.5% and 39.6% for dieback and gumming symptoms, respectively. Black spots on branches and leaves also appeared on infected trees showing a typical dieback symptom. Morphological and molecular identifications of the isolated fungal organisms from lesions on the symptomatic leaves and branches revealed that they are identical to Phomopsis citri, known to cause gummosis. In order to find the reason for this sudden epidemic, we investigated the weather conditions that are exclusively distinct from previous years, hypothesizing that certain weather extremes might have caused the severe induction of pre-existing disease for yuzu. There were two extreme temperature drops beyond the yuzu's cold hardiness limit right after an abnormally-warm-temperature-rise during the winter of 2011-12, which could cause severe frost damage resulting in mechanical injuries and physiological weakness to the affected trees. Furthermore, there was an increased frequency of strong wind events, seven times in 2012 compared to only a few times in the previous years, that could also lead to extensive injuries on branches. In conclusion, we estimated that the possible damages by severe frost and frequent strong wind events during 2012 could cause the yuzu trees to be vulnerable to subsequent fungal infection by providing physical entries and increasing plant susceptibility to infections.

• Research in Plant Disease
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• v.25 no.2
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• pp.71-78
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• 2019

In 2018, severe diebacks have occurred on yuzu trees cultivated in Goheung, Jeonnam Province. On-farm surveys at 18 randomly selected orchards revealed the dieback incidence ranged from 7.5% to 100% with an average of 43.6%, and 56.6% of the affected yuzu trees were eventually killed. In order to find the reason for this sudden epidemic, we investigated the weather conditions that are exclusively distinct from previous years, hypothesizing that certain weather extremes might have caused the dieback epidemic on yuzu trees. Since different temperatures can cause freeze damage to plants depending on their dormancy stages, we investigated both periods when yuzu becomes hardy under deep dormancy (January-February) and when yuzu loses its cold hardiness (March-April). First, we found that daily minimum air temperatures below $-10^{\circ}C$ were recorded for 7 days in Goheung for January and February in 2018, while no occasions in 2017. In particular, there were two extreme temperature drops ($-12.6^{\circ}C$ and $-11.5^{\circ}C$) beyond the yuzu cold hardiness limit in 2018. In addition, another occasion of two sudden temperature drops to nearly $0^{\circ}C$ were occurred right after abnormally-warm-temperature-rises to $13^{\circ}C$ of daily minimum air temperatures in mid-March and early April. In conclusion, we estimated that the possible damages by several extreme freeze events during the winter of 2018 could be a major cause of severe diebacks and subsequently killed the severely affected yuzu trees.

• The Plant Pathology Journal
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• v.19 no.5
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• pp.253-256
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• 2003

Citrus canker disease is caused by bacteria Xanthomonas axonopodis .pv. Citri. Shiranuhi cultivar, a hybrid of Kiyomi tangor and Nakano No.3 ponkan was evaluated for resistance to citrus canker based on initiation of disease, percent area of lesion infected and growth rate of bacteria in the leaf under growth chamber condition. Significant differences between susceptible plant and resistant plants were observed in these assays. Resistant plants showed delayed disease symptoms compared to the susceptible plants after spray inoculation of the pathogen. The resistant verities, satsuma, yuzu, and Shiranuhi showed symptoms after six days where as susceptible, mexican lime showed the symptoms just after three days of inoculation. 18 days after inoculation, percent area of lesions developed on leaf and disease severity differed significantly in susceptible and resistant plants, and were ranked as follows: mexican lime > early satsuma =Shiranuhi =yuzu (P <, 0.01). However, 30 days after inoculation, percent area of lesion was further differentiated into resistant and highly resistant plants. That was ranked as follows: sweet orange> early satsuma =Shiranuhi =Kiyomi > yuzu (P < 0.01). These results indicate that host reaction to the bacterial was more distinct when the disease developed for a longer period. Growth rates of a citrus canker bacterium during 16 40 h also were distinct after infiltration into leaves of susceptible and resistant plants, and were ranked as follows: sweet orange> early satsuma =Shiranuhi =Kiyomi =yuzu (P < 0.01). Based on these results, we concluded that Shiranuhi is resistant to citrus canker as compared to Kiyomi, early satsuma, and yuzu.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.382-390
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• 2021

In this study, solubilized yuzu pulp powder (EYP) was produced using enzyme treated yuzu pulp powder (YP) and used to manufacture yuzu granules (0-20% EYP content). The physicochemical, product stability, and functional properties of Yuzu granules were compared among five enzyme treatments. Among the five treatments, CL had the highest YP solubilization yield (48.68%). Microstructural observation of EYP using FE-SEM revealed that its surface became irregular and porous after enzymatic treatment. Compared to YP, EYP had 2 times lower insoluble dietary fibers and 3 times lower hemicellulose and cellulose content. Among the yuzu granules, IV (yuzu granules with 15% EYP) had an excellent water and oil holding capacity and flowability. IV granule had the highest narirutin and hesperidin content of 3.4 mg and 2.2 mg/g DW, respectively and the highest antioxidant (68.4%) and tyrosinase inhibitory activities (82.5%). Therefore, EYP or granule with EYP can be used as a functional component in food industry or pharmaceutical field.