• The Plant Pathology Journal
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• 제37권3호
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• pp.268-279
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• 2021

Citrus scab, caused by the fungal pathogen Elsinoë fawcettii, is one of the most important fungal diseases affecting Citrus spp. Citrus scab affects young tissues, including the leaves, twigs, and fruits, and produces severe fruit blemishes that reduce the market value of fresh fruits. To study the molecular responses of satsuma mandarin (C. unshiu) to E. fawcettii, plant hormone-related gene expression was analyzed in response to host-compatible (SM16-1) and host-incompatible (DAR70024) isolates. In the early phase of infection by E. fawcettii, jasmonic acid- and salicylic acid-related gene expression was induced in response to infection with the compatible isolate. However, as symptoms advanced during the late phase of the infection, the jasmonic acid- and salicylic acid-related gene expression was downregulated. The gene expression patterns were compared between compatible and incompatible interactions. As scabs were accompanied by altered tissue growth surrounding the infection site, we conducted gibberellic acid- and abscisic acid-related gene expression analysis and assessed the content of these acids during scab symptom development. Our results showed that gibberellic and abscisic acid-related gene expression and hormonal changes were reduced and induced in response to the infection, respectively. Accordingly, we propose that jasmonic and salicylic acids play a role in the early response to citrus scab, whereas gibberellic and abscisic acids participate in symptom development.

• Applied Biological Chemistry
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• 제15권2호
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• pp.175-180
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• 1972

유자(柚子)의 성분(成分)인 Amino acid의 함유량(含有量)을 구명(究明)하기 위하여 유자(柚子)와 하귤(夏橘)을 각각(各各) 비교(比較) 검토(檢討)하였든 바 다음과 같은 결과(結果)를 얻었기에 이에 보고(報告)하는 바이다. 1 유자(柚子)나 하귤중(夏橘中)에 총(總) Amino acid수(數)는 3종(種), 합(合)하여 20종(種)에 달(達)하였다. 2. 과피율(果皮率)에 유자(柚子)와 하귤(夏橘)의 Amino acid 함유량(含有量)은 전자(前者)에 Proline 16.48mg/100mg, 후자(後者)에는 Aspartic acid 32.68mg/100mg이 각각(各各) 최고(最高)이며 Histidine은 공(共)히 함유량(含有量)이 적었다. 3. 과육중(果肉中)에는 유자(柚子)의 경우 Aspartic acid 32.68mg/100mg, 하귤(夏橋)은 Proline 20.92mg/100mg로 가장 많았고, 전자(前者)에 Histidine 1.32 mg/100mg, 후자(後者)에는 Tyrosine 1.18mg/100mg로 비교적(比較的) 적었다. 4. 유자(柚子)나 하귤중(夏橘中)에는 Amino acid중 일반(一般)으로 Aspartic acid, Proline의 함유량(含有量)이 많다는 것을 알 수 있고 Histidine이 가장 적게 들어 있으며 과육중(果肉中)에는 과피(果皮)보다 각종(各種) Amino acid 함유량(含有量)이 많고 그 중에서도 Glutamic acid가 다른 Amino acid보다 많이 함유(含有)되어 있다.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.351-355
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• 2007

감귤 부위별 및 감귤 주스 가공 후 폐기되는 착즙박을 배지로 하여 재배된 간, 표고, 새송이, 산호침, 참부채 및 영지 버섯) 균사체의 GC/MS에 의한 휘발성 물질을 분석하였다. 감귤 분말에서 휘발성 물질은 29종류이었는데, ${\delta}-elemene$, ${\beta}-elemene$, ${\beta}-caryophyllene$, caryophyllene, ${\gamma}-elemene$, germacrene-D 및 ${\delta}-cadinene$은 감귤류의 essential oil 중의 성분들이었으나 8-hydroxy-linalool, ${\beta}-selinene$, tetradecanoic acid 및 pentadecanal은 essential oil 중의 성분들이 변화한 것이었다. 이외에도 tangeretin, nobiletin, 및 stigmasterol이 검출되었다. 버섯 균사체 분말에서 검출된 휘발성 성분들은 18종이었으며, ${\beta}-elemene$, germacrene-D 및 ${\delta}-cadinene$은 버섯이나 균사체에서 보고되지 않은 것으로 보아 균사체 배지로 사용한 착즙박에서 유래한 것으로 생각된다. caryophyllene, hexadecanoic acid, decanoic acid 및 tetradecanoic acid는 기 보고된 버섯이나 균사체의 성분들이었으며, Limonene-1,2-epoxide, ethyllinoleate, 1,2-benzenedicarboxylic acid, dicyclohexyl ester 및 ($3{\beta}$,24S)-stigmast-5-en-3-ol (${\gamma}-sitosterol$)은 감귤이나 버섯 균사체에서 보고되지 않은 성분들이 검출되었다.

• Applied Biological Chemistry
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• 제38권6호
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• pp.541-545
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• 1995

제주산 감귤의 표준시료에 대한 성분분석 및 그 특성을 검토하였다. 온주 밀감의 가용성고형물(Brix)은 $10.4{\sim}11.0^{\circ}$였고 총당은 $8.24{\sim}8.79%$였으며, 산함량은 $1.04{\sim}1.20%$였다. 비타민 C함량은 $41.19{\sim}46.55\;mg/100g$으로서 조생온주에 비해 보통온주에서 높았다. 온주밀감에서 무기물 함량의 경우 K가 $108.66{\sim}132.65\;mg/100g$으로 가장 많이 함유되고 있었으며, 잡감류의 경우는 온주밀감에 비해 무기물 함량이 높았다. 감귤쥬스 중의 당종류는 잡감류를 포함하여 품종에 따라 다소 차이가 있었으나 자당이 $46.8{\sim}64.6%$로서 가장 많이 함유하고 있었으며, 그외로는 포도당과 과당이 각각 $18.4{\sim}26.9%$과 $15.2{\sim}30.2%$로서 비슷한 수준이었다. 유기산 종류로는 구연산이 $75.7{\sim}96.2%$로서 대부분을 차지하였고, 그외로 malic acid, oxalic acid, fumaric acid 순으로 소량 함유되어 있었다.

• 한국유기농업학회지
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• 제15권3호
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• pp.309-318
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• 2007

The effects of supplementation of organic citrus on the quality of rice straw silage was investigated in this study. The aim of the study was to improve the quality of rice straw silage using agricultural by-products and therefore to secure the good quality forage sources. Firstly, looking at chemical composition of citrus added rice straw silage, crude protein content appeared improved with the addition of citrus to rice straw silage compared to control while NDF and ADF contents decreased. pH of the silages were different between control(4.39) and treatments$(3.47\sim3.53)$. Lactic acid content was higher in citrus added silage(4.87mM) than in control (3.65mM). External quality of the silages was also better in citrus added silage when citrus added at the equal ratio with rice straw(1 : 1). This trend was the same as with pH and lactic acid content. Propionate was significantly higher in citrus addd silage but butyrate was significantly lower. DM and NDF disappearance rates in the rumen were highest when citrus added at the equal ratio with rice straw(1:1). In conclusion, supplementation of citrus to rice straw silage with equal ratio contributed the best to the improvement of the quality of silage and it may have been due mainly to abundant content of non-structural carbohydrate in citrus.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.875-881
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• 2001

청피와 모려에 다른 부재료를 사용하여 최적의 혼합비로 음료를 제조하기 위하여 모려에 대해 원소 분석한 결과 무기물 공급원으로 Ca가 18.8 ppm, Na가 23.8ppm으로 가장 많이 함유되었다. 청피에 대해 아미노산 분석한 결과 aspartic acid가 14290.431 pmol로 가장 많이 함유되어 있고, 필수 아마노산이 모두 함유되어 있었다. 이와 같은 분석 결과에 의해 음료를 제조한 결과 Citrus 1g, Amomum O.25g, Pueraria 0.5g, Ostrea 12g, citric acid 1g, sodium benzoate O.5g, aspartic acid 0.5g, raw sugar 90g 비율로 제조한 것이 관능검사를 실시한 결과 향기, 맛, 색 등 전반적으로 기호도 및 호감이 높은 것으로 나타났다. 일반분석한 결과 3종류간에 차이는 없었다.

• 한국식품조리과학회지
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• 제31권1호
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• pp.1-8
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• 2015

Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at $4^{\circ}C$ and $16^{\circ}C$. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at $4^{\circ}C$ and $16^{\circ}C$ for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.

• 한국식품과학회지
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• 제30권2호
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• pp.306-312
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• 1998

대표적인 제주산 감귤류인 하귤, 당유자, 병귤, 스타치, 지각, 궁천조생, 6품종을 수확시기에 따라 유리당, 유기산, 헤스페리딘, 나린진, 무기물을 각각 분석하였다. 수확시기별 유리당의 함량에는 조금씩 차이를 보였으나 모든 품종에 있어서 과즙내 유리당 중에서 sucrose가 $44.9{\sim}66.0%$로 가장 많이 함유되어 있었고 glucose와 fructose는 $15.7{\sim}25.7%,\;17.5{\sim}30.1%$로 서로 비슷하게 함유되어 있었다. 유리당의 함량은 성숙함에 따라 계속적으로 증가하는 경향을 보였다. 유기산 함량은 감귤이 성숙됨에 따라 점차적으로 감소되며, 이는 산 함량의 변화와 비슷한 경향을 보였다. 감귤과즙에서 검출된 주요한 유기산은 citric acid, malic acid, oxalic acid였으며 전체 유기산 중에 citric acid가 90%이상으로 대부분을 차지하고 있었고, 그 외로 malic acid가 $0.98{\sim}9.45%$ 내외로 함유되어 있었고 oxalic acid가 3.58% 이하로 미량 함유되어 있었다. 품종별 과즙과 과피내의 flavonoid계 성분인 naringin과 hesperidin의 함량을 분석한 결과 이 두 성분은 과피 중에서 월등히 많이 함유되어 있었고 미숙과일 때 그 함량이 높았으나 착색이 진행됨에 따라 점차적으로 감소하는 경향을 보였다. 감귤을 이용한 가공품 제조시에는 완숙과를 사용해야 가공품의 혼탁과 쓴맛이 적을 것으로 예상되었다.

• 한국식품저장유통학회지
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• 제2권1호
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.