• 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.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.67-79
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• 2024

Yuzu (Citrus junos) undergoes traditional processing to create preserved yuzu with a sugar content of 50%. This study aimed to produce low-sugar yuzu syrup using artificial or natural sweeteners instead of sugar. Among artificial sweeteners, maltitol showed minimal browning and lack of deposition at high temperatures. The addition of xanthan gum (0.2%) and carboxymethyl cellulose (0.2%) resolved the issue of layer separation and viscosity decrease of yuzu syrup. Alternatively, grain syrup, a natural sweetener, improved viscosity and homogeneity without the additives. Yuzu syrups were developed using yuzu juice and preserved yuzu, with maltitol (20~40%) or grain syrup (50~70%) as the sweetener. Yuzu syrups containing 35% maltitol (M35) or 55% grain syrup (G55) had less than 5% and 10% free sugar, respectively. These syrups exhibited taste patterns similar to commercial yuzu syrup in analysis using an electronic tongue. Furthermore, M35 and G55 contained yuzu flavonoids at concentrations of 19.82 mg/g and 24.09 mg/g, respectively. Antioxidant activity (DPPH, ABTS radical scavenging) of M35 and G55 was equivalent to 10.55, 17.59 mg/100 g of Vitamin C and 97.39, 33.92 mg/100 g of Vitamin C, respectively. Consequently, M35 and G55 offer promising alternatives to preserved yuzu, providing low-sugar yuzu syrups enriched with functional ingredients.

• 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.

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.129-138
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• 2024

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

• 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.