증산되고 있는 한국산 온주계통 감귤의 품질향상을 도모하여 새로운 수요를 개발하기 위한 목적의 일환으로 제주산 감귤의 품종별 가공특성 조사를 실시하였다. 1. 과실 맛의 주체라고 할 수 있는 당도는 $9.0{sim}10.0^{circ}Bx$였고 산도는 $1.43{sim}l.70%$로써 당산비는 $5.3{sim}6.6$수준으로 비교적 낮은 품질 수준을 나타냈다. 2. 감귤 통조림의 백탁 현상의 원인이라고 알려진 과육의 hespeidin 함량은 조생종에 비하여 만생종으로 갈수록 낮아져 45mg%정도였다. 3. 외피율은 만생종이 될수록 높아져서 25%정도였고 착즙율은 50%이었다. 그러므로 저장에는 만생종이 유리하며 착즙율은 품종간에 큰 차이가 없었다. 4. 착즙액의 비중은 평균 1.040정도였고 혼탁도는 만생종이 될수록 높은 흡광도를 보였다. vit. C 및 hesperidin 함량은 $25{sim}30mg%$를 유지하였다.
Experiments were carried out for finding out a reasonable background of inferior processing quality of Korean citrus fruits of unshiu varieties. The results obtained were as follows. 1. It is considered that the essence of fruit tastes were sweetness and acidity. Their contents were $9.0-10.0^{circ}Bx$ and 5.3-6.6% (as citric acid) respectively. These indicates that Korean native citrus fruits were inferior in quality. 2. The hesperidin contents were 58mg% in early ripe unshiu varieties, but were low comparatively as 45mg% in late varieties. 3. The portions of fruit peel were high as 25% in Im and Sukcheon unshiu. Therefore these varieties are favorable for long-time storage. The juice extraction rate were 50% on the average with not much difference between varieties. 4. Specific gravity of the extracted juice were 1.040. Vit. C and hesperidin contents of the juice were $25{sim}30mg%$ on the average in all varieties.
