Effect of fruit maturity, storage and processing on bitterness and quality of tangerine juice | |
| Author | Nittaya Kasemsuksakul |
| Call Number | AIT Thesis no. AE-89-21 |
| Subject(s) | Fruit--Storage Fruit--Quality |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | The harvesting time and storage conditions of tangerine fruit, as well as different methods of extraction of juice from whole fruit and processing of the juice were discussed in this study. The bitterness components in tangerine juice, limonin and naringin, were measured along with ascorbic acid, total soluble solids, total acidity in the juice extracted from the tangerine fruit. The optimum harvesting time of fruit with less bitterness, excellent internal quality and better external appearance for juice processing were obtained from nine months after fruit set. The conditions of storage viz. 3±1 °C at 50% RH and 28±2 °C at 90% RH, had no effect on limonin and naringin bitterness, whereas these conditions influenced weight loss of whole fruit. Low temperature condition of storage of tangerine juice was better for delaying limonin bitterness. The results also showed that limonin in pasteurized (95 °C for 5 min) juice was higher than in unpasteurized juice in the beginning of the storage period. On the other hand, both storage temperature and pasteurization process did not affect naringin bitterness. Low pressure of juice extraction resulted in low concentration of limonin in the juice. The loss of ascorbic acid content due to pasteurization was less compared to the similar loss at different storage temperature. In addition, distribution of limonin and naringin in mature fruit were studied. The higher concentration of limonin within the fruit tissues was found in the seeds, followed by segment membranes, albedo, flavedo and juice vesicles, whereas the distribution of naringin level decreased in the order of flavedo, albedo, segment membranes, seeds and juice vesicles. |
| Year | 1989 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Illangantileke, Sarath G. ;Lin, Chang Kwei ;Panda, Tapobrata ; |
| Scholarship Donor(s) | Canadian International Development Agency (CIDA) ; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1989 |