Uneingeschränkter Zugang

Vinegar Extract Produced Using Ripe Fruits of Wild Genotype of Citrus depressa Hayata in Okinawa

Takashi Hanagasaki
Takashi Hanagasaki
   | 16. Juli 2023
Journal of Horticultural Research's Cover Image
Über diesen Artikel
Vorheriger Artikel
Nächster Artikel
Zitieren
Online veröffentlicht: 16. Juli 2023
Seitenbereich: 47 - 54
Eingereicht: 01. März 2023
Akzeptiert: 01. Juni 2023
DOI: https://doi.org/10.2478/johr-2023-0003
Schlüsselwörter
© 2023 Takashi Hanagasaki, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Figure 1.

Photos of the Ishikunibu (left) and ‘Kugani’ (right) fruit harvested in December (upper row) and February (bottom row)
Photos of the Ishikunibu (left) and ‘Kugani’ (right) fruit harvested in December (upper row) and February (bottom row)

Figure 2.

Photographs of the vinegar extracts diluted 10 times with distilled water (from left to right, the shikuwasa vinegar extracts made from Ishikunibu and ‘Kugani’ in December, Ishikunibu and ‘Kugani’ in February)
Photographs of the vinegar extracts diluted 10 times with distilled water (from left to right, the shikuwasa vinegar extracts made from Ishikunibu and ‘Kugani’ in December, Ishikunibu and ‘Kugani’ in February)

Characteristics of vinegar extract from Ishikunibu and ‘Kugani’ harvested in December and February

Harvest month December February
Variety Ishikunibu Kugani Ishikunibu Kugani
Vinegar volume (mL) 33.2±0.4aA 35.5±1.5aA 36.7±1.4aA 33.5±0.7aA
Titratable acidity (%) 4.70±0.1aA 4.56±0.1aA 4.83±0.1aA 4.56±0.0bA
Ascorbic acid (μg per mL) 69.4±15.1aA 41.0±1.3aA 115.2±5.2aA 38.9±2.2bA
Polyphenols (μg per mL) 185.1±2.0aA 163.9±7.8aA 191.7±8.9aA 158.1±7.4aA
ORAC (μmol TEx per mL) 7.1±0.1aA 4.9±0.8aA 5.7±0.4aA 5.1±0.4aA
PMFs (mg per 100 mL) 14.7±1.8aA 33.4±0.2bA 12.5±1.8aA 29.0±0.7bB
Sinensetin 1.5±0.2aA 2.5±0.1bA 1.2±0.2aA 2.0±0.1bB
Nobiletin 8.9±1.4aA 20.8±0.6bA 7.3±1.1aA 19.2±0.8bA
Tangeretin 4.3±0.5aA 10.0±0.6bA 4.0±0.6aA 7.8±0.3bB
Limonin (mg per 100 mL) 17.9±5.4aA 46.4±7.4aA 8.7±3.9aA 28.3±5.1aA
Monoterpenes (IS%)y 9.1±3.3aA 6.5±1.1aA 5.1±1.4aA 7.8±1.6aA
β-myrcene 0.3±0.2aA 0.2±0.1aA 0.1±0.1aA 0.2±0.1aA
Limonene 3.8±1.5aA 2.2±0.5aA 2.2±0.6aA 2.9±0.6aA
γ-terpinen 3.5±1.3aA 2.7±0.4aA 2.1±0.6aA 3.3±0.7aA
p-cymene 1.4±0.7aA 1.4±0.3aA 0.7±0.3aA 1.5±0.4aA
Monoterpene alcohols (IS%)y 1.3±0.1aA 0.5±0.1bA 0.6±0.2aB 0.1±0.1bB
Linalool 0.6±0.1aA 0.1±0.1bA 0.1±0.1aB 0.0±0.0bA
Terpinen-4-ol 0.5±0.1aA 0.3±0.1bA 0.3±0.1aA 0.1±0.1aB
α-Terpineol 0.3±0.1aA 0.1±0.1bA 0.1±0.1aB 0.0±0.0bB
Sensory evaluation
Shikuwasa aroma 2.67±0.32a 3.00±0.28a 3.00±0.23a 2.44±0.28a
Green smell 4.56±0.23a 3.67±0.39a 3.67±0.39a 3.44±0.23a
Bitterness 4.00±0.36ab 3.44±0.32ab 4.33±0.28a 3.33±0.28b
General flavor 3.44±0.28a 3.78±0.21a 3.78±0.27a 3.67±0.23a
CIELAB color space
L* 45.6±0.3aA 51.6±1.1bA 44.6±0.8aA 48.9±0.9bA
a* 0.3±0.4aA −3.0±0.2bA 5.9±1.3aB −1.0±0.4bB
b* 23.4±0.9aA 26.1±1.3aA 29.9±1.6aB 28.4±0.3aA

Chemical components of Ishikunibu and ‘Kugani’ harvested in December and February

Harvest month December February
Variety Ishikunibu Kugani Ishikunibu Kugani
PMFs (mg per g of DW) 1.97±0.02aA 4.20±0.18bA 1.34±0.02aB 3.70±0.05bB
Sinensetin 0.19±0.00aA 0.28±0.1bA 0.14±0.01aB 0.26±0.01bB
Nobiletin 1.16±0.01aA 2.49±0.11bA 0.75±0.02aB 2.33±0.03bA
Tangeretin 0.61±0.01aA 1.43±0.06bA 0.45±0.01aB 1.11±0.02bB
Limonin (mg per g of DW) 1.48±0.01aA 1.32±0.02bB 1.21±0.01aB 1.41±0.02bB

Characteristics of Ishikunibu and ‘Kugani’ harvested in December and February

Harvesting date Variety Fruit weight (g) Fruit diameter (cm) Moisture content (%)
December 13, 2018 Ishikunibu 29.7 4.27 85.6
Kugani 43.6 4.66 87.0
February 18, 2019 Ishikunibu 33.6 4.95 85.5
Kugani 42.6 5.15 84.6
eISSN:
2353-3978
Sprache:
Englisch
Zeitrahmen der Veröffentlichung:
2 Hefte pro Jahr
Fachgebiete der Zeitschrift:
Biologie, Biotechnologie, Botanik, Ökologie, andere
Zeitschrift RSS Feed