Comparative Fruit Development and Productivity Among 3 Yuzu(Citrus junos Tanaka) Varieties during Growing Season
Tuesday, July 23, 2019
Cohiba 5-11 (Tropicana Las Vegas)
Hye-sung Cho, Jeollanam-do Agricultural Research and Extension Services, haenam, Korea, Republic of (South)
Hyeon-ju Jeong, Jeollanam-do Agricultural Research and Extension Services, haenam, Korea, Republic of (South)
Moon-young Park, Jeollanam-do Agricultural Research and Extension Services, haenam, Korea, Republic of (South)
Bo-Bae Lee, Jeollanam-do Agricultural Research and Extension Services, haenam, Korea, Republic of (South)
Youn-sup Cho, Jeollanam-do Agricultural Research and Extension Services, naju, Korea, Republic of (South)
In-taek Hwang, Jeollanam-do Agricultural Research and Extension Services, haenam, Korea, Republic of (South)
Yuzu is mainly cultivated in south coastal region of Korea and Japan. The total area is estimated as 1,000ha in Korea. Although there are various ways of Yuzu consumption, Yuzu marinated with 50% sugar in volume(YMS) are the most popular in Korea. 59% of YMS produced in Korea is being exported to China in 2016, and the exportation of YMS to the USA has been increasing in recent years. Until now, yellow fully ripe Yuzu fruits were processed for YMS. However, recent studies have shown immature Yuzu fruits contain 2.5 to 6 times more nutrients such as hesperidin and naringin.
In this experiment, the seasonal fruit development and fruit nutrients were monitored from July to November. Three Yuzu varieties (Namhae#1, Wando local, Dajeongeum) were compared. The fruit size of Namhae#1 and Wando local was 2 times bigger than Dajeongeum throughout the season but the seed number of Namhae#1 and Wando local were 20 to 25 per fruit but Dajeongeum has 1 seed per fruit. The rate of fruit flesh was 41% in Namhae#1, 38% in Wando local and 51% in Dajeongeum. In July, the fruit yield per tree was 13kg (590 fruits) in Namhae#1, 13kg (416 fruits) in Wando local and 4kg (329 fruits) in Dajeongeum.
Soluble solid content was very similar as 8°Bx among 3 varieties. Fruit acidity was 3.9%, 3.5% and 4.4% in Namhae#1, Wando local and Dajeongeum. Sugar to acidity ratio was 2.2, 2.2 and 1.8 in Namhae#1, Wando local and Dajeongeum.
Key words : Yuzu, Fruit development, Productivity, Variety
This work was financially supported by Rural Development Administration, Republic of Korea. (Project No. 01382601)
