DOCSLIB.ORG

Yuzu, Sudachi, and Kabosu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Yuzu, Sudachi, and Kabosu november & december 2009 vol. 41, no. 6 – $7.50 Color pictorial of the 2009 Festival of Fruit Santa Rosa celebration page 16 ONE STEP SH O RT O F PARADI S E All About Olive Oil An Equatorial Rare Fruit Adventure Yuzu, Sudachi & Kabosu Discoveries While Roughing It in Ecuador 5th Annual Pitahaya Festival © DAVID Yuzu fruit, UCR-CVC collection KARP © DAVID KARP © DAVID Kabosu fruit at a farm in Norco, Calif. KARP © Yuzu fruit, UCR-CVC collection DAVID Yuzu grove in Lindcove, Calif. © DAVID KARP KARP - - Sudachi fruit, UCR-CVC collection © UCR - CVC OTTILLIA J . BIER Sudachi fruit, UCR-CVC collection © UCR - CVC TONI J . SIEBERT Kabosu fruit, UCR-CVC collection © DAVID KARP uring the past decade, interest in citrus has diversity uring the past decade, interest Asian in used varieties among particularly increased, D Exclusive by Toni J. Siebert and Tracy L. Kahn J. Siebert and Tracy Exclusive by Toni Yuzu, Sudachi and Kabosu Yuzu, Collection at the University of California, Riverside the Citrus Variety From Deliciously ancient East Asian acid citrus cuisine. Most citrus species and relatives established at the the at established relatives and species citrus Most cuisine. Col Variety Citrus of California at Riverside University the of parts other from came 1907 since (CVC) lection vari some extent the preservation of these rare To world. their availability. eties has contributed to increasing Kabosu fruit at a farm in Norco, Calif. In February 1963, Dr. Willard “Bill” that the temperatures in that area dipped mean width of 4.73 cm (1.9 inches) and Bitters, curator of the CVC from 1946 to to 10F, and no other cultivated citrus grew a height of 4.31 cm (1.7 inches), giving 1982, visited with Dr. Tyozaburo Tanaka in nearby. He collected seed and sent it back an average height-to-width ratio of 0.90 Japan to learn more about Japanese citrus to the United States. and an oblate shape, and a mean weight varieties and meet with other local citrus Later in 1922, Tanaka discovered that per fruit of 52 grams (1.83 ounces). Rind researchers. Although the CVC had previ- the Kansu orange was identical to the Yuzu color break for citrus fruit occurs at a rating ously obtained some Japanese varieties such accession that the USDA had already held of 4, where the rind color changes from a as Yuzu (Citrus junos Sieb. ex Tanaka), the for several years in their greenhouses. It was dark green to a yellow-green, which would trip resulted in the addition of several new then believed that Yuzu was probably im- be a rating of about 6. Yuzu consistently types to the CVC over the next 20 years. In ported prior to the 1900s by Japanese im- reached color break during the first week addition to several Japanese grapefruit and migrants for use in their own gardens in the of October. The rind texture is pebbly and pummelo types, these included papeda-like U.S. (Karp, 2003). The CVC received seed rough, with a mean thickness of 3.9 mm acid citrus selections with a long history of of this accession in 1918, a few months be- (0.15 inches), where a lower number such culinary usage in East Asia called Sudachi fore Meyer’s untimely death. With the seed, as 2.5 means thinner rind. Fruit samples (Citrus sudachi Hort. ex Shirai) and Kabosu Meyer included a description stating that from Lindcove generally have thicker rinds (Citrus sphaerocarpa Hort. ex Tanaka). it was “collected from the Hubei province, than those from Riverside, a warmer loca- Papeda is a citrus subgenus.Yuzu had been China, along the Yangtze River, in a field on tion. Yuzu averaged 27.7 seeds per fruit, acquired by the CVC in 1918, but Sudachi a slope at the elevation of about 4,000 feet.” but since it is primarily used for its peel and was imported soon after the 1963 trip, and Currently there are numerous Yuzu se- juice, not consumed fresh like navel oranges Kabosu followed in 1984. The limited fresh lections and hybrids in Japan and China, or mandarins, seed content is not of evident supply of these acid citrus fruits in United some of which originated from seedlings concern. The rind is not easily peeled in the States markets has been hard pressed to that germinated in the fruit waste of an- green stage, but peels better when the fruits meet increasing demand by consumers and cient dwellings (Taninaka, 1981). Japan are mature. The mean juice weight per fruit restaurant chefs for ethnic cooking. Multi- and Korea are currently the largest produc- is 10.0 grams (0.35 ounces) and the average ple requests for these three fruits convinced ers of Yuzu fruits (Sawamura, 2005). juice content is 18%, most likely due to the the CVC to formally evaluate them for Yuzu is commonly used for cooking presence of numerous plump seeds. There possible commercial potential in September because its rind is very fragrant; it is used was an increase of juice percentage during and October (during the young green stage) for enhancing flavors in many dishes in- the sampling dates. The internal flesh color of the years 2003 to 2007. cluding soups, fish, candies and medicinal of Yuzu in the green stage is light green to Yuzu is the most popular of the acid teas. There have been a few reported studies pale yellow. As Yuzu is highly acidic with an citrus used in food preparation in East Asia. of the uses of essential oils of Yuzu peel in average of 4.5% citric acid, it is used much Tanaka wrote that it was thought to have cosmetics and aromatherapy (Sawamura, the way lemon would be used in the U.S. originated in Korea and from there was in- 2005). A sauce made with juice from the The tree shape and growth habit of troduced into China, and eventually made fruit, called Ponzu, serves as a vinegar sub- Yuzu is upright, spreading and moderately its way into southern Japan during the Tang stitute. Jams, jellies and marmalades are also vigorous. Older non-pruned trees tend to Dynasty approximately 1,000 years ago prepared using the juice, as well as bever- have tall, rigid branches. Thorns up to 5 (Taninaka, 1981). Other scientists maintain ages and liqueurs (Abkenkar, 2003). The mm in length are present in each leaf axil. that the center of origin of Yuzu is in the fruits are used in nearly all stages of matu- Leaves are elliptical in shape with a winged upper reaches of the Yangtze river, in China rity, from young with a green rind to over- petiole of medium width. The tree canopy (Rahman et al., 2001). The fruit is believed mature, puffy, and with a dark yellow rind. has medium density branching. Twenty-six- to be a hybrid of a papeda and a mandarin. Yuzu fruit was formally evaluated by year-old trees on Carrizo and C-35 citrange In 1914, Frank N. Meyer, a plant explorer the UCR Citrus Variety Collection in Sep- rootstock are fairly vigorous and approxi- for the USDA, found Yuzu (which he origi- tember and October of the years 2003 to mately 14 feet tall at Riverside, Calif. There nally named Kansu orange) growing wild in 2007, both at Riverside, Calif., and at the have been no indications of rootstock-scion the southern part of Gansu province among Lindcove Research and Extension Center incompatibility or disease susceptibility us- palms, loquats and bamboo. He estimated near Exeter, Calif. The average fruit has a ing these rootstocks. (turn to page 6) CULTIVAR YUZU SUDACHI KABOSU N Mean Range N Mean Range N Mean Range Fruit length (cm) 48 4.31 3.30–6.10 38 3.38 2.60–4.30 38 5.17 4.20–6.50 Fruit width (cm) 48 4.73 3.60–9.00 38 3.79 3.00–4.80 38 5.25 4.30–6.40 Length-width ratio of fruit 48 0.90 0.70–1.00 38 0.88 0.80–1.00 38 0.98 0.90–1.10 Fruit weight (grams) 48 51.96 22.60–119.50 38 27.18 12.60–53.40 38 71.23 42.40–126.90 Texture based on chart 48 3.89 2.00–5.00 38 2.43 1.00–3.50 38 2.95 2.00–4.50 Rind thickness per fruit (mm) 48 3.90 2.70–5.90 38 1.91 1.10–3.00 38 4.16 2.80–5.40 Number of seeds per fruit 48 27.66 20.40–40.50 38 9.11 5.30–13.40 38 17.19 10.60–23.70 Total soluble solids or sugars 46 11.84 7.70–22.70 37 11.32 10.60–12.90 36 9.92 7.60–16.50 Percentage acidity based on citric acid 46 4.47 2.60–6.60 37 5.00 4.50–5.50 36 3.23 1.90–4.60 Solids-to-acid ratio 46 2.68 1.60–4.60 37 2.38 2.10–2.60 36 3.14 2.00–4.50 Note: “N” is the number of 10 fruit samples used to calculate the mean and range for each of the characteristics listed above. The length-width ratio is a measure of fruit shape. Fruit with length-width ratios greater than 1.0 are taller than they are wide. Conversely, fruit with length-width ratios less than 1.0 are oblate in shape or wider than they are tall.
Load more

Recommended publications
  • Sustainable Production Technique of Satsuma Mandarin Using Plant
    Sustainable Production Technique of Satsuma Mandarin using Plant Growth Regulators under Climate Change January 2020 Keiko SATO Sustainable Production Technique of Satsuma Mandarin using Plant Growth Regulators under Climate Change A Dissertation Submitted to the Graduate School of Life and Environmental Sciences, the University of Tsukuba in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Agricultural Science Keiko SATO Contents Summary 1 Abbreviations 5 Chapter 1 General introduction 6 Chapter 2 Effects of elevated temperatures on physiological fruit drop, peel puffing and coloring of satsuma mandarin Section 1 Effects on physiological fruit drop Introduction 17 Materials and Methods 18 Results 19 Discussion 21 Tables and Figures 24 Section 2 Effects on peel puffing and coloring Introduction 32 Materials and Methods 33 Results 35 Discussion 38 Tables and Figures 42 Chapter 3 Development of techniques to cope with elevated temperature by use of PGRs of satsuma mandarin Section 1 Development of techniques to reduce peel puffing Introduction 50 Materials and Methods 52 Results 56 Discussion 59 Tables and Figures 65 Section2 Development of handpicking techniques Introduction 74 Materials and Methods 75 Results 80 Discussion 82 Tables and Figures 88 Section 3 Development of enriched vegetative shoots and stable flowering technique in greenhouse Introduction 100 Materials and Methods 101 Results 104 Discussion 106 Tables and Figures 109 Chapter 4 General discussion 117 Acknowledgements 131 References 132 Summary Cultivation areas suitable for satsuma mandarin (Citrus unshiu Marc.) have average annual temperatures of 15–18°C and minimum winter temperatures of more than −5°C. 5 In Japan, the satsuma mandarin is cultivated mainly in the southwestern area of the Pacific Ocean.
    [Show full text]
  • Known Host Plants of Huanglongbing (HLB) and Asian Citrus Psyllid
    Known Host Plants of Huanglongbing (HLB) and Asian Citrus Psyllid Diaphorina Liberibacter citri Plant Name asiaticus Citrus Huanglongbing Psyllid Aegle marmelos (L.) Corr. Serr.: bael, Bengal quince, golden apple, bela, milva X Aeglopsis chevalieri Swingle: Chevalier’s aeglopsis X X Afraegle gabonensis (Swingle) Engl.: Gabon powder-flask X Afraegle paniculata (Schum.) Engl.: Nigerian powder- flask X Atalantia missionis (Wall. ex Wight) Oliv.: see Pamburus missionis X X Atalantia monophylla (L.) Corr.: Indian atalantia X Balsamocitrus dawei Stapf: Uganda powder- flask X X Burkillanthus malaccensis (Ridl.) Swingle: Malay ghost-lime X Calodendrum capense Thunb.: Cape chestnut X × Citroncirus webberi J. Ingram & H. E. Moore: citrange X Citropsis gilletiana Swingle & M. Kellerman: Gillet’s cherry-orange X Citropsis schweinfurthii (Engl.) Swingle & Kellerm.: African cherry- orange X Citrus amblycarpa (Hassk.) Ochse: djerook leemo, djeruk-limau X Citrus aurantiifolia (Christm.) Swingle: lime, Key lime, Persian lime, lima, limón agrio, limón ceutí, lima mejicana, limero X X Citrus aurantium L.: sour orange, Seville orange, bigarde, marmalade orange, naranja agria, naranja amarga X Citrus depressa Hayata: shiikuwasha, shekwasha, sequasse X Citrus grandis (L.) Osbeck: see Citrus maxima X Citrus hassaku hort. ex Tanaka: hassaku orange X Citrus hystrix DC.: Mauritius papeda, Kaffir lime X X Citrus ichangensis Swingle: Ichang papeda X Citrus jambhiri Lushington: rough lemon, jambhiri-orange, limón rugoso, rugoso X X Citrus junos Sieb. ex Tanaka: xiang
    [Show full text]
  • GRAS Notice 658, Grapefruit Extract
    GRAS Notice (GRN) No. 658 GR 11111111111111111111 http://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/NoticeInventory/default.htm ORIGINAL SUBMISSION ., Notice to the US Food and Drug Administration that the use of Vancitrix™, a glycerin Citrus Extract, is Generally Recognized as Safe GRN ODDb58 Submitted and Prepared by the Notifier: r----------, (Pa~(C~~~~[)) Chemie Research & Manufacturing, Co., Inc. JUL 1 2016 OFFICE OF 18 March 2015 (Original subm ission) FOOI3> ADDITIVE SAFETY 07 June 2016 (Revised submission) THOMAS WRIGHT Table of Contents GRAS Exemption Claim 2 Name and Address of Notifier 2 Common or Usual Name 2 Conditions of Use 2 Basis for GRAS Determination 3 Data I Information Availability Statement 3 Characterization 3 Chemical Composition 4 Organic Certification 4 Manufacturing and Production 5 Company Overview 5 Raw Materials 5 Manufacturing 5 Specifications and Batch Analysis 7 Specifications and Quality Control 7 Ascorbic acid, Citric acid, Naringin and other Flavonoids 8 Screening for Pesticides I Bactericides 9 Heavy Metal Analysis 9 Minimum Inhibitory Concentration (MIC) 10 Microbial Assay (USP-51) 11 History of Consumption 12 Production 12 Safety Assessment 13 Toxicological Studies 13 Drug Interactions 13 Current Regulatory Status 14 Regulatory Status of Citrus Fruit 14 Regulatory Status of Additional Vancitrix™ Components 14 Intended Use 14 Estimated Daily Intake (EDI) 15 General Recognition I Basis for GRAS Determination 16 References 17 1 .. GRAS Exemption Claim Chemie Research & Manufacturing, Co., Inc. (the notifier) has determined that Vancitrix™ grapefruit extract, hereafter referred to as Vancitrix™, is Generally Recognized as Safe (GRAS) for its intended use, consistent with section 201 (s) of the Federal Food, Drug and Cosmetic Act.
    [Show full text]
  • Unforbidden Fruits: Preventing Citrus Smuggling by Introducing Varieties Culturally Significant to Ethnic Communities
    CRB Funded Research Reports Research Project Progress Report Unforbidden fruits: preventing citrus smuggling by introducing varieties culturally significant to ethnic communities David Karp, Tracy Kahn, Toni Siebert, Robert Krueger, Richard Lee and Georgios Vidalakis efore long, as you are driving down a country road, you Federal and state agencies strive mightily to stop smug- may be puzzled to see plantings of unfamiliar citrus glers, but it’s impossible for them to catch them all. Only a Band citrus relatives such as curry leaf, bael and etrog, small percentage of agricultural cargo is inspected, and in perhaps grown in greenhouses or on trellises. It might be even any case many of those who smuggle citrus do so for reli- more surprising to learn that the Citrus Research Board has gious and cultural purposes, not fully understanding the po- had a hand in the diffusion of these esoteric crops. tential impact. Unfortunately, these culprits are unlikely to The rationale is unusual but compelling: Although these be deterred by conventional interdiction strategies. crops could be profitable for a few nurseries that sell the trees, Complementary to interdiction, there’s another ap- and for the farmers that grow them, far more important is the proach -- reducing demand -- that can play a crucial role in benefit they could bring to California’s entire citrus industry suppressing smuggling. The concept is simple: if a product by avoiding economic damage from smuggling. As we know is readily available in California, smugglers won’t bother to all too well, illicit imports pose a grave danger of introducing bring it in.
    [Show full text]
  • Jupiters Reveals New Japanese Restaurant - Kiyomi
    MEDIA RELEASE Tuesday November 11, 2014 Jupiters reveals new Japanese restaurant - Kiyomi Jupiters Hotel & Casino will open the doors to Kiyomi, its newest restaurant and bar in December. The new venue will serve a modern, yet distinctly Japanese menu created by internationally recognised Restaurant Executive Chef Chase Kojima. Chase Kojima specialises in cutting-edge Japanese cuisine using unique combinations to create exciting and surprising dishes. After leading kitchens for Nobu in Las Vegas, Dubai, London, Los Angeles and the Bahamas, Chase founded Sokyo restaurant at The Star, Sydney in 2011. In its short history, Sokyo has built an enviable reputation culminating in the award of One Chef's Hat at the 2014 The Sydney Morning Herald Good Food Guide Awards. Dishes created by Chase for his second Australian restaurant Kiyomi at Jupiters include Scampi with Foie Gras, White Soy, Apple and Mizuna Salad, as well as Binchotan Duck Breast with Beetroot, Sansho Pepper and Wasabi, and Salmon Robata with Ssamjang Miso and Watercress. Chase said he loves being creative and cooking with only the freshest produce. "Kiyomi will centre around the delicious flavour, ‘Umami’,” he said. “We will be celebrating unique yet simple flavour combinations which bring the natural flavours of the produce to life. It is all about using simple garnishes, simple sauces and simple combinations to create truly delicious dishes,” he said. The name Kiyomi (a rare Japanese citrus fruit, a hybrid of mandarin and sweet orange) reflects both the creative blend of Japanese and Australian flavours as well as the extensive use of fresh, citrus flavours throughout the menu.
    [Show full text]
  • Canker Resistance: Lesson from Kumquat by Naveen Kumar, Bob Ebel the Development of Asiatic Citrus Throughout Their Evolution, Plants and P.D
    Canker resistance: lesson from kumquat By Naveen Kumar, Bob Ebel The development of Asiatic citrus Throughout their evolution, plants and P.D. Roberts canker in kumquat leaves produced have developed many defense mecha- anthomonas citri pv. citri (Xcc) localized yellowing (5 DAI) or necro- nisms against pathogens. One of the is the causal agent of one of sis (9-12 DAI) that was restricted to most characteristic features associated the most serious citrus diseases the actual site of inoculation 7-12 DAI with disease resistance against entry X (Fig. 2). of a pathogen is the production of worldwide, Asiatic citrus canker. In the United States, Florida experienced In contrast, grapefruit epidermis hydrogen peroxide (H2O2). Hydrogen three major outbreaks of Asiatic citrus became raised (5 DAI), spongy (5 peroxide is toxic to both plant and canker in 1910, 1984 and 1995, and it DAI) and ruptured from 7 to 8 DAI. pathogen and thus restricts the spread is a constant threat to the $9 billion On 12 DAI, the epidermis of grape- by directly killing the pathogen and citrus industry. fruit was thickened, corky, and turned the infected plant tissue. Hydrogen Citrus genotypes can be classified brown on the upper side of the leaves. peroxide concentrations in Xcc-in- into four broad classes based on sus- Disease development and popula- fected kumquat and grapefruit leaves ceptibility to canker. First, the highly- tion dynamics studies have shown that were different. Kumquat produces susceptible commercial genotypes are kumquat demonstrated both disease more than three times the amount of Key lime, grapefruit and sweet lime.
    [Show full text]
  • PRUNING GUIDELINES Tools: Loppers, Saw, Clippers 10% Bleach and Water Solution
    Varieties - choose one that you will want to eat often, as you will have them much of the year (Four Winds Citrus Variety Chart link in your Resources list) - certain citrus mature earlier than others (see early ripening handout) - Unique varieties: - Blood orange: red flesh is antioxidant rich. Often sweeter than other oranges - Yuzu: very little, but very flavorful juice used by chefs. Believed to be a cross between a sour mandarin and ichang papeda - Keiffir lime: regular lime with bumpy skin. Attractive tree with segmented leaves that are extremely fragrant and prized by chefs. - Buddhas hand: not much juice, but very fragrant pith and rind. Odd shaped and often used as an ornamental - Australian finger lime: oblong green lime with many small lime-flavored orbs inside. Called "citrus caviar" Standard varieties of citrus trees often grow to a height of 20 to 30 feet and the canopy -- or width of a tree -- can spread to 18 to 30 feet depending on the variety. Dwarf citrus trees are significantly shorter and narrower, which provides greater flexibility in planting location. Most varieties top out at 8 feet in height with a proportionally smaller canopy. Despite the differences in height and width, regular, semi-dwarf and dwarf citrus varieties produce the same size fruit. -First off DO NOT PRUNE! Those damaged leaves can actually provide protection for the plant until the air warms up. The plant needs to rally and recover. Pruning might just put it over the edge. Sometimes the plants must remain with that ‘raggedy’ appearance until as late as June and in some cases a full year.
    [Show full text]
  • Citrus from Seed?
    Which citrus fruits will come true to type Orogrande, Tomatera, Fina, Nour, Hernandina, Clementard.) from seed? Ellendale Tom McClendon writes in Hardy Citrus Encore for the South East: Fortune Fremont (50% monoembryonic) “Most common citrus such as oranges, Temple grapefruit, lemons and most mandarins Ugli Umatilla are polyembryonic and will come true to Wilking type. Because most citrus have this trait, Highly polyembryonic citrus types : will mostly hybridization can be very difficult to produce nucellar polyembryonic seeds that will grow true to type. achieve…. This unique characteristic Citrus × aurantiifolia Mexican lime (Key lime, West allows amateurs to grow citrus from seed, Indian lime) something you can’t do with, say, Citrus × insitorum (×Citroncirus webberii) Citranges, such as Rusk, Troyer etc. apples.” [12*] Citrus × jambhiri ‘Rough lemon’, ‘Rangpur’ lime, ‘Otaheite’ lime Monoembryonic (don’t come true) Citrus × limettioides Palestine lime (Indian sweet lime) Citrus × microcarpa ‘Calamondin’ Meyer Lemon Citrus × paradisi Grapefruit (Marsh, Star Ruby, Nagami Kumquat Redblush, Chironja, Smooth Flat Seville) Marumi Kumquat Citrus × sinensis Sweet oranges (Blonde, navel and Pummelos blood oranges) Temple Tangor Citrus amblycarpa 'Nasnaran' mandarin Clementine Mandarin Citrus depressa ‘Shekwasha’ mandarin Citrus karna ‘Karna’, ‘Khatta’ Poncirus Trifoliata Citrus kinokuni ‘Kishu mandarin’ Citrus lycopersicaeformis ‘Kokni’ or ‘Monkey mandarin’ Polyembryonic (come true) Citrus macrophylla ‘Alemow’ Most Oranges Citrus reshni ‘Cleopatra’ mandarin Changshou Kumquat Citrus sunki (Citrus reticulata var. austera) Sour mandarin Meiwa Kumquat (mostly polyembryonic) Citrus trifoliata (Poncirus trifoliata) Trifoliate orange Most Satsumas and Tangerines The following mandarin varieties are polyembryonic: Most Lemons Dancy Most Limes Emperor Grapefruits Empress Tangelos Fairchild Kinnow Highly monoembryonic citrus types: Mediterranean (Avana, Tardivo di Ciaculli) Will produce zygotic monoembryonic seeds that will not Naartje come true to type.
    [Show full text]
  • Use the Right Citrus-Based Cleaning Products to Avoid Corrosion Or Rust Bob Beckley, Project Leader
    United States Department of Agriculture Facilities Forest Service Technology & Development Program March 2006 0673–2319–MTDC 7300/7100/5100/2400/2300 Use the Right Citrus-Based Cleaning Products to Avoid Corrosion or Rust Bob Beckley, Project Leader itrus-based cleaning products are commonly found in metal on their chain saws. The crew stopped using citrus-based residential and commercial settings. The ingredients in products because they believed citric acid was causing the these products vary widely (figure 1). While some of damage. However, the damage probably was caused by a C water-based citrus cleaning product. What To Look for in a Citrus-Based Cleaning Product The Material Safety Data Sheets (MSDSs) for chemical products list their ingredients. The MSDS for a citrus-based cleaner should list D-Limonene among the ingredients. D- Limonene is in the terpene family, which includes citrus and pine oils. Terpenes are generally not corrosive or harmful to metals or most plastics and polymers. Terpenes won’t cause rusting, pitting, etching, or staining. Citrus-based terpenes can dissolve heavy petroleum greases and residues in about 30 Figure 1—Citrus-based cleaners are commonly used in residential and minutes when they are used at ambient temperatures. commercial settings, but users often are unaware of the difference between citrus oil-based cleaning products and water-based products. A citrus oil-based cleaning product will not cause corrosion these products can cause corrosion or rust, others do not. The or rust. Such products are made from the oil found in the difference is based on the ingredients. Hundreds of cleaning orange peel, rather than the pulp and juice of the orange.
    [Show full text]
  • Factors Affecting the Rate of Maturation of Citrus Fruits
    Proc. Fla. State Hort. Soc. 97: 40-44.1984. FACTORS AFFECTING THE RATE OF MATURATION OF CITRUS FRUITS Dan A. Kimball1 one sample a day for every day that fruit was received California Citrus Producers, Inc., from that particular packinghouse, and correlated with P. O. Box C, the accumulated temperatures (F°) during a given period. Lindsay, CA 93247 Climatic data were obtained from Lindsay-Strathmore Ir rigation District, which is centrally located in Tulare Additional index words, heat, navel, 'Valencia', limonin, county's citrus belt. Crop data were obtained from the Brix, acid. Tulare County Agricultural Commissioner's office. Limonin analyses were done by mixing reconstituted juice with Abstract. 'Washington navel' and 'Valencia' [Citrus sinensis diatomaceus earth, extracting with five 30-ml portions of (L.) Osb.] sample data (Brix/acid ratios) from routine pro chloroform using vacuum filtration, and evaporating the cessing plant tests were correlated directly with local climatic filtrate in a rotary evaporator. The flask from the rotary data throughout 7 seasons in California to yield linear re* evaporator was rinsed with several 2 ml portions of chloro lationships with r2 factors of 0.96 or better for navels. The form and analyzed, using a Perkin Elmer series 10 HPLC y-intercepts and slopes were found to strongly correlate with pump, LC-75 UV detector set at 210 nm, and a model R100 the accumulated maximum heat from the first 4 months after chart recorder. A CN column and precolumn were used bloom, crop load, and tree growth with r2 factors of 0.96. with a solvent system consisting of ethylene glycol mono- Equations were derived to enable (Brix/acid) ratio prediction.
    [Show full text]
  • FEMA GRAS Assessment of Natural Flavor Complexes Citrus-Derived
    Food and Chemical Toxicology 124 (2019) 192–218 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox FEMA GRAS assessment of natural flavor complexes: Citrus-derived T flavoring ingredients Samuel M. Cohena, Gerhard Eisenbrandb, Shoji Fukushimac, Nigel J. Gooderhamd, F. Peter Guengeriche, Stephen S. Hechtf, Ivonne M.C.M. Rietjensg, Maria Bastakih, ∗ Jeanne M. Davidsenh, Christie L. Harmanh, Margaret McGowenh, Sean V. Taylori, a Havlik-Wall Professor of Oncology, Dept. of Pathology and Microbiology, University of Nebraska Medical Center, 983135 Nebraska Medical Center, Omaha, NE, 68198- 3135, USA b Food Chemistry & Toxicology, Kühler Grund 48/1, 69126 Heidelberg, Germany c Japan Bioassay Research Center, 2445 Hirasawa, Hadano, Kanagawa, 257-0015, Japan d Dept. of Surgery and Cancer, Imperial College London, Sir Alexander Fleming Building, London, SW7 2AZ, United Kingdom e Dept. of Biochemistry, Vanderbilt University School of Medicine, Nashville, TN, 37232-0146, USA f Masonic Cancer Center, Dept. of Laboratory Medicine and Pathology, University of Minnesota, Cancer and Cardiovascular Research Building, 2231 6th St. SE, Minneapolis, MN, 55455, USA g Division of Toxicology, Wageningen University, Stippeneng 4, 6708 WE, Wageningen, the Netherlands h Flavor and Extract Manufacturers Association, 1101 17th Street, NW Suite 700, Washington, DC, 20036, USA i Scientific Secretary to the FEMA Expert Panel, 1101 17th Street, NW Suite 700, Washington, DC,20036,USA ARTICLE INFO ABSTRACT Keywords: In 2015, the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) initiated a re-evaluation Citrus of the safety of over 250 natural flavor complexes (NFCs) used as flavoring ingredients. This publication isthe Natural flavor complex first in a series and summarizes the evaluation of54 Citrus-derived NFCs using the procedure outlined in Smith Botanical et al.
    [Show full text]
  • Survey of Phenolic Compounds Produced in Citrus
    USDA ??:-Z7 S rveyof Phenolic United States Department of Agriculture C mpounds Produced IliIIiI Agricultural Research In Citrus Service Technical Bulletin Number 1856 December 1998 United States Department of Agriculture Survey of Phenolic Compounds Agricultural Produced in Citrus Research Service Mark Berhow, Brent Tisserat, Katherine Kanes, and Carl Vandercook Technical Bulletin Number 1856 December 1998 This research project was conducted at USDA, Agricultural Research Service, Fruit and Vegetable Chem­ istry laboratory, Pasadena, California, where Berhow was a research chemist, TIsserat was a research geneticist, Kanes was a research associate, and Vandercook, now retired, was a research chemist. Berhow and Tisserat now work at the USDA-ARS National Center for AgriCUltural Utilization Research, Peoria, Illinois, where Berhow is a research chemist and Tisserat is a research geneticist. Abstract Berhow, M., B. Tisserat, K. Kanes, and C. Vandercook. 1998. Survey of Mention of trade names or companies in this publication is solely for the Phenolic Compounds Produced in Citrus. U.S. Department ofAgriculture, purpose of providing specific information and does not imply recommenda­ Agricultural Research Service, Technical Bulletin No. 1856, 158 pp. tion or endorsement by the U. S. Department ofAgriculture over others not mentioned. A survey of phenolic compounds, especially flavanones and flavone and flavonol compounds, using high pressure liquid chromatography was While supplies last, single copies of this publication may be obtained at no performed in Rutaceae, subfamily Aurantioideae, representing 5 genera, cost from- 35 species, and 114 cultivars. The average number of peaks, or phenolic USDA, ARS, National Center for Agricultural Utilization Research compounds, occurring in citrus leaf, flavedo, albedo, and juice vesicles 1815 North University Street were 21, 17, 15, and 9.3, respectively.
    [Show full text]