Effects of Storage Temperature and Blanching Treatment on the Storage Stability of Citron (Citrus junos)

Experiments were conducted to investigate the effects of storage temperature and blanching treatment on the storage stability in order to extend the shelf life of Citrus junos. Chilling injury of Citrus junos was not observed at the temperature range of . Respiration rate of Citrus junos classified into climacteric characteristics as storage time goes by increase of respiration rate. The value of Citrus junos during storage appeared to have a narrow range of The decaying rate increased drastically at ranging from 71.4% to 86.5%. It was not much influenced by the pretreatments but by the storage temperature. There was no difference in weight loss between the control and blanching treatment. The weight loss of Citrus junos at appeared to be high during the 12 weeks period, and consequently the overall quality of Citrus junos was rapidly decreased. The ratio of brix to acid showed a slow increase for Citrus junos stored at , however, it increased rapidly and then decreased. This phenomenon was mainly due to the relatively high increase of brix, compared to the increase in acid content. Development of browning color in Citrus junos was mainly associated with Citrus junos peel, rather than with Citrus junos pulp.