Abstract
SummaryOptimum conditions of fruit maturity and processing for improved quality of Thai tangerine fruit juice were evaluated. Limonin and naringin components causing bitterness, acidity, total soluble solids and vitamin C were quantified in specified fruit setting and processing conditions.Higher limonin contents were observed in tangerine fruits harvested early in the season of 1989, whereas naringin contents gradually decreased with maturity. The optimum harvesting time for Thai tangerine fruit which meets the worldwide quality indicators of extracted juice was nine months after fruit set.Low temperature storage of tangerine juice was only effective in delaying limonin formation if not pasteurized, which resulted in higher limonin concentrations at the start of the storage period. However, naringin concentrations of tangerine juice were not affected by storage conditions and the pasteurization process. Lower extraction pressure of juice resulted in low limonin and naringin concentrations.
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