Evaluation of Edible Quality of Commercial Satsuma Mandarin (<i>Citrus unshiu</i> MARC.)

DOI JASI Web Site Web Site

Bibliographic Information

Other Title
  • 温州ミカンの食味評価(第3報)
  • 温州ミカンの食味評価-3-嗜好ならびに抜取検査法の統計的考察
  • ウンシュウ ミカン ノ ショクミ ヒョウカ 3 シコウ ナラビニ ヌキトリ ケ
  • Evaluation of Edible Quality of Commercial Satsuma Mandarin (Citrus unshiu MARC.)
  • Statistical Analysis of Organoleptic Evaluation and Sampling for the Grading
  • 嗜好ならびに抜取検査法の統計的考察

Search this article

Description

Based on the data of organoleptic evaluation of commercial satsuma mandarin, statistical analysis was carried out to clarify the relationship of palatability with refractive index (Bx) and pH value, and further to investigate sampling for grading inspection.<br>(1) The palatability for the mandarin being highly complex, a multiple regression equation consisted of six terms was reasonable as follows:<br>Palatability=a0+a1(logBx)+a2•pH+a3•(logBx)2+a4•(pH)2+a5•logBx•pH Where a0-a5were constants dependent on seasons.<br>(2) The accuracy of the equation was high even when an organoleptic evaluation was carried out with a different panel and using the mandarins in a different crop year.<br>(3) The palatability pattern of the mandarin was visualized by means of the contour lines of organoleptic value on the plane consisting of Bx and pH axis.<br>(4) The palatability pattern changed depending on the season. The sweetness of the oranges was favored in the season of the early ripening variety, and of usual ripening variety, but the range of optimal pH to the Bx of the latter was narrow. On the contrary, sourness was preferred for the stored fruits. It was considered that the palatability pattern continuously changed with the seasons: from autumn to winter to spring.<br>(5) The mean value of Bx and pH of ten samples selected at random was not so significantly different from the population mean. Therefore, ten samples seemed enough in number for grading inspection. Moreover, measuring once the combined juice from ten samples was appropriate for the inspection, and the “one by one” method seemed unnecessary.<br>(6) According to JIS Z 9003 standard, the risk which either manufactures or consumers suffer is respectively 10% and 5%, therefore the Bx and pH values, subtracting 0.5 and 0.15 from the measured values, are adequate for grading.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top