カンキツの果汁に関する基礎的研究-3-果汁粘度と果実食味との関係

概要

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The sensory test was conducted by the ranking test or Scheffé test to, determine the relationship between viscosity of the juice and sensory rating for daintiness of satsuma mandarin (Citrus Unshiu MARC.) fruits and to examine whether viscosity of the juice suited for the indices of eating quality of the fruits or not.In the case of the ranking test, the difference in daintiness among the fruits used to this test was recognized by some estimated values on Spearman rank correlation, Kendall coefficient of concordance and Kramer sum of ranking score.A number of panel was fond of the fruits having high viscosity of the juice. The liking orders of panels for daintiness of the fruits (subjective ranking) agreed well with the orders of viscosity of the juice (objective ranking).On the other hand, the difference in daintiness among the fruits was determined by the difference in viscosity of the juice in Scheffé test as well as the ranking test and the more difference in viscosity of the juice was a large value, the more difference in daintiness of the fruits was a large degree. If the difference in viscosity of the juice was a small value, there was no difference in eating quality between the fruits. In this test, the subjective ranking corresponded with the objective ranking.As mentioned above, the viscosity of juice was considered a good index of eating quality of citrus fruits.
園藝學會の論文