METHOD FOR TREATING CITRUS FRUIT, AND CITRUS FRUIT HAVING FLAVOR IMPROVED BY THE TREATMENT METHOD

摘要

PROBLEM TO BE SOLVED: To provide a method for treating a citrus fruit, which can safely and sanitarily improve the flavor of the citrus fruit without ethylene or a spraying agent and without giving an unnecessary anxiety to consumers, and to provide the citrus fruit to which the treating method has been applied.;SOLUTION: This method for treating the citrus fruit, characterized by thermally treating the citrus fruit in a temperature range of 35 to 60°C to reduce sour ingredients, thereby improving the flavor of the fruit.;COPYRIGHT: (C)2002,JPO