CHAPTER 2

REVIEW OF RELATED LITERATURE

This chapter presents the origin and description of Calamansi, benefits and uses of
Calamansi, the value of juice, processing.
Origin and Description of Calamansi
The calamondin is believed native to China and thought to have been taken in early times
to Indonesia and the Philippines. It became the most important Citrus juice source in the
Philippine Islands and is widely grown in India and throughout southern Asia and Malaysia. It is
a common ornamental dooryard tree in Hawaii, the Bahamas, some islands of the West Indies,
and parts of Central America. Dr. David Fairchild introduced it into Florida from Panama in
1899. It quickly became popular in Florida and Texas. The California climate is not as favorable
but a variegated form ('Peters') is cultivated there. (Morton 1987)
The Calamansi fruit is well known for its acid juice which is used as a flavoring for
dishes comprising seafood and meat. Commercially, this sour-tasting juice is processed into
concentrate, drinks, and various products. Fruits are round, greenish-yellow with a diameter of
about 2-4.5 cm, and reaches full maturity in about 5 months after flowering. Like other citrus
species such as pummelo and mandarin, the calamondin fruit is rich in phosphorus, calcium, iron
and vitamin C. A 3-year old calamondin tree may yield 0.75 kg of fruits. A 6-year old tree may
bear up to 5000 fruits with an average yield of 10 kg; a 10-year old, 50 kg (Department of
Agriculture 2010).
Benefits and Uses of Calamansi
Due to its varied uses, the Calamansi is grown on a large-scale in the country. The fruit is
commercially processed into bottled concentrate, as a ready-to-drink juice in tetra packs, and as
marmalade. The juice is also very popular as a flavor enhancer for native dishes. As a cleanser
and hygienic substance, it can be a stain remover, body deodorant, skin bleach, and hair shampoo
(PCCARD 2012)
In addition, a study conducted by Dr. Lee Seong Wei and his team from the Department
of Fisheries and Aquaculture of the University of Malaysia on the antimicrobial properties of
tropical plants against 12 pathogenic bacteria isolated from aquatic organisms. In their study, 9
tropical plants including calamansi were used in the test for antimicrobial activity. It was found
out that all the 9 plants tested showed antimicrobial activity against one or more species of the 12
bacteria tested. The 12 bacteria strains used were Vibrio aglinolyticus, Vibrio parahaemolyticus,
Vibrio harveyi, Vibrio vulnificus, Vibrio cholera, E. coli, Citrobacter freundii, Edwardsiella
tarda, aeromonas hydrophilla, Salmonella, sp., Schewanella putrifaciens, and Streptococcus sp. It
was also found out that Taro, Calamansi, Gotu Kola, and Morinda were the most active
antimicrobial plants [Lee, et.al, 2008]. Another study conducted by him on the antimicrobial
property of 2-hydroxypropane-1,2,3-tricarboxylic acid isolated from Calamansi Extract. It was
found out in his study that the crude extract and its bioactive component might have potential as
antimicrobial agent for aquaculture use [Lee, 2009].
The value of juice
The global market for juice and juice products was estimated to be about 50 billion litres
in the late 1990s. In the United States of America alone, the retail commercial value of the
almost 20 billion litres of juice and juice products exceeded US$18 billion, roughly 3 percent of
a total food sales expenditure of US$630 billion. World trade has accelerated over the last decade
with developing countries achieving over 60 percent of fruit juice exports. Brazil, the largest
citrus producer, accounts for about 25 percent of world production. Juice utilization in
decreasing order is: Orange, apple, grape and pineapple. (Brandon and Ferreiro, 1998; FAO,
1999).
Definition of Terms
Concentrate. The product derived when the fruit juice of calamansi tree is evaporated and water
is removed, yielding a thicker liquid product, which is a concentrate of the original fruit
juice.
Juice. A liquid extract from the Calamansi fruit.
Product development. The creation of calamansi fruit product with new or different
characteristics that offer new or additional benefits to the customer.
Sensory evaluation. Is a scientific discipline that will be used to analyze and measure the
appearance, aroma, tasteand the general acceptability of the calamansi juice products
based on human senses. The parameters to be measured using specific scales are
indicated in the score sheet.
Refractometer. A devise used to measure the total soluble solids expressed in degrees Brix
(Bx) of a fruit juice primarily to determine its sweetness.
Brix. A unit of measurement used to determine the percentage sugar in a juice. Indicates the
sweetness of the packaged calamansi fruit juice by measuring the number of soluble
solids of the juice.