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Kumquats (Citrus japonica) the smallest of the citrus fruits (Young, 1986), can be eaten as fresh, pickled, candied, marmalade or jelly. Ot has sweet rind and the acidic pulp. The nutrient profile of raw kumquat (exclude seeds) was determined and reported as: water 80.85 g, energy 71 kcal, carbohydrate 15.90 g, total sugars 9.36 g, total dietary fiber 6.5 g, protein 1.88 g, total lipid 0.86 g, ash 0.52 g, per 100 g edible portion. Ot is also rich in minerals and vitamins; it contains potassium 186 mg, calcium 62 mg, magnesium 20 mg, phosphate 19 mg, sodium 10 mg, vitamin C 43.9 mg per 100 g edible portion (United States Department of Agriculture Agricultural Research Service, 2016). Kumquat is planted as ornamental in gardens, parks and as ornamental house plant in patios and terraces. Cultivation of this fruit become widespread in south regions of Turkey as it is rich in several nutritious and bioactive compounds.

food science and technology

The effect of hot air, vacuum and microwave drying on drying characteristics, rehydration capacity, color, total phenolic content and antioxidant capacity of Kumquat (Citrus japonica)