quality characteristics of comminuted kumquat(fortunella margarita swingle) juice were analyzed both before andafter pasteurization. heat treatment resulted in significantdifferences on some of the physical or chemical properties ofkumquat juice. two pectinases were added into the juice fordecrease the viscosity; however, it also made juice quality changedat the same time. the major bitter material in kumquat juice islimonin. the bitter taste plays one of the most important roles onthe acceptability of kumquat juice. for the purpose of decrease thecontent of limonin in juice, adsorbant resins were used to descendthe limonin content below the threshold as well as kept a relativegood quality of juice.