한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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감과실의 성숙과 추숙중의 세포벽 구성성분의 변화

Changes in the Cell Wall Components of Persimmon Fruits during Maturation and Postharvest

  • 신승렬 (영남대학교 식품영양학과) ;
  • 김주남 (영남공업전문대학 식품영양과) ;
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Shin, Seung-Ryeul (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Ju-Nam (Department of Food and Nutrition, Yeungnam Junior College of Technology) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 발행 : 1990.12.01
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초록

감과실의 성숙과 추숙중 세포벽의 함량은 감소하는 경향이었고, 성숙중에는 pectin질과 알칼리 가용성 hemicellulose의 함량은 증가하는 반면 산 가용성 hemicellulose와 lignin은 감소하였다. 그러나 연시에서는 pectin질과 알칼리 가용성 hemicelloluse의 감소와 산가용성 hemicellulose의 증가가 뚜렷하였다. 그리고 성숙과 추숙중에 cellulose의 함량은 증가하였으며, 생체당 세포벽 다당류의 함량은 감소하였다. 총 pectin질과 불용성 pectin질의 함량은 성숙중에는 증가하였으나 연시에서는 현저히 감소하였으며, 반면에 수용성 pectin질의 함량은 성숙과 추숙중에 증가하였다.

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

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