Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지

Changes in the cell structure during maturation and postharvest of persimmon fruits

감과실의 성숙과 추숙중 조직의 변화

  • Shin, Seung-Ryeul (Department of Food Science and Nutrition, Yeungnam University) ;
  • Song, Jun-Hee (Department of Food Science and Nutrition, Yeungnam University) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Kim, Kwang-Soo (Department of Food Science and Nutrition, Yeungnam University)
  • 신승렬 (영남대학교 식품영양학과) ;
  • 송준희 (영남대학교 식품영양학과) ;
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1991.03.30
Download PDF
⟨ Previous Next ⟩

Abstract

Cell and intercelullar space enlarged during maturation. The cell of soft persimmon was separated from each other. The degradation of middle lamella exhibited in mature persimmon and small vesicle appeared in cytoplasm of turning and mature persimmon. The middle lamella and cell wall were degraded during softening.

감과실이 성숙함에 따라 세포가 비대성장하고 세포간극이 발달하였으며 연시에서는 세포가 분리되어 독립적으로 존재하였다. 또 성숙중에는 원형질내에 small vesicle이 생기고, 완숙감과실에서 middle lamella의 분해현상을 관찰하였다. 연시에서는 세포벽과 middle lamella가 분리 용해되었다.

Keywords