Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes in the Cell Wall Components of Peach during Maturation and Storage

복숭아의 성숙 및 저장중의 세포벽 성분의 변화

  • 김미현 (영남대학교 식품영양학과) ;
  • 신승렬 (경산대학교 식품영양학과) ;
  • 손미애 (영남대학교 식품영양학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1992.08.01
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Abstract

This study was carried out to investigate changes in the cell wall components of peach during maturation and storage. The hardness of peach was decreased from $24.1\;\pm\;2.2N\;to\;14.6\;\pm\;1.3N$ during maturation and storage. Contents of alcohol-insoluble substance, water-soluble material and cell wall were decreased. Total and insoluble pectic substances were decreased while water-soluble pectin was increased during maturation and storage. Contents of cellulose were increased. Galactose and arabinose contents were decreased during maturation and storage.

만생종 유명을 시료로 하여 성숙과 저장중에 세포벽 성분을 조사, 연구하였다. 성숙과 저장중에 복숭아의 경도는 감소하엿고, 알콜 불용성 물질의 세포벽의 함량은 증가를 나타냈으며, 총 pectin질과 불용성 pectin질이 감소하는 반면에 수용성 pectin질과 cellulose는 증가하였으며, galactose와 arabinose는 감소하였다.

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