초록
본 연구는 감과실의 성숙과 연화중에 일어나는 세포벽분해효소의 활성, 펙틴 및 조직의 변화를 조사하였다. Polygalacturonase와 ${\beta}-galactosidase$의 활성은 미숙과실에 없었으나 완숙 감과실에서 각각 55.1, 21.79unit/100g-fr. wt.이었고 연시에서는 각각 206.70, 380.23unit/100g-fr, wt으로 증가하였다. 펙틴질의 변화는 총 펙틴과 불용성 펙틴은 성숙중에 증가하였으나 연시에서는 현저히 감소하였으며, 반면에 수용성 펙틴은 성숙과 연화중에 증가하였다. 감과실의 성숙주엥 간극의 발달과 더불어 middel lamella의 용해현상이 일어났으며 연시에서는 세포가 분리되었다.
This study was carried out to investigate change in the polygalacturonase and ${\beta}-galactosidase$ activities, pectins, cell wall structure of persimmon fruit during ripening and softening. Polygalacturonase and ${\beta}-galactosidase$ activities were not detected at turning stage. However polygalacturonase activities of mature and soft persimmon fruits were 55.01 and 206.70units/100g-fresh weight(fr. wt.), respectively. ${\beta}-Galactosidase$ activities of mature and soft persimmon fruits were 21.79 and 380.23unit/100g-fr. wt. respectively. The contents of total and insoluble pectins increased during maturation but decreased during softening. The content of water-soluble pectin increased during maturation and softening. The intercellular space was in larged during ripening, and middle lamella was degraded in mature persimmon fruit, and the cells of soft persimmon fruit were separated each other.