Food Science and Preservation (한국식품저장유통학회지)
- Volume 2 Issue 1
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- Pages.185-193
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- 1995
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Changes in the Cell Wall Components and Cell Wall-Degrading Enzyme Activities of Jujube Fruits during Maturation
대추 성숙중의 세포벽 성분과 세포벽 분해효소의 활성 변화
Abstract
This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and