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

  • 제27권1호
  • /
  • Pages.29-34
  • /
  • 1998
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

딸기의 유통.저장시 연화현상에 관한 연구 (1) 세포벽 성분, 단백질 및 효소의 변화

Studies on the Softening of Strawberry during Circulation and Storage (1) Changes of Cell Wall Components, Protein and Enzymes during Ripening

  • 이광희 (대구전문대학 식품영양과) ;
  • 김광수 (영남대학교 식품영양학과) ;
  • 김미현 (영남대학교 식품영양학과) ;
  • 신승렬 (경산대학교 생명자원과학부) ;
  • 윤경영 (영남대학교 식품영양학과)
  • 발행 : 1998.02.01
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초록

This study was investigated to know changes of the cell wall components, cell wall degrading enzyme activities and contents of soluble protein of strawberry during ripening and softening. The contents of water soluble substances were slightly increased during ripening, but the contents of alcohol-insoluble substances were not changed. The contents of pectin were not changed at green mature and turning stage, while decreased after mature stage. The contents of alkali-soluble hemicellulose and cellulose were increased during ripening and softening. The contents of water-soluble and saltsoluble protein were not changed, but the content of cell wall protein was slightly decreased during ripening. The content of total protein was increased at turning stage, it is not changed after turning stage. $\beta$-Galactosidase activity was increased during ripening, and pectinmethylesterase activity was decreased at turning. Phenylalanine ammonia-lyase activity was changed up to mature stage, but decreased at overripening stage. Polygalacturonase and cellulase activities were not detected at all of ripening stages.

키워드

참고문헌

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