Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 2
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- Pages.207-210
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Changes in Non-cellulosic Neutral Sugar of Strawberry during Maturation
성숙중 딸기의 세포벽 비섬유성 중성당 변화
- Lee, Kwang-Hee (Department of Food and Nutrition, Taegu Science College) ;
- Kim, Mi-Hyun (Department of Food and Nutrition, Taegu Science College) ;
- Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University) ;
- Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
- Published : 2000.06.01
Abstract
The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.