한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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일시 수확형 고추의 숙성도와 재배 요인에 따른 화학적 특성

Changes of Various Chemical Components by the Difference of the Degree of Ripening and Harvesting Factors in Two Single-harvested Peppers (Capsicum annuum, L.)

  • 발행 : 2006.10.01
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초록

SR211과 SR213은 모두 색소 함량이 매우 높았으며 매운맛 특성을 좌우하는 capsaicinoids 함량은 SR211의 경우 숙성도와 상관없이 150 mg/100 g 이상의 매우 높은 함량을 갖는 것으로 분석된 반면, SR213은 5 mg/100 g 미만의 매우 낮은 함량을 갖는 것으로 분석되었다. 재배시기에 따른 품질 특성 변화를 3년간 모니터링 한 결과, 두 품종 모두 고유의 매운맛과 색상 특성을 안정적으로 유지하는 경향을 보여 SR211은 고색소의 강한 매운맛 고추, SR213은 고색소의 약한 매운맛 고추를 생산하는데 적합한 품질을 갖는 것으로 나타났다. 또한 두 품종 모두 유리당 함량과 ascorbic acid 함량이 높아 화학적 품질이 매우 높은 것으로 나타났다. 따라서 이러한 고품질의 일시수확형 고추의 개발 및 보급이 이루어진다면 한국산 고추 특유의 맛뿐만 아니라 영양학적, 상품적 가치가 매우 높은 고품질 제품화가 가능할 것이며, 이는 국제적인 브랜드 상품으로 발전하기 위한 윈동력이 될 것으로 사료된다.

Changes in chemical components caused by the degree of ripening and harvesting factors in Korean single-harvested peppers (SR211 vs. SR213 varieties) were analyzed. The ASTA color values of SR211 and SR213 were 104.23 and 189.66, respectively. Capsaicinoids contents of red, mixed, and green peppers of SR211 were 174.89, 157.00, and 192.01 mg/100 g, respectively. However, those in SR213 contanined <5 mg/100 g. Free sugar contents of red, mixed, and green fruits were 15.99%, 14.85%, and 8.03% in SR211 and 21.44%, 19.43%, and 8.10% in SR213, respectively, and those in SR211 and SR213 increased positively with the degree of ripening. L-ascorbic acids contents of red, mixed and green fruits were 11.41, 11.04, and 6.71 mg/g in SR211, respectively and 7.47, 7.16, and 3.66 mg/g in SR213, respectively and those in SR211 and SR213 increased positively with the degree of ripening. Changes in ASTA color values, capsaicinoids and free sugars in two varieties were monitored for 3 years. The characteristics of pungency and high redness were maintained in two varieties. Most notably, capsaicinoid contents of SR211 harvested in 2004 were above 250 mg/100 g in both red and green fruits.

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