Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Characteristics and Functional Components of Mudeungsan Watermelon and the other Cultivars from Korea

일반 수박과 무등산 수박의 이화학적 특성

  • Kim, Jeong Yeon (Department of Food Science and Technology and Functional Food Research Center Chonnam National University) ;
  • Lee, Seong Hee (Department of Food Nutrition and Culinary, Chosun College of Science and Technology) ;
  • Hwang, Su Jung (Faculty of Herbal Food Cuisine and Nutrition, Daegu Hanny University) ;
  • Kim, Gun Hee (Department of Food and Nutrition, Duksung Women's University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology and Functional Food Research Center Chonnam National University)
  • 김정연 (전남대학교 식품공학과, 기능성식품연구센터) ;
  • 이성희 (조선이공대학교 식품영양조리과학과) ;
  • 황수정 (대구한의대학교 한방식품조리영양학부) ;
  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 은종방 (전남대학교 식품공학과, 기능성식품연구센터)
  • Received : 2013.04.03
  • Accepted : 2013.04.18
  • Published : 2013.06.30
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Abstract

Physicochemical characteristics of Citrullus lanatus cv. Mudeungsan and 5 other cultivars of Citrullus lanatus were investigated. The color of watermelon (redness) was not significantly different among the cultivars. Hardness ranged from 38.76 to 52.12 force (g) among cultivars. Soluble solid content in Taeyangggul and Mudeungsan were higher than that in other cultivars. pH ranged from 5.39 to 6.02 among cultivars, and total acidity was the highest in Mudeungsan (0.147 mg/100 g). No significant difference in total carotenoid content was observed among the cultivars. Lycopene content in Mudeungsan cultivar was higher than that in other cultivars. Citrullin contents of watermelon flesh and rind in Mudeungsan and GangryeokSambok were higher than those in other cultivars. The major free sugars of watermelon were sucrose and fructose, and the predominant organic acids were succinic acid and citric acid. In conclusion, Mudeungsan cultivar had better properties as outlined above and contained soluble solids and functional components, compared to the other watermelon cultivars.

일반 수박 및 무등산 수박의 품질을 비교하고자 국내에서 선호도가 높은 몇 종의 일반 수박과 무등산 수박의 이화학적 특성을 조사하였다. 수박의 색도 중 $L^*$값은 47.44-33.08 범위로 나타났으며 $a^*$값과 $b^*$값은 모든 품종에서 유의적인 차이가 없었다. 경도는 52.12-38.76 force (g) 범위로 나타났다. 당도는 태양꿀과 무등산이 각각 $11.70^{\circ}Bx$와 $11.63^{\circ}Bx$로 가장 높았다. pH는 6.02-5.39 범위로 나타났다. 산도는 무등산이 0.147 mg/100 g으로 가장 높은 값을 보였다. 총 카로티노이드 함량은 품종 별 유의적 차이가 없었다. 라이코펜 함량은 무등산이 $55.43{\mu}g/g$으로 가장 높게 나타났다. 과육의 시트룰린 함량은 무등산이 220.18 mg/100 g, 과피의 경우, 무등산이 250.54 mg/100 g으로 강력삼복과 함께 가장 높게 나타났고, 씨의 시트룰린 함량은 무등산, 강력삼복, 태양꿀 세 품종이 각각 63.10 g, 66.91, 67.48 mg/100 g로 유의적으로 차이가 없이 다른 품종에 비해 높게 측정되었다. 유리당은 모든 품종에서 sucrose와 fructose가 검출되었고 유기산은 succinic acid와 citric acid가 모든 품종에서 존재했다. 결론적으로, 무등산이 당도도 높고 기능성 성분도 많이 함유되어 있어서 다른 수박 품종에 비해 품질이 우수함을 알 수 있었다.

Keywords

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