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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions

시설 및 노지 재배한 오디의 품질 특성

  • Lee, Ji Young (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, In Guk (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha Yun (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Yoo, Seon Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Jong Tae (Department of Food Science and Technology, Chungnam National University)
  • 이지영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 박종태 (충남대학교 식품공학과)
  • Received : 2014.09.04
  • Accepted : 2014.10.14
  • Published : 2014.12.31
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Abstract

This study investigated the quality characteristics of mulberry cultivated under greenhouse and open field conditions. Quality characteristics such as the number of aerobic bacteria, pH, acidity, soluble solid content, and contents of free sugar, polyphenol, and anthocyanin were investigated. The number of aerobic bacteria in mulberry cultivated in open fields was higher than that of mulberry cultivated in the greenhouse. The average pH was significantly higher in greenhouse mulberry whereas acidity was higher in mulberry grown in open fields. The average soluble solid content of mulberry cultivated in open fields was slightly higher than that of mulberry cultivated in the greenhouse, although the difference was not significant. Fructose and glucose were detected in mulberry as free sugar. The free sugar content of mulberry was not affected by cultivation conditions. The average polyphenol contents of mulberry cultivated in the greenhouse and open fields were 393.36 and 514.47 mg%, respectively. The average anthocyanin contents of mulberry cultivated in the greenhouse and open fields were 205.00 and 265.56 mg%, respectively. The average polyphenol and anthocyanin contents of mulberry cultivated in open fields were significantly higher than those of mulberry cultivated in the greenhouse.

본 연구에서는 시설 및 노지 재배한 오디의 총균수, pH, 총산도, 당도, 유리당, 총 폴리페놀 및 안토시아닌 함량을 비교 분석하였다. 총균수는 시설 재배한 오디가 노지 재배한 오디에 비해 유의적으로(P<0.05) 적게 검출되었다. 시설 재배한 오디의 평균 pH 및 총산도는 각각 4.44 및 0.50%였고, 노지 재배 시 각각 5.13 및 0.30%로 시설 재배한 오디가 pH는 유의적으로(P<0.001) 낮고 총산도는 높은 것으로 나타났다. 당도의 경우 노지 재배 시 시설 재배에 비해 다소 높은 경향을 보였지만 유의적인 차이는 없는 것으로 나타났다. 오디의 주요 유리당으로는 fructose와 glucose가 검출되었고, 시설 재배한 오디의 평균 fructose 및 glucose 함량은 각각 5.38 및 5.12%였고, 노지 재배 시 각각 5.42 및 5.09%로 재배방법에 따른 유의적인 차이는 없었다. 시설과 노지 재배한 오디의 평균 총 폴리페놀 함량은 각각 393.36 및 514.47 mg%, 안토시아닌 함량은 각각 205.00 및 265.56 mg%로 노지 재배 시 시설 재배에 비해 유의적으로(P<0.001) 높았다.

Keywords

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