Current Research on Agriculture and Life Sciences
- Volume 33 Issue 2
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- Pages.65-68
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- 2015
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- 2287-271X(pISSN)
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- 2288-0356(eISSN)
DOI QR Code
Effect of Polyphenol Oxidase Activity and Total Phenolic Content on Browning and Quality of Dried-Persimmon According to Maturity Degree of Astringent Persimmon
- Jung, Kyung-Mi (Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration) ;
- Song, In-Gyu (Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration) ;
- Kim, Se-Jong (Sangju Persimmon Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration) ;
- Lee, Sang-Han (Department of Food Science & Technology, Kyungpook National University)
- Received : 2015.12.04
- Accepted : 2015.12.23
- Published : 2015.12.30
Abstract
Hunter's color value "a" in dried-persimmon of table and full ripe fruit was higher than that in unripe fruit. In case of soluble solid content, full ripe fruit was