DOI QR코드

DOI QR Code

신품종 배의 물리화학적 특성 및 항산화 활성

Physicochemical characteristics and antioxidant activities of new Asian pear cultivars

  • Jiang, Gui-Hun (Department of Food Science and Technology, Chonnam National University) ;
  • Yim, Sun-Hee (Pear Research Station, National Institute of Horticultural and Herbal Science) ;
  • Eun, Jong-Bang (Department of Food Science and Technology, Chonnam National University)
  • 투고 : 2016.06.27
  • 심사 : 2016.09.02
  • 발행 : 2016.12.31

초록

배는 과즙이 풍부하고 단맛이 뛰어나 우리나라에서 가장 즐겨 먹는 과일 중의 하나이다. 현재 국내에서 재배되고 있는 '신고' 품종의 재배면적은 81.5 %를 차지하고 있으며 대부분 생과로 소비하고 있다. 이러한 단일 품종의 편중화로 배의 재배 면적의 13.3 %를 신품종으로 갱신하고 있다. 최근 신품종 등 다양한 배에 대한 소비자의 요구가 커지고 있어 '신고' 품종에 대한 소비가 현저히 감소하고 있으며 그 수요는 증가하지 않는 실정이다. 이를 극복하기 위해 다양한 신품종 배들이 도입되고 있으며, 이들의 물리적, 화학적 및 생리활성 연구도 활발히 진행되고 있다. 따라서 본 연구에서는 지금까지 연구해 온 신품종 배들의 이화학적 및 항산화 활성에 대해 소개하고자 한다.

The Asian pear (Pyrus pyrifolia Nakai) has historically been one of the most popular fruits in Korea because of its sweetness and juiciness. Nowadays, 81.5 % pears of the 'Niitaka' cultivar are grown in Korea, and most of these are consumed as table fruits. Due to the increase in consumer demand for novel Asian pear varieties, developing new cultivars is of great commercial interest. Since 1984, 'Niitaka' cultivar has been introduced in Korea and 13.3 % was developed into new cultivars in the last 20 years alone. Recently, the consumption rate of fresh Asian pears has been limited. The demand for pears, especially the 'Niitaka' cultivar has no longer increased. As a result, new cultivars of Asian pears have been introduced and their properties have been investigated. This review article provides an overview of the physicochemical characteristics and antioxidant activities of new cultivars of Asian pears.

키워드

참고문헌

  1. Ahn ES (2012) Isolation and identification of antioxidants from pear and antioxidant potential of peels and fleshes of pear. Dissertation, Chonnam National University
  2. Cho KS, Kang SS, Cho, HM, Koh GC, Hong KH, Son DS, Kim WC, Kim KY (2003) Breeding of a very soft, juicy, large sized, and high quality mid-season pear cultivar 'Manpungbae'. Korean J Hort Sci Technol 21(1): 25-25
  3. Choi JH, Kim KY, Lee JC (1988) Effects of pre-pressing condition on quality of pear juice. Korean J Food Sci Technol 30: 827-831
  4. Choi JH (2009) Development of analytical methods of antioxidative polyphenols in Korean Pears and pear products for quality evaluation. Dissertation, Gyeongsang National University
  5. Choi JH, Lee EY, Kim JS, Choi GB, Jung SG, Ham YS, Seo DC, Heo JS (2006) Physiological activities according to cultivars and parts of Ulsan pear. J Korean Soc Appl Biol Chem 49(1): 43-48
  6. Choi JJ, Yim SH, Choi JH, Park JH, Nam SH, Lee HC (2013) Antioxidant activity of Pyrus pyrifolia fruit in different cultivars and parts. Korean J Food Preserv 20(2): 222-226 https://doi.org/10.11002/kjfp.2013.20.2.222
  7. Choi OJ, Park HR, Chough SH (1998). Variation of free sugar and amino acid contents of pears during the ripening period. Korean J Soc Food Sci 14(3): 44-48
  8. Chun JP, Lee UY (2011) Evaluation of quality indices during fruit development and ripening in 'Wonhwang' and 'Whasan'pears. CNU J Agri Sci 38: 405-411
  9. Harada T, Kurahashi W, Yanai M, Wakasa Y, Satoh T (2005) Involvement of cell proliferation and cell enlargement in increasing the fruit size of Malus species. Sci Hort 105: 447-456 https://doi.org/10.1016/j.scienta.2005.02.006
  10. Hong SJ, Kim MS, Park SW, Shin IS (1998) Changes in contents of soluble sugars, organic acids, and the fruit taste of early season pear cultivars during Maturation. Korean J Hort Sci Technol 39(4): 408-411
  11. Hong SS, Hong YP, Im BS, Jeong DS, Shin IS (2004) Influence of picking stage and storage type on the fruit respiration change and panel test in 'Wonhwang' 'Hwasan' and 'Mansoo'pear. Kor J Hort Sci Technol 22: 55-62
  12. Jiang GH (2015) Physicochemical characteristics of new cultivars of Asian pears and anti-browning effect of ascorbic acid and sodium metabisulfite in pear juice. Dissertation, Chonnam National University
  13. Jiang GH, Kim YM, Nam SH, Yim SH, Eun JB (2016) Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of Asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid. Food Sci Biotechnol 25(1): 153-158 https://doi.org/10.1007/s10068-016-0023-9
  14. Jin YO, Song WS (2012) Antioxidant activity of Pyrus serotina fruit in different cultivars and parts. Korean J Plant Res 25(4): 498-503 https://doi.org/10.7732/kjpr.2012.25.4.498
  15. Kang SS, Choi JH, Kim YK, Won KH, Won SY, Jo JH, Na YK, Jo JH (2011) Development of stategies to distribute new pear cultivars in to pear orchard. Final report of KOSEF, RDA (Hort.), Suwon
  16. Kang SS, Kim YK, Cho KS, Won KH, Kim MS, Choi JJ, Shin IS, Hwang HS, Lee HC (2012) Breeding of early-season pear cultivar 'Joyskin' for eatable with fruit skin. Korean J Hort Sci Technol 30 (SUPPL.) 140-141.
  17. Kang SS, Kim YK, Won KH, Choi JH, Yim SH, Lee JJ, Cho JK, Na YK, Cho JW (2014) Distribute the superior new pear cultivars into pear orchard for a high quality product. Final report of KOSEF, RDA (Hort.), Suwon
  18. Kim JC, Go GC, Kim KR, Lee JC (1997). Introduction of fruit tree horticulture. Hyangmoonsa, Seoul
  19. Kim JH (2002) Recent pear cultivation. Osung books, Seoul
  20. Kim SB (1988) Studies on the pathogenic fungus, chemical control and resistance of apple rot disease caused by Botryosphaeria dothidea. Dissertation, Wonkwang University
  21. Kim SJ, Choi JJ, Choi JH, Yim SH, Kwon YH, Kim YK, Won KH (2015) Development of practical cultivation techniques for expansion of new pear cultivars. Final report of KOSEF, RDA (Hort.), Suwon
  22. Kim WC, Hwang HS, Shin YU, Lee DK, Kang SJ, Shin IS, Cheon BD, Moon JY, Kim JH, Kim SB (1995) Breeding of a new large sized highquality pear cultivar 'Wonwhang'. Rs Rpt RDA (Hort.) 37: 471-477
  23. Kim WC, Hwang HS, Shin YU, Moon JY, Kim JH, Kang SJ (1994) A new late mid-season pear cultivar, 'Whasan' for growing across the country. Res Rpt (Hort.) 36: 469-474
  24. Kim WC, Hwang SS, Shin IS, Shin YU, Lee DK, Kang SJ, Moon JY, Kim JH (2001) Breeding of a new late-season pear cultivar 'Mansoo' with large sized high quality and long storability. Korean J Hort Sci Technol 19(1): 66-70
  25. Kingston CM (1991) Maturity indices for apple and pear. Horticultural Rev 13: 407-432
  26. Lee DC, Lee HJ, Jung ST, Han KP, Han HY (1983) Special treatise on fruit crops and horticulture. Hyangmunsa, Seoul
  27. Lee DS, Woo SK, Yang CB (1975) Studies on the chemical composition of major fruits in Korea. Korean J Food Sci Technol 4: 123-139
  28. Lee H, Isse T, Kawamoto T, Woo H, Kim AK, Park JY, Yang M (2012) Effects and action mechanisms of pears (Pyruspyrifolia cv. Shingo) on alcohol detoxification. Phytother Res 26: 1753-1758 https://doi.org/10.1002/ptr.4630
  29. Lee JS, Seo HH, Yun IG, Choi JJ, Choi JH, Kim JK (2008) Occurrence of skin browning by mechanical injuries on the fruits of 'Mansu' pear. Korean Soc Plant Patho 14(3): 205-209
  30. Lee JW, Kim SH, Hong SI, Jeong MC, Park HW, Kim DM (2003) Quality distribution of Korean Shingo pears. Korean J Food Preserv 10: 162-168
  31. Lee KY, Ko KC, Kim KR, Kim SB, Kim JH, Kim JC, Park DB, Park YB, Byun JK, Chim KK, Won SH, Lee DC, Lee HJ, Jung ST, Han KP, Han HY (1983) Special treatise on fruit crops and horticulture. Hyangmunsa, Seoul
  32. Lee UY, Oh KY, Moon SJ, Hwang YS, Chun JP (2012) Effects of 1-methylcyclopropene (1-MCP) on fruit quality and occurrence of physiological disorders of Asian pear (Pyrus pyrifolia), 'Wonhwang' and 'Whasan', during shelf-life. Kor J Hort Sci Technol 30: 534-542
  33. Machida Y (1965) Studies on texture of pear fruit. 1. Textureof canned Bartlett pears processed from raw materials obtained from different region. Part 2. Cell-wall substances of parenchymacells. Rept Hiratzuka Hort Sta A-4: 107-124
  34. Park DM, Kim WS, and Kim HC (1984) The fruit growth curves and changes in carbohydrates of the fruit of four pear cultivars (Pyrus pyrifolia). Korean J Hort Sci Technol 25(1): 45-49
  35. Park HW, Park JD, Kim DM, and Lee MH (1988) Freshness extension of 'Shingo' pear packed with expandable polystyrene form box. J Kopast 4(1): 12-17
  36. Park JE, Kwon YH, Lee BHN, Park YS, Jung MH, Choi JH, Park HS (2013) Korean J Hort Sci Technol 31(4): 407-414 https://doi.org/10.7235/hort.2013.12141
  37. Park YO, Choi JJ, Choi JH, Kim MS, Yim SH, Lee HC (2012) Antioxidant activities of young and mature fruit in three Asian pear cultivars. Korean J Hort Sci Technol 30(2): 208-213 https://doi.org/10.7235/hort.2012.11091
  38. RDA (2003) Anniversary of fifty year in Horticulture Research Institute. Scientific Horticulture, Seoul
  39. Ryugo K (1969) Seasonal trends of titratable acids, tannins andpoly phenolic compounds and cell wall constituents in orientalpear fruit (Pyrus serotina, Rehd). J Agr Food Chem 17: 43-47 https://doi.org/10.1021/jf60161a001
  40. Seo MS (2014) Changes of total phenolic compounds and antioxidant capacity of pear fruits and leaves at growth stages. Dissertation, Chonnam National University
  41. Son DS, Kang SJ, Jeong SB, Kim JK, Cho KS, Choi YM, Hong KJ, Choi JJ, Kang SS (2004) Phytochemical and health effect of pear. RDA Semyung, Suwon
  42. Wilkinson BG (1970) Physiological disorders of fruit after harvesting. In: A.C. Hulme (ed). The biochemistryof fruit and products. Academic, New York
  43. Yu TJ (1989) The food guide. Munundang, Seoul
  44. Zhang YB, Choi HJ, Han HS, Park JH, Son JH, Bae JH (2003) Chemical structure of polyphenol isolated from Korean pear (pyrus pyrifolia Nakai). Korean J Food Sci Technol 35: 959-967
  45. Zhang X (2007) Changes of phenolic compounds and pectin in Asian pear fruit during growth. Korean J Food Sci Technol 35(1): 7-13