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http://dx.doi.org/10.9799/ksfan.2013.26.3.573

Changes in Chemical components of Peach (Prunus persica L. Batsch) Treated with Low Dose UV-C Irradiation  

Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
Jang, Hyun-Jung (Dept. of Food and Nutrition, Korea National University of Transportation)
Choi, Ji-Hye (Dept. of Food and Nutrition, Korea National University of Transportation)
Ban, Ki-Eun (Dept. of Food and Nutrition, Korea National University of Transportation)
Park, Jae-Hee (Dept. of Food and Nutrition, Korea National University of Transportation)
Lee, Yu-Jin (Dept. of Food and Nutrition, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.3, 2013 , pp. 573-577 More about this Journal
Abstract
To extend the shelf-life of the domestic peach, a low dose UV-C irradiation (0~3.0 $kJ/m^2$) was treated and the changes of the major chemical components were investigated. The contents of polyphenols in UV-treated peaches were higher than that of control with the highest at 0.25 $kJ/m^2$ UV treatment. The contents of polyphenols of control and UV treatments were slightly reduced by storage period. The contents of flavonoid were not significantly different among the control and UV treatments. Detected free sugars of the control and UV treatments were fructose, glucose, maltose and sucrose. Sucrose content was higher than that of other free sugars and free sugar content increased during storage. And free sugar content was not significantly different between the control and UV treatments. The free amino acid content of the control and UV treatments were 115.38 mg% and 95.92~120.94 mg% respectively, but there was no significant difference between the control and UV treatments.
Keywords
peach; low dose; UV-C irradiation; chemical component;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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