Browse > Article

Changes of Physicochemical Characteristics during the Preparation of Persimmon Pickles  

Cha, Woen-Seup (Division of Food & Bioresources Engineering, Sangju National University)
Baek, Shin-Kyeong (Division of Food & Bioresources Engineering, Sangju National University)
Na, Kyeong-Min (Division of Food & Bioresources Engineering, Sangju National University)
Park, Jun-Hee (Division of Food & Bioresources Engineering, Sangju National University)
Oh, Sang-Lyong (Division of Food & Bioresources Engineering, Sangju National University)
Lee, Won-Yeong (Division of Food & Bioresources Engineering, Sangju National University)
Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University)
Choi, Ung-Kyu (Department of Food Science & Technology, Yeungnam University)
Cho, Young-Je (Division of Food & Bioresources Engineering, Sangju National University)
Publication Information
Applied Biological Chemistry / v.46, no.4, 2003 , pp. 317-322 More about this Journal
Abstract
Changes of physicochemical properties during the preparation of persimmon pickles were investigated. The salinity in persimmon pickles increased during storage time $(0{\sim}50\;days)$ with soy sauce and soy paste. When the fermented soy sauce and soy paste was added to the soaking solution with $80{\sim}100%$, the salinity increased more rapidly. The hardness of persimmon pickles with soy sauce and soy paste was slightly increased up to the 20 or 30th day of storage and then decreased. L value of persimmon pickles was gradually decreased, but a and b value were slightly increased. The concentration of soluble tannin in persimmon pickles was slightly decreased down to the 20th day of storage and then decreased rapidly. The activities of polygalacturonase and pectinesterase as softening enzyme in persimmon pickles with soy sauce and soy paste increased during storage time $(0{\sim}50\;days)$ and enzyme activity was inhibited by high concentration of soaking solution.
Keywords
Dungsi; pickle; physicochemical characteristics; polygalacturonase; pectinesterase;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Moon, S. H. and Park, K. Y. (1995) Antimutagenic effects of boiled water extract and tannin from persimmon leaves. J. Korean Soc. Food Sci. Nutr. 24, 880-886
2 Msayo, K. and Rynosuke, S. (1987) Changes of carotenoids in Japanese persimmon (Yotsumizo) during maturation, storage and drying process. Nippon Shokuhin Kogyo Gakkaishi 34, 155-162
3 Sohn, T. H., Choi, C. J., Cho, R. K., Seog, H. M., Seong, C. H., Seo, O. S., Ha, Y, S. and Kang, J. H. (1978) Studies on the utilization of persimmbns. (Part 5) Investigadon of the optimum thickness of film bag for polyethylene film storage of astringent vanety. Kor. J. Food Sci. Technol. 10, 73-77
4 Simon, S, H. and Tucker, G. A. (1999) Simultaneous cosuppression of polygalacturonase and pectinesterase in tomato fruit: Inheritance and effect on isofonn profiles. Phytochemistry 52, 1017-1022   DOI   ScienceOn
5 Yonemori, K. and Matsushima, J. (1983) Differences in tannins of non-astringent and astringent type fruits of japanese persimmon (Diospyros kaki. T). J. Japan Soc. 52, 135-144
6 Sohn, T. H., Choi, J. U., Seog, H. M., Cho, R. K., Seo, O. S., Kim, S. T, Ha, Y. S. and Kang, J. H. (1978) Studies on the utilization of persimmons. (Part 6) Invesdgadon of the optimum thickness of film bag for polyethylene film storage of Fuyu. Kor. J. Food Sci. Technol. 10, 78-82
7 Ku, K. H. (1984) Fermentation for efficient utilization of persimmons. M.S thesis, Hyosung Woman University, Daegu, Korea
8 Kim, H. Y. and Chung, H. J. (1995) Changes of physicochemical properties during the preparation of persimmon pickles and its optimal preparation conditions. Kor. J. Food Sci. Technol. 27, 697-702
9 Song, B. H. and Kim, D. Y. (1983) Studies on storage of persimmon in salt solution. J. Kor. Agric. Chem. 26, 169-176
10 Gazit, S and Adato, I. (1972) Effect of carbon dioxide atmosphere on the course of adtringency disappearence of persimmon (Diospyros kaki L.) fruits. J. Food Sci. 37, 815-817   DOI
11 Duval, B. and Shetty, K. (2001) The stimulation of phenolics and antioxidant acdvity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J. Food Biochem. 25, 361-377   DOI   ScienceOn
12 Nakabayashi, T (1971) Studies on tannins of fruits and vegitables. (Part VII) Difference of the components of tannin between the astrigent and non-astringent persimmon fhiits. J. Food Technol. 18, 33-37   DOI
13 Park, H. W., Koh, H. Y. and Park, M. H. (1989) Effect of pakaging materials ahd methods on the storage quality of dried persimmon. Kor. J. Food Sci. Technol. 21, 321-325
14 Aim, Y. G., Pyun, J. Y, Kim, S. K. and Shin, C. S. (1999) Studies on persimmon wine. Korean J. Food Nutr. 12, 455-461
15 Cho, Y. J., Lim, S. I., Lee, W. J. and Choi, C. (1989) Production and purification of polygalacturonase from Penicillium sp. CB-20. Kor. J. Appl. Microbiol. Bioeng. 17, 440-446   과학기술학회마을
16 Gross, K. C. (1975) A rapid and sensitive spectrophotometric method for assaying polygalacturonase using 2- cyanoacetaminde. Hortscience 10, 624-625
17 Min, B. Y. and Oh, S. L. (1975) Studies on CA storage of persimmon by polyethylene film packaging. Kor. J. Food Sci. Technol. 1, 128-134
18 Hong, J. H., Lee, G. M. and Hur, S. H. (1996) Production of vinegar usingdeteriorated deastringent persimmons during low temperature storage. J. Korean Soc. Food Sci. Nutr. 25, 123-128
19 Kim, Y. B. (1994) The extensional device on processing and freshness keeping of persimmons. Report 1-3 ed. National Horticultural Research Insdtute
20 Lee, G. D. and Jeong, Y. J. (1998) Optimization on organoleptic properties of Kochujang with addition of persimmon fruits. J. Korean Soc. Food Sci. Nutr. 27, 1132-1136
21 Hideo, T. and Teruo, A. (1986) Changes of the free organic acid composition in the process of 'Hoshigaki', sundried persimmon. Bull. Coll. Agr. Vet. Med. Nihon Univ. 43, 57-62