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Changes of Phenolic Compounds and Pectin in Asian Pear Fruit during Growth  

Zhang, Xian (Department of Food Science and Engineering, Yanbian University)
Lee, Fan-Zhu (Department of Food Science and Engineering, Yanbian University)
Eun, Jong-Bang (Department of Food Science and Technology and Institute Agricultural Science and Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.39, no.1, 2007 , pp. 7-13 More about this Journal
Abstract
The changes in phenolic compounds and pectin content were investigated during the growth of 3 cultivars (Hosui, Niitaka and Chuwhangbae) of Asian pear (Pyrus pyrifolria) fruits. The amounts of total phenolic compounds in peel, flesh and core was 20.61-22.98mg/g, 0.87-1.23mg/g and 6.39-37.96mg/g during early growth, respectively, and decreased with pear growth. Arbutin, chlorogenic acid and epicatechin were detected in each part of all three cultivars during early growth; of these, arbutin content was the highest. Caffeic acid, catechin and 4-hydroxymethyl benzoic acid were detected in the peel and core during the ripening process. The total pectin content in the flesh of Hosui, Niitaka, and Chuwhangbae cultivars decreased from 5.93mg/g, 5.99mg/g and 5.40mg/g to 1.07mg/g, 1.60mg/g and 1.63mg/g, respectively. Of the soluble pectins, the hydrochloric acid-soluble pectin content was the highest, 3.21-3.45mg/g, and decreased during growth.
Keywords
Asian pear; phenolic compound; pectin;
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