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Changes on the Physical Properties and Components of Export Eggplants According to Cultivar and Harvesting Season  

남학식 (경산대학교 생명자원공학부)
김남우 (경산대학교 자연과학부)
최유원 (대구가톨릭대학교 식품공학과)
윤광섭 (대구가톨릭대학교 식품공학과)
신승렬 (경산대학교 생명자원공학부)
Publication Information
Food Science and Preservation / v.9, no.3, 2002 , pp. 287-291 More about this Journal
Abstract
This study was carried out to analyze the physical peroperties and components according to kinds and harvesting season for the Quality improvement and arangement of e99plants exporting in Japan. The size and weight of chukyang eggplants were larger than those of shikibu, and those of eggplants harvested in winter were smaller than those of eggplants in summer. The pH and brix were not different between cultivar of eggplants and were small different between harvesting seasons. The contents of glucose and fructose was 115.4∼155.4, 64.2∼102.1mg/100g-fr.wt., respectively. And total contents of free sugars was 211.4∼351.1mg/100g-fr.wt. and those of chukyang was higher than those of sikibu. Total contents of free amino acids were from 73.4mg/100g-fr.wt. to 111.8mg/100g-fr.wt and was higher in chukyang than shikibu. The contents of ascorbic acid and dehydroascorbic acid was 90.0∼118.3, 28.3∼32.3mg/100g-fr.wt., respectively. And total contents of ascorbic acids were 149.4, 119.9mg/100g-fr.wt., in eggplants harvested at summer. The content of potassium and sodium was 229.97∼233.59, 135.98∼156.28mg/100g-fr.wt., respectively. The total contents of minerals was 89.35∼420.2mg/100g-fr.wt., and those of chukyang was higher than those of shikibu.
Keywords
eggplant; vegetables; free sugar; ascorbic acid; quality;
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