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Changes on the Components of Elaeagnus multiflora Fruits during Maturation  

Hong Ju-Yeon (Faculty of Herbal Food & Nutrition, Daegu Haany University)
Nam Hak-Sik (Faculty of Herbal Food & Nutrition, Daegu Haany University)
Kim Nam-Woo (Department of Herbal Biotechnology, Daegu Haany University)
Shin Seung-Ryeul (Faculty of Herbal Food & Nutrition, Daegu Haany University)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 228-233 More about this Journal
Abstract
This study was Carried out to the changes of nutrientd and components for food valuation estimation during maturation of Elaeagnus multiflora fruits. The content of moisture was decreased during maturation, but brix was increased. The content of carbohydrate was increased during maturations but crude protein was decreased. And the content of reducing sugar was increased. The content of free fructose and glucose were high and its content were increased during maturation. Total content of free sugars were 135.66 mg/100 g-fr.wt in mature green fruit, 544.26, 787.83 mg/100 g-fr,wt in mature and over mature fruits, respectively. The Organic acids of Elaeagnus multiflora fruits were acetic, citric lactic, and malic, succinic acids. The content of citric acid was the highest among organic acids. Total content of organic acids were 407.95 mg/100 g-fr,wt in green mature fruits, and were decreased during maturation. The content of reducing vitamin C was 56.98 mg/100 g-fr.wt in mature green fruits and total contents of vitamin C was decreased during maturation. The content of phenol substance was 411.39 mg/100 g-fr.wt in the mature green fruit and was decreased during maturation.
Keywords
Elaeagnus multiflora fruit; sugar; organic acid; vitamin;
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Times Cited By KSCI : 2  (Citation Analysis)
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