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The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation
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  • Journal title : Korean Journal of Food Preservation
  • Volume 22, Issue 4,  2015, pp.512-519
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2015.22.4.512
 Title & Authors
The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation
Kim, Byung-Oh; Cha, Won-Seup; Ahn, Dong-Hyun; Cho, Young-Je;
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 Abstract
In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and -galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.
 Keywords
cell wall;physiological characteristic;gamma irradiation;astringent persimmon fruits;
 Language
Korean
 Cited by
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