Changes in Texture and Cell Wall Polysaccharides of Persimmon by Temperature Changes

온도변화에 따른 감의 물성과 세포벽다당류의 변화

  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Park, Byoung-Yoon (Department of Food Science and Technology, Hyosung Women's University)
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 박병윤 (효성여자대학교 식품가공학과)
  • Published : 1988.02.01


The changes of texture, composition of cell wall polysaccharides, polygalacturonase (PG) activity and soaking effect during preserving of persimmon at various tempoeratures were estimated for the purpose of investigating the softening characteristics of persimmon fruit. The softening of persimmon was most promoted at $25^{\circ}C$, where in the higher temperature, at $45^{\circ}C$ it was inhibited. During softening adhesiveness increased, cohesiveness and gumminess decreased. This phenomenon was obvious at $25^{\circ}C$. By soaking in water at $50^{\circ}C,\;70^{\circ}C$ for 30 minutes PG activity and softening was inhibited. Ionically associated pectin (IAP) and covalently bounded pectin (CBP) fractionated from crude cell wall of fresh persimmon were respectively degraded about 60% by PG curde enzyme of softened persimmon. And the degraded ratio of polysaccharides composed of pentose and hexose was very similar to that of polyuronide.