Changes in Major Components of Japanese Apricot during Ripening

매실의 성숙중 주요성분의 변화

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Sung, Nack-Kie (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Choi, Jine-Shang (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Kang, Kap-Suk (Dept. of Food Processing, Pusan Junior College)
  • 심기환 (경상대학교 식품공학과) ;
  • 성낙계 (경상대학교 식품공학과) ;
  • 최진상 (경상대학교 식품공학과) ;
  • 강갑석 (부산전문대학 식품가공과)
  • Published : 1989.03.01

Abstract

In order to determine optimal conditions for the preparation of Japanese apricot wine, the changes in major components were experimented during ripening. A weight was $18.3{\pm}2.57\;g$ at June 22 or so. Moisture was reached $92.1{\pm}0.17\;%$ at that time. Respiration amounts were decreased by degrees during the ripening of Japanese apricot but came near climacteric maximum state about June 22. pH was decreased from $2.76{\pm}0.025$ to $2.51{\pm}0.081$, titratible acidity was increased from $1.15%{\pm}0.083%$ to $1.39{\pm}0.061%$. Fe was detected most of all and Zn, Mg, Cu and Ca were checked by the next order in mineral contents. And the rate of mineral contents was decreasing phenomenon slightly with ripening. Total sugar, about June 8, was higher than any other time with $1.74{\pm}0.090%$ and reducing sugar was increased with similarly a tendency of total sugar. Malic and citric acid were much of organic acids. The content of malic acid was decreased greatly but ctric acid was increased during ripening.

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