Quality Characteristics of Strawberry Cultivated with Foliar Application of Stevia (Stevia rebaudiana B.) Extract

스테비아 추출액을 엽면시비 하여 재배한 딸기의 품질특성

  • Hong, Sun-Pyo (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Jeong, Hae-Sang (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Jeong, Eun-Jeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Jeong, Do-Yeong (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Jeong, Pyeong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
  • 홍선표 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 정해상 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 정은정 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 정도영 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 정평화 (전북대학교 응용생물공학부(식품공학전공)) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학전공))
  • Published : 2005.12.31

Abstract

Effect of foliar application of stevia extract on strawberry quality was investigated. Soluble solid and free sugar contents of strawberry (SS) cultivated with foliar application of stevia extract were higher, and acidity and organic acid contents were lower than those of control. Free sugars were composed of fructose, glucose, and sucrose. Organic acids were composed of citric, malic, oxalic, succinic, and fumaric acids. Sensory evaluation revealed score of sweetness, sourness, and overall acceptability for SS were higher than those of control.

Keywords

stevia extract;strawberry;soluble solid;free sugar;organic acid

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