Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Cell Wall Components of Persimmon Fruits during Maturation and Postharvest

감과실의 성숙과 추숙중의 세포벽 구성성분의 변화

  • Shin, Seung-Ryeul (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Ju-Nam (Department of Food and Nutrition, Yeungnam Junior College of Technology) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Hyosung Women's University) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 신승렬 (영남대학교 식품영양학과) ;
  • 김주남 (영남공업전문대학 식품영양과) ;
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1990.12.01
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Abstract

Cell wall components were decreased during maturation and postharvest of persimmon fruits. Contents of pectin and alkali-soluble hemicellulose were increased during maturity, but those of acid-soluble hemicellulose were decreased. Contents of pectin and alkali-soluble hemicellulose were decrease in soft persimmon, whereas acid-soluble hemicellulose was increased remarkably. Cellulose contents were increased during maturation and this tend was notable in soft persimmon. Contents of cell wall polysaccharides per 100g-fresh weight were decreased. Contents of total pectin and insoluble pectin were increased during maturation but decreased in soft persimmon. Content of water-soluble pectin was increased during maturation and postharvest.

감과실의 성숙과 추숙중 세포벽의 함량은 감소하는 경향이었고, 성숙중에는 pectin질과 알칼리 가용성 hemicellulose의 함량은 증가하는 반면 산 가용성 hemicellulose와 lignin은 감소하였다. 그러나 연시에서는 pectin질과 알칼리 가용성 hemicelloluse의 감소와 산가용성 hemicellulose의 증가가 뚜렷하였다. 그리고 성숙과 추숙중에 cellulose의 함량은 증가하였으며, 생체당 세포벽 다당류의 함량은 감소하였다. 총 pectin질과 불용성 pectin질의 함량은 성숙중에는 증가하였으나 연시에서는 현저히 감소하였으며, 반면에 수용성 pectin질의 함량은 성숙과 추숙중에 증가하였다.

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