Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in Non-cellulosic Neutral Sugar of Strawberry during Maturation

성숙중 딸기의 세포벽 비섬유성 중성당 변화

  • Lee, Kwang-Hee (Department of Food and Nutrition, Taegu Science College) ;
  • Kim, Mi-Hyun (Department of Food and Nutrition, Taegu Science College) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University) ;
  • Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)
  • 이광희 (대구과학대학 식품영양과) ;
  • 김미현 (대구과학대학 식품영양과) ;
  • 김광수 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Published : 2000.06.01
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Abstract

The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.

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