Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Pectic Substances of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruit as Influenced by the Thickness of Packaging Film during Storage

포장필름의 두께가 청매실의 저장중 펙틴질의 변화에 미치는 영향

  • Published : 2002.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Effect of the thickness of packaging film on the ripening of mature-green mume (Prunus mume Sieb. et Zucc) fruit was investigated by measuring physicochemical changes of the fruit during storage. Fruits were packaged using low density polyethylene (LDPE) films with thicknesses of 20, 30, and 40$\mu$m and stored at the room temperature. The physicochemical properties such as contents of various pectic substances, molecular weight distribution of soluble pectic substances, and surface image of the fruit were determined during storage of 8 days. In general, regardless of the thickness of the films applied, a content of water-soluble pectin (WSP) in the fruit was increased during storage, but both contents of HCI- soluble pectin (HSP), and Ca and Mg in total alcohol-insoluble solids were decreased. Sephacryl S-300 gel filtration study revealed that fractions of high molecular weight HSP and WSP decomposed into lower molecular weight pectins during storage. The scanning electronic microscope also identified a significant structural change of the fruit skin over the storage time. It could be concluded from the results that fruits packaged with LDPE 30${\mu}{\textrm}{m}$ film maintained the highest physicochemical quality of green mume fruit during storage.

청 매실을 수확한 후 LDPE 필름 포장재에 넣어 상온에서 일정 기간 보관할 때 포장재의 두께가 청매실의 조직 연화에 미치는 영향을 조사하기 위하여, 20, 30, 40$\mu\textrm{m}$두께의 포장재에 청매실 500 g씩을 각각 넣고 8일간 보존하면서 경도의 변화 및 무기성분과 펙틴질 성분의 함량 변화를 정기적으로 측정하여 무포장구의 경우와 비교하였고, 세포벽의 미세구조의 변화를 주사전자현미경으로 관찰하였다. 저장 중 매실의 연화와 관련된 경도와 펙 틴질의 감소 및 가용성펙틴 중 Ca 함량의 감소는 서로 밀접한 관계가 있음을 알 수 있었고, LDPE 30 포장재에 저장된 시료가 8일 동안 무포장구나 다른 포장재에 저장된 시료에 비 해 각종 펙틴질 성분 및 무기 성분의 변화와 그에 따르는 경도 변화가 가장 적었고 가용성 펙틴의 분자량 분포도 초기 상태와 가장 유사하였으며 주사전자현미경에 의하여 관찰된 외 형적인 상태도 LDPE 30 포장재에 저장된 시료가 저장전의 상태를 가장 잘 유지함을 확인할 수 있었다.

Keywords

References

  1. 松本紘劑. 1933. 梅の健康法. 文理書院. p 53-58.
  2. 박무현. 1995. 월간 상업농경영 5월호. p 82-96.
  3. Otoguro C, Odake S, Kaneko K, Amano Y. 1995. Animo acid composition of protein bound to wall polysaccharides of fresh and salted Mume fruit. J Japanese Soc for Cold Preservation of Food 21: 25-29. https://doi.org/10.5891/jafps1987.21.25
  4. Otoguro C, Odake S, Kaneko K, Amano Y. 1995. The relationship between the constituents of cell wall polysaccharides and hardness of brined Ume fruit. Nippon Shokuhin Kagaku Kaishi 42: 692-699. https://doi.org/10.3136/nskkk.42.692
  5. Kaneko K, Kurosaka M, Maeda Y. 1983. Relatioship between pectic substance fractions and hardness of picked Ume. Nippon Shokuhin Kagaku Kaishi 30: 605-609.
  6. 北野 炊信. 1985. 靑うめの鮮度保持技術の體系化 "靑うめの鮮度と豫冷法". 日本食品定溫流通 14: 51-56.
  7. Takashi I, Kuniyasu O. 1976. Studies on storage and chilling injury of Japanese apricot fruits, I. General aspects of external and internal changes during storage. J Japan Soc Hort Sci 44: 422-428. https://doi.org/10.2503/jjshs.44.422
  8. Masahiro G, Takahisa M, Takashi I. 1988. Change in chilling sensitivity in Mume fruits depending on harvest maturity and its relationship to phospholipid composition and membrane permeability. J Japan Soc Hort Sci 56: 479-485. https://doi.org/10.2503/jjshs.56.479
  9. Takashi I, Mitsuko K. 1978. Studies on storage and chilling injury of Japanese apricot fruits, II. Chilling Injury in relation to storage temperature, cultivar, maturity, and polyethylene packaging. J Japan Soc Hort Sci 47: 97-104. https://doi.org/10.2503/jjshs.47.97
  10. Masahiro G, Takahisa M, Masahiro F, Takashi I. 1984. Pre-ventive effect of cold-shock on chilling injury of Mume fruits in relation to changes of permeability and fatty acid composition of membrane. J Japan Soc Hort Sci 53: 210-218.111 https://doi.org/10.2503/jjshs.53.210
  11. Zhang S, Chachin K, Ueda Y, Iwata T. 1993. Firmness and pectic substances of mature-green Mume fruits packaged with polyethylene bags and ethylene absorbent. Nippon Shokuhin Kogyo Gakkaishi 40: 163-169. https://doi.org/10.3136/nskkk1962.40.163
  12. Miyazaki T. 1983. Effects of seal-packaging and ethylene removal in the sealed bags on the shelf life of mature-green Japanese apricot fruits. J Japan Soc Hort Sci 52: 85-92. https://doi.org/10.2503/jjshs.52.85
  13. Landrock AH, Proctor BE. 1952. The simultaneous measurement of oxygen and carbon dioxide permeabilities of packaging materials. TAPPI 35: 241-248.
  14. Hong SI, Kim YJ, Park NH. 1994. Changes of gas composition in package of fresh peeled garlic by packing materials. Kor J Food Sci Technol 26: 713-717
  15. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of official analytical chemists, Virginia, USA. Vol 1, p 8.
  16. Kaneko K, Sato C, Watanabe T, Maeda Y. 1984. Changes of cation contents and solubilities of pectic substances during brining of various vegetables. Nippon Shokuhin Kogyo Gakkaishi 31: 379-385. https://doi.org/10.3136/nskkk1962.31.6_379
  17. Manabe M, Naohara J. 1986. Properties of pectin in satsuma mandarin fruits (Citrus unshiu Marc.). Nippon Shokuhin Kogyo Gakkaishi 33: 602-608. https://doi.org/10.3136/nskkk1962.33.8_602
  18. McComb EA, McCready RM. 1952. Colorimetric determination of pectic substances. Anal Chem 24: 1630-1635. https://doi.org/10.1021/ac60070a036
  19. Luft JH. 1961. Improvements in epoxy resin embedding methods. J Biophy Biochem Cytol 9: 409-413. https://doi.org/10.1083/jcb.9.2.409

Cited by

  1. Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere vol.18, pp.2, 2011, https://doi.org/10.11002/kjfp.2011.18.2.143
  2. Quality properties of fermented mugworts and the rapid pattern analysis of their volatile flavor components via surface acoustic wave (SAW) based electronic nose sensor in the GC system vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.554
  3. 1-MCP 처리 및 에틸렌 흡착제가 '백가하' 매실 저장에 미치는 영향 vol.23, pp.4, 2002, https://doi.org/10.11002/kjfp.2016.23.4.479