Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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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.

본 연구에서는 스테비아 추출액의 엽면시비가 딸기의 품질에 미치는 영향을 조사하였다. 당도는 무처리 딸기와 스테비아 추출액 엽면시비 딸기가 각각 $7.32^{\circ}Brix,\; 7.93^{\circ}Brix$로 스테비아 추출액을 엽면시비 한 딸기가 높게 나타났으며 산도는 무처리 딸기(0.96%)가 스테비아 추출액 엽면시비 딸기(0.83%)보다 높았다. 저장 중 조직의 강도는 감소하였으며 무처리 딸기와 스테비아 추출액 엽면시비 딸기의 유의적 차이는 없었다. 또한 저장 중 L값, a값, b값은 감소하는 경향을 보였으나 스테비아 추출액 엽면시비 딸기가 무처리 딸기보다 높게 나타났다. 유리당은 fructose, glucose, sucrose로 구성되어 있었으며 스테비아 추출액을 엽면시비 한 딸기의 유리당 함량이 전반적으로 무처리 딸기보다 높았다. 유기산의 함량은 citric acid, malic acid, oxalic acid, succinic acid, fumaric acid 순이었으며 무처리 딸기가 스테비아 추출액 엽면시비 딸기보다 높은 함량을 나타냈다. 관능검사결과 색상과 향은 무처리 딸기와 스테비아 추출액 엽면시비 딸기가 유의적 차이가 없었으나 단맛, 신맛, 전반적인 기호도는 스테비아 추출액을 엽면시비 한 딸기의 선호도가 높은 것으로 나타났다.

Keywords

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