Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Correlation between Soluble Solid Content and Physicochemical Properties of ‘Bing’ Cherry at Different Stages of Ripening after Harvest

‘Bing’ 체리의 숙기에 따른 당도와 이화학적 품질인자의 상관관계

  • Hong, Yoon-Pyo (National Institute of Horticultural & Herbal Science, RDA) ;
  • Choi, Sun-Young (National Institute of Horticultural & Herbal Science, RDA) ;
  • Cho, Mi-Ae (National Institute of Horticultural & Herbal Science, RDA) ;
  • Choi, Sun-Tay (National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Sung-Jong (National Institute of Horticultural & Herbal Science, RDA)
  • 홍윤표 (농촌진흥청 국립원예특작과학원) ;
  • 최선영 (농촌진흥청 국립원예특작과학원) ;
  • 조미애 (농촌진흥청 국립원예특작과학원) ;
  • 최선태 (농촌진흥청 국립원예특작과학원) ;
  • 김성종 (농촌진흥청 국립원예특작과학원)
  • Received : 2010.01.21
  • Accepted : 2010.06.11
  • Published : 2010.06.30
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Abstract

Cherries (Prunus avium L) were selected at the light red (LR) and dark red (DR) stages of maturation. Soluble solid content and the physicochemical properties of fresh 'Bing' cherries were analyzed to identify an instrumental nondestructive attribute reflecting changes in sweetness. Soluble solid content was significantly correlated with various physicochemical properties (firmness, color, and acid level) in LR-stage cherries. In DR-stage cherries, only firmness was positively correlated with soluble solid content. A positive correlation was found between soluble solid content and firmness of 200 randomly selected cherries. Thus, flesh firmness may be a useful quality factor indicating potential consumer acceptance of 'Bing' cherries.

`Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도구에 비해 높게 나타났다. LR 단계의 'Bing' 체리의 경우 경도, 색도, 산도가 당도와 유의적인 정의 상관관계를 보였고, DR 단계의 체리에서는 경도가 정의 상관관계를 보였다. 경도와 당도간의 상관성은 200개의 과실을 이용하여 상관관계를 구한 결과에서도 마찬가지로 정의 상관성을 보였다. 따라서, 'Bing' 체리의 당도, 경도, 색도는 관능적 적합성에서 좋은 지표로 사용될 수 있고, 특히 경도는 품질특성을 판단하는 지표로 활용될 수 있을 것으로 판단되었다.

Keywords

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