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Composition and Physicochemical Properties of Unripe Korean Peaches According to Cultivars

국내산 복숭아 유과의 품종별 성분 분석 및 품질특성

  • Kim, Da-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Choi, In-Ja (Yeongigun Agriculture Technology Center) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • Received : 2011.10.11
  • Accepted : 2012.01.31
  • Published : 2012.02.29

Abstract

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

복숭아 유과의 이용 가능성 탐색을 위하여 복숭아 유과과육의 품종에 따른 성분 함량 및 품질특성을 조사하여 비교 분석하였다. 품종별 복숭아 유과(용택골드, 천중도백도, 마도카, 몽부사, 장택백봉, 홍백)의 외형적 특성을 비교한 결과 전체적으로 마도카가 가장 크고 몽부사가 가장 작은 것으로 나타났다. 일반성분을 측정한 결과 몽부사에서 수분함량이 가장 낮았으며, 조단백 함량은 장택백봉 가장 높아 조단백 함량이 가장 낮은 마도카와 유의적으로 차이를 나타내었다. 조지방 및 조탄수화물 함량에서는 품종 간 큰 차이가 없었으며, 조회분 함량은 마도카에서 0.69%로 다른 품종에 비하여 높은 함량을 나타내었다. 품종별 복숭아 유과의 pH를 측정한 결과 다른 품종과 비교하여 천중도백도에서 유의적으로 높게 나타났으며, 당도 실험 결과에서는 홍백이 다른 품종에 비하여 유의적으로 낮은 당도를 나타냈다. 색도 중 L값은 장택백봉에서 가장 높았고, a값은 전체적으로 -5 이하의 음의 값을 보이며 홍백에서 가장 높았으며, b값은 마도카에서 가장 높았다. 품종별 복숭아 유과의 경도는 홍백, 장택백봉, 천중도백도, 마도카, 용택골드, 몽부사 순으로 전반적으로 백도가 황도에 비해 높은 경도를 보였다. Vitamin C 함량을 측정한 결과에서는 품종에 따른 유의성을 보이지 않았으며, 환원당 함량은 6.34% 이상의 높은 수치를 보여 가공품 및 식품산업 소재로 사용되기에 부족함이 없다고 사료되었다. 따라서 현재 복숭아 유과가 거의 활용되지 못하고 전량 폐기되고 있는 실정을 감안해 볼 때 산업적 가치가 높다 사료되므로, 복숭아 유과의 기능성 및 생리활성 규명 등을 통한 미이용 폐자원의 활용도를 높일 수 있는 추가적인 연구가 필요할 것으로 생각된다.

Keywords

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