Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation

감마선 처리에 의한 떫은감 과육의 세포벽 성분 및 물성 변화

  • Kim, Byung-Oh (School of Food Science and Biotechnology/Food and Bio-Industrial Research Institute, Kyungpook National University) ;
  • Cha, Won-Seup (School of Food Science and Biotechnology/Food and Bio-Industrial Research Institute, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology, Pukyong National University) ;
  • Cho, Young-Je (School of Food Science and Biotechnology/Food and Bio-Industrial Research Institute, Kyungpook National University)
  • 김병오 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 차원섭 (경북대학교 식품공학부/식품생물산업연구소) ;
  • 안동현 (부경대학교 식품공학과) ;
  • 조영제 (경북대학교 식품공학부/식품생물산업연구소)
  • Received : 2015.05.11
  • Accepted : 2015.08.11
  • Published : 2015.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and $\beta$-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.

본 연구에서는 감마선 조사가 떫은감 과육의 세포벽변화, 수렴성 및 경도변화에 미치는 영향을 살펴보았다. 감마선 조사 결과 떫은감 과육 중의 가용성 탄닌 함량의 변화는 대조구의 $181.04{\pm}1.72{\mu}g/g$에 비해 처리 방사선의 양이 5~20 kGy로 증가할수록 $146.31{\mu}g/g$에서 $128.09{\mu}g/g$으로 과육내의 가용성 탄닌의 양이 감소하는 것이 확인되었다. 감과육의 경도는 방사선을 조사하지 않은 대조구에 비해 방사선 조사한 감과육의 경도가 감소하였다. 세포벽 성분의 변화는 알콜불용성 물질의 경우 대조구의 39.3 mg/g에 비해 방사선 처리의 경우 37.2 mg/g로 낮아졌다. 수용성 물질의 함량은 대조구의 경우 11.4 mg/g이었으나, 방사선 조사의 경우 13.9 mg/g로 높아졌으며, 세포벽 성분의 함량은 대조구의 경우 26.6 mg/g였으나, 방사선 조사의 경우 23.1 mg/g로 낮아져, 떫은감 과육이 방사선조사에 의해 숙성이 일어나 세포벽성분의 함량이 감소하고 수용성물질의 함량이 증가한 것으로 나타났다. 세포벽 구성다당류 중 lignin의 함량과 pectin질의 함량은 대조구의 0.82 mg/g, 3.56 mg/g에 비교해 방사선 조사의 경우 0.77 mg/g, 3.14 mg/g로 감소하였다. 산가용성 hemicellulose의 함량은 lignin과 pectin처럼 방사선 조사에 의해 감소하는 경향을 나타내었으나, 알칼리 가용성 hemicellulose와 cellulose는 방사선조사에 의해 증가하는 양상을 나타내었다. 감과육에 존재하는 세포벽 분해 및 연화효소인 polygalacturonase, pectinesterase와 $\beta$-galactosidase의 활성의 경우 방사선 조사에 의해 모든 효소활성이 증가하였다. 방사선 처리감의 관능검사 결과 수렴성은 대조구의 경우 매우 떫은 것으로 나타났으나 방사선처리 후에는 거의 떫지 않게 느껴졌고, 과육의 경도에 대한 관능검사 결과 대조구는 딱딱한 것으로 나타났으나 방사선처리 후에는 약간 물렁해 지는 것으로 나타나 방사선처리에 의해 탄닌의 중합이 일어나며 과육의 숙성도 동시에 발생하였다. 따라서 감마선 처리는 떫은 감의 수렴성 제거와 숙성기간을 단축시킬 수 있는 새로운 방법으로 활용이 가능할 것으로 판단되었다.

Keywords

References

  1. Huber DJ (1983) The role of cell wall hydrolase in fruit softening. Hort Rev, 5, 169-219
  2. Hobson GE (1981) In Enzymes and texture changes during ripening : Recent advances in the biochemistry of fruit and vegetables. Friend J Rhodes MJC, Academic press, London, p 123-132
  3. Aspinall G E (1980) In Chemistry of cell wall polygalacturonases. : The biochemistry of plant, Vol. 3. Carbohydrates; structure and function. Academic press, New York, p 473-500
  4. Knee M, Bartley IM (1980) In Composition and metabolism of cell wall polysaccharides in ripening fruits. : Recent advances in the biochemistry of fruit and vegetable. Friend J Rhodes MJC, Academic Press, London, p 133-148
  5. Ahmed AER, Labavitch, JM (1980) Cell wall metabolism in ripening fruit. I. Cell wall changes in the ripening "Bartlett" pears. Plant Physiol, 65, 1009-1013 https://doi.org/10.1104/pp.65.5.1009
  6. Plat-Aloia KA, Thomson WW (1981) Ultrastructure of the mesocarp of mature avocado fruit. Ann Bot, 48, 451-465
  7. Ben-Arie R, Sonego L, Frenkel C (1979) Metabolism of the pectic substances in ripening pears. J Amer Soc Hort Sci, 104, 500-505
  8. Bartley IM, Knee M (1982) The chemistry of textural changes in fruit during storage. Food Chem, 9, 47-58 https://doi.org/10.1016/0308-8146(82)90068-1
  9. Huber SJ, Bloom HL (1983) Polyuronide degradation and hemicellulose modification in ripening tomato fruit. J Amer Soc Hort Sci, 108, 405-409
  10. Shewfelt AL (1965) Change and varition in the pectic constitution of ripening peaches as related to product firmness. J Food Sci, 30, 573-576 https://doi.org/10.1111/j.1365-2621.1965.tb01804.x
  11. Knee M (1970) The separation of pectic polymers from apple fruit tissue by chromatography on diethylaminoethylcellulose. J Exp Bot, 21, 651-662 https://doi.org/10.1093/jxb/21.3.651
  12. Ahmed AER, Labavitch JM (1980) Cell wall metabolism in ripening “Bartllett” pears. Plant Physiol, 65, 1014-1016 https://doi.org/10.1104/pp.65.5.1014
  13. Brady CJ (1976) The pectinesterase of the pulp of the banana fruit. Aust J Plant Physiol, 3, 163-172 https://doi.org/10.1071/PP9760163
  14. Tucker GA, Robertson G, Grierson D (1982) Purification and changed in activites of tomato pectinesterase isoenzymes. J Sci Food Agr, 33, 396-400 https://doi.org/10.1002/jsfa.2740330415
  15. Byun MW (1994) Application of irradiation techniques to food industry. Radioistope News, 9, 32-37
  16. Thayer DW (1990) Food irradiation : benefits and concerns. J Food Quality, 13, 147-169 https://doi.org/10.1111/j.1745-4557.1990.tb00014.x
  17. Lee JW, Yook KH, Cho KH, Lee SY, Byun MW (2001) The changes of allergenic and antigenic properties of egg white albumin (Gal d 1) by gamma irradiation. J Korean Soc Food Sci Nutr, 30, 500-504
  18. Jo D, Kwon JH (2002) Characteristics of thermoluminescence and electron spin resonance and organoleptic quality of irradiated raisin an dried banana during storage. J Korean Soc Food Sci Nutr, 31, 609-614 https://doi.org/10.3746/jkfn.2002.31.4.609
  19. KFDA (2009) Korea Food Standard Code, 5-21-10
  20. Park HJ, Lee EH, Kim MU, Lee SH, An DH, An BJ, Kwon JH, Cho YJ (2014) Biological activities of extracts from gamma-irradiated Aralia elata Cortex. J Korean Soc Food Sci Nutr, 43, 1236-1247 https://doi.org/10.3746/jkfn.2014.43.8.1236
  21. WHO (1981) Wholesomeness if irradiated food. Report of a joint FAO/IAEA/WHO expert committee. Technical Report Series 659. Geneva, Switzerland
  22. Jo C, Son JH, Lee HJ, Byun MW (2003) Irradiation application for color removal and purification of green leaves extracts. Radiat Phys Chem, 66, 179-184 https://doi.org/10.1016/S0969-806X(02)00273-6
  23. KFDA (2011) Korean Food Standard Code. Korea Food and Drug Administration, Seoul, Korea. p 2-1-9, 2-1-10
  24. Park TS (2006) Effect of irradiated green tea poly polyphenol addition into cosmetic composition and development of a cosmetics without antiseptics. MS Thesis. Daegu Hanny University, Daegu, Korea
  25. Duval B, Shetty K (2001) The stimulation of phenolics and antioxidant activity in pea (Pisum sativum) elicited by genetically transformed anise root extract. J Food Biochem, 25, 361-377 https://doi.org/10.1111/j.1745-4514.2001.tb00746.x
  26. Yamaki S, Machida Y, Kakiuchi N (1979) Changes in cell wall polysaccharides and monosaccharides during development and ripening of Japanese pear fruit. Plant Cell Physiol, 20, 311-321
  27. Moshrefl M, Luh BS (1984) Purification and characterization of two tomato polygalacturonase isoenzymes. J Food Biochem, 8, 39-54 https://doi.org/10.1111/j.1745-4514.1984.tb00312.x
  28. Gross KC (1975) A rapid and sensitive spectrophotometric method for assaying polygalacturonase using 2- cyanoacetaminde. Hortscience, 10, 624-625
  29. Simon SH, Tucker GA (1999) Simultaneous co-suppression of polygalacturonase and pectinesterase in tomato fruit : inheritance and effect on isoform profiles.Phytochem, 52, 1017-1022
  30. Pressey R (1983) ${\beta}$-Galactosidase in ripening tomatoes. Plant Physiol, 71, 132-135 https://doi.org/10.1104/pp.71.1.132
  31. Nakabayashi T (1971) Studies on tannins of fruits and vegetables. (Part VII) Difference of the components of tannin between the astrigent and non-astringent persimmon fruits. J Food Technol, 18, 33-37 https://doi.org/10.3136/nskkk1962.18.33
  32. Yonemori K, Matsushima J (1983) Differences in tannins of non-astringent and astringent type fruits of Japanese persimmon (Diospyros kaki. T.). J Japan Soc, 52, 135-144
  33. Kenn M (1973) Polysaccharide changes in cell walls of ripening apples. Phytochem, 12, 1543-1549 https://doi.org/10.1016/0031-9422(73)80365-6
  34. Arpaia ML, Labavitch JM, Greve C, Kader AA (1987) Changes in the cell wall components of kiwi fruit during storage in air or controled atmosphere. J Amer Soc Hort Sci, 112, 474-481
  35. Pressey R, Hinton PM, Avants JK (1971) Development of polygalacturonase activity and solubilization of pectin in peaches during ripening. J Food Sci, 36, 1070-1072
  36. Zauberman G, Schiffmann-Nadel M (1972) Pectinmethylesterase and polygalacturonase in avocado fruit at various stages of development. Plant Physiol, 49, 964-956
  37. Trucker GA, Grierson D (1982) Synthesis of polygalacturonase during tomato fruit ripening. Planta, 155, 64-67 https://doi.org/10.1007/BF00402933
  38. Sohn TH, Choi CJ, Cho RK, Seog HM, Seong CH, Seo OS, Ha YS, Kang JH (1978) Studies on the utilization of persimmons. (Part 5) Investigation of the optimum thickness of film bag for polyethylene film storage of astringent variety. Korean J Food Sci Technol, 10, 73-77
  39. Min BY, Oh SL (1975) Studies on CA storage of sweet persimmon in polyethylene film pack. Korean J Food Sci Technol, 7, 128-134

Cited by

  1. Gamma Irradiation of Mango ‘Ataulfo’ at Low Dose: Effect on Texture, Taste, and Odor Fruit vol.26, pp.1, 2020, https://doi.org/10.3136/fstr.26.59
  2. Antiviral effect of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus vol.28, pp.3, 2021, https://doi.org/10.11002/kjfp.2021.28.3.437