Textural Properties and Cell Wall Components of Dried Persimmon according to Varieties

품종에 따른 건시의 물성적 특성과 세포벽 성분

  • Sohn, Tae-Hwa (Department of Food Engineering, Kyungpook National University) ;
  • Moon, Kwang-Deok (Department of Food Engineering, Kyungpook National University) ;
  • Lee, Nak-Hoon (Department of Food Engineering, Kyungpook National University)
  • Published : 1991.09.30

Abstract

This study is performed to investigate the relation between cell components and hardness which affect to the quality of dried persimmons. Moisture contents of dried persimmons were interrange of 30 to 36%. Enpung Junsi (EJ), Dungsi (Young dong) (DY) and Haman Susi (HS) had higher moisture contents than Dungsi (Sang Ju) (DS), Kojongsi (KS) and Hagakure (HK). Hardness was high in the varieties which has low moisture content such as DS, KS and HK. The significant differences of hardness and fracturability among varieties were appeared conspicuously but those of cohesiveness, adhesiveness and springiness were not appeared. Crude cell wall content, pectin and calcium content of cell wall were high in hard varieties. In the pectin fractions, water soluble pectin content was high in EJ, HS and DY but that of acid and alkali soluble pectin were high in DS, KS and HK. The cell wall of high hardness varieties observed thick and firm than that of low hardness varieties.

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