한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제5권2호
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- Pages.111-115
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- 1992
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
복숭아 품종에 따른 세포벽 성분과 Polygalacturonase 활성 비교
Comparison of the Cell Wall Components and Polygalacturonase Activity in Peach Types
- Song, Jun-Hui ;
- Son, Mi-Ae (Dept.of Food and Nutrition, Yeungnam University) ;
- Kim, Mi-Hyeon
- 발행 : 1992.12.01
초록
To examine ripening in peach types, cell wall contents and polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changballg and Yumyung peach in succession.