한국식품저장유통학회지 (Food Science and Preservation)
- 제1권2호
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- Pages.107-116
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- 1994
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
복숭아의 품종과 숙도에 따른 세포벽 성분, 효소활성 및 조직의 변화
Changes in the Cell Wall Components, Enzyme Activities and Cell Structure of Peach during Maturation
초록
This paper was carried out to Investigate changes in the activities of cell-degrading enzymes, cell wall components and cell structure of peach during maturation and storage for valuation of quality. The firmness of peach was decreased during maturation and storage, and was remarkably decreased in Daegubo than Yumyung. Polygalacturonase and