Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Calcium and Galactose on the Ethylene Production of Persimmon Fruits

감과실의 에틸렌 생성에 미치는 칼슘과 Galactose의 영향

  • 김미현 (영남대학교 식품영양학과) ;
  • 신승렬 (경산대학교 생명자원과학부, 대구과학대학 식품영양과, 경북과학대학 전통발효식품과, 영남대학교 식품영양학과)
  • Published : 1998.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effects of calcium and galactose treatments on ethylene productions in persimmon fruits for the study on the study of persimmon fruits. Ethylene was producted in green mature persimmon fruits treated with water, calcium and galactose after 24hrs of treatment. Ethylene productions of persimmon fiuits treated with galactose was very higher than those of persimmon fruits treated with water and calcium after 72hrs of treatment. Ethylene productions of persimmon fruits teated with water and calcium were similarly to that of persimmon fruit tested with calcium. The treatment of glucose was not effected on ethylene production of persiommn fruits. The ACC contents and ACC synthase activity in persimmon fruit treated with galactose were higher than those of other groups after 72hrs of storage, but the ACC contents and ACC synthase activity of persimmon fruits treated with calcium were lower than those of control and persimmon fruits treated with water.

Keywords