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Changes in Chemical components of Peach (Prunus persica L. Batsch) Treated with Low Dose UV-C Irradiation

저선량의 UV-C 처리 복숭아의 주요 성분 변화

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jang, Hyun-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Choi, Ji-Hye (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ban, Ki-Eun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Park, Jae-Hee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Yu-Jin (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 장현정 (한국교통대학교 식품영양학과) ;
  • 최지혜 (한국교통대학교 식품영양학과) ;
  • 반기은 (한국교통대학교 식품영양학과) ;
  • 박재희 (한국교통대학교 식품영양학과) ;
  • 이유진 (한국교통대학교 식품영양학과)
  • Received : 2013.09.02
  • Accepted : 2013.09.10
  • Published : 2013.09.30

Abstract

To extend the shelf-life of the domestic peach, a low dose UV-C irradiation (0~3.0 $kJ/m^2$) was treated and the changes of the major chemical components were investigated. The contents of polyphenols in UV-treated peaches were higher than that of control with the highest at 0.25 $kJ/m^2$ UV treatment. The contents of polyphenols of control and UV treatments were slightly reduced by storage period. The contents of flavonoid were not significantly different among the control and UV treatments. Detected free sugars of the control and UV treatments were fructose, glucose, maltose and sucrose. Sucrose content was higher than that of other free sugars and free sugar content increased during storage. And free sugar content was not significantly different between the control and UV treatments. The free amino acid content of the control and UV treatments were 115.38 mg% and 95.92~120.94 mg% respectively, but there was no significant difference between the control and UV treatments.

국내산 복숭아의 저장성 증진을 위하여 저선량(0~3.0 $kJ/m^2$)의 UV-C를 조사하고, 저장 중 주요 성분의 변화를 측정하였다. Polyphenol 화합물 함량은 UV 처리시 대조군에 비하여 약간 높은 함량을 보이는 것으로 나타났다. 특히 0.25 $kJ/m^2$ 처리군은 가장 많은 함량을 나타내었다. 저장 과정 중의 polyphenol 화합물의 함량은 대조군 및 UV 처리군 모두 서서히 감소하는 경향이었다. Flavonoid 함량은 대조군 및 UV 처리군 모두 저장하는 동안 특정한 경향을 나타내지는 않는 것으로 나타났다. 복숭아 내 유리당은 UV 처리군 및 대조군 모두 fructose, glucose, maltose 및 sucrose가 검출되었고, 이중 sucrose의 함량이 가장 많았으며, 저장 중 당 함량은 증가하였으며, UV 처리군 및 대조군 모두 유의적인 차이를 보이지 않았다. 유리아미노산은 대조군은 115.38 mg%였으며, UV-C 처리군의 경우, 총 유리아미노산의 함량은 95.92~120.94 mg%로 함량의 차이가 약간 있긴 하지만 유의적인 차이를 보이지 않아, 저선량의 UV-C 처리는 가능할 것으로 판단되었다.

Keywords

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