• 한국식품저장유통학회지
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• 제2권1호
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• pp.185-193
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• 1995

This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and $\beta$-galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively. $\beta$-galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 춘계 학술발표대회
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• pp.40-60
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• 2003

Fruit ripening represents a genetically synchronized system that involves developmental process unique to plant species, The phenomenon of ripening includes changes in color, texture, respiration rate, flavor, and aroma. Ripe fruits generally exhibit increased susceptibility to pathogen infection. However, fruits as a reproductive organ have their own protection mechanism against pathogens to maintain their integrity during seed maturation. In several nonclimacteric fruits, such as cherry, grape, and pepper, that do not have an ethylene burst during ripening, resistance against phytopathogens increases during ripening. Colletotrichum gloeosporioides is a causal agent of anthracnose disease in pepper plants (Capsicum annuum). We have established that C. gloeosporioides has susceptible and resistant interactions with pepper fruits during pre- and post-ripening stages, respectively. And we have interested in looking for a molecular mechanism that would explain the fungal resistance during ripening of nonclimacteric pepper fruit. In this presentation, a molecular characterization of the pepper esterase gene (PepEST) that is highly expressed in the resistant response will be demonstrated as an example of development and industrial applications of versatile-usable genes of plant.

• 생물환경조절학회지
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• 제25권1호
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• pp.9-15
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• 2016

고온은 사과(Malus domestica Borkh) 과실의 품질에 영향을 끼치는 가장 중요한 환경 요인 중 하나이다. 착색기의 '홍로' 사과 과실을 3단계로 구분하여 Real-time PCR을 통해 온도조건에 따른 안토시아닌 합성과 당 축적 관련 유전자의 발현 차이를 조사하였다. 당 합성관련 유전자인 ${\beta}$-amylase(BMY)와 polygalacturonase(PG)의 발현은 변색 시작단계보다 마지막 단계에서 월등히 높았다. 과피의 착색과 관련있는 phenylalanine ammonia-lyase(PAL), chalcone synthase(CHS), flavanone 3-hydroxylase(F3H)와 malate dehydrogenase(MDH)유전자는 변색 초기작단계에서는 고온 처리 24시간후에 발현이 증가하는 경향을 보였으며 변색 중간단계에서는 점차 증가하는 경향을 보였다. 변색단계별로 보았을 때 $25^{\circ}C$처리구가 다른 온도처리구보다 발현 정도가 더 높았으며, 변색 시작단계보다 마지막 단계에서의 발현이 강하게 유도되었다. 본 연구의 결과로 착색 초기단계의 과실이 고온스트레스가 가장 영향을 끼치므로 착색초기단계의 과실을 이용하여 전사체를 분석하면 분자생물학적 수준에서 사과의 성숙대사에서 유용한 정보를 얻을 수 있을 것으로 사료된다.

• 농업생명과학연구
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• 제44권1호
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• pp.1-8
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• 2010

This study was conducted to investigate effect of low temperature and ripeness stages on fruit quality of chilli pepper (cv. Nockgwang) during storage at 5, 7, and $10^{\circ}C$. Fruits at three ripeness stages were selected based on uniform fruit size and three maturities on peel color: S1 (fully developed fruit just before the onset of ripening), S2 (fruits in the onset of color change), and S3 (fruits in completely red in color). Lower temperature attributed to increase fruit weight loss (WL) and WL was higher in S2 than the other ripeness stages. The highest respiration rate and ethylene production was found at S2 fruit while those of fruit in green and red showed similar and remained lower level during storage. Electrolyte leakage (EL) was higher as storage temperature decreased. After 28 d storage, EL rates of fruits at $5^{\circ}C$ were 43, 36, and 17% in S1, S2, and S3 while those at $10^{\circ}C$ were 17, 19, and 14%, respectively. These results show that chilli pepper fruits are tended to lose more water at lower temperature partially associated with increased EL. Thus, threshold storage temperature must be considered for avoiding chilling during storage and for extending the storage life of fresh pepper fruits.

• 동아시아식생활학회지
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• 제12권6호
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• pp.566-573
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• 2002

In order to obtain the basic data fer the processing adaptability of Korean figs(Ficus carica L.), physicochemical analyses were carried out with Korean common type figs in the different ripening stages. Moisture contents decreased, but the contents of protein, fat carbohydrate and soluble solids increased according to the ripening of fruits. K was detected as the most abundant one of all the minerals and Ca, Mg, Na, Fe, Mn, Zn and Cu were the next in order. The mineral contents decreased slightly with ripening. Especially, Ca, Mg, U, Fe and Zn were higher in the unripened H stage figs. The antioxidative activity was assayed with water and methanol extracts from ripened figs by the DPPH radical scavenging ability. The antioxidative activities of Korean figs were relatively high and increased in a dose dependent manner. The methanol extract showed the higher antioxidative activity than the water one. Therefore, the methanol was the better solvent than water for the antioxidative compounds. These results suggested that Korean figs are relatively the good sources of minerals, especially the Ca and the antioxidative compounds.

• 한국식품영양학회지
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• 제9권4호
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• pp.430-433
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• 1996

딸기의 2차대사에 관여하는 phenylalanine ammonia-lyase는 풍미나 색소, 향기 등에 큰 영향을 미치며 숙도 측정지표로 여겨진다. phenylalanine ammonia-lyase는 숙성 전단계에 걸쳐 활성을 나타내기는 하나 완숙기와 과숙기에 그 활성이 뚜렷이 증가하였다. 이는 딸기의 숙성과 더불어 de novo 합성이 되기 때문으로 보인다. 분자량은 겔 크로마토그래피로 260,000으로 나타났다.

• 한국식품저장유통학회지
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• 제18권5호
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• pp.651-660
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• 2011

자두 '대석조생'의 생육단계별 수확시기 및 저온저장 온도에 따른 저온장해과 발생 양상과 품질 특성을 구명하고자 하고자, 자두 '대석조생'을 60%, 80% 그리고 90% 이상의 착색율로 구분하여 수확한 후, 1, 4, 5, $6^{\circ}C$ 그리고 $20^{\circ}C$에 최대 48일간 그리고 $20^{\circ}C$에서 3일간 숙성시키면서 호흡 변화, 품질 특성 및 저온 장해과 발생 양상을 조사하였다. 60% 착색기에 수확한 자두를 보다 낮은 저온에 저장하였을때 경도, 색도, 중량감소율과 적정산도의 유지에 효과적이었으며, 이 조건에서 에틸렌 발생량과 호흡량도 보다 낮게 유지되었다. '대석조생' 자두의 저온장해 증상은 주로 내부 갈변을 동반한 gel breakdown과 과육투명화 현상이었는데, 이러한 저온장해과는 모든 숙기별 처리구 그리고 $6^{\circ}C$ 이하의 모든 저장 온도에서 발생하였다. 그러나 성숙이 진행되지 않은 과일일수록, 그리고 저장 온도가 낮을수록 저온장해과 발생율을 낮게 나타났다. 이 결과는 '대석조생' 자두의 저온장해과 발생이 저장기간 동안의 호흡 양상과 관련되어 있음을 의미한다.

• Journal of Ginseng Research
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• 제14권2호
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• pp.122-125
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• 1990

Ethylene was released from leaf and fruit but root of Panax ginseng. Root callus showed higher ethylene release (ER) than fruit ER increased with leaf senesence. Fruit during ripening showed decreasing ER in the order of green stage, early stage of reddening and fully ripened stage. between leaves from the plant with fruits in different stages of ripening showed similar trend of fruit in ER but it was about 10 times higher in leaves than in fruits. Leaves of P. quinquefolius showed about 200 times higher ER than that of P ginseng on 22 July Fruits from the plant treated with ethephon showed higher ER after 109 days. Forty-five day-old seedlings grown with various growth regulators showed a significant decrease of stem length and significant increase of ER only in Uniconazole (0.1 ppm) and H-9 (0.0, 5 ppm) solution.

• Journal of the Korean Wood Science and Technology
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• 제50권4호
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• pp.272-282
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• 2022

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, 𝛄-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC₅₀ = 15.91 ± 0.38 mg/mL). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC₅₀ = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe²⁺/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.

• Preventive Nutrition and Food Science
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• 제21권2호
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• pp.90-96
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• 2016

Snake tomato (Trichosanthes cucumerina) has been cultivated and used as a replacement for Lycopersicum esculentum in many Asian and African diets. Matured T. cucumerina fruits were harvested at different ripening stages and separated into coats and pulps for analyses to determine their suitability for use in culinary. They were analyzed for the nutritional composition and antioxidant potential using different biochemical assays [1,1-diphenyl-2-picrylhydrazyl, 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and ferric reducing antioxidant power] and antioxidative enzymes activities. The nutritional composition revealed that T. cucumerina contains over 80% water and is very rich in fiber, thus it can serve as a good natural laxative. The lycopene and ${\beta}$-carotene contents were especially high in the ripe pulp with values of $21.62{\pm}1.22$ and $3.96{\pm}0.14mg$/100 g, respectively. The ascorbic acid content was highest in the pulp of unripe fruit with a value of $56.58{\pm}1.08mg$/100 g and significantly (P<0.05) decreased as ripening progressed. The antioxidant potential of the fruits for the 3 assays showed that unripe pulp> ripe coat> ripe pulp> unripe coat. There were decreases in the antioxidant enzymes (superoxide dismutase, ascorbate peroxidase, and glutathione reductase) activities, with the exception of catalase, as ripening progressed in the fruits. These decreased activities may lead to the softening of the fruit during ripening. Harnessing the antioxidative potential of T. cucumerina in culinary through consumption of the coats and pulps will alleviate food insecurity and help maintain good health among many dwellers in sub-Saharan Africa and Southeast Asia.