Standardization of Boxthorn quality for obtain basic information, the effect fruit characteristic, changes of 100 fruit weight, fruit setting number, yield and effective components according to the harvesting stage of Boxthorn species such as Chongyang native, Jindo native and Chongyang Boxthorn wer...
Standardization of Boxthorn quality for obtain basic information, the effect fruit characteristic, changes of 100 fruit weight, fruit setting number, yield and effective components according to the harvesting stage of Boxthorn species such as Chongyang native, Jindo native and Chongyang Boxthorn were investigated. Results were summarized as follow; 1. Fruit length and diameter harvested in August was relatively larger than that of other stage and fruit length were more shot than that of latter harvesting stage. 2. The weight of 100 fruits varied upon harvest stage, more heavier weighting pierced up in August, and the later harvest time was, the lighter the fruit were. Jindo native was the highest in weight. 3. Fruit setting number was most abundant in October. Fruit number of one tree on Chongyang Boxthorn showed the highest number of 1868 and dried weight was 265Kg/10a, implying 25 - 34% more of harvested compared to other Boxthorn species. 4. Proximate compositions of Boxthorn were consisted to total sugar was 28.9% and reducing sugar was 20.8%. 5. Contents of Betaine in Chungyang Boxthorn harvested in August was 3 times higher than those of other Boxthorn species. 6. Viscosity, yield and brownness of the fruit harvested early stage being showed higher and turbidity was showed lowest in August at 72.3%. Lightness showed bright color depending on later harvest stage. 7. The layer of hydrophobic solvent and solvent with intermediate polarity such as ethyl ether and ethyl acetate accounted for 2.0 - 2.8%. Butanol saturated with water and aquous layer which belong to polar solvent were responsible for 13 - 8%. The yield of these layer was 1.5 times higher at 13.47% in harvested in August than that of in November. 8. Glucose and fructose were major sugar components and was responsible for 80%, while sucrose was responsible for remaining 20% sugar composition. 9. Unsaturated fatty acids including linoleic and linolenic acid accounted for 75% of total fatty acids and organic acids such as malic and lactic acid was major ingredient covering 90%.
Standardization of Boxthorn quality for obtain basic information, the effect fruit characteristic, changes of 100 fruit weight, fruit setting number, yield and effective components according to the harvesting stage of Boxthorn species such as Chongyang native, Jindo native and Chongyang Boxthorn were investigated. Results were summarized as follow; 1. Fruit length and diameter harvested in August was relatively larger than that of other stage and fruit length were more shot than that of latter harvesting stage. 2. The weight of 100 fruits varied upon harvest stage, more heavier weighting pierced up in August, and the later harvest time was, the lighter the fruit were. Jindo native was the highest in weight. 3. Fruit setting number was most abundant in October. Fruit number of one tree on Chongyang Boxthorn showed the highest number of 1868 and dried weight was 265Kg/10a, implying 25 - 34% more of harvested compared to other Boxthorn species. 4. Proximate compositions of Boxthorn were consisted to total sugar was 28.9% and reducing sugar was 20.8%. 5. Contents of Betaine in Chungyang Boxthorn harvested in August was 3 times higher than those of other Boxthorn species. 6. Viscosity, yield and brownness of the fruit harvested early stage being showed higher and turbidity was showed lowest in August at 72.3%. Lightness showed bright color depending on later harvest stage. 7. The layer of hydrophobic solvent and solvent with intermediate polarity such as ethyl ether and ethyl acetate accounted for 2.0 - 2.8%. Butanol saturated with water and aquous layer which belong to polar solvent were responsible for 13 - 8%. The yield of these layer was 1.5 times higher at 13.47% in harvested in August than that of in November. 8. Glucose and fructose were major sugar components and was responsible for 80%, while sucrose was responsible for remaining 20% sugar composition. 9. Unsaturated fatty acids including linoleic and linolenic acid accounted for 75% of total fatty acids and organic acids such as malic and lactic acid was major ingredient covering 90%.
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