In order to promote the utilization of peach fruits, we investigated the physicochemical characteristics of three different varieties of peach, namely, Wild Peach, Hikawa Hakuho, and Baekhyang, in various development stages (stone-hardening, fruit enlargement, and ripening). The peach fruits increa...
In order to promote the utilization of peach fruits, we investigated the physicochemical characteristics of three different varieties of peach, namely, Wild Peach, Hikawa Hakuho, and Baekhyang, in various development stages (stone-hardening, fruit enlargement, and ripening). The peach fruits increased in length, width, and weight in the development stage. Baekhyang had the highest size among all the varieties in the development stage. The ratio of the length and width was the highest in the stone hardening stage and decreased thereafter. The hardness of the peach fruits decreased, except Wild Peach (p<0.05). The sugar content in all the varieties increased during the development stage, but the acidity decreased. The ratio of sugar and acidity increased with the progress of the development stage. The total phenolic content (TPC) was the highest in Baekhyang in the stone-hardening stage. All the varieties had the highest TPC in the stone-hardening stage, among all the development stages. No significant difference in the DPPH radical scavenging activity was observed in the fruit enlargement and ripening stage across the different varieties. The length, width, and weight of peach fruits increased, but the hardness decreased in the fruit development stage. The ratio of sugar and acidity increased, but the antioxidant capacity decreased.
In order to promote the utilization of peach fruits, we investigated the physicochemical characteristics of three different varieties of peach, namely, Wild Peach, Hikawa Hakuho, and Baekhyang, in various development stages (stone-hardening, fruit enlargement, and ripening). The peach fruits increased in length, width, and weight in the development stage. Baekhyang had the highest size among all the varieties in the development stage. The ratio of the length and width was the highest in the stone hardening stage and decreased thereafter. The hardness of the peach fruits decreased, except Wild Peach (p<0.05). The sugar content in all the varieties increased during the development stage, but the acidity decreased. The ratio of sugar and acidity increased with the progress of the development stage. The total phenolic content (TPC) was the highest in Baekhyang in the stone-hardening stage. All the varieties had the highest TPC in the stone-hardening stage, among all the development stages. No significant difference in the DPPH radical scavenging activity was observed in the fruit enlargement and ripening stage across the different varieties. The length, width, and weight of peach fruits increased, but the hardness decreased in the fruit development stage. The ratio of sugar and acidity increased, but the antioxidant capacity decreased.
참고문헌 (20)
Changes in peach consumption trends and response strategies Jung 8 2016
Korean J Food Sci Technol Lee 4 36 1972 Studies on the chemical composition of some fruit vegetables and fruits in Korea (I)-On the free amino acid and sugar contents in tomato, watermelon, muskmelon, peach and plum
Korean J Food Sci Technol Lee 4 134 1972 Studies on the chemical composition of major fruits in Korea-On non-volatile organic acid and sugar contents of apricot (maesil), peach, grape, apple and pear and its seasonal variation
Park YG Choi IU Kim HM Kim SR Park MW Cha HS Choi HD Suk HM Kang YH 1999 Studies on the utilization of unripe apples Final report of MAF MAF GA0108-9910 23 47
Korean J Food Preserv Lee 15 79 2008 Studies on the components of unripe peaches
Eur J Haematol Globerman 33 337 1984 Haemolysis in a G6PD-deficient child induced by eating unripe peaches
Kim HJ (2007) Isolation and characterization of active whitening compound from Prunus persica. MS Thesis. Korea University, Korea, p 31-35 Kim HJ 2007 Isolation and characterization of active whitening compound from Prunus persica MS Thesis Korea University Korea 31 35
Prev Nutr Food Sci Lee 22 237 2017 Amygdalin contents in peaches at different fruit development stages
J Food Sci Pressey 36 1070 1971 10.1111/j.1365-2621.1971.tb03348.x Development of polygalacturonase activity and solubilization of pectin in peaches during ripening
Korean J Food Preserv Jung 24 638 2017 10.11002/kjfp.2017.24.5.638 In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars
Korean J Food Presev Cha 6 488 1999 Changes in firmness, mineral composition and pectic substances of mume (Prunus mume Sieb. et Zucc) fruits during maturation
Food Sci Technol Int Cascales 11 345 2005 10.1177/1082013205057943 Effects of the degree of maturity on the chemical composition, physical characteristics and sensory attributes of peach (Prunus persica) cv. Caterin
Agriculture Life Science Heo 50 13 2016 10.14397/jals.2016.50.2.13 Variation of major fruit characteristics during fruit development period in plum cultivars
J Korean Soc Food Sci Nutr Kim 40 1053 2011 10.3746/jkfn.2011.40.7.1053 Feature analysis of different in vitro antioxidant capacity assays and their application to fruit and vegetable samples
Int J Mol Sci Zhao 16 5762 2015 10.3390/ijms16035762 Phenolic composition and antioxidant properties of different peach [Prunus persica (L.) Batsch] cultivars in China
※ AI-Helper는 부적절한 답변을 할 수 있습니다.