The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 5 Issue 2
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- Pages.111-115
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- 1992
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Comparison of the Cell Wall Components and Polygalacturonase Activity in Peach Types
복숭아 품종에 따른 세포벽 성분과 Polygalacturonase 활성 비교
- Song, Jun-Hui ;
- Son, Mi-Ae (Dept.of Food and Nutrition, Yeungnam University) ;
- Kim, Mi-Hyeon
- Published : 1992.12.01
Abstract
To examine ripening in peach types, cell wall contents and polygalacturonase activity were compared in Changbang, Daegubo and Yumyung peaches. Among peach types, the hardness of Daegubo was the lowest. Yumyung peach had the highest content of alcohol-insoluble substances and Changbang peach of cell wall. The contents of total and insoluble pectic substances were little different between Changbang and Yumyung peach, while the lowest in Daegubo. Daegubo peach had the highest activity of polygalacturonase, Changballg and Yumyung peach in succession.