Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 3
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- Pages.306-314
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Physicochemical Characteristics of Commercial Spinach Produced in Autumn
가을철 시판 시금치의 이화학적 특성
- Lee Mi-Hee (Dept. of Human Ecology, Yeungnam University) ;
- Han Jae-Sook (Division of Food Service Industry, Uiduk University) ;
- Kozukue Nobuyuki (Division of Food Service Industry, Uiduk University) ;
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Minamide Takahisa
(Dept. of Food and Health, Kyoto Prfectural University)
- Published : 2005.06.01
Abstract
This study was carried out to examine physicochemical characteristics of three kinds of commercial spinach produced from three areas(Gyeongbuk Yeongdeok Younghea, Gyeongnam Tongyeong Yongnam, Gyeongnam Tongyeong Gwangdo) in autumn of 2004. The length, weight, moisture, minerals, oxalic acid, chlorophyll, vitamin C, and Hunter's color values of spinach leaves and stem; were determined. Mg, Ca, Na, K, chlorophyll, and vitamin C contents of leaves were higher than those of stems. On the other hand, stem; showed higher contents in Fe, P and oxalic acid Moisture, Mg, Na, Fe, chlorophyll, and vitamin C contents in the spinach leaves from Gwangdo were higher than those from Yongnam and Younghea, but oxalic acid lower a little.