Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Physicochemical Properties of Watermelon According to Cultivars

수박의 품종별 이화학적 특성

  • Hong, Sun-Pyo (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Lim, Ja-Young (Sunchang Food and Science Institute) ;
  • Jeong, Eun-Jeong (Research Center for Industrial Development of BioFood Materials, Chonbuk National University) ;
  • Shin, Dong-Hwa (Faculty of Biotechnology (Food Science & Technology Major), Chonbuk National University)
  • 홍선표 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 임자영 (순창장류연구사업소) ;
  • 정은정 (전북대학교 바이오식품소재개발 및 산업화연구센터) ;
  • 신동화 (전북대학교 응용생물공학부(식품공학))
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.

수박의 5가지 품종에 대한 이화학적성분을 분석하여 다음과 같은 결과를 얻었다. 당도 및 pH는 우리꿀이 각각 10.75 $^{\circ}Brix$, 5.68로 가장 높은 것으로 나타났다. 수박에 함유된 주요무기질은 칼륨(4106.25{\sim}161.22\;mg$/100 g), 인($11.29{\sim}20.98\;mg$/100 g), 마그네슘($5.29{\sim}11.10\;mg$/100 g), 칼슘($4.10{\sim}5.63\;mg$/100 g), 나트륨($0.92{\sim}1.28\;mg$/100 g), 철분($0.25{\sim}0.46\;mg$/100 g) 등이었으며 이 중 칼슘의 함량은 우리꿀이 가장 높았고 인, 칼륨, 나트륨, 철분, 아연, 구리의 함량은 달고나가 가장 높았다. 유리당은 fructose ($3019.40{\sim}1526.41\;mg$/100 g), glucose($1070.02{\sim}1526.41\;mg$/100 g), sucrose($4583.68{\sim}5341.07\;mg$/100 g) 등으로 구성되어 있었는데 총 함량은 우리꿀이 타 품종보다 높았다. 품종별로 색상, 향, 맛, 조직감, 전반적기호도 등의 관능검사를 실시한 결과 우리꿀의 선호도가 가장 높은 것으로 나타났다.

Keywords

References

  1. Lee, B.H. (1983) Cultivation of vegetable in a green house. Sunjinmunhwasa, Seoul, Korea. p.223-239
  2. Lee, W.S. (1994) Vegetable of korea. Kyungbuk National University Press, Daegu, Korea. p.189-202
  3. Sohn, J.Y., Ban, S.C., Shin, J.S. and Hong, S.H. (1996) Distribution of free sugars in the various portions of watermelon and muskmelon. Agric. Chem. Biotechnol., 39, 200-205
  4. Hwang, Y., Lee, K.K., Jung, G.T., Ko. B.R., Choi, D.C., Choi, J.S. and Eun, J.B. (2004) Manufacturing of watermelon beverage added with natural color extracts. Korean J. Food Sci. Technol., 36, 226-232
  5. Park, S. and Kang, S.C. (2005) Evaluation of physiological changes in watermelon stalk during storage under various condition of treatments after harvesting. Korean J. Environ. Agric., 24, 56-60 https://doi.org/10.5338/KJEA.2005.24.1.056
  6. Frattali, V.P. (1980) Regulatory and nutritional aspects of fructose and sugar alcohols in foods. Food Technol., 1, 67-69
  7. Park, S. and Kang, S.C. (2006) Studies on wilting of watermelon stalk during storage at low temperature. Korean J. Food Preserv., 13, 299-303
  8. Agricultural & Forestry Statistical Yearbook 2002. (2002) Ministry of Agricultural and Forestry, Seoul, Korea. p.102-123
  9. Kim, K.S., Lee, H.J. and Kim, S.M. (1999) Volatile flavor components in watermelon and oriental melon. Korean J. Food Sci. Technol., 31, 322-328
  10. Hwang, Y., Lee, K.K., Jung, G.T., Ko, B.R. and Choi, D.C. (2004) Manufacturing of wine with watermelon. Korean J. Food Sci. Technol., 36, 50-57
  11. Park, Y.K. and Kang, Y.H. (2004) Characteristics of suspension containing single cells from watermelon and muskmelon treated with cell separating enzymes. Korean J. Food Sci. Technol., 36, 58-63
  12. Suh, J.Y., Kang, H.A. and Chang, K.S. (2001) Concentration of watermelon juice by reverse osmosis. Food Eng. Prog., 5, 160-164
  13. Sohn, J.Y., Ban, S.C., Shin, J.S. and Hong, S.H. (1996) Distribution of Free Sugars in the Various Portions of Watermelon(Citullus vulgaris L.) and Muskmelon (Cucumismelo var. reticulatus Naud.). Agric. Chem. Biotechnol., 39, 200-205
  14. Kim, S.L., Kim, W.J., Lee, S.Y. and Byun, S.M. (1984) Alcohol fermentation of korean watermelon juice. J. Korean Agric. Chem. Soc., 27, 139-145 https://doi.org/10.1007/BF00275672
  15. Korea Food and Drug Administration. (2005) Food Standards Codex. Korean Foods Industry Association, Seoul, Korea
  16. Shin, D.H., Koo, Y.J., Kim, C.O., Min, B.Y. and Suh, K.B. (1978) Studies on the production of watermelon and cantaloupe melonjuice. Korean J. Food Sci. Technol., 10, 215-223
  17. Veazie, P. and Collins, J.K. (2004) Flesh quality and lycopene stability of fresh-cut watermelon. Postharvest Bio. Technol., 31, 159-166 https://doi.org/10.1016/j.postharvbio.2003.08.005
  18. National Rural Living Science Institute. (2001) Food Composition Table. RDA, Suwon
  19. Lee, H.B., Yang, C.B. and Yu, T.J. (1972) Studies on the chemical composition of some fruit vegetables and fruits in korea. Korean J. Food Sci. Technol., 4, 36-43
  20. Richmond, M.L., Brandao, J.I., Gray, P. and Markakis, M.C. (1981) Analysis of simple sugars and sorbitol in fruit by high performance liquid chromatography. J. Agri. Food Chem., 29, 4-7 https://doi.org/10.1021/jf00103a002