복숭아 연화과정 중 숙도별 품질요인 및 세포벽 관련물질의 변화
Changes of Quality Indices and Cell Wall Components during Ripening and Softening in Peach Fruit (Prunus persica L. Batsch)
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초록
본 연구는 복숭아 연화의 기작을 밝히기 위하여 ‘장호원황도’를 공시하여 과실품질 및 세포벽 관련물질의 변화를 조사하였다. 과실을 성숙기에 수확하여 과실 경도별 4그룹으로 구분한 후 25℃에서 10일간 보관하면서 품질특성을 조사하였다. 연화가 진행될수록 과육경도의 유의한 감소와 가용성고형물의 증가가 나타났다. 당의 구성은 서당의 비율이 가장 높았는데 연화초기에 84.0%, 연화말기에서 75.8%로 나타났고 연화과정이 진행되면서 환원당의 비율이 점진적으로 증가하는 것으로 조사되었다. 알콜불용성물질 함량은 연화만기부터 감소하기 시작하였는데 수용성펙틴의 가용성도 함께 증가하기 시작하였다. 과육이 완전히 용질된 연화말기에는 수용성 및 CDTA 가용성펙틴과 4% KOH 가용성 헤미셀룰로스의 가용성이 크게 증가하였다. CDTA 가용성펙틴의 분해는 연화만기에 시작되어 연화말기에 극심하였고 4% KOH 가용성 헤미셀룰로스의 분해는 연화말기에만 나타났다. 종합적으로 볼 때 복숭아 ‘장호원황도’의 연화과정은 펙틴과 4% KOH 가용성 헤미셀룰로스의 가용성 증대를 수반하며 셀룰로스에 약하게 결합되어 있는 matrix glycan의 부분적 분해와 관련이 있다고 보여진다.
Abstract
Changes of fruit quality and cell wall components were tested to elucidate the mechanism of fruit ripening and softening in peach (Prunus persica Batsch, cv. Janghowon Hwangdo). Fruits were collected from trees growing in Yongi-gun of Chungnam Province, Korea and allowed to ripen during shelf-life at 25℃ for 10 days. At least 31 fruit were collected at each of four ripening stages (early-ripe, mid ripe, full ripe, and over ripe, respectively). Considerable difference of flesh firmness were existed in peach fruits of different ripeness and continuous increase of soluble sugars was apparent during the progression of ripening and softening. Sucrose was determined to be the major sugar which represented 84.0% of total sugar in early ripe fruit and 75.8% in overripe one, while the continuous increase of reducing sugars was apparent during ripening period. The decreases of ethanol insoluble solid contents was obvious from fully ripe stage which showed abrupt increase of water soluble polyuronides. A huge increase in the solubilization of water- and CDTA-soluble polyuronides and 4% KOH soluble hemicelluloses occurred during overripe period when the flesh showed full melting. Depolymerization of chelator soluble pectins started from fully ripe stage and of 4% KOH soluble sugars apparent only in the overripe melting stage. Therefore, we concluded that the cell wall modification during ripening of 'Changhowon Hwangdo' peach largely related with solubilization and depolymerization of pectic polysaccharides and matrix glycans of loosely attached to cellulose.
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