미숙 복숭아의 성분 연구
Studies on the Components of Unripe Peaches
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참고문헌
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초록
This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid > citric acid > malic acid > tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose > sucrose in flesh and arabinose > glucose > sucrose in peel. The order of amino acid levels in all samples was aspartic acid > proline > glutamic acid > serine > leucine > lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of 7.6-9.8 °Brix, 0.50-0.55%, and 4.13-4.17, respectively. The order of mineral content in all samples was K > Ca > Mg > Na.
Abstract
This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid > citric acid > malic acid > tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose > sucrose in flesh and arabinose > glucose > sucrose in peel. The order of amino acid levels in all samples was aspartic acid > proline > glutamic acid > serine > leucine > lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of 7.6-9.8 °Brix, 0.50-0.55%, and 4.13-4.17, respectively. The order of mineral content in all samples was K > Ca > Mg > Na.
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