→ 한국식품과학회지2019 ; 51(3): 248-257
Chemical compositions of different cultivars of astringent persimmon (Diospyros kaki Thunb.) and the effects of maturity
떫은감(Diospyros kaki Thunb.) 품종 및 수확시기에 따른 영양 성분 변화
Seul Ki Yoo1, Jong Min Kim1, Seon Kyeong Park1, Jin Yong Kang1, Hye Ju Han1, Hyo Won Park2, Chul-Woo Kim2, Uk Lee2, and Ho Jin Heo1,*
1Division of Applied Life Science (BK21 Plus), Institute of Agriculture and Life Science, Gyeongsang National University 2Division of Special Forest Products, National Institute of Forest Science
유슬기1·김종민1·박선경1·강진용1·한혜주1·박효원2·김철우2·이 욱2·허호진1,*
This study aimed to determine the chemical components of different cultivars (Gabjubaekmok, Sangjudungsi, and Godongsi) of persimmon (Diospyros kaki Thunb.) and the effects of maturity. The detected free sugars were fructose and glucose, and glucose levels tended to increase with maturity. Palmitic acid, oleic acid, linoleic acid and stearic acid, and potassium were major components. In the amino acid component analysis, the following were usually present in the following month: glutamic acid in Gabjubaekmok in July, lysine in Sangjudungsi in August, and threonine in Godongsi in October. Vitamin C tended to increase with aging, and fruit harvested in July had the highest total phenolic and flavonoid contents. In the metabolite analysis, there were significant differences among cultivars and with maturity. The major physiological compounds were analyzed using ultra performance liquid chromatography quadrupole time-of-flight tandem mass (UPLC/Q-TOF/MS2) and were citric acid and gallic aicd. As maturity progressed, citric acid increased but gallic acid decreased.
Astringent persimmon, Diospyros kaki Thunb., Chemical composition, Maturity
한국식품과학회지 2019 Jun; 51(3): 248 - 257