Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.

Abstract
 서 론
 재료 및 방법
  실험재료
  경도 측정
  색도 측정
  pH 및 산도
  당도 측정
  DPPH 라디칼 소거능 측정
  ABTS+ 라디칼 소거능 측정
  총 폴리페놀 함량 측정
  총 플라보노이드 함량 측정
  통계분석
 결과 및 고찰
  경도 측정
  색도 측정
  당도 측정
  pH 및 산도
  DPPH 및 ABTS 라디칼 소거능
  총 폴리페놀 함량
  총 플라보노이드 함량
 요 약
 References

• 박지현(농촌진흥청 국립농업과학원 농식품자원부) | Ji Hyun Park (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung Mi Kim (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong Sik Cho (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration)
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yun Kim (Department of AgroFood Resources, National Institute of Agricultural Science, Rural Development Administration) Corresponding author