The changes of non-cellulosic neutral sugar composition of strawberry during maturation were investigated. Arabinose, xylose, galactose and glucose were the main non-cellulosic neutral sugar of cell wall and increased until ripe stage. The main non-cellulosic neutral sugar of alkali soluble hemicellulose were arabinose, xylose, mammose, galactose. The contents of non-cellulosic neutral sugar of alkali soluble hemicellulose were increased during maturation.

-Galactosidase was extracted and purified from strawberry. The purified -Galactosidase from strawberry was investigated their physicochemical characteristics. -Galactosidase was purified 25.74 fold from strawberry. The purification procedure include ammonium sulfate fraction, acetone powder treatment and gel and ion exchange chromatography. Yield of the enzyme purification was 18.11%. The purified enzyme has native molecular weight of 116,000 dalton. Vmax value and Km value of -Galactosidase were 0.077 mM ONPG/ml/15mim and 1.75x10-2mM, respectively. The optimum temperature and pH of -Galactosidase were 43C and pH 4.0, respectively. The -Galactosidase activity was stable below 50C and at pH 4.0 to pH 6.0. Among the metal ions Ca and Mg were did not affect, whereas K, Cu and Zn show a little effect on the enzyme activity. The -Galactosidase activities were inhibited by treatment with EDTA and SDS.

떫은감의 총페놀성 물질은 녹숙감에서 3.09%로 가장 높았고, 완숙감에서는 1.51%, 연시는 0.48%로 점차 감소하는 경향을 나타내었으며 가용성 탄닌도 연시에서 현저하게 감소하였다. Acetaldehyde 반응성은 녹숙감에서 추출한 가용성 탄닌이 완숙감의 탄닌보다 다소 높았고, 연시에서 추출한 탄닌은 acetaldehyde와 반응하지 않았다. 탄닌의 함량이 높을수록 acetaldehyde 반응성은 증가하였으며, 각 탄닌성분을 Styragel

단감과 떫은감의 2단계 발효과정에 의해 제조된 감식초의 품질 평가를 위해 제조중 성분 변화를 검토하였다. 유리당은 단감의 경우 glucose 6.60, fructose 6.12 및 sucrose 1.74%이었으며, 떫은감의 경우에는 각각 5.63, 5.21, 0.62%로, glucose 함량이 가장 높았다. 발효기간이 경과함에 따라 유리당의 함량은 점차 감소하는 경향을 나타내었으며, 특히 glucose의 감소가 급격히 감소하였다. 감식초의 유기산

단감과 떫은감을 이용하여 알콜발효 및 초산발효의 2단계 발효에 의하여 감식초 제조과정 중 성분변화를 조사하였다. 발효됨에 따라 총산 함량은 점차 증가하여 초산 발효 8일째에 단감과 떫은감에서 각각 5.95, 5.81%이었다. 색상은 알콜발효 및 초산발효 중 L값과 b값은 떫은감에서, a값은 단감에서 각각 높게 나타났다. 갈색도는 알콜 발효기간이 지남에 따라 점차 증가하였으나 초산발효에서는 갈색도 및 탁도가 점차적으로 감소하여 갈색도는 단감에서,

This study was carried out to investigate change in the components according to drying methods of jujube. Raw jujube was dried with five methods such as sun-drying, hot-air drying after pretreated with sunlight, blanching, microwave treatment, respectively. The contents of soluble sugar and protein in sun-dried jujube were higher than those of other drying methods. The free sugars of dried jujube were consisted of sucrose, glucose and fructose. And the contents of free sugar was not different by drying methods. The major organic acids of dried jujube were oxalic acid, citric acid and malic acid. The contents of glutamic acid, glycine and alanine were higher than those of other amino acids, and the content of each amino acid was not different by drying methods.

알콜발효 및 초산발효의 2단계 발효에 의해 현미식초를 제조하였을 때 1단계 알콜발효의 알콜 함량은 10.8%이었고, 2단계 초산발효의 총산함량은 5.78%이었다. 2단계 발효 현미식초의 산도와 pH는 시판 현미식초에 비해 높았고, 색도 중 명도는 4개사의 제품보다 낮았고, 적색도와 황색도는 반대현상이다. 유기산의 함량은 acetic acid 이외에 malic, citric acid, tartaric acid의 함량이 높았으며, 각 유기산의 함량은

본 연구는 김치의 저장방법을 개선하고자 이산화탄소 흡수능력을 가진 수산화칼륨을 가스흡수제로 사용하여 저장중 pH, 산도, 이산화탄소함량 및 젖산균수 그리고 총균수의 변화를 측정하였다. pH는 저장 8일째 수산화칼륨처리 김치에서 4.02로 가식이 가능했지만 무처리 및 수산화칼슘처리 김치에서는 4.0이하로 감소하여 가식이 불가능했다. 산도는 저장 2일째에 수산화칼륨처리 김치가 수산화칼슘 및 무처리 김치에 비해 다소 낮았으며, 이후 모든 김치에서 급격

대추의 연화현상을 연구하고자 건조중에 세포벽 구성성분의 변화를 조사하였다. 알코올 불용성 물질, 세포벽 및 수용성 물질의 함량은 건조 6일까지는 변화가 없었으나 건조 9일째에는 알코올 불용성 물질과 세포벽은 감소하였으나 수용성 물질은 증가하였다. 펙틴질과 헤미셀룰로오스는 건조 6일까지는 거의 변화가 없었으나 건조 P일째에는 펙틴질과 알칼리 가용성 헤미셀룰로오스가 감소한 반면 산가용성 헤미셀룰로오스는 증가하였다. 셀룰로오스는 건조 중에 증가하였다.

개체당 중량과 과육부의 중량은 천일건조한 것이 2.80.03g/ea로 다른 건조방법에 비해 낮았다. 수분함량도 역시 천일건조한 것이 열풍건조를 비롯한 다른 방법에 비해 낮았다. 수분재흡수율은 열풍건조한 것이 다른 건조방법에 비해 높았으며 천일건조한 것이 가장 낮았다. 건조대추의 경도는 천일건조한 것이 8.6106dyne/으로 다른 건조방법에 비해 월등히 높았다. 부패율은 천일건조대추는 15.3%로 다른 건조방법에 비해 매우 높았고, 갈변도는 천일

세포들은 변색기까지는 아주 조밀하게 결합하고 있었으나 완숙기에서는 세포벽 중층이 다소 분해되어 둥근 형태의 세포를 관찰할 수 있었다. 세포벽 변화는 녹숙기에서는 중층을 구별할 수 없을 정도로 세포벽이 발달되지 않았으며 변색기에서는 중층을 관찰할 수 있었고 완숙기에서는 분해되어 완전히 분리되는 것을 관찰할 수 있었다. 세포의 조직은 녹숙기에서는 mitochondria, endoplasmic reticulum 둥의 조직과 소액포를 관찰할 수 있었으나

The cell wall components of fruit include cellulose. hemicellulose, pectin, glycoprotein etc., and the cell wall composition differs according to the kind of fruit. Fruit softening occurs as a result of a change in the cell wall polysaccharides : the middle lamella which links primary cell walls is composed of pectin. and primary cell walls are decomposed by a solution of middle lamella caused due to a result of pectin degradation by pectin degrading enzymes during ripening and softening, During fruit ripening and softening, contents of arabinose and galactose among non-cellulosic neutral sugars are notably decreased, and this occurs as a result of the degradation of pectin during fruit repening and softening since they are side-chained with pectin in the form of arabinogalactan and galactan Enzymes involved in the degradation of the cell wall include polygalacturonase, cellulose, pectinmethylesterase, glycosidase, etc., and various studies have been done on the change in enzyme activities during the ripening and softning of fruit. Among cell wall-degrading enzymes, polygalacturonase has the greatest effect on fruit softening, and its activity Increases during the maturating and softening of fruit. This softening leads to the textural change of fruit as a result of the degradation of cell wall polysaccharides by a cell wall degrading enzyme which exists in fruit.

Masan bay is one of the polluted enclosed bays, which has red tides problem and the formation of oxygen deficient water in the bottom layer. Most important factors that cause eutrophication and red tide is nutrient materials containing nitrogen and phosphorus which stem from terrestrial sources and nutrients released from sediment. Therefore, to improve of water quality, reduction of these nutrient loads should be indispensible. At this study, the three-dimensional numerical hydrodynamic and eutrophication model, which were developed by Institute for Resources and Environment of Japan, were applied to analyze the processes affecting the phytoplankton production and also to evaluate the effect of water quality improvement plans on phytoplankton production. in field survey, the range of concentrations of chlorophyll -a at surface area was found to be 29.17 - 212.5㎎/㎥, which were exceeding eutrophication criteria. The constant currents defined by integrating the simulated tidal currents over 1 tidal cycle showed the counterclockwise eddies in the southern part of Budo. The general directions of constant currents were found to be southward at surface and northward at bottom over all the bay. The eutrophicatior model was calibrated with the data surveyed in the field of the study area in June, 1993 The calculated results are in fairly good agreement with the observed values within relative error of 30%. The pollutantI load from the sources such as the input from terrestrial sources and release from the sediment was reduced by the rate of 50, 70, 90, 98% to evaluate the effect of phytoplankeon production. Phytoplankton production was reduced to 50% in case of the 90% reduction of the input loads from terrestrial sources and 8% in case of the 90% reduction of the load from sediment.

To invedtigate the effect of refrigerate case on the Quality of strawberry during circulation, the temperature changes on the amounts of dry ice and ice cube were examined. And also, the effect of precooling on the changes in temperature and quality of the fruits were studied. Strawberry precooling-treated at 4 for 24hours was prolonged the shelf-life, and Quality was Progressed.150g of dry-ice Per kg of the strawberry was kept quality. It was prolonged more 2 days than present circulation system.