도마도 과실의 감압저장에 관한 연구의 일환으로 도마도 과실의 추숙, 노화 현상을 효소적인 면에서 관찰하고자, 퍼옥시다제의 활성 변화, 동위효소의 유무, 그리고, 이에 따른 과실내의 저장물질의 변화를 조사한 결과는 다음과 같다. 도마도 퍼옥시다제의 활성은 가용성구분, 세포벽구분, 미토콘드리아구분, 리보조옴구분의 순으로 강하게 나타났으며, 그 중 가용성과 세포벽구분의 활성이 95% 이상을 차지하고 있었다. 도마도의 추숙, 노화에 따라 퍼옥시다제의 활성은 감소하였으며 상온저장()에 비해, 저온저장()이 전반적으로 활성이 높았으며, 그 감소 경향은 유사하였다. 상압에 비해 감압구의 활성이 높았으며, 감압구 중에서도 380Torr.구가 570Torr.구에 비해 높은 활성을 보였다. 저장중 가용성(soluble), 가용화성(Solubilized), 퍼옥시다제의 전기영동 패턴(electrophoresis pattern)의 변화를 관찰한 바 3 - 4 종의 동위효소(isoenzyme)가 관찰되었으며 저장중 전기영동상의 변화가 인정되었다. 감압에 따른 저장중 일반성분의 변화는, 저온구와 상온구에 있어서, 온도에 의한 영향이 전반적으로 많이 나타나서 상온구 보다 저온구가 저장효과가 좋은 것으로 나타났고, 압력에 의한 영향도 다소간 나타내어 570Torr.구보다 380Torr.구의 저장 효과가 좋았으며, 이상의 두가지 사실을 종합해 볼때, 저온 380Torr.구가 저장효과가 가장 좋은 것으로 나타났다. 가용성 퍼옥시다제는 밴드B가 저장초기에 있었으나 저장 6일 경에 소실되었으며 밴드A는 가용화시킨 퍼옥시다제의 경우와 거의 같은 경향이었으며, 밴드는 저장시일이 경과할수록 전반적으로 약간 모여드는 경향이었다.

This paper was carried out to investigate change in the initial microorganism of Pepper which were treated with ozonated water for microbial decontamination. When ozonated water was 30, 60, 90minutes treatment, there was decrease in the overall total microbial of the black & white pepper. Total lactic acid bacteria died completely after contacted with ozonated water for 60minutes but the inhibition rate on the total aerobic bacteria of black & white pepper were 62% and 96%, respectively. Total aerobic bacteria of four packing material was increased after 1 months of storage at 37 when it had treated with 90minutes ozone reaction Then, there was no significant changes in the piperin contents.

This study was conducted to understand the characteristics of fruit softening during ripening which causes deep loses in quality of horticultural products during storage and marketing process after harvest. The changes of cell wall components during ripening was investigated. The climacteric rise was between 42 and 49 days after anthesis and then decreased. Ethylene evolution was similar to respiration. The hardness of fruit decreased markedly at this climacteric period and significances of textural parameters among the ripening periods were recognized but the significance between 50 and 55 days after anthesis was not. Sugar components of cell wall polysaccharides were uronic acid, galactose, glucose, arabinose, xylose, rhamnose, mannose and fucose. The contents of arabinose and mannose in alcohol-insoluble solids fraction increased, but other sugars were not changed. In cell wall fraction, the contents of uronic acid, galactose, glucose and arabinose were comparatively high, but galactose, arabinose and ironic acid were decreased markedly during ripening. ironic acid occupied above 75% of total monosaccharide in pectin fraction and decreased markedly during ripening. In acid-soluble hemicellulose fraction, the contents of uronic acid, glucose, galactose and rhamnose were high and they decreased from 50 days after anthesis. The contents of glucose and xylose were high in a alkali-soluble hemicellulose fraction and they decreased markedly at 55days after anthesis.