To improve the quality of jujube (Zizyphus jujuba Miller var. hoonensis), which is a fruit of health functional, the effect of polyphenol preparation treatment on the fruit characteristics of two cultivars (cv. Bokjo and cv. Sangwang) of jujube was investigated. There was no difference in the height and breast diameter of jujubes tested between the polyphenol treatments and non treatment. Jujube trees treated with polyphenol preparation produced significantly more fruit than untreated in both cultivars. In cvultivar of Bokjo, the polyphenol preparation treatment increased the fruit's fresh weight and dry weight more than two times, respectively, compared to the untreated treatment. Polyphenol preparation tr eatments also changed the leaf characteristics of jujube trees. In the polyphenol-treated trees, leaf thickness tended to be thickest at the top and thinnest at the bottom. Polyphenol preparation treated jujube trees showed no difference in chlorophyll content. Moisture content was slightly higher in the untreatment than in the treatments. Visually, the polyphenol preparation treatment had a dark green color. Jujubes treated with polyphenol preparations showed differences in polyphenol content in fruits. The polyphenol content in both peel and flesh of the treatments were much higher than that of the untreatment. Reducing sugar was contained more in the peel than in the flesh and was higher in the untreatment than in the polyphenol preparation treatments. Treatment with polyphenol preparation showed differences in fruit appearance. As described above, it was found that the treatment of polyphenol preparation changed the leaves, fruit shapes and components of jujube trees. In particular, jujubes treated with polyphenol preparations are expected to contribute significantly to eco-friendly and highly functional jujube cultivation, as they appear to produce many fruits and increase the content of polyphenols and sugars.

This study investigated the quality characteristics of jujube wines produced from various fruits (Campbell Early, aronia, apply). Before the preparation of jujube wine, jujube juice was extracted using hot water (100℃, 2 hr). Different blends of jujube wines were produced by blending jujube juice with various fruits using Saccharomyces cerevisiae. After 18 days of fermentation, the alcohol content of jujube wines ranged between 11.5~12.7%. The pH of the wine ranged from 3.31 to 3.53 and the total acid content from 0.47 to 0.68%. The hue value of jujube wines ranged from 0.88 to 2.21 and the color intensity ranged from 0.93 to 6.29. The brightness of jujube wines ranged from 32.35 to 92.47, the redness from 0.85 to 59.05, and the yellowness from 17.35 to 51.02. By combining aronia with jujube juice, a significant increase in the total polyphenol content and the antioxidant activity (the DPPH radical scavenging activity) of the wine was observed. The total polyphenol content (401.77 mg%) and the antioxidant activity (76.29%) were the highest in the jujube wine blended with aronia. The total anthocyanin content of jujube wines ranged from 81.66 to 135.98 mg% and the tannic acid content from 42.48 to 316.36 mg%. Based on the results of the present study, we suggest that jujube wine produced by blending jujube juice with aronia had excellent quality as well as quality characteristics of the wine.

This study was carried out to investigate the physicochemical characteristics of maturating and dried jujube. The moisture contents of the unripe and ripe jujube were found to be 84.66 and 66.45%, respectively, but that of the dried jujube was 31.48%. The crude-fat and crude-ash contents of the dried jujube were much higher than those of the maturing jujube. The carbohydrate contents of the unripe, ripe, and dried jujube were found to be 13.51, 27.94, and 61.70%, respectively, and the soluble-protein contents were 0.88, 1.73, and 3.71%. The reducing-sugar content of the dried jujube was 18.82%, higher than that of the ripe jujube. The sucrose contents of the unripe and ripe jujube were 10.15 and 16.66 g/100 g, respectively, and that of the dried jujube was 33.46 g/100 g. The major fatty acids that were found to compose jujube were palmitic, oleic, pamitoleic, linoleic, and linolenic acid. The myristoleic and arachidonic acid contents were higher in the dried jujube than in the ripe jujube, but the palmitoleic acid content was lower in the dried jujube than in the ripe jujube. The major minerals of jujube were found to be Ca, K, Mg, and P, and the total mineral contents of the unripe, ripe, and dried jujube in this study were 343.38, 584.94, and 331.56 mg/100 g, respectively. The polyphenol contents of the unripe, ripe, and dried jujube were 309.12, 248.80, and 23.34 mg/100 g, respectively, while the vitamin C contents were 610.04, 310.22, and 423.27 mg/100 g.

본 연구는 한방 약용자원으로 사용되고 있는 대추의 효능과 생리활성에 대한 연구의 일환으로 대추 열매의 열수 및 에탄올 추출물의 폴리페놀 화합물과 각 추출물의 항산화활성을 측정하였다. 대추 추출물의 수율은 미숙 대추가 가장 낮은 11% 내외의 수율을 보였으며, 완숙 대추가 미숙 대추보다 2배 이상 높은 수율을 보였고, 건조 대추의 열수 및 에탄올 추출물은 각각 55.67, 65.95%이었다. 대추 추출물의 폴리페놀 함량은 열수와 에탄올 추출물 모두

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

This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and -galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively. -galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.