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KMID : 0903519910340010038
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 1 p.38 ~ p.42
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Changes in the salt - soluble and cell wall proteins during maturation and postharvest of persimmon fruits
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Abstract
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Salt-soluble protein contents of green and mature persimmon were 1.5 and 2.0㎎/1008-fr. wt., respectively, but that of soft persimmon was 58.9㎎/100g-fr. wt.. Protein contents of cell wall increased during maturation but decreased in soft persimmon.. The chromatograms of salt-soluble proteins by gel filtration were similar during maturation but those of protein extracted from soft persimmon were different from those of persimmon during maturation. The cell wall protein of persimmon was of two kinds and released during softening.
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KEYWORD
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