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KMID : 1007520000090050308
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Food Science and Biotechnology
2000 Volume.9 No. 5 p.308 ~ p.312
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Lipid and Color Change in Dried Jujube Fruits during Storage
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Lee, Jung Mi
Lee, Ji Yeun/Choe, Eun Ok
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Abstract
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Lipid and color changes in dried jujube fruits during storage at 25 or 0℃ under dark or light for 16 weeks were studied through gas chromatography and colorimetry. Lipid content of samples without a seed was 1.2%, and palmitoleic and palmitic acids were the main fatty acids. Dried jujube fruits stored under dark showed little fatty acid composition change during storage regardless of storage temperature. However, samples stored at 25℃ under light showed higher fatty acid composition change, suggesting higher lipid oxidation. Linolenic acid decreased significantly with storage time in all samples. U/S ratio, ratio of unsaturated fats to saturated fats, decreased in samples stored at 25℃ under light. Among tristimulus L, a and b values, a values of redness showed the most significant difference among samples stored under different conditions. Color difference (ΔE＊ab) was affected by the presence of light and storage temperature, and the effect of storage temperature was higher than that of light at the later period of storage, while the reverse was true for the earlier period. The results strongly suggest low temperature and dark conditions to extend the shelf life of dried jujube fruits.
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