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KMID : 1024420180220040374
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Food Engineering Progress
2018 Volume.22 No. 4 p.374 ~ p.380
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Effects of Different Ripening Stage and Varieties on Quality Characteristics and Antioxidant Activity of Aronia (Aronia Melaocarpa)
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Park Ji-Hyun
Kim Kyung-Mi
Cho Yong-Sik
Kim Ha-Yun
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Abstract
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Aronia has low preference because of astringent and bitter taste. Appropriate processing is essential for eating aronia. For the processing of aronia, the aim of this study is to provide basic information on the cultivar and ripening stages. Three varieties (Viking, Nero and McKenzie) were studied. We divided the stages of maturity into four levels based on color. The physicochemical properties were analyzed. In the case of hardness, the first stage of maturity was the highest, and there was no difference between varieties. As maturation progressed, brightness and yellowness gradually decreased, and redness was highest at the second stage. The sugar content was the lowest in the Viking and significantly increased with the maturity stage. The acidity was highest in the Viking. Nero showed the highest radical scavenging ability. Total polyphenols and flavonoids were the highest in Nero. The highest level was shown at the first stage by the ripening stage.
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KEYWORD
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ipening stage , varieties , aronia , quality characteristics
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