|
KMID : 1134820150440101476
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1476 ~ p.1483
|
|
|
Physicochemical Characteristics and Antioxidant Activities of Mulberries by Greenhouse and Open Field Cultivation in Maturation Degrees
|
|
Lee Ji-Young
Hwang In-Guk
Park Bo-Ram
Han Hye-Min
Yoo Seon-Mi
Han Gwi-Jung
Park Jong-Tae
Kim Ha-Yun
|
|
|
Abstract
|
|
|
|
This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.
|
|
|
KEYWORD
|
|
|
mulberry, greenhouse, open field, ripening stage, quality characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|