Physicochemical Characteristics of Rubus coreanus Miquel during Maturation

摘要: In order to promote the utilization of Rubus coreanus Miquel as a functional food, its physicochemical properties were examined during maturation. Crude protein, crude ash, and dietary fiber contents highest in unripened fruit, but decreased thereafter; whereas moisture soluble solid showed reverse pattern. The free sugar concentration middle-ripened fruit (0.7 g/100 g) increased it became ripened (4.1 g). Also, acidity R. was at 3.38%. Seventeen types amino acids analyzed from acid components aspartic (546.55 mg/100 glutamic (452.22 Among minerals studied this research, contained high level potassium. potassium concentrations 306.0, 191.1, 164.1 g, respectively.