Characteristics of Rubus coreanus Miq. Fruits at Different Ripening Stages
作者： Ji-Myoung Kim , Mal-Shick Shin
DOI: 10.9721/KJFST.2011.43.3.341
关键词:
摘要: Ji-Myoung Kim and Malshick Shin*Department of Food Nutrition, Human Ecology Research Institute, Chonnam National UniversityAbstract To develop a healthy functional food containing Rubus coreanus fruit (RCF) powder with different degrees ofripening, the composition, physicochemical properties, antioxidant activity native RCF during ripening wereinvestigated compared occidentalis (ROF). Ripened was bright red in color, whereas ripenedROF dull dark color. The seeds were softer smaller than those ROF. Crude protein, crudelipid, total sugar content increased time, ash dietary fibercontents decreased time. Color differences ripening. Eighteen types ofamino acids analyzed from RCF, glutamic acid had highest content. level ofpotassium calcium did not contain any hazardous metals. Mineral organic contents accordingto ripening.Keywords: , ripening,
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