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Title 

Feasibility of determining the ripeness of strawberry fruit flesh by fourier transform infrared spectroscopy

 

Fourier 변환 적외선 분광분석법에 의한 딸기 과육의 성숙도 측정 가능성

Authors 

Sung Ran MinChul Won KwakSuk Weon KimWon Joong ChungHwa-Jee ChungP S ChoiS M KoS K ParkH ChungJang Ryol Liu

Publisher 

Korea Society of Plant Biotechnology

Issue Date 

2006

Citation 

Journal of Plant Biotechnology, vol. 33, no. 4, pp. 277-281

Abstract 

Fourier transform - infrared spectroscopy (FT-IR) provides biochemical profiles containing overlapping signals from a majority of the compounds that are present when whole cell extracts are analyzed. We attempted to determine the ripeness of strawberry fruit flesh by FT-IR. Fruit ripeness was divided into four developmental stages based on fruit skin color: ‘yellow-green’, ‘pink-green’, ‘pink’, and ‘red’ stages. Principal component analysis of FT-IR data of inside fruit flesh extracts clustered samples of four different developmental stages into three discrete groups: (1) ‘yellow-green’ group, (2) ‘pink-green’ group, and (3) ‘pink’ and ‘red’ group. The most remarkable difference between four different developmental stages was found in the carbohydrate fingerprint region (1,000-1,100 cm-1) of the FT-IR spectrum, indicating that differences in carbohydrate compounds represented the ripeness of strawberry fruit. Overall results indicate that FT-IR in combination with PCA enables discrimination of the ripeness of strawberry fruit flesh.

ISSN 

1229-2818

Link 

http://dx.doi.org/10.5010/JPB.2006.33.4.277

Appears in Collections

1. Journal Articles > Journal Articles

Registered Date

2017-04-19


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