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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.10
- 수록면
- 398 - 403 (6page)
- DOI
- 10.9721/KJFST.2023.55.5.398
이용수
초록· 키워드
오류제보하기
In this study, the physicochemical qualities, organic acid, and sugar compositions in bulb, peel, and root of five onion cultivars (‘Tank’, ‘Bomul’, ‘Gujji’, ‘Cobra’, and ‘Hongbanjang’) grown in Korea were investigated. The main organic acids identified in the bulbs were malate, citrate, and oxalate. The primary organic acids in the peels were citrate and malate, whereas citrate and oxalate were the dominant organic acids in the roots. The bulb and peel exhibited higher total organic acid contents than the roots. The main sugar components in the bulbs were glucose, fructose, and sucrose. In the peel, the primary sugar components were glucose and fructose, whereas in the roots, only a trace amount of glucose was detected, and no other sugar components were found. These results provide fundamental data for the potential use of onion peel and root as high-value food materials.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (31)
참고문헌 신청
Altintas S, Bal U. Effects of the commercial product based on Trichoderma harzianum on plant, bulb and yield characteristics of onion. Sci. Hortic. 116: 219-222 (2008)
Bang HA, Cho JS. Antioxidant effects on various solvent extracts from onion peel and onion flesh. J. Korean Diet. Assoc. 4: 14-19 (1998)
Gouda GP, Ramachandra CT, Ramya V. Physico-chemical and functional properties of different onion varieties. Environ. Ecol. 34(4B): 2621-2623 (2016)
Havey MJ. Genetic mapping of chartreuse bulb color in onion. J. Am. Soc. Hortic. Sci. 145: 110-119 (2020)
Jeon H, Kim B, Lee S, Kim Y. Quality factors of freshness and palatability of onion by cultivation region and variety. J. Korean Soc. Food Sci. Nutr. 43: 859-867 (2014)
Bang HA, Cho JS. Antioxidant effects on various solvent extracts from onion peel and onion flesh. J. Korean Diet. Assoc. 4: 14-19 (1998)
Gouda GP, Ramachandra CT, Ramya V. Physico-chemical and functional properties of different onion varieties. Environ. Ecol. 34(4B): 2621-2623 (2016)
Havey MJ. Genetic mapping of chartreuse bulb color in onion. J. Am. Soc. Hortic. Sci. 145: 110-119 (2020)
Jeon H, Kim B, Lee S, Kim Y. Quality factors of freshness and palatability of onion by cultivation region and variety. J. Korean Soc. Food Sci. Nutr. 43: 859-867 (2014)
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