숙성에 의한 뽕나무 상지 내 옥시레스베라트롤 축적

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 98 - 104
• Main Authors: 김준호(Jun-Ho Kim), 김기현(Ki-Hyun Kim), 이민영(Min-Young Lee), 임영희(Young-Hee Lim), 김정근(Jeong-Keun Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2018; Korean Society of Food Science & Technology
• Subjects: Accumulation; Cultivars; Microorganisms; Peanuts; Storage temperature; Temperature effects; 식품과학; Ramulus mori; oxyresveratrol; postharvest; stilbenoid; Morus alba L
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.1.98

Oxyresveratrol (trans-2, 3', 4, 5'-tetrahydroxystilbene), found in many plants including grape, peanut and mulberry, is a phytoalexin, an antimicrobial and antioxidative substance that rapidly accumulates in areas infected by the pathogen. We examined the accumulation of oxyresveratrol in nine Morus alba L. cultivars with respect to storage time and temperature postharvest and infection with GRAS microorganisms. Among the nine cultivars, the Suwon cultivar showed the highest oxyresveratrol content (9.6-fold increase) postharvest, when stored at 30°C for 7 days. The optimal temperature and postharvest storage time for oxyresveratrol accumulation was 30°C and 6 days. When Ramulus mori was infected with five microorganisms, the accumulation of oxyresveratrol increased over 4-fold in response to B. coagulans infection. These results suggest that oxyresveratrol accumulation is influenced by storage temperature, storage time, Ramulus mori cultivars, and microbial attack. Therefore, postharvest storage for an appropriate time period at a suitable temperature might be a useful way to industrially produce Ramulus mori cultivars with high oxyresveratrol content.