본 연구는 떫은감의 삽미를 제거하기 위한 가스 탈삽에서 탈삽온도를 달리하여 품종별 품질변화를 비교함으로써, 품종별 탈삽양상에 따라 연화나 장해없이 탈삽되는 가장 적합한 방법을 개발하는 자료로 삼고자 한다. 공시재료로는 도근조생, 청도반시, 사곡시의 떫은감 3품종을 사용하였다 2, 탈삽에서는 3품종 공히 탈삽처리 후 2일만에 식용가능한 탈삽지수 2이하가 되었으나, 2에서는 도근조생과 사곡시는 6일, 청도반시는 10일만에 식용가능하게 됨으로서 품종별

The quality changes during the removal of astringecy by COgas at 2 and 20 of three varieties of persimmons named 'Tonewase', 'Chungdobanshi' and 'Sagokshi' were examined. Astringency index and tannin content showed rapid decrease at 20 and gradual decrease at 2. All was edible 2days from the removal of astringency at 20, while 'Tonewase' and 'Sagokshi' were edible on 6days and 'Chungdobanshi' on 10days after treatment at 2. Soluble solid contents was decreased a little(1∼3%) during the removal of astringency. Hardness was decreased slowly but, kept over 1.0kg/5mm till edible period in all varieties at 2 and 20. The hardness of 'Chungdobanshi' was kept well after the removal of astringency at 2. No noticeable color changes in all varieties during treatment. Injury fruits were noticeable in only 'Tonewase' after the removal of astringency treatment at 2.

• 변효숙
• 박석희
• 노영균
• 성전중