사과 저장시 전처리로써의 차압예냉이 품질 변화에 미치는 영향을 알아보기 위하여 중량, 경도, 산도, 당도, 부패율과 비타민 C의 함량을 무처리구와 비교 분석하였다. 중량은 저장기간에 따라 모두 감소하였으며 두 시험구간의 차이는 크게 나타나지 않았으나 최종 24주에 무처리 구가 낮게 나타났다. 경도는 전처리 직후 예냉군이 , 대조군이 였으나, 최종 24주 예냉구가 로 대조구 보다 더 단단하게 나타났다. 산도는 예냉처리구가 대조구에 비해 산도가 높아

The research was conducted to measure the effect of pressure cooling of 'Fuji' apple during of 24 weeks. Weight loss in pressure cooling was lower than control at 24th week, and firmness in pressure cooling was higher than control. Titratable acidity in control and pressure cooling was 0.0823% 0.1103% in 24 weeks, respectively. Soluble solid content (SSC) in pressure cooling were higher than control. Decayed rate in control and pressure cooling was 46.4% 34.5% in 24 weeks, respectively. Total ascorbic acid contents were decreased in control and pressure cooling during 24 weeks. Therefore, it could be suggested that pressure cooling is more effective than control in storage of 'Fuji' apple.

• 박형우
• 김상희
• 차환수
• 김윤호
• 최지영