산업식품공학 제24권 제2호 (p.133-140)

자동기체제어 알고리즘을 이용한 상주둥시의 장기저장 효과 분석

Effects of Controlled Atmosphere Storage of ‘Sangjudungsi’ Persimmon
키워드 :
controlled atmosphere,O2,CO2,size,persimmon

목차

Abstract
서 론
재료 및 방법
   실험재료 및 저장조건
   자동기체환경제어 알고리즘
   품질 특성 측정
결과 및 고찰
   감의 색도 변화
   감의 경도 및 당도 변화
   가용성 탄닌 함량 변화
   무게 감소량(weight loss) 관찰
요 약
References

초록

In this study, a controlled atmosphere (CA) storage system is proposed as a storage method for prolonging processing period. Persimmon was placed in CA storage at 0.5oC±0.5 for 92 d. The qualities of the stored persimmons were compared to determine the possibility of extending shelf life. ‘Sangjudungsi,’ which was harvested on October 26, 2017, was applied to the persimmons. In order to compare differences according to size, the persimmons were classified into Size No. 2 (170 g) and Size No. 3 (145 g). In the result, the yellowness of CA-stored persimmons was 26.3% lower than that of cold-stored ones, confirming that after-ripening was delayed. The firmness of CAstored and Size No. 3 persimmon was higher than that of cold-stored and Size No. 2 persimmon. Tannin decreased significantly in cold storage, but it tended to increase in CA storage. The sugar content of Size No. 3 was lower than that of Size No. 2, but there was no difference in tendencies according to the storage method. Weight loss in CA storage was lower than that in cold storage. A comparison of color difference, firmness, sugar content, tannin, and weight loss ratio showed that CA storage was more effective in improving shelf life than cold storage.