부추저장 중 포장재별 중량감소는 LDPE, PP 및 HDPE film처리가 포장재간 큰차이 없이 1% 미만의 매우 작은 감소를 보였으나, 무포장은 저장기간이 경과할수록 감소율이 현저히 증가하였다. 부추즙액의 당도는 입고시 6.0 Brix에서 무포장 2주째에 4.6 Brix로 크게 감소되었으며, LDPE film등 포장재처리는 밀봉처리에서 4.9-5.9 Brix로 감소폭이 적었고, 탈기처리시에는 4.5-4.7 Brix로 감소폭이 다소 큰 경향이었다

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2 was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3 because the occurrence of physical damage on frozen tissue at below -5. Frozen storage at -3 had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1.

The conditions of cold stroage of Citrus unshiu Marc. var. okitsu produced in Cheju were investigated. The changes of peel moisture contents soluble solids, total sugar, vitamin C and density were slightly occured, and decay ratio was below 20% on keeping freshness relatively till late of March during cold storage. After thats decayed citrus fruits were increased gradually mainly from cold injury with lower temperature and high humidity. The loss of fruit weight, decrease of fruit hardness, and decrease of acid content were occured gradually during cold stroage. Because of the difficulty of long term storage for Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits every year.

Physicochemical properties and the conditions of cold storage of kiyomi clangor(Citrus unshiu x sinensis) produced in Cheju were investigated. Firmness, edible part ratio, soluble solids, and acid content were decreased gradually with incurasing fruit size. Carbohydrates in juice were consisted of 65.12% sucrose, 19.65% fructose, and 15.23% glucose The main organic acrid In juice was 57.4% of citric acid, and others were lactic acid, malic acid, oxalic acid and fumaric acid, respectively. Weight loss were occured very. slowly to about 6% till late of May, but decayed fruits were occurred very slowly to about 6% till late of May, but decayed fruits were arisen to about 8% at 3, and about 13% at 5 of storage temperature. The changes of peel moisture content, soluble solids, total sugar, vitaamin C, and density of fruits were slightly occured during cold storage. Cold storage at 3 and 87% relative humidity kept freshness of citrus fruits for a long-term without damage of cold injury.