This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25oC). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95oC. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75oC and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95oC in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 히카마 피클의 제조
    3. 시료의 제조
    4. pH 및 적정산도 측정
    5. 당도 및 염도 측정
    6. 색도 측정
    7. 경도 측정
    8. 관능검사
    9. 통계처리
III. 결과 및 고찰
    1. pH 및 적정산도
    2. 당도 및 염도
    3. 색도
    4. 경도
    5. 관능검사
IV. 요약 및 결론
Conflict of Interest
References

• 정현숙(순천대학교 생명산업과학대학 조리과학과) | Hyun Sook Jung (Department of Food and Cooking Science, Sunchon National University)
• 정희남(순천대학교 생명산업과학대학 조리과학과) | Hee Nam Jung (Department of Food and Cooking Science, Sunchon National University) Corresponding author