논문 상세보기
pp.143-147
양파의 저장조건을 저온(2-4, 80% RH), 움식(3-15, 75-85% RH), 실온방열(10-23, 75-98% RH) 및 상온(2-, 62-72% RH)으로 구분하여 저장 중 물리적 및 화학적 변화를 조사하였다. 저장 중 양파의 발아율은 저온 저장된 양파를 제외하고는 모두 높게 나타났으며, 저온 저장된 양파에서는 저장 11개월까지 거의 발아되지 않았다. 양파의 부패율은 실온방열 저장된 양파를 제외하고는 7개월까지 낮았으나 7개월 이후에는
Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4, 80% RH), pit temperature (3-15, 75-85% RH), room temperature (10-23, 75-98% RH) and ambient temperature (2-25, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.
