논문 상세보기
pp.1-8
저장한 방법 및 기간이 탈삽감의 저장 후 shelf-life 동안의 품질변화에 미치는 영향을 검토하기 위하여, 떨은감인 '청도반시'를 에서 70% +5% 의 기체조성비로 39시간 동안 탈삽처리하고 의 CA(5% +3% , 8% +3% ), MAP(0.06 mm LDPE, 5.2% +6.8% ) 및 air 방법으로 15, 45, 75, 105일 동안 각각 저장한 다음 1에서 보관하면서 품질변화를 조사하였다. 과육경도는 전반적으로 감소하는 경향을
Effects of storage method and duration on the post-storage quality changes of deastringencied persimmons were investigated. Astringent persimmons(Diospyros kaki T. cv. Chungdobansi) were treated for 39 hours in 70% CO+5% O at 25 for astringency removal, and then stored in CA(5%CO+3%O, 8%CO+3%O), MAP(0.06 mm LDPE film, 5.2%CO+6.8%O) and air at 0 for 15, 45, 75 arnd 105 days. Subsequent to the storage, persimmons were held in air at 10 for 4 days. The difference of firmness loss in relations to storage methods at O during holding at 10 observed in fruits stored above 45 days at 0, CA(8%CO+3%O) storage was more retarded the firmness loss than the others. Soluble solids during holding at 10 trended to decrease in fruits stored above 75 days at 0, CA and MAP storage were a little effective to keeping soluble solids. Titratable acidity during holding at 10, decreased in fruits stored until 75 days at 0 regardless storage methods. Sensory characteristics, color, hardness and overall acceptability of fruits stored in CA were significantly higher than those of fruits stored in MAP and air during shelf-life at 10 after long-term storage at 0 . These results show that the storage conditions had residual effect on the quality of deastringencied persimmons during shelf-life after long-term storage.
