논문 상세보기
pp.239-245
방울 토마토의 환경기체조절 저장 중 품질특성을 측정하기 위하여 대조구인 air 저장구를 포함하여 7개의 저장조건에서 저장실험을 수행하였다. 저장기간 중 방울 토마토의 중량 감소율은 저장기간이 경과함에 따라 감소하였다. CA 저장구에서는 초기 중량의 90%를 유지하였으나, air 저장구에서는 초기중량의 85%를 유지하는 것으로 나타났다. 저장 중 적정 산도의 변화는 저장 기간이 경과함에 따라 계속적으로 감소하는 경향이었다. air 저장구와 6.4%
The CA(Controlled Atmosphere) storage of cherry tomatoes were carried out under seven gas compositions including air. The weight loss of cherry tomatoes progressively increased with storage time. In the case of cherry tomatoes stored under CA conditions, increment of weight loss was reduced. However, cherry tomatoes (in air) tut about 15% weight at the end of storage. In CA stored cherry tomatoes lost about 10% weight at the same time. General trend was a decrease in titratable acidity with storage time. In air md 6.4% O, 4.2% CO, titratable acidity was lower than that in other storage conditions. During storage of cherry tomatoes, soluble solids increased till 8 days of storage, and then decreased. Stored cherry tomatoes in air and 6.4% O+4.2% CO have lower values. Lycopene contents of cherry tomatoes with 6% O storage condition increased and cherry tomatoes with 1% O+6% CO and 3% O+3.1% COmaintained s initial contents. In air, flesh firmness decrease till 8 days, and then increase. At 1% O+6% CO ethanol contents were ten times to that of other experimental conditions. Air and 6% O+7.8% CO condition had lowest value for the ethanol content. In changes of organic acid and citric acid decreased slowly during storage, malic acid in air and below 3% Owas disappeared at 8 days. Above 4% Oconcentration malic acid contents were maintained till 16 days. In over all acceptability, air and 6.4% O+7.8% CO condition took a good score from the panel. Quality of stored cherry tomatoes was not edible condition in 1% O+6% CO. CA storage cherry tomatoes took a good score in firmness and juiciness where as control received good score in color and sweetness. This result was explained that in air ad 6.4% O+7.8% COstored cherry tomato was ripened and full color development, but in CA was break stage because of suppressed ripening.
