논문 상세보기
pp.279-285
감귤의 저장 중 손실율을 줄이고 신선도를 유지하기 위하여 베프란, 키토산과 CaCl을 처리하고 상온저장과 4, 873%의 조건에서 저장하면서 궁천조생 온주밀감의 품질변화를 검토하였다 온주밀감의 저장기간 중 부패율은 2월 중순부터 상온 및 저온저장에서 무처리에 비하여 2000배 희석한 베프란 용액, 0.5% CaCl를 함유한 1.5% 키토산 용액을 처리한 감귤이 부패과 발생이 매우 낮았다. 또한, 키토산과 CaCl을 처리한 감귤에서 중량감소도 적게
The effect of chitosan and cacium treatment on the quality of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) during storage were investigated. Citrus fruits treated with 2000-folds diluted iminoctadime-triacetate solution or 1.5% chitosan with 0.5% CaCl solution were stored at 4 and 873% relative humidity, and room temperature without humidity control. Decay ratio of chitosan and calcium treated fruits were lower than the ones with no treatment from the mid of February. Also, citrus fruits treated with chitosan and calcium treated less in weight loss, that seems it was derived from restraining of fruits' transpiration. Soluble solids were maintained higher level in chitosan and calcium treated fruits than with no treatment during the storage. Acid contents were decreased gradually lower in cold storage than in room temperature storage, and there was not showed consistent trend among treatments. 26 kinds of free amino acids among 45 standards such as glutamic acid, threonine, serine, alanine γ-amino buryric acid, aspragine and etc were detected in Citrus unshiu Marc. var. miyagawa. As the storage time was prolonged, free amino acid was disappeared more or less, and the deccreasing extent was less in 4 than in room temperature storage.
