건조오미자의 장기안전 저장조건을 구명하고자 실내, 창고, 저온저장고 등 저장장소 및 0.05mm P.E, 0.05mm 흑색 P.E, 0.05mm P.E + P.P sack, gauze bag 등 포장재료별 저장기간에 따른 건조오미자의 수분함량, 곰팡이 및 충피해 정도, 안토시아닌색소 함량 및 색도 등의 품질변화를 조사하였다. 수분함량은 P.E필름 밀봉저장시 저장 장소별 차이는 적었으나 양파망 저장시는 저장기간이 경과할수록 뚜렷하게 증가하였다. 곰

This study was carried out to examine the of quality on the dried Omija according to its package materials and storage plates. The changes of moisture contents, anthocyanin content, molds damage rates, and color values were measured during storage. In the sealing up by the P.E file, the moisture contents of the dried Omija had just a little differences among the storage places, but in the gauze bag remarkably as the storage period goes on, especially in this case, 8 months later since the storage in the cool chamber, the damage rates of the dried Omija by the mold was 9.0%, twice as much as in the indoor bag packaging it was increasand after 10 months, that was lather high in the indoor and warehouse. The anthocyanin content of the dried Omija after the storage of 10 months was the highest at 0.05mm black P.E film package in the cool chamber, which was 55.7 mg/100g, but in the indoor and warehouse 39.7, 45.0mg/100g, respectively. These results show thats the storage conditions had an important effect on the quality of the dried Omija during the long-term storage.

• 최윤희
• 정영근
• 박기훈
• 박문수