논문 상세보기
pp.131-136
저장고 형태에 따른 온주밀감의 저장 중 품질특성을 검토하였다. 항균제로서 베프란(iminoctadime-triacetate) 2,000배 희석액과 키토산 1.5%에 0.5% CaCl를 혼합한 용액에 감귤을 충분히 침지 하였다. 풍건시킨 후 26L인 플라스틱 컨테이너에 감귤을 12kg 정도씩 담아 3에서 24시간동안 저장전처리를 하고, 상온저장과 내부온도 4 상대습도 87%를 기준으로 저장하였다. 저장고내의 온습도 편차가 적은 저장고에서 가장 낮은
Quality changes of satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl solution, and were at 30 for 24 hr before storage. The citrus of about 12kg/26L plastic container were stored at room temperature, and at 4 with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Penicillium italicum Monilia candida Alternara citri, Mucor hiemalis, Phomopsis citri Botrytis cinerea, Phoma citricarpa Clomererella cingulata, Penicillium digitatum were identified as putrefactive microorganisms in citrus storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 24% of original acid content were decreased at room temperature on 120 days storage, compared to 15∼18% loss on cold storage. Total sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.
