저장조건이 딸기 “미녀봉”의 저장 중 품질 및 미생물학적 변화에 미치는 영향을 연구하기 위하여 저장 중 중량감소율, 부패율, pH 및 적정산도, 총균수 및 곰팡이와 효모 수의 변화가 측정되었다. 딸기 시료는 LDPE로 포장하여 4와 2에서 각각 저장하였다. LDPE포장은 대조구에 비해 중량감소율 및 부패율을 감소시켰다. 또한 포장방법은 저장중 미생물학적 변화에 영향을 끼쳤는데 저장온도와 상관없이 대조구와 비교해서 효모와 곰팡이뿐만 아니라 총균수의

To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4 and 20, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4 and 20 were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.

• Lee Se-Hee
• Lee Myung-Suk
• Namkyu Sun
• Song Kyung-Bin