본 연구에서는 깐밤의 전처리방법이 저장중 품질에 미치는 영향을 분석하였다. 전처리 방법으로는 기존의 수출용 깐밤의 저장방법인 명반수 처리방법을 비롯하여 최근 농산물의 저장성 향상에 효과가 있는 것으로 보고되고 있는 전해수 처리방법 및 깐밤의 동결공정을 통한 깐밤표면을 동결처리한 방법 등을 고려하였다. 전처리 방법에 따른 깐밤의 저장중 품질 분석결과에서 0.1%의 명반수에 침지처리한 경우에는 중량감소율, 부패율, 색도에서는 우수한 저장성이 나타났으

In this study, the quality effect of soaking in alum water, soaking in electrolyzed oxidizing water, and freezing during storage, on peeled chestnuts, were analyzed. When soaked in 0.1% (w/v) alum water, peeled chestnuts showed good characteristics in terms of weight loss, decomposition, and color preservation. However, texture and taste qualities rapidly decreased with increases in storage time. When soaked in twice their own weight of electrolyzed oxidizing water(pH 2.61, ORP 1,142 mV) for 10 min, the samples were preserved in an optimally edible condition. When frozen at for 5 min, the samples were suitable for use as material for processed chestnut produce, as was also the case when pretreatment with electrolyzed oxidizing water was employed.

• 김종훈
• 정진웅
• 권기현