본 연구에서는 최소가공 단호박의 제품화를 위하여 절단 방법이 실선절단 단호박 제품의 저장 중 품질에 미치는 영향을 조사하였다. 단호박을 8 pieces, dice, slice, shredding의 4가지 방법으로 절단하여 에서 9일 동안 저장하면서 중량감소율, 색도 변화, 경도변화, pH, 가용성고형분, 기체조성 그리고 관능적 특성변화를 조사하였다. 호흡특성에서는 8 pieces의 와 발생량이 가장 적은 것으로 나타났다. 중량감소율과 pH에서는

We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation. concentration increased during storage, whereas concentration rapidly decreased and then stabilized after 3 days. was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.

• 이윤래
• 김상태
• 최맑음
• 문광덕