논문 상세보기
pp.44-53
In this study, 'Tadanishiki', a yuzu variety, was stored at 25℃ for 7 weeks using various packaging materials (unpackaged, plastic containers, functional films). Appearance, quality characteristics (hardness, weight loss rate, etc.), antioxidant activity, total number of bacteria, and mold generation were compared under each condition. In the case of unpackaged yuzu, the weight loss rate increased from 24% at week 1 of storage to 70% at week 7. The weight loss rate of yuzu in plastic packaging increased from 18% (1 week) to 68% (7 weeks). However, functional films were found to be effective in maintaining marketability because they had fewer changes in the weight loss rate compared to unpackaged and plastic packaging. As a result of the total bacterial count survey, bacteria began to be observed from the 3rd week in the case of yuzu stored in unpackaged and plastic containers, whereas yuzu stored in functional films developed bacteria by the 7th week. Fungi did not occur in any treatments on day 0, and mold measuring 47.7 mm2 size occurred in unpackaged yuzu at week 1. It was confirmed that mold measuring 483.5 mm2 occurred at week 3 for plastic containers and 189.2 mm2 for functional films at week 5.
서 론
재료 및 방법
1. 실험재료
2. 품질 특성
3. 항산화 활성 측정
4. 총 페놀 및 플라보노이드 측정
5. 총 세균수 및 곰팡이 조사
6. 통계처리
결과 및 고찰
1. 유자의 외관 및 품질 특성 변화
2. 항산화 활성 측정
3. 총 페놀 및 플라보노이드 측정
4. 총 세균 수 및 곰팡이 조사
요약 및 결론
감사의 글
References
