This study investigated the quality characteristics of sweet pumpkin after blanching. Sweet pumpkins were blanched in distilled water, 2% citric acid and 2% NaCl water at 100oC for 3 min. The cooking loss of sweet pumpkin in the blanching groups was lower than that in the control group, and greenness and yellowness in the blanching groups were higher than those in the control group (p<0.001). Total polyphenol content (TPC) of sweet pumpkin increased after blanching (p<0.05), and TPC true retention (TR) was measured with the highest NB. CON and NB were significantly higher in ?- carotene content (p<0.001). Lutein content in the blanching treatment groups was lower than that in the control group, but NB was the highest between the blanching groups (p<0.001). DPPH and ABTS+ radical scavenging activity assays revealed higher antioxidant activity in the NB groups among the blanching groups (p<0.001). The CON was 2.44 log colonyforming unit (CFU)/ g in the total bacterial count, but there were no microorganisms in the blanching groups. In conclusion, blanching with the addition of 2% NaCl can inhibit the growth of microorganisms and improve TR and antioxidant activities in sweet pumpkin.

Abstract
I. 서 론
II . 연구 내용 및 방법
    1. 실험재료 및 시약
    2. 블랜칭 처리 (blanching treatment)
    3. 가열감량 및 수분함량 측정
    4. pH 측정
    5. 색도 측정
    6. 페놀화합물 및 항산화활성 분석
    7. 총균수 측정
    8. 통계처리
III. 결과 및 고찰
    1. 블랜칭 조건에 따른 단호박의 가열감량 및 수분함량
    2. 블랜칭 조건에 따른 단호박의 pH 및 색도
    3. 블랜칭 조건에 따른 단호박의 총 폴리페놀 및 플라보노이드 함량 변화
    4. 블랜칭 조건에 따른 단호박의 베타카로틴 및 루테인 함량변화
    5. 블랜칭 조건에 따른 단호박의 DPPH 및 ABTS+ 라디칼 소거능
    6. 블랜칭 조건에 따른 단호박의 총균수
IV. 요약 및 결론
References

• 최진희(공주대학교 외식상품학과) | Jin-Hee Choi (Department of Food Service Management and Nutrition, Kongju National University)
• 우혜은(공주대학교 외식상품학과) | Hye-Eun Woo (Department of Food Service Management and Nutrition, Kongju National University)
• 박종대(한국식품연구원 가공공정연구단) | Jong-Dae Park (Research Group of Food Processing, Korea Food Research Institute)
• 성정민(한국식품연구원 가공공정연구단) | Jung-Min Sung (Research Group of Food Processing, Korea Food Research Institute) Corresponding author