간행물
한국식품영양학회지 KCI 등재 The Korean Journal of Food And Nutrition
- 발행기관 한국식품영양학회
- 자료유형 학술지
- 간기 격월간
- ISSN 1225-4339 (Print)2287-4992 (Online)
- 수록기간 1988 ~ 2024
- 주제분류 자연과학 > 생활과학 자연과학 분류의 다른 간행물
- 십진분류KDC 594DDC 641
권호리스트/논문검색
Vol. 23 No. 3 (2010년 9월) 20건
1.
2010.09
구독 인증기관 무료, 개인회원 유료
We has been researched physicochemical, sensory and microbiological characteristics of salt-fermented shrimps after making them with different kinds of salts such as domestic or imported and purified or solar salt. Physicochemical characteristics of salt-fermented shrimps on color, salinity and pH which was made by 6 kinds of salt did not show any difference in the overall processing. However, in case of amino-N content, it showed the higher level of its contents at the process of Korean solar salt comparing to other. In case of microbiological, the total viable cells was detected most from the Australian solar salt during the initial stage of fermentation, but after 12-week of fermentation, the Chinese solar salt showed the largest number of total viable cells. Also, it found the Korean solar salt contained the lowest level of coliforms, while it found the highest level of coliforms contents in Chinese solar salt. However, there were no significant differences of microbiological characteristics from the salt-fermented shrimp made with 6 kinds of salt(p<0.05). As a result of sensory quality on salt-fermented shrimps, domestic salts was higher than imported. But there were no significant difference of sensory quality from the salt-fermented shrimps made with 6 different kinds of salt(p<0.05).
4,000원
2.
2010.09
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to investigate antimicrobial, antioxidant, DPPH radical scavenging and SOD-like activity effect of Jubak(AFC) extract using hot water and ethanol solvent. All extracts from Jubak(AFC) had antimicrobial activities in the Bacillus subtilis, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli. Antioxidant activities of the Jubak(AFC) using soybean oil emulsion was confirmed to be higher in the extract using ethanol and hot water than control and the antioxidant was practically effective when concentration of the Jubak was 200 ppm. Scavenging effect of DPPH radical of Jubak extracts showed inhibition effect was above 80%. SOD-like activity were higher in hot water extracts than in ethanol extracts. If keeping up Jubak`s study, it could have potential as a cosmetic raw material. Additionally, Jubak could be expected as functional material in food by different extract method.
4,000원
3.
2010.09
구독 인증기관 무료, 개인회원 유료
This study was designed to investigate the protective effect of the combination of fucoidan and lutein against AAPH-induced oxidative stress in THP-1 cells. The combination of fucoidan and lutein existed significant antioxidant effect on AAPH-damaged THP-1 cells by using lipid peroxidation and cellular antioxidant capacity assay. Fucoidan(1㎍/㎖) and lutein(10㎍/㎖) did not affect at all the viability of THP-1 cells, but protected the AAPH-damage of THP-1 cells at the same concentration. The viability of THP-1 cells was 0% with 1 mM AAPH alone, the protective effect of fucoidan(1㎍/㎖) and lutein(10㎍/㎖) was 37% and 36%, respectively. The combination of fucoidan(1㎍/㎖) and lutein(10㎍/㎖) exhibited significant inhibitory effect of lipid peroxidation using TBARS assay and cellular antioxidant capacity using DCFH-DA assay. In lipid peroxidation, the TBARS value of 1mM AAPH alone was 0.8±0.03nM MDA, its of the combination of fucoidan(1㎍/㎖) and lutein(10㎍/㎖) was 0.2±0.05nM MDA. In cellular antioxidant capacity, the combination of fucoidan(1㎍/㎖) and lutein(10㎍/㎖) exhibited significant cellular antioxidant capacity of 76%, whereas quercetin(10μM) as positive control exhibited the cellular antioxidant capacity of 32%. These results indicate that the cotreatment of fucoidan and lutein protects against AAPH-induced THP-1 cell damage by inhibiting lipid peroxidation, increasing cellular antioxidant capacity.
4,000원
4.
2010.09
구독 인증기관 무료, 개인회원 유료
본 연구는 추출물 형태에 따른 파프리카 첨가 식이가 고콜레스테롤 식이 흰쥐의 혈청 지질과 α-tocopherol 농도에 미치는 영향을 알아보기 위해 Sprague-Dawley 수컷 25마리를 대조군(NC), 고콜레스테롤군(HC), 고콜레스테롤+동결 건조 파프리카 분말 섭취군(HC-FDP), 고콜레스테롤+파프리카 물 추출물 섭취군(HC-WEP), 고콜레스테롤+파프리카 에탄올 추출물 섭취군(HC-EEP)으로 나누어 실험 식이를 6주간 공급하였다. 6주 후 HC군과 파프리카 급여군에서 체중 증가는 각각 85.2%와 65.5~68.88%로 HC군에서 체중이 유의적으로 증가하였다. 그리고 내장지방 무게는 HC군보다 파프리카 급여군에서 감소하였으며, 파프리카 급여군의 중성지질, 총 콜레스테롤, LDL-콜레스테롤과 atherogenic index 역시 HC군보다 유의적으로 감소하였다(p<0.05). 그리고 파프리카 급여군들 중에서는 HC-EEP 군이 혈청지질 농도 감소 효과가 가장 큰 것으로 나타났다. 혈청 α-tocopherol 농도는 HC-EEP에서 30.5±0.6μMol/ℓ로 가장 높았고, 그 다음으로는 HC-WEP(30.0±0.8μMol/ℓ)>HC-FDP(29.1±0.5μMol/ℓ)>HC(27.7±0.3μMol/ℓ)이었다. 이는 고콜레스테롤 식이에 의한 산화적 스트레스를 감소시키기 위하여 혈청 α-tocopherol이 소모되는 것을 파프리카 급여로 절약 하는 효과를 나타낸 것으로 사료된다. 따라서 본 연구를 통해 파프리카는 혈중 지질 농도 저하 효과를 보였고, α-tocopherol 절약 작용을 통해 체내 항산화제로서 활용 가능성을 확인할 수 있었다.
4,000원
5.
2010.09
구독 인증기관 무료, 개인회원 유료
아세틸콜린에스터라아제(AChE) 저해제에 의한 아세틸콜린 분해 억제는 알츠하이머 질병의 가장 확실한 치료 방법 중의 하나로 알려져 있다. 본 연구는 최근 웰빙 건강 소재로 각광을 받고 있는 과일과 채소로부터 새로운 AChE 저해제를 개발하여 항치매 식품이나 대체 의약품 생산에 응용하기 위해 과일과 채소로부터 AChE 저해 활성이 우수한 시료를 선별하고, AChE 저해 물질의 추출조건을 최적화하였다. AChE 저해 활성은 호두의 메탄올 추출물에서 72.6%(IC50=14.2㎍)로 가장 높았고, 호두의 AChE 저해 물질은 80% 메탄올로 40℃에서 12시간 동안 처리하였을 때 가장 많이 추출되었다.
4,000원
6.
2010.09
구독 인증기관 무료, 개인회원 유료
This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A)grapes. The total phenolic compound content of the MBA grape wine was 1, 352.8±37.8㎎/ℓat 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.
4,000원
7.
2010.09
구독 인증기관 무료, 개인회원 유료
The chemical composition characteristics of jujube wine using different preparation methods including extraction in -soju (25%) and fermentation were investigated. The jujube wine was prepared by soaking in soju using- whole fruit(WJ-S1) or seed-removed fruit(WJ-S2). Fermentations of the jujube wine were started by using whole fruit(WJ-F1), seed-removed fruit(WJ-F2) or extracts of whole fruit(WJ-F3) after adding 24% sucrose. The pH of all samples decreased from a range of 4.92~5.42 at the start time to 3.66~4.97 after 100 days. The treatment WJ-F3 showed the lowest pH among all treatments. Total acid content was 0.67~1.01% at the initial stage and then changed to 0.51~0.88% after 100 days. Total sugar and reducing sugar contents were 1.20~13.8% and 0.50~4.45% at initial stage and then changed to 1.53~4.52% and 1.75~3.82% after 100 days respectively. These sugars decreased during the preparation and fermentation of the jujube wine. The amounts of free sugars including fructose, glucose, and sucrose ranged from 1.53~4.52% and treatment WJ-F3 showed the highest amount(1.95~13.64%) compared the other treatment. glucose level were high in treatment WJ-S1 and WJ-S2, and fructose was increased in treatments WJ-F1, WJ-F2, and WJ-F3 after 60 days. Amino nitrogen content was 0.02~0.11% after 20 days and 0.07~0.14% after 40 days respectively. Solid content was 2.68~7.76% at the initial fermentation stage and changed to 4.81~9.73% after 100 days. Hunter color(L values) were 88.45~96.74 at the initial stage and then changed to 92.62~100.45 after 100 days. Preference tests a significant difference between the two types (extraction and fermentation) of jujube wine. And treatment WJ-S2 received the highest preference scores among the all treatments.
4,000원
8.
2010.09
구독 인증기관 무료, 개인회원 유료
This study was conducted to investigate the dietary behavior of day-care center teachers and their meal attitudes during meal time in Jeonju area. Self administered questionnaires were collected from 266 day-care center teachers who worked in a national(public) or private day-care center. The Statistical data analysis was conducted using SPSS v. 12.0. All subjects were women, and 64.7% were married(p<0.001), over more than 60% were junior college graduates(p<0.05), and 73.7% had salaries greater than 1, 000, 000 won(p<0.001). The breakfast skipping ratio of the subjects was very high, and about 66.5% of the respondents had irregular meals. The snack intake ratios of the subjects in private day-care centers were higher than the subjects in national(public) day-care centers(p<0.001). Approximately 56% of the subjects responded that education about eating is very important for providing balanced nutrition to young children. About 84% of subjects had no experience with the continuing-education program for teachers(p<0.01), and they wanted to know more about balanced nutrition. The meal attitude education score during meal time was 4.53±0.36. The relationship between meal attitude education and the dietary behavior of day-care teachers was significantly different based on the "frequency of overeating"(p<0.05) and "self-recognition of eating habit"(p<0.05). These findings suggest that a nutrition education program for day-care center teachers should be developed so that they can effectively manage meal attitude education for young children and provide good nutrition for themselves.
4,000원
9.
2010.09
구독 인증기관 무료, 개인회원 유료
This study was performed to develop a Korean natural cheese with traditional medical wine, making it different from foreign natural cheese. The effects of cheese with Sasam(Codonopsis lanceolate) wine(CLW) on the quality properties during the ripening period of natural cheese were investigated. The properties investigated weregrowth of lactic acid bacteria, characteristics of ripening, and sensory characteristics. Four vats of cheese were made on the same day from the same tank of fresh milk. Cheese samples were prepared with CLW at 2.0%, 4.0% and 6.0% of raw milk. Changes ingross composition, viable cell counts, pH, water soluble nitrogen(WSN), non casein nitrogen(NCN), non protein nitrogen(NPN), and proteolysis during maturation were measured. Polyacrylamidegel electro phoresis(PAGE) patterns were determined with control cheese. Viable cell counts of control and CLW cheese were not significantly different. The pH of CLW cheese increased gradually during maturation, and saponin levels and levels of NPN, NCN, and WSN were higher in CLW cheeses than control cheese. For most compositional data, the 4.0% CLW cheese was most similar to the control cheese. The PAGE pattern of cheese caseins indicated that the CLW cheeses degraded more rapidly than the control cheese. Control and 2.0% CLW cheese had good sensory scores, while scores for 4.0% and 6.0% CLW cheese were lower. However, sensory data depreciated with added levels of CLW, especially at a level of 4.0% or more. Further studies on levels of CLW and processing methods are required to improve sensory quality.
4,000원
10.
2010.09
구독 인증기관 무료, 개인회원 유료
In this study, cysteine compounds found ingenus Allium plants, including N-acetyl cysteine(NAC), S-allyl cysteine(SAC), S-ethyl cysteine(SEC), and S-methyl cysteine(SMC), were examined for effects on blood glucose, glucose tolerance, and plasma lipid concentrations in streptozotocin(STZ)-induced diabetic mice. In the mice, the ingestion of these cysteine compounds did not affect blood glucose levels significantly. However, their ingestion did improve the diabetic symptoms of polydipsia, polyphagia, polyuria, and weight loss. glucose tolerance was also found to be improved in the STZ diabetic animals by feeding the cysteine compounds. Treatment of the compounds also caused a slight decrease in plasma concentrations of total cholesterol along with increases in HDL-cholesterol and slight decreases in LDL-cholesterol, resulting in a significant decrease in the atherogenic index of plasma in the diabetic animals. They also showed reductions of liver triglyceride content to relieve diabetic fatty liver syndrome. In summary, the cysteine compounds such as NAC, SAC, SEC, and SMC, found ingenus Allium plants, had certain beneficial effects on blood glucose metabolism along with preventing abnormalities in lipid metabolism, a complication of diabetes, by improving the atherogenic index of plasma and fatty liver in STZ-induced diabetic mice.
4,000원
11.
2010.09
구독 인증기관 무료, 개인회원 유료
The purpose of this study was to provide basic informations for educating juveniles on desirable body image recognition by examining their body image recognition and comparing and finding problems according togender and body mass index (BMI) in middle school students. The average age of the subjects was 15, their average height was 162.5㎝, their average weight was 53.5㎏, and their average BMI was 20.1㎏/㎡. Male students wanted togain weight and female students wanted to lose weight. As for body shape, female students thought that they were fat more often than male students. Also the more overweight the students were, the higher their concerns and experiences toward weight control. Among weight control methods, exercise scored highest in all BMI groups. Over 80% of the respondents answered that their weight control effort were not systematic such as via professional counseling. As for the frequency of eating breakfast and dinner in female students, the more a student was overweight, the lower their frequency of eating breakfast and dinner. Many respondents answered that a typical meal time was ``10∼20 minutes``. The average eating habit score for all subjects was 38.0. The eating habit scores of male students were significantly higher than those of female students, and there were no significant differences among BMI groups. Eating habit score of ``I have more than two meals with rice everyday`` in female overweight group was significantly higher than those of other two groups. These results indicate that the female students` degree of preference for a slim body shape were higher than those of male students. In addition, weight control by students is not systematic through professional counseling; instead they attempt to control their weight by themselves such as a meal skip, which lead to potential danger that they may lose weight carelessly. Therefore, correct body image recognition is greatly needed, and families and schools should make ceaseless efforts to help students properly control their weight and have correct eating attitudes.
4,000원
12.
2010.09
구독 인증기관 무료, 개인회원 유료
Mushrooms(Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes) are popular food sources in Korea, and have been reported as therapeutic foods, useful for preventing various diseases. In this study we researched HPLC conditions for the determination of nucleic acids in extracts of the three type of mushrooms. The method for nucleic acids analysis of mushrooms was developed using HPLC with UV detection. To determine the nucleic acids, mushroom extracts were extracted in hot water at 90℃ by reflux extraction for 1 hr. Then, the extracts were hydrolyzed by enzymes RP-1G and 50000G. The HPLC conditions were simple, rapid, and sensitive, and were applicable for the analysis of 4 nucleosides (cytidine, uridine, guanosine and inosine) and 3 mono-nucleotides(5`-CMP, 5`-UMP, and 5`-IMP) in the mushrooms. The nucleic acids in the mushrooms were cytidine, guanosine, inosine, uridine, 5`-CMP, 5`-IMP, and 5`-UMP. The analysis results for total nucleic acids in the mushroom extracts(Pleurotus ostreatus, Agaricus bisporus, and Flammulina velutipes) indicated levels of 25.28, 27.75, and 19.87㎎/g, respectively. In conclusion, this method can be used successfully for qualitative and quantitative analysis of nucleic acids in Pleurotus ostreatus, Agaricus bisporus, and Flammulina velutipes.
4,000원
13.
2010.09
구독 인증기관 무료, 개인회원 유료
Five types of determination methods including the Soxhlet method as well as 3 kinds of extraction solvents, were used for the determination of accurate crude fat contents in wheat flour and 5 kinds of dry noodles. According to the results, crude fat contents were 0.09~1.37% in the wheat flour and 0.07~1.36% in the dry noodle samples. This variation resulted from the types of lipids in the wheat flour and various kinds of dry noodles. Nutrition facts labels showing crude fat contents in the 5 kinds of domestic dry noodle samples indicated levels of 0~1.5%. Lipid composition and content were determined in order to investigate these differences. The results indicated free lipid at 1.02% and bound lipids at 0.21% in the wheat flour, and free lipids at 0.95~1.01% and bound lipid at 0.21~0.25% in the wheat flour. Polar and nonpolar lipid contents were also measured in all samples. Neutral lipid, glycolipid and phospholipid contents in the free lipid were 58.5%, 33.6%, and 8.6% in the wheat flour, and 49.2~58.2%, 33.3~41.6%, and 8.5~9.3% in the dry noodle samples, respectively. For bound lipids, amounts were 16.7%, 33.5%, and 49.5% in the wheat flour, and 13.2~15.3%, 35.6~45.7%, and 41.6~49.4% in the dry noodle samples, respectively. Based on these results, an acid hydrolysis methods should be used to determine accurate crude fat contents in wheat flour and dry noodles.
4,000원
14.
2010.09
구독 인증기관 무료, 개인회원 유료
Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% Black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of Black ginseng extracts in the formulation. The moisture content of sulgidduk added with Black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the Black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of Black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% Black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% Black ginseng extracts had the highest quality for commercialization.
4,000원
15.
2010.09
구독 인증기관 무료, 개인회원 유료
The objective of this study was to assess improvements caused by silk sericin extract in blood glucose and lipid concentrations in the sera of streptozotocin(STZ, 55㎎/㎏B.W., I.P. injection)-induced diabetic rats fed on experimental diets for 5 weeks. Serum concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, triglyceride(TG) and phospholipids(PL) were remarkably higher in the diabetic group(group BSW) and STZ(I.P.)-plus-silk sericin extract group(group ESS) than in the control group(group CG, basal diet-plus-water). However, the serum concentrations of blood glucose, total cholesterol, atherosclerotic index, LDL, LDL-cholesterol, free cholesterol, cholesteryl ester ratio, TG and PL were lower in the ESS group than in the BSW group, whereas the ratio of HDL-cholesterol concentration to total cholesterol and HDL-cholesterol concentration in the ESS group were higher than in the BSW group. The activities of alkaline phosphatase(ALP) and aminotransferase(AST, ALT) in serum were lower in the ESS group than in the diabetic BSW group. The results shown above suggested that silk sericin extract effectively improves blood glucose and lipid concentrations in the sera of STZ-induced diabetic rats.
4,000원
16.
2010.09
구독 인증기관 무료, 개인회원 유료
This study was conducted to determine the influence of culture conditions such as temperature, time, water content, koji-thickness, and agitation on the production of protease by Rhizopus sp. ZB9, isolated from Korean Nuruk, during the preparation of rice koji, which is used in brewing the Korean rice wines, Takju and Yakju. Rice koji was made under different culture conditions, and the proteolytic activity of each koji was tested. The temperature range suitable for the production of protease was 28~32℃. Based on the protease and color, 60 hours of cultivation at 28℃ was shown to produce optimum results. The production of protease increased in proportion to the increase in water content of steamed rice from 25% to 35%. An increase in koji-thickness induced no adverse effects on the production of protease, and agitation during cultivation showed beneficial effects.
4,000원
17.
2010.09
구독 인증기관 무료, 개인회원 유료
The effect of microwave treatment on Korean ginseng was studied by measuring the changes in moisture, crude lipid, crude ash, crude protein, total dietary fiber and saponin contents, as well as changes in density, color and microstructure. Korean ginseng was treated with 100 or 200 watts of microwaves for 1 or 3 hrs, respectively, followed by drying using an oven at 60℃ for 96 hrs. The moisture contents decreased to 13.12~10.77% from an initial 76.26%. The amounts of lipid and ash were reduced in proportion to the time of microwave treatment and level of microwave power. The amount of protein in ginseng after microwave treatment did not significantly change. The amount of total dietary fiber increased after microwave treatment and the color of dried ginseng became dark. The amounts ofginsenoside-Rb1, Rb2+Rb3, Rc, Rd, Re, Rf, Rg1, Rg2+Rh1 and Rg3 were reduced after treatment with 100 watts of microwave radiation for 1 and 3. The amounts ofginsenoside-Rb1, Rd, Re, Rf, Rg1, Rg2+Rh1 and Rg3 after treatment with 200 watts of microwave radiation for 1 and 3 hr also reduced. On the other hand, the amounts ofginsenoside-Rb2+Rb3 and Rc after treatment of ginseng with 200 watts of microwave radiation for 1 and 3 hrs were increased.
4,000원
18.
2010.09
구독 인증기관 무료, 개인회원 유료
The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)(27.80±3.14㎏ before QI and 7.22±4.17㎏ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)(4.05±0.74 before QI and 4.21±0.17 after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.
4,000원
19.
2010.09
구독 인증기관 무료, 개인회원 유료
The focus of the current study was to investigate the physicochemical properties of a corn starch-sponge matrix prepared at a low concentration below gel forming by freeze-drying. The effect of variables(starch concentration, heating temperature, and heating hold time) on the physicochemical properties of the samples was analyzed by response-surface methodology. Regression models on the properties of samples such as hardness, springiness, and water solubility index(WSI) showed high correlation coefficients(r>0.95) and significant F values, but regression models for the other properties(swelling power, apparent viscosity, reducing sugar content, and digestibility) showed them to have relatively low significance. Sample hardness of sample showed the highest value at condition of 90℃ and 5%, whereas springiness was at a maximum at 130℃ and 5%. Also, at 1% of starch concentration, mechanical properties were greatly decreased as the relative humidity increased, compared with the 3% and 5%, especially in the hardness of samples. The WSI showed an increasing trend with heating temperature regardless of starch concentration. Overall, the physicochemical properties of freeze-dried corn starch-sponge matrix were influenced much more by starch concentration and heating temperature than by heating hold time. The results of this study show that the basic properties of freeze-dried corn starch-sponge matrix can be used for the specific food applications or as a functional material for its stability.
4,000원
20.
2010.09
구독 인증기관 무료, 개인회원 유료
Tomato were stored at different temperatures(10℃, 20℃, room temperature and 30℃) for 5 days. During the storage period, Brix, pH, color, texture, vitamin C, lycopene were analyzed. Brix and pH had a little change. Texture force of tomato decreased with storage time and we could see a softening for tomato stored at 30℃ for 1 day. Addtional, the L*(lightness) and b*(yellowness) decreased and a*(redness) increased with storage time. Addtionally, content of vitamin C increased up to 9.08㎎/100g~17.82㎎/100g after 5 days storage according storage temperature, whereas content of lycopene increased up to 3.81㎎/㎏~34.56㎎/㎏ after 5 days storage according storage temperature. Optimal mature temperature for tomato was room temperature.
4,000원
