`Bing' 체리의 품질 요인간 상관성을 구명하기 위해 숙기에 따른 착색 정도 정도로 light red (LR)와 dark red (DR) 단계로 시료를 분류하였다. 분류된 체리를 사용하여 당도에 미치는 이화학적 품질 요인들 간의 상관성을 조사하여 소비자들이 중요하다고 생각하는 품질 지표를 찾아보고자 하였다. 체리의 주요 유리당 함량 분포는 착색이 많이 진행된 DR 단계의 체리에서 높았으며, 유기산은 숙기에 따라 차이는 없었으나 고경도구가 저경도

파쇄마늘의 녹변발생은 품종(산지)간 차이는 적었으나 파쇄전 원료마늘의 저장방법에 크게 영향을 받았다. 즉 상온 및 CA저장했던 마늘은 녹변이 없었으나 저온저장했던 마늘에서만 그 발생이 심하였다. 그리고 녹변 방지방법으로 저온저장한 마늘을 파쇄전 40에서 1일간 열처리할 경우 녹변을 효과적으로 방지할 수 있었으며, 품종별 열처리 효과검정 결과 남해, 서산 및 단양마늘 모두 녹변이 방지되었다. 열처리에 따른 마늘의 품질변화는 40에서 1일간 처리에서

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1) and room temperature(205), and then marketed at low(2~3) and room temperature (205)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.