건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a 가 증가할수록, 저장온도가 높을수록 급격히

식품부산물인 포도과피에 함유된 수용성 색소인 anthocyanin을 새로운 천연식용색소로 개발하고자 pH, 당, 유기산 및 빛 등의 영향에 대한 색소안정성을 조사하였다. 포도과피의 anthocyanin 색소는 pH가 낮을수록 색깔의 강도가 높고 안정하였으며 pH가 증가함에 따라 최대흡수파장이 장파장 쪽으로 이동하는 bathochromic shift현상을 나타내었으며 저장기간에 따른 영향은 pH가 낮을수록 안정하였고 pH 가 증가할수록 색소파괴가

마늘의 저장조건을 저온(31, 805% RH, LT), 움(96, 805% RH, PT) 및 상온(1411, 675% RH, AT)으로 구분하여 9개월간 물리화학적 품질 변화를 조사하였다. 저장 중 마늘의 발아율은 저온조건에서는 상대적으로 낮게 나타났으나 움식 및 상온저장에서는 높게 나타나 이상의 조건에서는 발아억제 방안이 요구되었다. 마늘의 부패율은 저장 7개월 째인 이듬해 3월까지는 낮았으나 그 이후에는 저장조건에 상관없이 급격히 부패되었다

Chestnuts(Castanea cretana, Eunki) were used for quality evaluations from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 8 months. Quality criteria included spouting, rotting, weight loss, and the changes in moisture, total sugar, reducing sugar, and total vitamin C of the stored sample. Sprouts(roots) were developed in about 2 months in all stored samples which had been mixed with sawdust(50% moisture) and stored under the conditions of 2∼25 and 62∼95% RH. The sprout development was more significant in the storage temperature of Pit(96, 805% RH, PT)and room(167, 8510% RH, RT) than low(31%, 805% RH, LT)and ambient(1411, 675% RH, AT). The rates of rotting and weight loss were appreciable in the order of PT, AT, RT and LT, and those of LT were 1∼2%. The use of wet sawdusts resulted in the increase of moisture contents in stored samples, thereby causing the rotting phenomena. Some chemical components of stored samples were found liable to the changes according to storage conditions, that is; total sugars showed a decreasing tendency along with a temporary increase during storage, and both reducing sugar and vitamin C were similarly accumulated in the samples stored at low temperature conditions. The results indicated that long-term storage of chestnuts will be possible in either cases of the application of low temperature following sprout-inhibition treatment or the use of lower temperature than 0 to suppress its sprouting during storage.

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 20℃ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 20℃.

Potatoes, Irish cobbler, were subject to quality evaluation from the physiological and physicochemical points of view during storage under different temperatures and relative humidities for 11 months. Quality criteria were sprouting, rotting, weight changes, moisture, total sugar, reducing sugar and vitamin C. Low temperature condition(LT, 2∼4, 80% RH) was enough to preserve Potatoes for 11 months, but it was indicated to be limitations that the increase in reducig sugar as well as sprouting by about 3.3 to 6.7% occurred from the 3rd month of storage. Meanwhile, pit temperature(PT, 3∼15, 75∼85% RH), room temperature(RT, 7∼17, 80∼95% RH) and ambient temperature(AT, 2∼25, 62∼72 RH) were shown infeasible conditions for the storage of potatoes mainly due to the increase In sprouting-rate and subsequent quality-loss after 3 months of storage. Based on the results, it proposed that more economical conditions, ranging 10 to 15 and about 80% RH following sprout inhibition treatment should be used for the long-term storage of potatoes.