한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제11권2호
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- Pages.131-137
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- 1979
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- 0367-6293(pISSN)
수삼(水蔘)의 CA저장(貯藏)에 관(關)한 연구(硏究)
Studies on CA Storage of Fresh Ginseng
- Lee, Sung-Woo (Dept. of Food & Nutrition, Hanyang University) ;
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Kim, Kwang-Soo
(Dept. of Food & Nutrition, Yeungnam University)
- 발행 : 1979.06.30
초록
수삼(水蔘)을 CA저장(貯藏)하여 그 저장효과(貯藏?果)를 검토하고 또 저장(貯藏)한 수삼(水蔘)으로 가공(加工)한 홍삼(紅蔘)의 품질(品質)을 평가(評價)한 결과(結果)는 다음과 같다. 1. 수삼(水蔘)을 보통 냉장(冷藏)하니 저장(貯藏) 100일(日) 부터 곰팡이가 발생하였으나 CA저장(貯藏)의 경우는 6개월(個月) 후(後)에 도 외관(外觀)에 이상(異狀)이 없었다. 2. 수삼(水蔘)의 중량감(重量減)은 저장(貯藏) 180일(日)에서 냉장구(冷藏區)가 9%, CA구(區)가
The effect of CA storage on the fresh ginseng roots were investigated. The quality of red ginseng prepared from the roots of CA storages were also evaluated and following results were abtained. 1. Fresh ginseng roots stored at controlled atmosphere showed normal appearances for as long as 6 months, while they were contaminated with fungi in 3 months when stored in the refrigerator. 2. The weights of fresh ginseng roots were reduced for 180 days to 9% and
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