Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Chemical Changes during the Storage of Sweet potatoes Crushed and Sealed up with Polyethylene Film

파쇄(破碎)고구마의 밀봉저장중(密封貯藏中) 화학성분(化學成分)의 변화(變化)

  • Kim, Seung Kyeom (Graduate School, Chungnam Natl. Univ.) ;
  • Kim, Seong Yeol (Dept. of Food Science and Technology, Coll. of Agriculture, Chungnam Natl. Univ.)
  • 김승겸 (충남대학교 대학원) ;
  • 김성열 (충남대학교 농과대학식품가공학과)
  • Published : 1984.06.30
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Abstract

Changes of chemical componts and populations of total bacteria and lactic acid bacteria were examined during a month-long storage of sweet potatoes crushed and sealed up with polyethylene film at $7-8^{\circ}C$. 1. Changes of starch, total protein, volatile acid and ammonia-nitrogen contents were li 2. In a three days, pH down and increase of non-volatile acid content were notable, populations of total bacteria and lactic acid bacteria were maximum. 3. Vitamic C and soluble sugar contents tended to be reduced during the storage and the leftover were 75-85% and 41-45% respectively. 4. ${\beta}$-Amylase activity decreased gradually and vanished 15-30days. 5. Variations of chemical compontents of the samples inoculated lactic acid bacteria were larger than non- treated to some extent. 6. As above results, mainly homo lactic acid fermentation was done in this storage condition.

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