Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
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- Pages.342-347
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- 1995
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- 0367-6293(pISSN)
Effects of Storage Temperature and Blanching Treatment on the Storage Stability of Citron (Citrus junos)
저장온도 및 Blanching 처리가 유자의 저장성에 미치는 영향
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Kim, Hyun-Ku
(Korea Food Research Institute) ;
- Park, Moo-Hyun (Korea Food Research Institute) ;
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Lee, Young-Chul
(Korea Food Research Institute) ;
- Kim, Heung-Man (Korea Food Research Institute) ;
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Chang, Hak-Gil
(Department of Food Technology, Kyungwon University)
- Published : 1995.06.30
Abstract
Experiments were conducted to investigate the effects of storage temperature and blanching treatment on the storage stability in order to extend the shelf life of Citrus junos. Chilling injury of Citrus junos was not observed at the temperature range of
저장온도 및 blanching 처리가 유자의 저장성에 미치는 영향을 밝혀 유자의 적정 저장조건을 설정함으로서 유자의 저장성을 향상시키고자 하였다. 유자의 저온장해 현상은