한국식품저장유통학회지 (Food Science and Preservation)
- 제6권4호
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- Pages.398-401
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
동결 및 해동중의 연시의 품질변화
Changes in Quality of Soft Persimmon during Freezing and Defrosting
초록
경북 상주지역에서 가장 많이 재배되고 있는 둥시와 청도지역의 대표적인 반시를 공시하여 동결감의 제조 및 해동중에 일어나는 품질변화를 구명하기 위하여 연구한 결과, 동결감 과육의 온도변화는 -4
This study was conducted to investigate the changes in qualities of soft persimmon by freezing and defrosting. Testing varieties were Sangjudungsi and Chunsdobansi that were cultivated on Sangju and Chungdo regions, chief cultivation of astringent persimmon in Kyongbuk province. Dropping time to 40 degrees below zero of the flesh was 10∼20 minutes longer in Chungdobansi than that in Sangiudungsi. Freezing temperature of astringent persimmon was 2∼3 degrees below zero. Occurence rates of cracked fruit during freezing storage were 24.5% in Sangjudungsi and 15.5% in Chungdobansi. Defrosting of Sangjudungsi and Chungdobansi took 150 minutes and 120 minutes at 5