Food Science and Preservation (한국식품저장유통학회지)
- Volume 7 Issue 3
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- Pages.245-248
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Studies on the Prevention of Greening in Crushed Garlic from Bulbs Stored in Low Temperature
마늘의 저온저장후 파쇄마늘 제조시 발생하는 녹변방지 연구
- Choi, Sun-Tay (Postharvest Technology Division, National Horticultural Research Institute, RDA) ;
- Lim, Byung-Seon (Postharvest Technology Division, National Horticultural Research Institute, RDA) ;
- Mok, Il-Gin (Postharvest Technology Division, National Horticultural Research Institute, RDA) ;
- Lee, Chong-Suk (Postharvest Technology Division, National Horticultural Research Institute, RDA) ;
- Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
- Published : 2000.09.01
Abstract
It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20
파쇄마늘의 녹변발생은 품종(산지)간 차이는 적었으나 파쇄전 원료마늘의 저장방법에 크게 영향을 받았다. 즉 상온 및 CA저장했던 마늘은 녹변이 없었으나 저온저장했던 마늘에서만 그 발생이 심하였다. 그리고 녹변 방지방법으로 저온저장한 마늘을 파쇄전 40