Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Strawberry Cultivated with Natural Organic Manure

천연 유기질 비료로 재배한 딸기의 품질 특성

  • Seo, Kwon-Il (Department of Food and Nutrition, Sunchon National University) ;
  • Bae, Young-Il (Department of Food Science and Technology, Gyeongsang National University) ;
  • Lee, Yong-Soo (Dae Sun Distilling Co. Ltd.) ;
  • Joo, Ok-Soo (Department of Food Processing, Chinju National University) ;
  • Nam, Sang-Hae (Department of Food Processing, Chinju National University) ;
  • Shim, Ki-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • 서권일 (순천대학교 식품영양학과) ;
  • 배영일 (경상대학교 식품공학과) ;
  • 이용수 (대선주조주식회사) ;
  • 주옥수 (진주산업대학교 식품가공학과) ;
  • 남상해 (진주산업대학교 식품가공학과) ;
  • 심기환 (경상대학교 식품공학과)
  • Published : 2000.06.01
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Abstract

The use of artificially synthesized inorganic manure for the production of fruits and vegetables gives rise to soil contamination as well as noxious effects against human. Changes in quality of strawberry (SN) cultivated with a natural organic manure developed to solve such problems were studied during storage at 4$^{\circ}$C for 2 weeks. SN showed higher weight/volume ratio and lower weight loss during storage than strawberry (control) cultivated with commercial synthetic mature. Sweetness was higher in SN (9.2 Brix) than in control (8.2 Brix), and decrease in sweetness during storage was smaller in SN than in control. Redness (b) of strawberry was 32.1 in SN and 30.2 in control, and the redness decreased during storage showing 25.2 and 23.0, respectively, after 2 weeks. Hardness was higher in SN than in control, and decrease in hardness during storage was smaller in SN than in control. Vitamin C content was slightly higher in SN than in control, and mineral contents were generally higher in SN than in control.

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