Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Physicochemical Characteristic of Astringent Persimmons according to Cultivar and Harvest time

떫은 감의 품종별 수확시기에 따른 물리화학적 특성

  • Lee, Jin-Man (Department of Food Science and Technology and Basic Science Institute, Hoseo University) ;
  • Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
  • 이진만 (호서대학교 식품생물공학과) ;
  • 허상선 (중부대학교 식품생명과학과)
  • Received : 2015.11.13
  • Accepted : 2015.12.14
  • Published : 2015.12.30
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Abstract

This experiment was carried out the quality of astringent and dried persimmon according to various cultivars and harvesting time. There were need for proper selecting cultivar of astringent persimmon and knowing proper mature degree of persimmon in order to enhance the quality of dried persimmons. Immature persimmons showed lower moisture content, color value and higher hardness than riped and over-riped persimmons. The total quality of riped and over-riped fruit were superior than un-riped fruit.

품종별 수확시기에 따른 떫은 감의 품질변화를 분석하고 이를 이용한 곶감제조를 통해 고품질의 곶감 생산을 위한 곶감의 식품학적 특성을 분석 하였다. 고품질의 곶감 생산을 위해서는 품종별 떫은 감의 적절한 선택과 적정숙도를 갖춘 과육을 선별하는 것이 매우 중요하다. 미숙과의 경우 수분함량, 색도값이 적숙과 및 완숙과에 비해 낮은 값을 보인 반면 경도는 높게 나타났다. 고품질의 곶감의 생산하기 위해서는 최소한 적황색 혹은 녹황색인 적숙과 이상의 떫은 감을 사용해야 한다.

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References

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