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http://dx.doi.org/10.11625/KJOA.2016.24.4.747

Quality Characteristics of Apple Jangachi according to Cultivar during Storage  

Oh, Chul-Hwan (국립한국농수산대학 교양공통과)
Kang, Chang-Soo (국립한국농수산대학 교양공통과)
Publication Information
Korean Journal of Organic Agriculture / v.24, no.4, 2016 , pp. 747-758 More about this Journal
Abstract
Quality characteristics, such as moisture content, pH, acidity, sugar content, salinity, flavor, taste, color, and overall acceptance of apple Jangachi prepared with different apple cultivars were investigated after different times in storage. The initial moisture content of apple Jangachi was 14.19-16.94% according to cultivar. After 5 days of storage, the moisture content increased to 23.26-26.91%. The pH was 3.98-4.55 regardless of cultivar. Total acidity decreased at first and then increased slightly after 10 days in the range of 0.8% to 1.3%. The sugar content of apple Jangachi decreased from 60-68% to 27-34% on the 5th day and was maintained at 23-25% after 5 days regardless of apple cultivar. The salinity of apple Jangachi increased from 0.94-1.64% to 3.5-3.8% after 15 day regardless of cultivar. In the sensory evaluation, apple Jangachi prepared with the Gala cultivar was given the best ratings in overall acceptability.
Keywords
apple; cultivar; jangachi; kochujang;
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Times Cited By KSCI : 12  (Citation Analysis)
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