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http://dx.doi.org/10.3746/jkfn.2012.41.11.1577

Quality Changes in Unripe Peaches Jangachi according to Cultivar during Storage  

Hong, Min-Seo (Dept. of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.11, 2012 , pp. 1577-1583 More about this Journal
Abstract
This study was carried out to examine changes in the quality characteristics of unripe peach Jangachi made from different cultivars during storage at room temperature for 60 days. Based on the results, unripe peach Jangachi-showed decreases in pH of pulps and soaking solutions of all varieties during storage. Salinity of Jangachi tended to increase during storage, whereas it decreased in soaking solutions. Soluble solid contents decreased during storage in all varieties, both in pulps and soaking solutions. Among Hunter's color values, L values decreased, a values increased, and b values decreased during storage in all varieties. Hardness decreased for 30 days of storage and increased slightly thereafter. During storage, yeast and mold counts increased and decreased within the range from 2.30~5.55 log CFU/g, respectively. In the sensory evaluation, Madoka and Nagasawa Hakuho were evaluated as good in overall acceptability.
Keywords
unripe peach Jangachi; cultivar; physicochemical; quality characteristics;
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Times Cited By KSCI : 14  (Citation Analysis)
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