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Quality Changes of Over-wintering Satsuma Mandarin during Storage by Chitosan and Calcium Treatment and Storage Warehouse  

고정삼 (제주대학교 원예생명과학부)
김성학 (제주도 농업기술원)
고인호 (제주한라대학 방사선과)
Publication Information
Food Science and Preservation / v.9, no.1, 2002 , pp. 85-91 More about this Journal
Abstract
Quality changes of over-wintering satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by chitosan and calcium treatment and type of storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solutions and were at 30$\^{C}$ far 24 h before storage. The citrus of about 12 kg/26 L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Chitosan and CaCl$_2$ solution treated citrus fruits were showed lower in decay ratio than the ones without treatment. Also, these chitosan and calcium treated citrus fruits skewed less in weight loss, that seems it also has restraining effect of fruits' transpiration. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 0.84 ∼0.90% of acid content were decreased on 120 days' storage. Reducing sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.
Keywords
satsuma mandarin; citrus; storage; storage warehouse; chitosan; calcium;
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