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Effect of Washing Treatment of Electrolyzed Acid Water on Shelf-life of Greenhouse Mandarin Emits during Marketing  

송은영 (제주농업시험장)
최영훈 (제주농업시험장)
김승화 (제주농업시험장)
고정삼 (제주대학교 원예생명과학부)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 1-5 More about this Journal
Abstract
This study was carried out to extend a marketing shelf-life of the Jeju greenhouse mandarin fruits. Total soluble solids were not showed any significant differences by the temperatures and pre-treatments during the marketing period. Acid content and firmness of the fruits were gradually decreased, which were better in cold than in room temperature treatment. The fruits washed in electrolyzed acid water(pH 2.4∼2.7) maintained freshness higher than those of control Internal CO$_2$concentration of those was 1.0 ％ more or less in the beginning marketing stage, but increased along the marketing period in mom temperature. Especially Internal CO$_2$concentration of wax-coated fruits rapidly increased more than any other, whereas it was a little decreased in cold treatment. After 10 days in room temperature, decay ratio of the fruits was below 4.0% in electrolyzed acid water washing, compared to 10.4% in control. After 30 days in cold temperature, decay ratio was only 3.7% in electrolyzed acid water washing compared to 4.4% of wax-coated treatment and 7.4% of control. The weight loss among the pre-treatments in room temperature had no significant differences and was higher than in cold one.
Keywords
satsuma mandarin; marketing; washing; electrolyzed acid water; wax-coating;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
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