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Preservatory Effect of Sweet Persimmons, Mandarin Oranges and Apples Stored in the Ear-Infrared Radiated Chamber  

정준호 (경상대학교 식품공학과, 농업생명과학연구원)
조성환 (경상대학교 식품공학과, 농업생명과학연구원)
Publication Information
Food Science and Preservation / v.10, no.4, 2003 , pp. 435-440 More about this Journal
Abstract
Such fruits as nut persimmons, mandarin oranges and apples stored in the far-infrared radiated chamber at 5$^{\circ}C$ under 90% of relative humidity had been maintained in the fresh state for longer times than the control stored only in the cold chamber. Fruits stored in the far-infrared radiated chamber showed lower values in weight loss rate, microbial colony count and decay ratio and higher ascorbic acid content than the control stored only in the told room through the storage period. We confirmed that fruits stored in the far-infrared radiated chamber under low temperature and high humidity showed least changes in quality properties through the storage period and the far-infrared radiated facilities could be a good storage system.
Keywords
far-infrared radiated chamber; weight loss; decay ratio;
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