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Effect of Food-Garbage Compost on the Characteristics and Storage of Persimmon Fruits  

Cho Young-Je (Department of Food Engineering, Sangju National University)
Chun Sung-Sook (Department of Food Science & Technology, Yeungnam University)
Cha Won-Seup (Department of Food Engineering, Sangju National University)
Park Joon-Hee (Department of Food Engineering, Sangju National University)
Oh Sang-Lyong (Department of Food Engineering, Sangju National University)
Lee Won-Young (Department of Food Engineering, Sangju National University)
Kim Jeung-Hoan (Department of Food Engineering, Sangju National University)
Park Jae-Gyeong (Department of Applied Chemistry and Engineering, Sangju National University)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 199-203 More about this Journal
Abstract
Reducing sugar content of persimmon fruits was increased by applying food-garbage compost Dungsi was brighter with yellow color than that of control. The Gabjubaekmok was darker than that of control with red color. It was suggested that taste of astringent was reduced because total phenol and soluble tannin contents were reduced by applying food-garbage compost. The vitamin C content of persimmon fruits during storage was higher than that of control. Stability of persimmon fruits by applying food-garbage compost and non-food garbage compost was about the same at room temperature. At low temperature, hardness of persimmon fruits was maintained for 20 days. Hardness and reducing sugar contents of persimmon fruits were increased by applying food-garbage compost. The result was shown that there was no effect on composition of persimmon fruits by applying food-garbage compost and maintaining hardness at room temperature, but at low temperature, the composition of persimmon fruits was changed.
Keywords
food-garbage compost; characteristics; storage; persimmon fruits;
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