• 한국식품저장유통학회지
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• 제16권3호
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• pp.327-332
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• 2009

관행, 저농약 및 유기농 재배한 참다래 과실의 저온저장 중 품질변화를 조사하였다. 경도는 저장초기 심하게 감소한 다음 연화되는 경향을 보였는데 연화 속도는 유기농 과실에서 다소 빨랐다. 당도는 저장 중 증가하는 경향을 보인 반면, 산함량은 감소하였고, pH는 변화가 없었다. 환원당 함량은 전분함량이 감소하면서 저장초기 크게 증가하는 경향을 보였다. 유기농 과실은 저장 중 부패율이 관행재배나 저 농약재배에 비해 유의하게 높았고, 병을 유기하는 병원균은 잿빛곰팡이, 연부병, 꼭지썩음병 순으로 높았다. 호흡량과 함께 에틸렌발생량이 증가하면서 과실이 연화되었는데, 호흡량과 에틸렌함량은 유기농 과실에서 다소 높은 경향을 나타내었다. 유기농 과실은 연화와 함께 부패과 증가로 관행재배나 저 농약재배에 비해 저장력이 감소되었다.

• 한국식품조리과학회지
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• 제29권5호
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• pp.501-509
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• 2013

This study shows the quality changes of Sulgidduk added Cheonnyuncho fruit powder during storage. Sulgidduk was prepared with freeze-dried Cheonnyuncho, rice flour, sugar syrup and salt. The Sulgidduk, which was made with various amounts (0,3,6,9,12%) of added Cheonnyuncho, was examined by the quality of duration during storage. The pH of Cheonnyuncho Sulgidduk decreased as the amounts of Cheonnyuncho fruit powder increased, and also showed a significant decrease as the storage increased. As the amounts of Cheonnyuncho fruit powder increased, lightness (L) decreased while redness (a) and yellowness (b) increased. During the storage period, the lightness (L) and yellowness (b) were increased, but redness (a) was decreased. In the texture profile analysis, the hardness and springiness were decreased with increasing Cheonnyuncho fruit powder, whereas cohesiveness, gumminess and brittleness were increased. However, the tendency of the changes of characteristics during storage was opposite except for springiness. In conclusion, it is suitable to extend the storage period of Sulgidduk added Cheonnyuncho fruit powder.

• 한국자원식물학회지
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• 제28권3호
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• pp.329-332
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• 2015

The effect of storage temperature and the storage period of hardy kiwifruits on the fruit firmness, soluble solids and fruit weight were studied in this work. The investigation was carried out on the Sae-Han cultivar of Actinidia arguta. It has an edible smooth skin and contains high amounts of sugar and vitamin C (ascorbic acid). In this research, the measurement of fruit firmness, soluble solids, and fruit weight were carried out at various temperatures (5, 10, 15, and 20℃) during 14 days. Fruit firmness rapidly decreased and soluble solids content increased at 15 and 20℃. We also investigated the correlation between fruit firmness and soluble solids content. There was a strong correlation between fruit firmness and soluble solids content. That means that fruit firmness affect the soluble solids content of hardy kiwifruit.

• 생물환경조절학회지
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• 제15권1호
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• pp.78-83
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• 2006

The objective of this study was to examine effect of ethylene removal apparatus on fruit quality of 'Niitaka' pear (Pyrus pyrifolia) in case of a double storage of apples and pears in a storage room. Ethylene and carbon dioxide concentration were efficiently decreased by the ethylene removal apparatus. Fruit weight loss was high at double storage of apples and pears (DAP) in a storage room compared with storage of pears. Fruit core browning was $5{\sim}22.5%$ at the fruits in DAP, but as setting ethylene removal apparatus it was not occurred till 90 days after storage. Soluble solids content and fruit peel hardness were not different among the treatments. Accordingly, a double storage of apples and pears in a storage room is possible as setting ethylene removal apparatus.

• 원예과학기술지
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• 제19권2호
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• pp.145-148
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• 2001

감귤의 품질에 미치는 CA 저장의 효과를 알아보기 위하여 본 실험을 수행하였다. 1998년 11월 제주도에서 수확된 온주밀감을 공시재료로 사용하였다. 무게감량과 경도는 저온저장구보다 CA 처리에서 저장기간 동안 높게 유지되었고 SSC 값은 저온저장 2개월까지 뚜렷이 증가하다가 그 이후 급격하게 감소한 반면 CA 처리에서는 저장 4개월까지 지속적으로 증가하는 양상을 나타내었다. 유기산은 CA 처리에서 저온저장에서 보다 약간 높게 유지되는 형태로 저장 중 모든 처리에서 크게 감소하였다. 시장성 판정을 위한 품질평가 결과에서도 CA 조건이 저온저장에 비하여 품질유지에 비교적 효과적이었다.

• 농업생명과학연구
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• 제44권1호
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• pp.1-8
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• 2010

This study was conducted to investigate effect of low temperature and ripeness stages on fruit quality of chilli pepper (cv. Nockgwang) during storage at 5, 7, and $10^{\circ}C$. Fruits at three ripeness stages were selected based on uniform fruit size and three maturities on peel color: S1 (fully developed fruit just before the onset of ripening), S2 (fruits in the onset of color change), and S3 (fruits in completely red in color). Lower temperature attributed to increase fruit weight loss (WL) and WL was higher in S2 than the other ripeness stages. The highest respiration rate and ethylene production was found at S2 fruit while those of fruit in green and red showed similar and remained lower level during storage. Electrolyte leakage (EL) was higher as storage temperature decreased. After 28 d storage, EL rates of fruits at $5^{\circ}C$ were 43, 36, and 17% in S1, S2, and S3 while those at $10^{\circ}C$ were 17, 19, and 14%, respectively. These results show that chilli pepper fruits are tended to lose more water at lower temperature partially associated with increased EL. Thus, threshold storage temperature must be considered for avoiding chilling during storage and for extending the storage life of fresh pepper fruits.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.41-47
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• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• 원예과학기술지
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• 제28권6호
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• pp.990-995
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• 2010

본 시험은 이상저온($-3.5^{\circ}C$ 이하에서 7시간 지속)에 의해 수체 상에서 동결된 사과 '후지' 과실들의 수확시기에 따른 품질차이를 비교하고자 실시하였다. 수확 시기는 동결피해 1일 전, 동결피해 2일 후, 동결피해 6일 후였다. 시험에 조사된 과실들의 수확시 가용성 고형물 함량은 $14^{\circ}Bx$ 이상이었다. 동결피해 후 수확한 과실의 수확 시 경도 및 산 함량은 동결피해 전에 수확한 과실보다 낮았다. 저온저장 중의 에틸렌 발생량은 동결피해 후 수확한 과실이 동결피해 전에 수확한 과실보다 높았다. 동결피해 후 수확한 과실의 저온 저장 동안의 품질저하는 동결피해 전에 수확한 과실보다 심하였다. 동결피해 후에 수확한 과실의 저온저장 출고 후 실온 1주일째의 품질 저하는 동결피해 전에 수확한 과실보다 더 심하였다. 동결피해 후에 수확한 시험구들간의 비교에서는 저온저장 8주까지 동결피해 6일 후에 수확한 시험구의 에틸렌 발생량 및 과실품질 저하가 동결피해 2일 후에 수확한 시험구보다 낮았으나, 이러한 차이는 저온저장 8주 이후로는 없었다. 과육 갈변증상 발생률은 $-3.5^{\circ}C$ 이하에서 7시간 동결될 경우 영향을 받지 않은 것으로 나타났다.

• 농업과학연구
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• 제49권2호
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• pp.341-355
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• 2022

This research was to examine the differences in post-harvest quality of melons depending on the harvest time after fruit setting. Musk melon cultivar 'K3' plants were grown in glass house conditions with a hydroponic system, and the fruits were harvested at 50, 60, and 70 days after fruit setting. The post-harvest characteristics of melons stored at 7℃ were measured over 32 days. The harvested fruits at 50, 60, 70 days after fruit setting did not differ significantly in weight, height, or size. Solid sugar content was highest in the fruits harvested at 70 days after fruit setting, but firmness, L* value, and respiration rate were highest in the fruits harvested at 50 days after fruit setting. When the harvested melons were stored at 7℃, 'K3' melons responded differently according to the harvest days after fruit setting. The major changes during storage of 'K3' melons can be summarized as follows: Firmness, respiration, moisture content, and general appearance index during storage were highest in the melons harvested at 50 days after fruit setting, but soluble solid content, fresh weight loss, and sensory evaluation were high in the melons harvested at 60 and 70 days after one. During storage at 7℃, there were no significant differences in the appearance of 'K3' melons harvested at different periods after fruit setting, but difference in soluble solid content and taste were noted. It is recommended that the fruit of 'K3' melon plants be harvested about 60 days after fruiting to provide consumers with the highest quality for taste and for storage.

• 한국식품조리과학회지
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• 제29권1호
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• pp.19-28
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• 2013

This study was carried out to investigate the quality characteristics and storage of noodle with added flowering cherry fruit powder. Wet noodles were prepared at concentration of 1, 2, and 3% (w/w) of the fruit based on flour weight. Moisture content of the noodles with or without flowering cherry fruit powder was 33.09~33.50%. Ca, K and Mg contents of flowering cherry fruit noodle were increasing at increasing concentrations of flowering cherry fruit powder. Cooked weight, volume, and water absorption decreased with increased fruit powder, whereas turbidity increased. For Hunter's color values of noodles, L (lightness) and b (yellowness) values decreased with increasing concentration of flowering cherry fruit powder, whereas a (redness) value increased. For mechanical characteristics of the noodles, adhesiveness of cooked noodle with flowering cherry fruit powder were higher than those of control. The pH of flowering cherry fruit noodle was lower than that of control during storage. Bacterial counts of wet noodle with flowering cherry fruit powders were lower than those of the control on the 10th day of storage at $5^{\circ}C$. From the sensory evaluation of 20's, texture, taste, and overall preference were not significantly different between the control and the fruit groups, but the color scores of 2% and 3% flowering cherry fruit noodle were significantly higher than that of 1% fruit noodle (p<0.05). In 40's sensory evaluation, color and overall preference scores of flowering cherry fruit noodle were significantly higher than those of control. In conclusion, the results of this study were suggested that the addition of flowering cherry fruit powder in combination with flour was tended to improve antimicrobial effects during storage when compared to control.