• 한국식품영양학회지
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• 제30권1호
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• pp.139-147
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• 2017

The objective of this study was to develop anti-browning agents for commercial ready-to-eat pear products, which are preferred not only to maintain the flavor, color and texture of pears, but also to increase consumers' preference. The sliced 'Shin-go (Niitaka)' pears were immersed in 5% and 10% oxidized starch, 1% citric acid, and 5% and 10% oxidized starch with addition of 0.1% sucralose for 3 minutes, and then they were packaged in vacuum sealed bags at $1^{\circ}C$ for 9 days. In order to evaluate the quality of packaged sliced pears, the quality index was determined in terms of color, firmness, soluble solids, and sensory quality. With the passage of storage time, no specific variation in firmness and soluble solids was observed. However, the ${\Delta}E$ value of the sliced pears treated with 5% oxidized starch solution was significantly lower than that of the other pears. Also, the Hunter L and b values of the sliced pears treated with 5% oxidized starch solution remained nearly constant from the beginning of storage. This observation shows that 5% oxidized starch solution was effective in reducing surface browning of sliced pears. Moreover, sliced pears treated with oxidized starch solution with addition of 0.1% sucralose were given an overall liking score which was slightly higher than that given to the other pears because of the sweetness of sucralose. In conclusion, 5% oxidized starch solution with addition of 0.1% sucralose was effective in reducing browning of sliced pears and in improving the taste of sliced pears.

• Journal of Biosystems Engineering
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• 제26권5호
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• pp.461-468
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• 2001

Impact between fruits and other materials is a major cause of product damage in harvesting and handling systems. The oriental pears are more susceptible to bruising than other fruits such as European pears and apples, and are required more careful handling. The interest in the handling of the pears for the processing systems has raised the question of the allowable drop height to which pears can be dropped without causing objectionable damage. Drop tests on pears were conducted using an impact device developed by authors to estimate the allowable drop height without bruising. The impact device was constructed to hold in a selected orientation and to release a fruit by vacuum for dropping on to a force transducer. The drop height was adjustable for zero to 60 cm to achieve the desired distance between the bottom of the fruits and the top of the impact force transducer. The transducer was secured to 150 kg$\sub$f/ concrete block. The transducer signal was sampled every 0.17 ms with a strain gage measurement board in the micro computer where it was digitaly stored for later analysis. The selected sample fruit was Niitaka cultivar of pears which is one of the most promising fruit for export in Korea. The pears were harvested during the 1998 harvest season from an orchard in Daejeon. The sample fruit was selected from two groups which were stored for 3 months and 5 months respectively by the method of current commercial practice. The pears were allowed to stabilize at environmental condition(18$^{\circ}C$, 65% rh) of the experimental room. One hundred fifty six pears were tested from the heights of 5, 7.5. 10 and 12.5 cm while measurement were made of impact peak force, contact time, time to peak force, dwell time, pear diameter and mass. The bioyield strength and modulus of elasticity were measured using UTM immediately after each drop test. The allowable drop height was estimated on the base of bioyield strength of the pears in two ways. One was assumed the peak force during impact test increasing linearly with time, and the other was based on the actual drop test results. The computer program was developed for measuring the impact characteristics of the pears and analyzing the data obtained in the study. The peak force increased while contact times decreased with increasing drop height and contact times of the sample from the hard tissue group. The allowable drop height increased with increasing bioyield strength and contact times, and also varied with Poisson\`s ratio, mass and equilibrium radius of the pears. The allowable drop height calculated by a theoretical method was in the range from 1 to 4 cm, meanwhile, the estimated drop height considering the result of the impact test was in the range from 1 to 6 cm. Since the physical properties of fruits affected significantly the allowable drop height, the physical properties of the fruits should be considered when estimating the allowable drop height.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.272-277
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• 2003

‘신고’ 배의 저장기간에 따른 최소가공 특성을 확인하기 위하여, 원형 과실의 저장 전과 $0^{\circ}C$에서 4개월 저장 후에 슬라이스를 제조하여 1$0^{\circ}C$에서 보관하면서 호흡량, 전해질 유출량, 총페놀 함량, 갈변도, 비타민C 함량 및 총균수를 각각 조사하였다 배 슬라이스의 제조 직후 무저장 과실보다 저장 과실로 만든 슬라이스에서 전해질 유출량, 총페놀 함량 및 갈변도가 유의적으로 높았으며 비타민C 함량은 낮았다. 배 슬라이스의 보관 중에는 무저장 과실에 비해 저장과실로 제조한 슬라이스에서 호흡량이 높았으며 전해질 유출량, 갈변도 및 총균수가 보다 빠르게 증가하였고 총페놀함량은 보다 빠르게 감소하였다. 이러한 결과로 볼 때 원형배의 저장기간이 최소가공성에 영향을 미치는 것으로 볼 수 있으며 최소가공품의 제조 및 품질관리 인자로 원형 과실의 저장기간도 고려되어야 할 것으로 판단된다.

• Journal of Plant Biology
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• 제15권2호
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• pp.20-23
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• 1972

The isolations of fungi were observed, the isolations which were of rotting apples, pears, pine-seeds and dates cultivated in Korea, while they were living upon them. As a result of such observation. Penicillium sp. which rotted apples and pears could be isolated from the apples and pears. When the Penicillium sp. was inoculated into some fresh apples and pears, they were all rotted away. This fungus was identified as Penicillium expansum. Some fresh apples and pears inoculated with a mass of mycelium and conidia of P. janthinellun or some others inoculated with those of P. frequentans were not rotted. Though the P. expansum has been known to us a destructive not of pomaceous fruits, this fungus strain also caused the putrefaction of pears. It was found that P. expansum could be properly grown up at the temperature of $25^{\circ}C$ and pH 3~5 of media.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1379-1385
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• 2009

Quality changes of the slices processed from 'Niitaka' Asian pears (Pyrus pyrifolia) stored at $0^{\circ}C$ for up to 4 months under controlled atmosphere (CA, 1% $O_2+1%\;CO_2$) and normal air have been investigated for 4 days at $10^{\circ}C$. Respiration rate of the slices was retarded by pre-slicing storage for 4 months in CA. Electrolyte leakage was lower in the slices from pears stored for short-term than long-term and under CA than air. L and a values of the slices from whole pears stored under CA were maintained higher and lower, respectively as compared to the other. Levels of acetaldehyde and ethanol in the slices were increased by CA and long-term storage of whole pears. Content of ascorbic acid and counts of total aerobic microbes in the slices were not affected by storage conditions of whole pears. These results show that storage atmospheres and durations of whole pears affected quality changes of the slices and the conditions of pre-slicing storage should be considered as an important factor for optimizing fresh-cut procedures.

• 한국식품저장유통학회지
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• 제10권2호
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• pp.162-168
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• 2003

신고 배의 객관적이고 합리적인 품질등급화를 위해 주요산지인 나주, 상주, 안성, 울산, 아산에서 생산되는 신고 배를 3년에 걸쳐 수집하여 그 품질특성을 조사하였다. 신고배의 품질 특성 분석인자로는 외관 품질로서 녹색도(100-황색도), 균일도, 물리적 요인 및 병충해에 의한 흠을 조사하였고 크기 기준에 의한 품질로는 종$.$횡의 크기와 중량을 조사하였으며 내부 품질로는 당도, 경도, pH 및 적정산도를 조사하였다. 신고 배의 녹색도는 3년 평균 25.27% 이었고, 년도별로 17.72-36.57% 범위로 큰 차이를 보였는데, 동일한 생산 년도에서도 큰 편차를 보였다. 종과 횡의 크기는 각각평균 94.95mm와 105.61mm 이었으며, 중량은 평균 566.13g이고 편차는 114.57g으로 개체간의 중량의 차이가 심하였다. 신고 배의 물리적 요인 및 병충해에 의한 흠의 정도는 각각평균 1.23점과 1.03점으로 외관상 물리적 요인에 의한 손상정도가 다소 컸다. 당도는 3년 평균치가 12.22$^{\circ}$Brix, 편차는1.44$^{\circ}$Brix 이었고 최고치는 18.40$^{\circ}$Brix, 최저치는 7.70$^{\circ}$Brix이었다. 경도는 3년 평균값이 0.96kgf 이었다. 신고 배의 3년 평균 pH는 5.23이었고, 적정산도는 0.10%이었으며 생산 년도별로 적은 차이를 보였다. 산지별로는 지역I의 녹색도가 32.15%로 가장 심하였고 지역B가 17.23%로 가장 약했다. 종의 크기는 지역C가 96.60mm로 가장 크고 지역D가 90.86mm로 가장 작았다. 횡의 크기와 중량은 양의 상관관계를 보여 지역E가 108.86mm, 602.78g으로 최고치를 나타냈고 지역D가 02.07mm 512.57g으로 최저치를 나타냈다. 물리적 흠과 병충해에 의한 손상정도는 산지별로 차이가 있었으나 그 정도는 매우 미미하였다. 당도는 지역E가 12.94$^{\circ}$Brix로 가장 단맛이 강했고 지역A가 11.67$^{\circ}$Brix로 가장 약했다. 경도는 지역A가 1.03kgf으로 가장 단단했다. pH는 지역A가 5.37로 가장 높았고 적정산도 는 지역C가 0.11%로 최고치를 나타냈다.

• 한국식품저장유통학회지
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• 제24권3호
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• pp.374-380
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• 2017

바이오매스 열분해액이 '향수'배에 대한 신선도 유지 효과를 관찰하기 위하여 서로 다른 농도로 희석한 바이오매스 열분해액을 '향수'배에 분무처리하고 실온에 저장하면서 그 품질 변화를 조사하였다. 저장 기간 중 열분해액을 20배로 희석하여 처리한 '향수'배의 중량 감소와 부패 지수는 무처리구에 비해 낮은 값을 나타내었으며, 또한 호흡율을 효과적으로 억제하였다. 총산 함량 및 총당 함량은 저장 12일 후 열분해액 20배를 희석하여 처리한 '향수'배가 무처리구보다 현저하게 높았으며 그 함량이 0.19% 및 7.19%를 나타내었다. '향수'배의 비타민 C 함량에 있어서, 저장 12일째에 열분해액 20배를 희석하여 처리한 '향수'배의 비타민 C 함량이 2.21 mg/100 g으로 그 감소량이 가장 작았다. 결론적으로 바이오매스 열분해액 처리가 '향수'배의 선도유지에 일정한 효과가 있다는 것을 알 수 있었으며 20배로 희석한 열분해액의 처리가 '향수'배의 저장 중 품질 변화를 가장 적게 하여 그 효과가 가장 좋은 것으로 나타났다. 따라서 열분해액이 이화학적 특성에서 목초액과 비슷하나 구체적으로 어떤 화합물들을 함유하고 있고 또 이들이 어떤 기작을 통하여 과일의 선도유지 효과를 나타내는지에 대해서는 추후 연구가 필요하다고 생각된다.

• 대한영양사협회학술지
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• 제13권2호
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• pp.194-206
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• 2007

The purpose of this study was to identify dietitians' perception and purchasing pattern of fruits in elementary school lunch program. This study was conducted using mail survey from September 15 to October 30, 2006. Survey questionnaire was developed based on in-depth interview with three school food service dietitians. A total of 100 school food service dietitians in Seoul were participated. Based on the frequency analysis results, over half of respondents(69%) provides fruits every week, and 23% of respondents provides them twice a week. Strawberry, watermelon, apple, and mandarin were identified as the most frequently served fruits in Spring, Summer, Fall, and Winter, respectively. Sixty two percent of respondents indicated they offered imported fruits, such as banana and pineapple, less than 10% of total fruits. Ninety three percent of respondents selected private contract when they purchase fruits, and forty four percent of dietitians decided fruits purchasing procedure by themselves. Respondents addressed "Apples and Pears were appropriate for a dessert." and "Apples and Pears supply nutrition such as calorie and vitamin." as the advantages of offering apples and pears in school lunch menu. They also indicated difficulty in preparation work and many leftovers as the disadvantages of offering apples and pears. When purchasing apples and pears, dietitians considered taste as the first criteria and price as the second. Respondents perceived that elementary school students preferred apples and pears in a neutral level. Respondents also had higher preference for an-sim apples which can be eaten without peeling for school lunch menu and higher intentions to provide in school lunch menu. The survey results also found that respondents' intention to offer apples in school lunch menu was higher than intentions to offer pears. The implications to increase the chance of fruits offering in school lunch menu were discussed.

• Journal of Biosystems Engineering
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• 제35권5호
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• pp.316-322
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• 2010

The packaging of fruits is very important because appropriate packaging can optimize the maintenance of freshness of fruits during their distribution in low or normal temperatures until the products reach consumers. The focus of this study was on the use of functional packaging materials for the post-harvest maintenance of the freshness of fruits. Oak charcoal has excellent far infrared emission and ethylene absorption qualities, and we developed a charcoal-processing packaging linerboard to evaluate the possibility for the use of charcoal as a functional packaging material for pears. Oriental pears of the Niitaka cultivar used in this study account for about 70% of pears harvested every year, and are a very popular domestic fruit in Korea. Pears packaged in packaging materials processed with charcoal were of significantly higher quality (p<0.05) than those packaged with conventional packaging materials, suggesting that charcoal-processed packaging materials can be used as functional packaging material for extending the storability and distribution time of fruits. Charcoal-coated linerboard was shown to be the most appropriate packaging material based on its compression strength, ethylene absorption performance, and the firmness and minimal weight loss of pears.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.37-46
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• 2001

가식성 코팅 처리가 신선절단 배의 품질특성에 미치는 영향을 조사하기 위하여 단백질 소재인 albumin, 탄수화물 소재인 dextrin, 지질 소재인 SPE(Sucrose polyester) 그리고 WSF(Whole soy flour)를 코팅재료로 선택하여 일정 농도로 조제한 코팅용액을 배를 dipping하여 코팅처리 한 후 $4^{\circ}C$에서 10일간 저장하면서 품질변화를 측정하였다. 중량감소율은 모든 코팅 처리구에서 대조구에 비해 억제되었다. 배의 경우는 2% dexrin 및 1% WSF 및 1% albumin 및 3% dextrin 코팅처리가 효과적이었다. $\Delta$E 값은 코팅처리 후 저장기간이 경과함에 따라 증가하는 경향이었으며 코팅재료에 따른 뚜렷한 차이를 나타나지 않았다. 과육의 경도는 1% 및 2% dextrin 처리구를 제외한 모든 처리구에서 대조구와 같이 높은 경도를 유지하고 있었으며 저장 5일 후에는 경도가 큰 폭으로 감소하는 경향이었다. 총 산도는 코팅처리 후 저장 중 감소하며 pH는 증가하는 경향이었으며 코팅처리에 의해 그 변과학 다소 억제되었으나 처리구에 따른 뚜렷한 차이는 나타나지 않았다. 가용성 고형분의 함량은 저장 기간동안 뚜렷한 변화가 없었으며 vitamin C의 함량은 큰 차이가 없었다. 코팅 재료의 농도에 따른 관능평가 결과 0.5% albumin, 4% dextrin, 1.0% SPE, 0.5% WSF 처리구가 좋은 성적을 나타내었으며 그 중 4% dextrin 처리구가 모든 항목에서 가장 좋은 평점을 기록하였다. 가식성 코팅 처리한배의 호흡속도를 측정한 결과 dextrin 및 WSF 처리구에서 이산화탄소의 발생량이 낮게 나타나 호흡이 억제되었다. 이상의 결과에서 배의 코팅에 사용한 소재 중 과실의 중량 및 갈변억제 측면에서는 2-3% dextrin, 당, 산 비타민 등 성분 및 경도유지 측면에서는 1% albumin, 그리고 관능적 특성에서는 4% dextrin 처리구가 가장 양호한 것으로 여겨졌다.