저장방법에 따른 복숭아 ‘홍금향’의 품질 및 상관관계

서지정보

· 발행기관 : 한국국제농업개발학회
· 수록지 정보 : 한국국제농업개발학회지 / 34권 / 4호
· 저자명 : 박천완, 최동수, 김용훈, 김진세, 김승희, 곽용범, 송주희

목차

ABSTRACT
서 언
재료 및 방법
1. 실험재료
2. 저온 및 CA챔버 저장조건
3. 저장 중 복숭아 ‘홍금향’의 품질 변화 분석
4. 통계분석
결과 및 고찰
1. 복숭아 저장방법에 따른 품질변화
2. 복숭아 저장방법에 따른 이화학적 품질간 상관관계
적 요
ACKNOWLEDGMENTS
REFERENCES

영어초록

This study investigated the changes in fruit quality characteristics and how they correlated with the storage conditions and storage period. The firmness of peaches stored in cold storage decreased rapidly after 14 days (13.0 N), but the firmness of peaches stored in CA storage remained high for 28 days (20.9 N). The titratable acidity of peaches stored in cold storage decreased rapidly from 0.23 to 0.26% after 21 days, but there was no change until 7 days for peaches stored in CA storage, and then it decreased to 0.23% after 28 days. The soluble solid content increased significantly as the storage period elapsed under cold storage, but there was no notable difference for CA storage. After 28 days of storage, the weight loss rate of peaches stored in CA storage(8%) was lower than peaches stored in cold storage( 23%). The was significant background color for peaches stored in cold storage after 7 days, and changed to a completely different color after 28 days of storage. As for the correlation between the quality characteristics of peach fruits stored at low temperatures, weight loss rate, sunny side ΔE value, background color lightness, background color redness, and ΔE value showed high correlations, and CA storage showed high correlations with weight loss rate and coloration. In conclusion, according to our study results, 'Kunika' peaches can be stored for 14 days in low-temperature storage and up to 28 days in CA storage, and it is thought that the weight loss rate, firmness, and coloration during storage can be used as factors for quality prediction.

참고자료

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