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서방형 이산화염소 가스 젤팩을 이용한 딸기의 저장 중 품질 변화
이경행 ( Kyung-haeng Lee ),봉소정 ( So-jung Bong ),윤예지 ( Ye-ji Yoon ),이봄 ( Bom Lee ),곽일환 ( Il-hwan Kwak ),민경훈 ( Kyung-hoon Min ),김홍길 ( Hong-gil Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.3
To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide (ClO<sub>2</sub>) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO<sub>2</sub> gas treated samples decreased slightly, but the weight of the control changed faster than those of the ClO<sub>2</sub> gas treated samples during the storage period. The decay ratio of control was higher than those of the ClO<sub>2</sub> gas treatments since 4 days of storage. The pH and acidity in the control and in the ClO<sub>2</sub> gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the ClO<sub>2</sub> gas treatments during 6 days. The firmness of the control changed more rapidly than those of the ClO<sub>2</sub> gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm ClO<sub>2</sub> gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm ClO<sub>2</sub> gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.
서방형 이산화염소 가스 젤팩을 이용한 딸기저장 중 주요 성분 및 항산화 활성의 변화
이경행 ( Kyung-haeng Lee ),윤예지 ( Ye-ji Yoon ),이봄 ( Bom Lee ),봉소정 ( So-jung Bong ),김현경 ( Hyun-kyoung Kim ),곽일환 ( Il-hwan Kwak ),김홍길 ( Hong-gil Kim ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4
To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide (ClO2) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm ClO<sub>2</sub> gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm ClO<sub>2</sub> gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm ClO<sub>2</sub> gas treatment. Furthermore, antioxidative activities were not different among the control and ClO<sub>2</sub> gas treatments during storage.