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- 저자 : 김지용 ( Jeong Sam Koh (검색결과 9 건)
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김완택,이상용,김지용,강창희,고정삼,Kim, Wan-Taek,Lee, Sang-Yong,Kim, Ji-Yong,Kang, Chang-Hee,Koh, Jeong-Sam 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.2
제주산 온주밀감의 저장전 온도처리에 의한 저장효과를 검토하기 위하여 궁천조생을 각각 무처리, 상온처리, $10,\;20,\;35^{\circ}C$의 저장전 처리를 한 다음 $4^{\circ}C$, 85% 상대습도에서 저온저장하였다. $35^{\circ}C$ 고온처리한 감귤의 중량감소가 매우 적었으며 부패율은 저장 초기에 다소 많았으나 저장 후기에는 오히려 떨어졌다. 과육율과 가용성 고형물은 저장기간 중 큰 변화를 보이지 않았으나 경도는 저장 115일 후부터 심하게 감소하였다. 에틸렌 발생은 저장 $55{\sim}65$일 사이에 약간 증가하다가 115일 이후 급격히 증가하여 부패과의 발생 및 생리활성과 연관이 있는 것으로 보인다. 감귤내 $CO_2$ 함량은 초기에 약간 감소하다가 저장 $55{\sim}100$일 사이에 다소 증가하였으며, 저장 후기에는 감소하는 경향을 나타내었다. 산 및 비타민 C함량은 호흡작용에 의해 저장기간이 경과함에 따라 계속하여 감소하였다. 저장전 $35^{\circ}C$에서 24시간 고온처리는 중량감소와 호흡작용의 억제에 효과가 있었다. 외관 및 내용 성분을 기준한다면 품질 유지를 위해서는 수확후 100일 정도가 조생온주밀감의 최적저장기간으로 판단되었다. The storage life of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by the various pretreatment of temperatures; non-treated, room temperature, $10,\;20^{\circ}C$ and $35^{\circ}C$ were investigated. The pretreated citrus fruits were stored at $4^{\circ}C$, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at $35^{\circ}C$ for 24 hrs was the lowest among that of others. Decay ratio of $35^{\circ}C$ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments. After 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between $55{\sim}65$ days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. $CO_2$ content in fruit was decreased at initial stages of storage, but was increased between $55{\sim}100$ days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at $35^{\circ}C$ for 24 hrs before cold storage was effective on preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.
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고정삼,김완택,이상용,김지용,강창희 ( Jeong Sam Koh,Wan Taek Kim,Sang Yong Lee,Ji Yong Kim,Chang Hee Kang ) 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.3
The storage life of satsuma mandrin(Cirus unshiu Marc. var. myagawa) by the various pretreatment of temperatures; non-treated, room temperature, 10, 20℃ and 35℃ were investigated. The pretreated citrus fruits were stored at 4℃, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at 35℃ for 24 hrs was the lowest among that of others. Decay ratio of 3.5℃ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments after 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between 55∼65 days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. CO₂ content in fruit was decreased at initial stages of storage, but was increased between 55∼100 days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at 35℃ for 24 hrs before cold storage was effective tin preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.
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고정심,양영택,송상철,김성학,김지용 ( Jeong Sam Koh,Young Taek Yang Sang Cherl Song Seong Hak Kim,Ji Yong Kim ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.2
The conditions of cold stroage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at 4℃ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occurred gradually during cold storage. Nevertherless seal-packaging with 0.02 ㎜ LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occurred rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.
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양영택,송상철,김성학,김지용,고정삼,Yang, Young-Taek,Song, Sang-Cherl,Kim, Seong-Hak,Kim, Ji-Yong,Koh, Jeong-Sam 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.2
제주산 궁천조생의 저장조건에 따른 저온저장 특성을 검토하였다. 상온저장에 비해 저온저장 감귤은 저장기간 중 가용성 고형물, 총당, 비타민 C의 변화가 매우 적었으며, 부패율과 중량감소가 각각 10% 이내 수준에서 비교적 신선도를 유지한 상태에서 3월 하순까지 저장이 가능한 것으로 보였다. 또한, 중량감소, 경도의 저하, 당함량의 감소는 저장기간 중에 계속하여 서서히 일어났다. 필름포장과 wax-coating은 중량감소와 외관향상에는 도움을 주었으나 장기간 저장에는 부패율이 증가하였다. 습도조절을 하지 않은 저온저장은 습도조절한 경우와 비교하였을 때 부패율과 중량감소가 컸다. 증산작용으로 인한 껍질수분의 감소에 따라 과육으로부터 수분이동이 발생하여 저장기간 중 과육율이 감소하였으며, 저장 60일 후부터 경도저하가 많이 일어나 조직이 연화됨을 알 수 있었다. 조기수확한 감귤에 비하여 완숙한 감귤이 부패율과 중량감소가 적어 저장 100일간을 기준하여 출하하는 것이 바람직하였다. 상온저장한 감귤에 비해 저온저장한 감귤은 저장 4개월 이후 출고하였을 경우 외관 및 맛에 비교적 우수하였으며, 출고후 필름포장한 감귤의 부패율은 급속히 증가하여 취급에 주의가 필요하였다. 조생온주의 경우 저온에서 장기간 저장이 어려움을 알 수 있어서 저장용 감귤의 특성을 고려하여 저장조건을 설정할 필요가 있었다. The conditions of cold storage of Citrus unshiu Marc. var. miyagawa produced in Cheju were investigated. Compared to the citrus fruits stored at room temperature, the content of soluble solids, total sugar, vitamin C and specific gravity decreased slightly on the fruits stored at $4^{\circ}C$ and 87% relative humidity. Decay ratio and weight loss were below 10% on keeping freshness relatively till late of March during cold storage. Weight loss, decrease of firmness and soluble solids occured gradually during cold storage. Nevertheless seal-packaging with 0.02 mm LDPE film or wax-coating of citrus fruits were effective on weight loss and appearance, decay ratio increased for long-term storage. It was needed to control humidity in cold chamber for preventing from decay and weight loss. Edible part ratio was decreased gradually by respiration, and peel and tissue of fruits were softened slightly by 60 days of cold storage. Decay ratio and weight loss of full-ripened citrus fruits were little during the storage for 100 days, compared to the fruits harvested early. Appearance and taste of citrus fruits stored for 4 month were good relatively, but decay occured rapidly on seal-packaging fruits putting out of cold room for a few days. Because of the difficulty of long-term storage for early variety of Citrus unshiu, the conditions and periods of cold storage would be determined after considering the physicochemical properties of fruits.
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고정삼,김완택,김지용,이상용 濟州大學校 亞熱帶農業硏究所 1998 亞熱帶農業硏究 Vol.15 No.-
ABSTRACT The storage effects of satsuma mandarin( Citrus unshiu. Marc. cv. Miyagawa Wase) by immersion in 4% CaCl2 and 1,300 folds diluted solution of Indasen(fungicide) were investigated. The pretreated citrus fruits at 35℃ for 24 hrs were stored at 3℃. 85% relative humidity, and at room temperature without humidity control. Soluble solids, acid content, firmness and vitamin C content of fruits were 11.41oBrix, 1.28%, 945.0 g-force and 45.61mg/100g, respectively. The pretreated fruits with CaCl2 did not affect weight loss, but was effective on reduction of decay ratio and retention of firmness in some degree. Ca treatment did not affect the change of soluble solids, acid content and vitamin C, compared to non-treatment. Coloration of stored fruits was improved with Ca treatment in a degree, furthermore coloration was progressed continuously on room temperature.
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고정삼,김지용,김용철,강순선 濟州大學校 亞熱帶農業硏究所 1999 亞熱帶農業硏究 Vol.16 No.-
초록 제주산 참다래의 화학적 분석을 통하여 가공적성을 구명하고 잼 생산을 위한 최적 제조조건을 검토하였다. 참다래의 수분 함량은 82.84%이었으며, 당함량은 12.08%로 비교적 높은 편이었다. 가용성고형물은 14.80이었고 산 함량은 1.33%이었으며, 비타민 C 함량은 27.47%/100g로 높은 편이었다. 관능평가에 의한 상품은 원료 300g에 첨가하는 당농도를 60%로 하며, 당을 100%로 하였을 경우 설탕 : 물엿 : 올리고당(60 : 30 : 10)으로 하며, 여 기에 펙틴 1%와 청주 10㎖를 첨가하는 경우 잼의 물성과 변향을 억제하기 위하여 바람직하 였다. 시제품의 관능평가 결과시판하고 있는 유산 제품보다 기호성이 높아 개발가티가 있는 것으로 판단되었으며, 열탕에서 5분간 처리한 시제품은 30℃에서 한달간 저장 중 미생물 증 식이 인식되지 않아 유통 중에 문제가 없을 것으로 보인다. Abstract Chemical analysis and optimum processing conditions of kiwiifruit jam were investigated. Soluble solids, acid content and vitamin C of kiwiifruit was 14.80, 1.33% and 27.47mg/100g, respectively. Moisture content and total sugar of fruits was 82.84% and 12.08%. In processing of kiwiifruit jam, the ratio of sucrose : maltose syrup : oligo sugar (60 : 30 : 10) was the best in addition of sugar source 60%(w/w) in total. Otherwise, the addition of 1% pectin and 10ml of rice wine were recommended for texture and masking of off-flavor. Kiwiifruit jam prepared in this experiment was better than that of commercial other products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30℃ with treatment the products for 5min in boiling water.
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고정삼,김지용,강문장 한국농화학회 2000 Applied Biological Chemistry (Appl Biol Chem) Vol.43 No.3
Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) was stored at 3℃ and 85% relative huifidity, and then the changes of firmness, pectin- degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Firmness of fruits with 2 ㎜ probe was decreased quickly from 1,176.8 g-force to 503.6 g-force, and moisture of peel and flesh were decreased from 75.3% to 74.9% and from 91.8% to 90.7% during maturation, respectively, Decay ratio was increased to 18.75% after 90 days' storage, and after then it was increased rapidly. Weight loss was increased gradually to 24.5% during long-term storage. Firmness with 2 ㎜ probe were decreased from 538.9 g-force to 336.9 g-force gradually during storage. Peel moisture was decreased from 75.8% to 72.6%, and flesh moisture was also decreased gradually from 90.3% to 88.3% during storage. Exopoly-galacturonase activity of peel and flesh were increased from 326.0 units/100g to 534.9 units/100g, and from 63.1 units/100g to 81.0 units/100g at 90 day's storage, respectively. After then, the enzyme activities were decreased form 394.0 units/100g and 38.0 units/100g, respectively. Pectinesterase activity of peel and flesh were increased form 14.4 μ㏖ to 38.8 μ㏖, and from 26.0 μ㏖ to 39.0 μ㏖ at 60 days' storage, respectively. After then, the enzyme activities were decreased to 6.0 μ㏖ and 8.2 μ㏖, respectively.
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