http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
고랭지 사계성 딸기 품종 특성 비교 및 ‘Charlotte’ 품종의 예냉 처리 효과
황대근(Dae Keun Hwang),엄향란(Hyang Lan Eum),용영록(Young Rog Yeoung),박권우(Kuen Woo Park),홍세진(Sae Jin Hong) 한국원예학회 2013 원예과학기술지 Vol.31 No.3
This study was conducted to investigate the quality characteristics of eight everbearing strawberry cultivars and the effect of precooling treatment to maintain the quality during storage and shelf life of ‘Charlotte’. Several quality parameters including firmness, soluble solids content (SSC), color, soluble sugars, and organic acids were evaluated. For Successful marketing everbearing strawberries required more than 1 N of firmness and 6 °Brix of SSC, respectively. ‘Albion’, ‘Charlotte’, and ‘Goha’ cultivars were higher in fruit SSC and ‘Charlotte’ cultivar was higher in fruit firmness among eight cultivars examined in this study. Fruit had more bright red color in ‘Charlotte’, ‘Flamingo’, ‘GW-4’, and ‘San Andreas’, which may reflect the consumer acceptance. Physic℃hemical characteristics of ‘Charlotte’ strawberry after with/without room precooling treatment were evaluated during storage at 4℃, 10℃, and 25℃ and additional 3 days at 25℃ for shelf-life. Weight loss increased about 8% in the fruits stored at 25℃ for 3 days, while in low temperature storage was about 2% for 7 days showing precooling was more effect on during shelf life periods rather than storage periods. Decay was not found during storage at 4℃ regardless of precooling treatment, but fungal growth was found in all the treatments after transferred to room temperature. Precooling treatment did not affect fruit color in shelf life period. For advanced marketing, everbearing strawberry should maintain in low temperature less than 4℃ to sustain quality, but the room precooling showed less significant effect to maintain quality on ‘Charlotte’ cultivar.
고체 이산화탄소를 이용한 고농도 이산화탄소와 예냉 처리가 싹채소의 저장성에 미치는 영향
강호민(Ho-Min Kang),최인이(In-Lee Choi),김일섭(Il Seop Kim),박권우(Keun Woo Park) (사)한국생물환경조절학회 2009 생물환경조절학회지 Vol.18 No.3
유통기한이 7일 밖에 되지 않는 무싹의 저장성 향상을 위해서 고체 이산화탄소를 처리하였다. 이를 위해 고체 이산화탄소의 승화시 발생하는 이산화탄소가스와 극저온의 온도로 농산물에 고이산화탄소 처리와 예냉처리를 동시에 할 수 있는 처리 장치를 개발하였는데 개발된 장치는 처리 대상 작물 주위를 10분만 5℃와 80% 이산화탄소로 조성하였다. 개발된 고이산화탄소 처리 장치를 이용하여 저장 전과 저장 중의 고체 이산화탄소 처리와 저장 전과 저장 중을 모두 한 처리, 그리고 무처리구를 두어 무싹의 저장성을 비교하였다. 고이산화탄소를 처리한 무싹은 25㎛ ceramic film 포장하여서 8℃에 저장하였다. 무순의 고이산화탄소 처리는 생체중 감소에는 영향을 주지 못하였고 저장 1일 째 포장내 이산화탄소와 산소 농도는 저장 중 처리구에서 40%와 10%로 고이산화탄소 농도를 보였으나 저장 7일째에는 모든 처리구의 이산화탄소 농도는 5% 미만으로 감소하였다. 고농도 이산화탄소 처리는 저장 15일째 에틸렌 농도를 낮추는 효과를 보였으나 외관상 품질과 이취에서는 효과를 보이지 않았다. The solid carbon dioxide used for prolongation shelf life of radish sprout that was just 7days. The developed equipment for treated carbon dioxide consisted of solid carbon dioxide evaporated part and high carbon dioxide and low temperature treated part that can hold products. The inner temperature of equipment decreased temperature to below 5℃ from room temperature for 10minutes and carbon dioxide concentration increased to 80%. The radish sprouts treated 4 different conditions that was non treated condition (control), solid carbon dioxide put into package (CO2-1), solid carbon dioxide treated before storage using the developed equipment (CO2-2), solid carbon dioxide treated before storage and during storage, and sprout packaged with solid carbon dioxide (CO2-3). These radish sprout packaged with 25㎛ ceramic film stored at 8℃. The high carbon dioxide treatment did not affect the fresh weight loss. The carbon dioxide and oxygen content in package changed 40% and 10%, respectively in CO2-1 and CO2-2 at 1day after treatments. But carbon dioxide content of all treatments was decreased to 5% and stabilized. The high carbon dioxide showed the effect of reduction ethylene production, but did not affect to visual quality and offodor.