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토마토 모의유통기간 중 기능성 포장지에 의한 품질유지 효과
정천순(Cheon-Soon Jeong),박성민(Sung-Min Park),윤인주(In-Jue Yun),박종남(Jong-Nam Park),이성진(Sung-Jin Lee),이성재(Sung-Jae Lee) 한국원예학회 2005 원예과학기술지 Vol.23 No.1
토마토 포장 시 목탄지를 함께 봉입했을 때 모의 유통온도에 따른 생리적 특성 및 품질에 미치는 영향을 검토하였다. 저장온도에 따른 CO₂ 및 에틸렌 함량은 목탄지 처리구의 13℃ 저장에서는 적었지만, 실온저장(약 25℃)에서는 현저히 많았다. 착색은 저장온도가 높을수록 빠르게 진행되었고, 목탄지 처리구에서는 착색이 지연되었다. 비타민 C는 저장기간 동안 목탄지 처리구에서 다소 높게 유지된 반면, 가용성 고형물, 총 당 함량 및 유기산 함량은 처리 간에 차이를 보이지 않았다. Postharvest physiology and quality changes of tomato fruits were investigated as affected by enclosing gas-absorbent charcoal-paper slip during simulated marketing. When charcoal-paper was enclosed, CO₂ and ethylene concentration was much higher in fruits stored at room temperature (about 25℃) than at low temperature (13℃). Coloring of fruits proceeded rapidly when stored at high temperature. Postharvest ripening was delayed in only charcoal-paper treatment. Ascorbic acid contents kept on much higher in the pulp + charcoal paper. However, changes of soluble soild, sugar, and organic acid contents were not different in fruits treated with pulp and pulp+charcoal paper.
신계통 무핵포도의 MA 저장시 포장재가 호흡, 영양성분 및 저장성에 미치는 영향
정천순 ( Cheon Soon Jeong ),박종남 ( Jong Nam Park ),신범섭 ( Shin Bum Sub ),박성민 ( Song Min Park ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2010 강원 농업생명환경연구 Vol.22 No.-
grapes, `AK8609` and black ones, ‘KB0120’ were as follows. The O2 content within the packaging material was kept at 17.0% in 30㎛LDPE treatment for both ‘AK8609’ and ‘KB0120’. The thicker the MA packaging material, the lower the amount of O2 and CO2 content within the packaging material increased as the LDPE packaging thickness decreased. There were no noticeable difference in soluble solid content, titratable acid, and ascorbic acid content among packaging treatments. However, titratable acid sharply decreased after 30 days of storage. Weight loss appeared differently between species and decreased as the thickness of the packaging material increased. In case of abnormal fruit, the blue grapes, `AK8609` showed striking difference at 30th day of storage, while the black ones at 60th day of storage as a basis of 20%. Sensory evaluation result Additional key word : Respiration, abnormal fruit, weight loss, soluble solid content, titratable acid showed that the blue grapes, ‘AK8609’ kept their quality up to 30 days while black ones, ‘KB0120’ 60 days. There was somewhat different effect in the 70㎛LDPE treatment and more noticeable effect between species.