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이화학적·관능적 품질 특성에 기반한 참외의 소비자 기호도 예측
이다움(Da Uhm Lee),배정미(Jeong Mi Bae),임정호(Jeong Ho Lim),최정희(Jeong Hee Choi) 한국원예학회 2017 원예과학기술지 Vol.35 No.4
본 연구는 참외의 소비자 기반 품질 지표를 제공하기 위하여 이화학적 특성 및 관능 특성을 조사하였다. 참외는 착과 후 20일, 25일, 그리고 30일에 수확하였으며, 각 수확 시기에 따라 부피별로 소, 중, 대를 구분하여 총 9그룹의 특성을 분석하였다. 착과 후 25일 및 30일에 수확된 그룹은 20일에 수확된 그룹에 비하여 CIE a*와 b*값, 그리고 가용성 고형분 함량(SSC)이 높았으며, CIE L*값과 경도는 낮았다. 또한 착과 후 25일 및 30일에 수확된 그룹은 전반적인 기호도가 높았다. 특성간 상관성 분석결과 이화학적 특성(CIE 값, SSC, 산도, 그리고 경도)과 전반적인 기호도는 1% 유의수준에서 상관성이 있었다. 관능 특성 평가결과 수확 시기가 늦을수록 당도와 황색도는 높고 경도는 낮았으며, 이러한 특성은 전반적인 기호도의 증가와 연관이 있었다. 주성분 분석결과 제 1주성분과 제 2주성분은 각각 62.16%와 17.91%의 설명력을 보여주었으며 전체 설명력은 80.07%였다. 제1주성분 점수의 변화 경향을 활용하여 전반적인 기호도와 직선회귀식을 산출한 결과 r<SUP>2</SUP>은 0.87이었다. 본 실험결과 이화학적 특성인 CIE 값과 SSC, pH, SSC/적정 산도(TA) 및 경도와 관능적 품질 특성인 과피의 황색도, 향, 풍미, 단맛, 조직감, 이미, 그리고 태좌부의 상태를 참외의 품질지표로 활용하여 소비자 기호도 예측이 가능하였다 We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE a* and b* values, higher soluble solids content (SSC), and lower CIE L*, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination (r<SUP>2</SUP>) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.
이다움 ( Da Uhm Lee ),장민선 ( Min Sun Chang ),조순덕 ( Sun Duk Cho ),전창성 ( Chang Sung Jhune ),김건희 ( Gun Hee Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.1
Mushrooms have a shorter shelf-life than most vegetables because of their very high respiration rates, sensitivity to enzymatic browning and susceptibility to microbial spoilage. This study was conducted to investigate effects of various packaging materials and precooling on the quality of mushrooms. Mushrooms were prccooled at 4℃ for three hours and packaged using the following packaging materials; 1) polyethylene film bags of 0.03 mm thickness, 2) polypropylene film bags of 0.03 mm thickness, and 3) polystyrene tray+polyvinyl chloride wrapper. The physiological changes (weight loss, gas composition, color, firmness, and sensory evaluation) associated with postharvest deterioration were monitored for 17 days at 10℃. The results showed that the PP film bag maintained quality of mushrooms most effectively, especially PP film bags inhibited decreasing firmness. The samples also exhibited smaller decreases in weight loss rate (0.57%) and Hunter L value (84.44) than PS tray+PVC wrapper (7.73%, 82.19) and PE film bags (0.89%, 82.96). Sensory evaluation level in all samples remained relatively constant during the first 5 days of storage. However, PE film bags and PS tray+PVC wrapper showed lower score of flavor, texture and color than PP film bags after 8days of storage. This study suggested that PP film bag packaging effectively extends shelf-life of mushrooms during storage.
백출 추출물과 L-cysteine의 병용처리가 양송이버섯의 갈변억제에 미치는 영향
이다움 ( Da Uhm Lee ),김건희 ( Gun Hee Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.2
본 연구는 0.1% 백출 추출물과 0.05% L-cysteine이 양송이버섯의 저장 및 유통 시 갈변억제에 미치는 영향을 조사하기 위하여 각각의 갈변저해제에 양송이버섯을 3분 간침지 시킨 후 실온에서 1시간 동안 건조시켜 6개씩 PS tray에 담아 PVC랩으로 포장 한 수 저장 기간 별 갈변억제능을 측정하였다. 실험결과 저장 마지막 날 0.1% 백출+0.05% L-cysteine 처리군의 Hunter L 값이 87.24로 가장 높게 유지되었으며, △E 값은 5.56으로 색 변화가 적었다. Tyrosinase 저해활성 측정결과 0.1% 백출+0.05% L-cysteine 처리군의 효소저해활성이 높게 측정되어 0.1% 백출 추출물과 0.05% L-cysteine 처리가 갈변억제에 효과적이었다. 또한 0.1% 백출 추출물과 0.05% L-cysteine 병용처리가 양송이버섯의 갈변억제 이외에 품질유지에 어떠한 영향을 끼치는지 조사하기 위하여 품질평가를 시행하였다. 중량감소율과 경도 측정 결과 모든 저장일 수에서 대조군보다 0.1% 백출+0.05% L-cysteine 처리군이 중량감소가 적었으며 높은 경도를 유지하였다. 관능평가 결과 전체 기호도 항목에서 대조군이 저장 11일, 0.1% 백출+0.05% L-cysteine 처리군은 14일에 상품성이 상실되어 대조군에 비해 약 3일 가량 상품성이 오래 유지되었다. 본 실험결과를 바탕으로 0.1% 백출 추출물과 0.05% L-cysteine 병용처리는 양송이버섯의 갈변억제에 효과적이며, 중량 및 경도 감소, 이취 발생 등 품질감소를 지연시켜 선도연장에 도움을 줄 것으로 사료된다. This study investigated that anti-browning effects of Atractylodis Rhizoma, Alba extract and L-cysteine combination. Mushrooms were dipped in solutions (0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine) for 3 min. The dipped mushrooms were packaged in a polystyrene (PS) tray and wrapped with a polyvinyl chloride (PVC) film, and stored for 14 days at lot. The browning inhibition activity (Hunter I, a, b color scale and tyrosinase inhibition activity) and quality changes (weight loss rate, gas composition, firmness and sensory evaluation) were analyzed during storage period. After 14 days, the limiter L and □W value of mushrooms heated in 0.1% Atractylodis Rhizoma Alba extract containing 0.05% L-cysteine were 87.24 and 5.56, respectively. The mushrooms heated with 0.1% Atractylodis Rhizoma, Alba extract containing 0.05% L-cysteine also showed higher firmness (13.31 N) and smaller weight loss rate (2.87°/ than the unheated mushmom (11.42 N, 3.04°/4 on storage day 14. During storage period, the sertsoiv evaluation showed that overall acceptability of mushmoms treated with 0.1% .4tragioth.c Rlthym&z Alba extract containing 0.05% Lrcysteine were higher than those of the untreated mushiooms, except those that were stored for five days. Overall, the mushmoim tieated with 0.1% ,4iracti`Iadis Ri/tunas Alba extract containing 0.05% L-cysteine had a higher higher inhibition activity than the unheated mushrooms during storage period. This study suggests that the browning of the mushrooms heated with 0.1% Atractylodis Rhizoma Alba extract containing 0.05% [4-cysteine solution were inhibited, and the that their shelf life was extended.
양송이버섯의 포장실태조사 및 예냉처리가 품질에 미치는 효과
장민선 ( Min Sun Chang ),이다움 ( Da Uhm Lee ),조순덕 ( Sun Duk Cho ),전창성 ( Chang Sung Jhune ),김건희 ( Gun Hee Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.1
This study was carried out to investigate the packaging status of the Agaricus bisporus mushrooms and the benefits of storing them after precooling to improve their distribution system using small packages. The packaging status of the Agaricus bisporus mushrooms was surveyed at a farm, a department store, a wholesale market, and a supermarket from May to September 2011. The packaging materials that were used were PS, carton, PP, LDPE, PLA, and PVC. The harvested Agaricus bisporus mushrooms were precooled at 4℃ for three hours and were then stored at 20℃ for three days. The weight loss rate of the precooled sample was slightly lower than that of the unprecooled sample; conversely, the L value of the precooled sample was higher than that of the unprecooled sample. The △E value was lowest in the precooled sample after packaging. The precooling process effectively prolonged the shelf life and enhanced the quality of the Agaricus bisporus mushrooms.