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녹색꽃양배추의 수확 후 고농도 CO₂ 단기처리가 호흡 특성 및 품질에 미치는 영향
정천순(Cheon-Soon Jeong),박종남(Jong-Nam Park),경장현(Jang-Hun Kyoung) 한국원예학회 2006 원예과학기술지 Vol.24 No.4
본 연구는 수확 후 상온유통기간에 신선도 연장을 위한 고농도 CO₂ 단기처리가 녹색꽃양배추의 호흡 특성 및 품질에 미치는 영향에 대해 알아보고자 수행하였다. 녹색꽃양배추는 100% CO₂ 처리 시 무처리구를 제외한 모든 처리구에서 저장기간 동안 호흡률과 에틸렌 발생량이 현저히 감소하였다. Ascorbic acid 함량은 무처리에 비해 고농도 CO₂ 처리에 의해 빠르게 감소되었다. 황화정도는 CO₂ 처리 2일째부터 무처리구와 3시간 처리구에서 급격히 진행된 반면, 6시간 및 10시간 처리구에서는 현저히 억제되었다. 엽록소 함량은 황화진행정도와 유사한 경향을 보였으며, 6시간 처리구에서 가장 많은 함량을 유지하였다. 관능검사 결과, 유통가능 기간은 무처리 및 3시간 처리구 2일, 6시간 및 10시간 처리구는 4일로 각각 나타났다. 그러나 10시간 처리는 약간의 이취 발생을 초래하였다. 결론 Respiration characteristics and quality changes in broccoli as affected by high CO₂ treatment was investigated. Broccoli florets were exposed to high CO₂ (≒ 100%) for 0, 3, 6 and 10 h at room temperature (about 26℃) and then stored at room temperature. The respiration and ethylene productions were decreased remarkably by all treatments except control treatment during storage period. Ascorbic acid content in broccolis florets exposed to high CO₂ was decreased rapidly compared to that in control treatment. After 2 days of storage, yellowing appeared rapidly in the control and in the 3 h high CO₂ treatments. However, yellowing was inhibited remarkably in 6 and 10 h treatments. The chlorophyll content was the highest in broccoli florets exposed to 100% CO₂ for 6 h. As a results of sensory test such as discoloration, wilting, texture, decay and off-flavour, the market quality remained 2 days in control and 3 h treatments and it extended up to 4 days in 6 and 10 h treatments. But off-flavour was observed in broccoli florets exposed for 10 h to 100% CO₂.
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.