摘果한 사과 廢棄物의 利用에 關한 硏究 = Studies on the Utilization of Waste-apple from Fruit Thinning

다국어 초록 (Multilingual Abstract)

The experiments on manufacturing of apple Jam, Jelly, Wine and Vinegar were carried out to know the possibility of practical utilization of small and green apples form fruit thinning in early stage.
Green fruits thinned out on June 30, July 15 and July 30 were used.
The results were summarized as fallows.
1. The quality of jam made from Yellow delicious apple was net much different among the fruit thinned on June 30, July 15 and July 30. In Starkrimson apple, the jam made from the fruits thinned on June 30 was markedly inferior to those on July 15 and July 30. The quality of jam manufactured from the green fruits of Yellow delicious apple was superior to those of Starkrimson apple.
2. In both cultivars of Yellow delicious and Starkrimson, the quality of jelly made from green fruits on Jul7· 30 was much better than those on June 30 and July 15.
The quality of the jelly from Yellow delicious was markedly superior to that from Starkrimson apple.
3. The content of alcohol during fermentation reached to the highest at the 10th day from the beginning and decreased slowly since then.
Among the apples taken at different dates of fruit thinning there was no significant difference in alcohol content.
Therefore, it is considered that green fruit thinned later than June 30 can be used for alcohol production.
4. The total acid content during acetic acid fermentation gradually increased as the fermentation prcoeeded.
There was no significant difference in total acid content among the fruits thinned on three different dates.
Therefore, we can consider that the green apple thinned later than dune 30 can be used for vinegar production.

목차 (Table of Contents)

• Ⅰ.緖言
• Ⅱ.材料 및 方法
• Ⅲ.結果 및 考察
• Ⅳ.摘要
• 參考文獻