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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.50 No.5
- 발행연도
- 2009.10
- 수록면
- 437 - 445 (9page)
이용수
이 논문의 연구 히스토리 (2)
2009
Shelf Life of Non-astringent ‘Fuyu’ Persimmon by Preheating and Hot Water Dipping with Antibrowning Agent Following Cold Storage
Kitipong P
,
omyo
,
Yong-Seo Pa
외 1명
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2009.10
학술저널
The Shelf Life of Non-astringent ‘Fuyu’ Persimmon by Preheating and Hot Water Dip with Antibrowning Agent Following Cold Storage
Kitipong P
,
omyo
한국원예학회 학술발표요지
2009.05
학술대회자료
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초록· 키워드
오류제보하기
To extend the shelf life of ‘Fuyu’ persimmons (Diospyros kaki) following cold storage, fruits treated at 50℃ hot air (HAT) or 45℃ hot water (HWT) with antibrowning agent were stored in modified atmosphere packaging at cold and ambient temperature storage for 4 weeks. Firmness decreased slightly with time and was higher in fruits of HAT and HWT with antibrowning agent than control fruits in both cold and ambient temperature storage. Hunter ‘L’ value in control fruits significantly decreased compared to fruits of HAT or HWT with antibrowning agent, while Hunter ‘b’ value slightly increased in all treatments. Rates of skin blackening and flesh browning increased at the end stage of storage and were the lowest in fruits of HWT with antibrowning agent in ambient temperature. Softening rate also decreased in fruits of HWT with antibrowning agent compared to control fruits. Browning potential and polyphenol oxidase activity in both skin and flesh abruptly increased at the end stage of storage and were much lower in fruits of HWT with antibrowning agent than those of control fruits, especially in ambient temperature. Free phenolic acids slightly decreased with time and the contents were not different among the treatments. Inorganic content was not influenced by either HAT or HWT with antibrowning agent during storage. In ‘Fuyu’ persimmon fruits, HWT with antibrowning agent extended the shelf life by increasing the visual quality and decreasing physiological disorders at ambient temperature rather than at cold temperature.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgement
Literature Cited
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UCI(KEPA) : I410-ECN-0101-2009-525-018979985