머스크멜론의 유통 중 신선도 판정을 위한 품질 지표 선정
Selection of Quality Indicator to Determine the Freshness of Muskmelon (Cucumis melo L.) during Distribution
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참고문헌
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초록
This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and 30℃ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and 30℃) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and 30℃, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.
Abstract
This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and 30℃ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and 30℃) under all temperature conditions, and was shown to be especially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and 30℃, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlation with organoleptic preference as a quality indicator at all storage temperatures.
참고문헌 (16)
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