포장재 처리에 따른 한라봉 감귤의 저장 중 품질변화
Changes in Fruit Quality of Hallabong Tangor (Citrus kiyomi × ponkan) by Film Packaging during Storage
1
조회
0
다운로드
9
인용
0
참고문헌
키워드
초록
We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi × ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (±3.66) to 81.56% (±1.38). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was 12-14°Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (±2.03) to 12.78% (±0.75). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.
Abstract
We investigated changes in fruit quality of Hallabong tangor (Citrus Kiyomi × ponkan) that was packaged with Si+CaO and LDPE film. The flesh ratio during storage was 74.33% (±3.66) to 81.56% (±1.38). Firmness of M16A, a variant of Hallabong tangor, was higher 100g-force than that of Hallabong tangor, changes of firmness was not shown among film packages. A fruit juice was 12-14°Brix, and this increased somewhat at the end of storage without film packaging. The titratable acidity of the M16A variety was 0.2% lower than that of the Hallabong tangor. Hallabong and M16A maintained freshness and taste for 120 and 60 days, respectively. The level of reducing sugars in the Hallabong tangor was 1% higher than that of the M16A variety. Reducing sugars increased at room temperature storage without film packaging. Total sugar content was 9.19% (±2.03) to 12.78% (±0.75). The content of vitamin C declined slowly after 105 days of storage. In conclusion, storage of Hallabong tangor with film packaging coated with Si+CaO was effective for maintaining freshness and quality.
참고문헌 (14)
- Lee, S.H., "Quality properties of Hallabong tangor(Citrus kiyomi × ponkan) cultivated with heating", Korean J. Food Preserv, 13, pp.538~542 (2006)
- Nonghyup, Jeju District Center, "Analysis of Citrus Distribution and Marketing, p.9, 77", ~ (2007)
- Koh, J.S., "Post-harvest science and technology of Jeju citrus", pp.87~92 (2007), Jeju-Munhwa
- Iba, Y., "Studies on the cold storage of Satsuma mandarin by the pretreatment at various temperature", Agric. Biol. Chem, 41, pp.57~92 (1976)
- Koh, J.S., "Cold storage characteristics of early variety of Citrus unshiu produced in Cheju", Agirc. Chem. Biotechnol, 40, pp.117~122 (1997)
- Badran, A.M., "Method of packaging perishable plant foods to prolong storage life. United States Paint. No.3", 450~543 (1969)
- Hatanaka, C., "Determination of glucose by a modification of Somogy-Nelson method", Agric. Biol. Chem, 44, pp.2943~2949 (1980)
- A.O.A.C., "Official methods of analysis. 16th ed., Association of official analytical chemists, Washington, D.C., Chapter 4, p7, 18, Chapter 37, p4-7", ~ (1995)
- Koh, J.S., "Effects of humidity on the storage life of Satsuma mandarin", J. Korean Soc. Agric. Chem. Biotechnol, 42, pp.223~228 (1999)
- Kim, S.H., "Storage life of Satsuma mandarin as affected by storage temperature and seal packing films", Food Engineer. Prog, 2, pp.42~48 (1998)
- Iwasaki, N., "Adaptability of citrus species based on the relationships between climatic parameters and fruit quality characteristics", J. Jpn. Soc. Hort. Sci, 55, pp.153~168 (1986)
- Kubo, N., "Effects of storage conditions on the quality and some components of Satsuma mandarin", J. Jpn. Soc. Hort. Sci, 49, pp.260~268 (1980)
- Koh, J.S., "Effects on storage life of Satsuma mandarin as affected by wax-coating, paper packing and film packing", Korean J. Postharvest Sci. Technol, 5, pp.141~146 (1998)
- Kim, S.H., "Effects of chitosan and calcium treatments on the quality of Satsuma mandarin during storage", Korean J. Postharvest Sci. Technol, 8, pp.279~285 (2001)