MA저장법에 '후지' 사과의 품질에 미치는 영향
Effect of MA Packaging on Quality of ‘Fuji’ Apple
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참고문헌
초록
기능성 MA 포장에 의한 저장 후 품질의 변화를 기존의 방법과 비교하기 위하여 저장기간별로 24주까지의 중량, 경도, 산도, 당도, 부패율을 비교 분석하였다. 저장 20주후 중량 감소는 대조구는 4.61%, 포장구는 0.31%로 현격한 차이를 나타냈으며, 경도는 저장 24주후 대조구는 0.64 kgf, 포장구는 0.61 kgf로 비슷하게 유지되었으며, 당도는 저장 24주후 대조구는 14.80 °Brix, 포장구는 14.85 °Brix로 유의성을 나타내지 않았으며, 산도 역시 저장 24주 후 대조구 0.11%, 포장구 0.15%로 큰 차이가 없었다. 그러나 부패율은 저장 20주 후 대조구 4.2%, 포장구 1.1%로 대조구의 부패율이 포장구에 비해서 3배 이상 진행되었다.
Abstract
To investigate the effect of funcitional MA film 0.3 mm and control(non-pack) during 24 weeks of storage on 'Fuji' apple, the weight loss, firmness, a titratable acidity, soluble solid content(SSC °Brix) and the rate of decay were measured. After 20 week storage, weight loss was 4.65% in control, but 0.31% in 0.03 mm funcitional MA film. The titratable acidity, soluble solid content and firmness were changed a little. The rate of decay was 4.2% in control, and 1.1% in funcitional MA film.
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