Earticle

초록

영어

Greenhouse satsuma mandarins (Citrus unshiu Marc., cv. Gungchun) of an early harvesting cultivar were treated by hot water showering at 65oC for 10 s at a commercial scale in a packing house and then stored at 5oC for 3 weeks and subsequently at 18oC for 1 week (simulated shelf-life) to examine the potential use of hot water treatment (HWT) as an environmentally benign method to maintain mandarin quality characteristics during postharvest storage and sale. The respiration rate just after heat treatment or during storage was at a similar level in both the treated and untreated fruit. HWT also had no detrimental effects on quality attributes including pH, titratable acidity, soluble solids content, weight loss, firmness, and peel color. The development of stem-end rot, mold decay, and black rot was lower in the heattreated fruit compared to those in the untreated control. A sensory evaluation showed that HWT markedly improved fruit appearance, making the fruit cleaner and glossier. The results suggested that HWT can be applied to satsuma mandarin as an effective pretreatment to maintain postharvest quality during storage and marketing.

목차

Abstract
 서론
 재료 및 방법
  감귤
  열수처리
  포장 및 저장
  품질특성 분석
  부패과 발생률
  관능검사
  통계처리
 결과 및 고찰
  생리특성 변화
  품질특성 변화
 요약
 감사의 글
 문헌

키워드

저자

• 이현희 [ Hyun-Hee Lee | 한국식품연구원 ]
• 홍석인 [ Seok-In Hong | 한국식품연구원 ] Corresponding author
• 손석민 [ Seok-Min Son | 호서대학교 식품생물공학과 ]
• 김동만 [ Dongman Kim | 한국식품연구원 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664