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논문 상세정보

Fuji 사과의 CA저장중 저장조건이 과육갈변에 미치는 영향

Effect of CA Storage Conditions on the Internal Breakdown of Fuji Apple Fruits under CA Storage

Abstract

The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.

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이 논문을 인용한 문헌 (2)

  1. 1999. "The Quality Comparison of Apple Vinegar by Two Stages Fermentation with Commercial Apple Vinegar" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 28(2): 353~358 
  2. Lee, Seon-Ah ; Park, Hyung-Woo ; Kim, Sang-Hee ; Park, Jong-Dae ; Kim, Yoon-Ho 2007. "Hot Water Treatment and Modified Atmosphere Packaging Affect the Freshness Extension of 'Fuji' Apples" 한국식품저장유통학회지 = Korean journal of food preservation, 14(1): 42~46 

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