최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기韓國林學會誌 = Journal of Korean Forest Society, v.105 no.1, 2016년, pp.93 - 102
주석현 (국민대학교 산림환경시스템학과) , 김만조 (국립산림과학원 특용자원연구과) , 김미숙 (국민대학교 산림환경시스템학과) , 이욱 (국립산림과학원 특용자원연구과)
본 연구는 우리나라 밤 주요재배 품종을 대상으로 저장온도(
This research was conducted for major cultivated chestnut (Castanea spp.) in Korea to compare chestnut quality characteristics according to storage temperatures (
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
밤 저장 가능온도에 영향을 주는 요인은 무엇인가? | 일반적으로 밤 저장 가능온도는 저장고 규모, 수확 후전처리 과정, 적재량과 적재방법, 냉방기의 기계적 조건 등에 따라 상이하다. 보통 2~4°C의 저장은 2개월 정도 저장이 가능하며, -2 ~ -1°C의 저장은 6개월 정도 가능하다고 보고되었으며(Cecchini et al. | |
우리나라와 유럽은 밤을 이용한 풍습이 어떻게 다른가? | , 2007). 마롱글라세, 밤 퓨레, 구운 밤 등을 선호하는 유럽과는 달리, 제사를 지내고 밤을 먹는 풍습이 있는 우리나라는 오랫동안 생밤을 주로 즐겨 먹었다. 이로 인하여 국내에서는 크기가 크고 당도가 높은 밤을 선호해왔다. | |
2015년 우리나라의 밤의 수출 규모는? | 우리나라의 밤 연간 총 생산량은 59,465 톤이며, 생산액은 1,180억 원에 달한다. 수출규모는 10,555톤(생밤, 깐밤, 통조림, 냉동밤 합계: 약 2,320만 달러)으로전체 임산물 수출 실적의 12%를 차지하고 있으며, 중국 8,405톤(79.6%), 미국1,015톤(9. |
Cecchini, M., Contini, M., Massantini, R., Monarca, D., and Moscetti, R. 2011. Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology 61: 131-136.
Chenlo, F., Moreira, R., Chaguri, L., and Torres, M.D. 2009. Note. sugar, moisture contents, and color of chestnuts during different storage regimes. Food Science and Technology International 15: 169-178.
Cho, M.A., Hong, Y.P., Choi, J.W., Won, Y.B., and Bae, D.H. 2009. Effect of packaging film and storage temperature on quality maintenance of broccoli. Korean Journal of Horticultural Science and Technology 27: 128-139 (in Korean).
Choi, J.U., Lee, J.B., and Sohn, T.H. 1985. Study on the storage chestnut. Kyungpook National University Agricultural Research Bulletins 3: 99-104 (in Korean).
Choo, N.Y. and Ahn, S.Y. 1995. Properties of chestnut starch and it//s gel. Korean Journal of Horticultural Science and Technology 27: 1017-1027 (in Korean).
Han, J.S., Chung, M.C., and Kim, S.R. 2007. Effects of storage conditions on qualities of buttercup squash (Kabocha). Korean Journal of Horticultural Science and Technology 39: 644-651.
Jermini, M., Conedera, M., Sieber, T.N., Sassella, A., Scharer, H., Jelmini, G., and Hohn, E. 2006. Influence of fruit treatments on perishability during cold storage of sweet chestnuts. Journal of the Science of Food and Agriculture 86: 877-885.
KFS (Korea Forest Service). 2015. Statistical yearbook of forestry. Korea Forest Service, Daejeon, Korea. (in Korean)
Kim, M.J. 2006. Chestnut cultivation and breeding in Korea: Part II. Journal of American Chestnut Foundation 10(2): 26-34.
Kim, M.J., Kim, S.C., and Hwang, M.S. 2007. New techniques of chestnut cultivation for competitiveness strengthen. Korea Forest Research Institute, Seoul, Korea (in Korean).
Kim, M.J., Kim, S.C., and Lee, U. 2006a. Chestnut cultivars in Korea. Korea Forest Research Institute, Seoul, Korea (in Korean).
Kim, M.J., Lee, U., Kim, S.C., Hwang, M.S., Kwon, Y.H., and Lee, M.H. 2006b. Postharvest nut quality, and changes of soluble solids content and kernel hardness during cold storage in Korean prevailing chestnut cultivars. Journal of Korean Forest Society 95: 672-679 (in Korean).
KPMA (Korea Postharvest Management Association). 2013. Proceeding: The role of postharvest in qualities of agricultural products required by the consumer. Seoul, Korea, 27-28 Jun. 2013 (in Korean).
Kwon, J.H., Choi, J.U., and Byun, M.W. 1998. Effect of storage temperature and humidity on the quality stability of chestnuts. Korean Journal of Horticultural Science and Technology 5: 7-12 (in Korean).
Mencarelli, F. 2001. Postharvest handling and storage of chestnuts. Food and Agriculture Organization of the United Nations (http://www.fao.org/docrep/006/ac645e/ac645e00.HTM.).
Moscetti, R., Frangipane, M.T., Monarca, D., Cecchini, M., and Massantini, R. 2012. Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres. Postharvest Biology and Technology 65: 33-38.
Nha, Y.A. and Yang, C.B. 1996. Changes of constituent components in chestnut during storage. Korean Journal of Horticultural Science and Technology 28: 1164-1170 (in Korean).
Nha, Y.A. and Yang, C.B. 1997. Changes of lipids in chestnut during storage. Korean Journal of Food Science and Technology 29: 437-445.
Nomura, K., Ogasawara, Y., Uemukai, H., and Yoshida, M. 1994. Change of sugar content in chestnut during low temperature storage. Acta Horticulturae 398: 265-276.
Ozdemir, M. and Devres, O. 1999. Turkish hazelnuts: Properties and effect of microbiological and chemical changes on quality. Food Reviews International 15: 309-333.
Park, M.Y., Choi, H.S., Cho, Y.S., Cho, H.S., Kim, E.S., Jeong, B.J., Na, Y.K., Kuk, Y.I., and Jung, S.K. 2012. Effect of temperature on short-term storage pomegranate fruit quality. Journal of the Korean Society of International Agricultue 24: 337-341 (in Korean).
Park, S.W., Ko, E.Y., Lee, M.R., and Hong, S.J. 2005. Fruit quality of 'York' tomato as influenced by harvest maturity and storage temperature. Korean Journal of Horticultural Science and Technology 23: 31-37 (in Korean).
Shin, D.H., Bae, J.S., and Bae, K.S. 1982. Studies on the preservation of Korean chestnuts. The Korean Journal of Food And Nutrition 11(3): 41-46 (in Korean).
Wang, G., Liang, L., and Yang, X. 2008. Effects of low $O_2$ or high $CO_2$ concentrations on the quality changes of Chinese chestnut (Castanea mollissima Blume) during cold storage. Acta Horticulturae 768: 349-358.
Washington, W.S., Allen, A.D., and Dooley, L.B. 1997. Preliminary studies on Phomopsis castanea and other organisms associated with healthy and rotted chestnut fruit in storage. Australasian Plant Pathology 26: 37-43.
Xu, J.S. 2005. The effect of low-temperature storage on the activity of polyphenol oxidase in Castanea henryi chestnuts. Postharvest Biology and Technology 38: 91-98.
Yim, H., Kim, C.O., Shin, D.W., and Suh, K.B. 1980. Study on the storage of chestnut. Korean Journal of Horticultural Science and Technology 12: 170-175 (in Korean).
Yun, H.J., Lim, S.Y., Hur, J.M., Jeong, J.W., Yang, S.H., and Kim, D.H. 2007. Changes of functional compounds in, and texture characteristics of, apples, during post-irradiation storage at different temperatures. Korean Journal of Food Preservation 14: 239-246 (in Korean).
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Free Access. 출판사/학술단체 등이 허락한 무료 공개 사이트를 통해 자유로운 이용이 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.