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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.23 no.4, 2016년, pp.453 - 458
박준연 (경북대학교 원예과학과) , 김경욱 (경북대학교 원예과학과) , 유진기 (경북대학교 원예과학과) , 나이묘위 (경북대학교 원예과학과) , 이진욱 (목포대학교 원예과학과) , 정명근 (강원대학교 생약자원개발학과) , 정희영 (경북대학교 응용생명과학부) , 강인규 (경북대학교 원예과학과)
'Jonathan' apples are relatively small size which contributes to enhancing fruit consumption and gaining popularity. Thus, this study was carried out to evaluate the effects of AVG (aminoethoxyvinylglycine, ReTain
핵심어 | 질문 | 논문에서 추출한 답변 |
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사과 과실의 저장중 연화가 일어나는 이유는 무엇인가? | 사과 과실의 저장중 연화는 과실성숙간 생성되는 에틸렌에 의해 세포벽분해효소의 활성이 증가하고 세포벽이 붕괴 됨에 따라 진행되며, 과실의 경도감소가 수반되면서 상품 성을 저하시키게 된다(3,4). 과실의 수확 후 사용하고 있는 1-methylcyclopropene(1-MCP)는 에틸렌작용억제제로서 저장 시 과실의 경도 및 산 함량 유지와 더불어 에틸렌발생량을 억제하는 등 과실의 품질을 유지하는데 우수한 효과를 나타내고 있다(5-11). | |
홍옥’ 사과의 크기와 수확 시기는 언제인가? | ‘홍옥’ 사과(Malus domestica ‘Jonathan')는 1826년 미국 뉴욕에 위치한 한 과수원의 우연실생에서 발견되어 명명되 어졌다. 과실의 특성을 보면 과실의 크기는 170~230 g으로 소과에 속하며, 중생종으로 9월 하순에서 10월 상순 사이에 수확된다. 과실의 당도는 13 °Brix, 산도는 0. | |
홍옥’ 사과의 장단점은 무엇인가? | 과실의 특성을 보면 과실의 크기는 170~230 g으로 소과에 속하며, 중생종으로 9월 하순에서 10월 상순 사이에 수확된다. 과실의 당도는 13 °Brix, 산도는 0.7% 정도이고, 고온 착색이 양호하며, 조기에 결실이 된다는 장점이 있는 반면, 수확전 낙과와 저장중 홍옥점무늬병이 다발생하고, 저장성이 약한 단점이 있다(1,2). |
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