초록

o 주산단지별 사과, 배, 포도, 복숭아, 감, 감귤 품질분포 조사 및 데이터베이스화
o 사과, 배, 포도, 복숭아, 감, 감귤 평가 방법 적용
o 유통방법별 품질 유지기간 설정
o 사과, 배, 포도, 복숭아, 감, 감귤 등급 설정 및 저장성 구명

Abstract ▼

$\circ$ Reserch on quality grading and standardization and maintenance on high quality of apple fruits.
The study was conducted to investigate the effects of storage temperatures and packaging treatments keeping on the freshness of top fruit "fuji" apples to provide the consumer confid

$\circ$ Reserch on quality grading and standardization and maintenance on high quality of apple fruits.
The study was conducted to investigate the effects of storage temperatures and packaging treatments keeping on the freshness of top fruit "fuji" apples to provide the consumer confidence on high-quality fruit during distribution. sealed with 0.05 mm LDPE film and functional packaging was developed and employed with the aim of applying the optimum levels of gas composition within the package headspace to observe the effect of potential modified atmosphere(MA) storage for maintaining the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in package, acidity, solid soluble contents, and decay rate was measured during the periods of storage at 0 and ${25^{\circ}C}$. Results showed that respiration rate, weight loss, color difference and firmness were lower and quality higher during the period of storage ${0^{\circ}C}$ than at ${25^{\circ}C}$. Also, the fruits packed in the functional packaging form showed a low degree of quality changes, compared to the control (no package).
$\circ$ Reserch on quality grading and standardization and maintenance on high quality of pear fruits.
Grading factors related to the fruit quality such as firmness, titratible acidity and weight loss during cold storage of 'Niitaka' pear fruit are of great importance to solve the marketing problem which are unreasonable national grade. At harvesting above 17N in firmness, 0.3% in titratible acidity and below 3% in weight loss, respectively. Also above 15N in firmness, 0.25% in titratible acidity and below 8% in weight loss during mid season of cold storage. And above 14N in firmness, 0.17% in titratible acidity and below 10% in weight loss during later season of cold storage. The causal fungus of the black stain pear was isolated and identified as Gloeodes pomigena. The treatment of 'Save fresh fruit' prevented the occurrence of the pear fruit black stain until 180 days after cold storage. The 'Save fresh fruit' treatment on the affected fruit was also effective in preventing the progress of the black stain.

목차 Contents

• 표지...1
• 요약문...3
• SUMMARY...8
• 제 1 장 서 론...10
• 제 2 장 국내외 기술개발 현황...12
• 1. 국내수준...12
• 2. 국내외의 연구현황...12
• 3. 국외수준...13
• 제 3 장 연구 개발수행 내용 및 결과...15
• 1. 사과 품질 등급화 기준 설립 및 품질 관리연구...15
• 2. 배 품질 등급화 기준 설정 및 품질 관리 연구(2 세부과제)...15
• 3. 재료 및 방법...15
• 제 4 장 연구개발 목표 달성도 및 대외기여도...66
• 제1절 : 목표대비 대외달성도 : 목표대비 100% 조기 달성...66
• 제2절 : 정량적 성과...66
• 제 5 장 연구개발결과의 활용계획...68
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보...69
• 제 7 장 기타 중요 변동사항...72
• 제 8 장 참고문헌...73