Pallet-unit MAP처리에 따른 봄배추의 선도 연장 효과
(주)코리아스칼라
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- 2023.04.05
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- 2016.12
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 31권 / 6호
ㆍ저자명 : 이영주, 이혜옥, 김지영, 김병삼
목차
I. 서 론
II. 연구 내용 및 방법
1. 실험재료 및 처리 조건
2. 품질특성
III. 결과 및 고찰
1. 중량감모율
2. 정선손실율
3. 가용성고형물
4. 수분함량
5. 색도
6. 조직감
7. 단축경 길이
8. 관능특성
IV. 요약 및 결론
References
영어 초록
Chinese cabbage is produced and consumed as a main material for kimchi and as a staple vegetable in Korea throughout the year. However, due to environmental changes unbalance between supply and demand is repeated annually, requiring development of long-term storage technologies. Chinese cabbages, were harvested, put in plastic boxes, and precooled at 2oC for 24 hours using forced air precooler. After precooling, Chinese cabbages were MAP-treated with 0.02 mm HDPE film and functional film and stored at low temperature (1±0.5oC). The weight-loss rates after 9-weeks of storage were 8.47% in the control group, 4.07% in the HDPE film-treated group, and 3.07% in the functional film-treated group, respectively, suppressing weight loss. Trimming loss rate after 6-weeks of storage was 6.86% in the functional film MAP-treated group and lower than 7.50% in the control group. In the sensory test with 7 points as the limit of commodity, the control group lost it after 6-weeks of storage while the MAP-treated groups retained over 7 points. The functional film MAP-treated group showed over 6 points for processing as kimchi until 9-weeks of storage, proving that Pallet-type MAP storage is effective for extending storage life of spring Chinese cabbage.
참고 자료
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