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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.49 No.3
- 발행연도
- 2008.6
- 수록면
- 168 - 174 (7page)
이용수
초록· 키워드
오류제보하기
Winter Squash (Cucurbita maxima D. cv. Bochang) procured from Hampyeong, Korea was pre-treated with NaOCl at 200 ㎎·L<SUP>-1</SUP> prior to curing. Cured squash fruits were immediately stored at 12℃. Stored squash fruits were monitored monthly for changes in quality that include color, firmness and soluble solid content. Other factors affecting quality such as weight loss and mold infection were likewise monitored. The study investigated the effects of NaOCl treatment and length of curing on the quality and longer storability of winter squash ‘Bochang’. Curing increased level of soluble solids content (SSC). ‘Bochang’ cured for ten days had the highest potential of increase in SSC at three months of storage. Increasing the number of days of curing for another 5 days sped up maturity and increase in SSC. However, increased SSC made the winter squash susceptible to fungal attack. Chlorination alone or in combination with curing is compatible in delaying rind yellowing. Firmness of the mesocarp was not affected by NaOCl application but curing re-increased firmness on the third month with consequent increase in SSC. Treatment with NaOCl completely controlled mold infection in ten-day cured ‘Bochang’ for three months resulting in a lower weight loss. Suppression of fungal infection in the succeeding months of storage led to reduced weight loss until 5 months. In another experiment, treatment with NaOCl immediately after harvest in combination with curing controlled fungal infection in contaminated ‘Bochang’ for at least two months was carried out. Subsequent delays in treatment warrant growth of both field and storage fungi within a month of storage. A 12-day delay in treatment renders NaOCl ineffective for long-term storage.
목차
Abstract
Introduction
Materials and Methods
Results and discussion
Literature cited
참고문헌 (16)
참고문헌 신청
1. [단행본] - APHIS / 1993 / Plant Protection and Quarantine Treatment Manual. U. S. Dept. of Agric / Animal and Plant Health Inspection Service.
2. [학술지(정기간행물)] - Corrigan, V.K. / 2001 / Winter squash (Cucurbita maxima) texture: sensory, chemical and physical measures / N. Zealand J. Crop Hort. Sci 29 : 111 ~ 124
3. [학술지(정기간행물)] - De Ell, J.R. / 2001 / Postharvest dips to control black speck and scar discoloration in stored broccoli / J. Food Qty 24 : 575 ~ 584
4. [학술지(정기간행물)] - Fukumoto, L.R. / 2002 / Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored Iceberg lettuce photosynthetic and vascular tissues / J. Agric. Food Chem 50 : 4503 ~ 4511
5. [학술지(정기간행물)] - Gibe, A.J.G. / 2008 / Influence of curing on the quality of Cucurbita maxima Duch. var. Ebis stored at different temperatures / Asia Life Sci 17 (2) : 325 ~ 336
2. [학술지(정기간행물)] - Corrigan, V.K. / 2001 / Winter squash (Cucurbita maxima) texture: sensory, chemical and physical measures / N. Zealand J. Crop Hort. Sci 29 : 111 ~ 124
3. [학술지(정기간행물)] - De Ell, J.R. / 2001 / Postharvest dips to control black speck and scar discoloration in stored broccoli / J. Food Qty 24 : 575 ~ 584
4. [학술지(정기간행물)] - Fukumoto, L.R. / 2002 / Effect of wash water temperature and chlorination on phenolic metabolism and browning of stored Iceberg lettuce photosynthetic and vascular tissues / J. Agric. Food Chem 50 : 4503 ~ 4511
5. [학술지(정기간행물)] - Gibe, A.J.G. / 2008 / Influence of curing on the quality of Cucurbita maxima Duch. var. Ebis stored at different temperatures / Asia Life Sci 17 (2) : 325 ~ 336
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UCI(KEPA) : I410-ECN-0101-2009-525-014844389