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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국원예학회 HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY Vol.50 No.3
- 발행연도
- 2009.6
- 수록면
- 197 - 202 (6page)
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초록· 키워드
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The study was conducted with apricots (Prunus armeniaca ‘Hacı Halilo?lu’) treated with SO₂ and sun-dried traditionally for 2 years. Fruit were put in closed wooden crates (40 × 40 × 90 ㎝) at a depth of 70 ㎝ and then stored either under cold conditions (4℃, 65% RH) or at fluctuating temperatures. Samples were taken out from the top, middle, and bottom sections of the crates after 90, 180, and 270 days of storage. Changes in fruit quality were assessed through analyses of moisture content, water activity, tissue hardness, SO₂ content, fruit color (CIE L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP>). Total viable yeast, mould, osmophilic yeast, and total coliform counts were determined. Quality changes under cold storage were restricted. The decreases in SO₂ and color values during storage were particularly noticeable at the end of the storage period and in fruits stored under fluctuating storage compared to those in cold storage. Fruit with high SO₂ content could be stored for 270 days under fluctuating storage, although high levels of SO₂ applications must be avoided because of the SO₂ maximum residue limits. On the other hand, cold storage conditions provided 270 days of successful storage in sun-dried apricots possessing low SO₂ levels (＜1500 ppm).
목차
Abstract
Introduction
Materials and Methods
Results
Discussion
Acknowledgements
Literature Cited
참고문헌 (24)
참고문헌 신청
1. [단행본] - AOAC / 1990 / Official method of analysis, 15th ed / Association of Official Analytical Chemists
2. [학술지(정기간행물)] - Asma,B.M / 1990 / Apricot growing in isotherms of dried apricot, fig, and raisin at 20℃ and 36℃ / J. Food Sci 55 : 1591 ~ 1593
3. [학술지(정기간행물)] - Bolin, H.R / 1989 / Storage stability of minimally processed fruit / J. Food Process. Preserv 130 : 281 ~ 292
4. [단행본] - Bourne,M.C / 1982 / Food texture and viscosity: Concept and measurements / Academic Press Inc
5. [단행본] - Cemeroglu, B / 2004 / Fruit and vegetable processing technology, Vol. 2 / Baskent Klise Press
2. [학술지(정기간행물)] - Asma,B.M / 1990 / Apricot growing in isotherms of dried apricot, fig, and raisin at 20℃ and 36℃ / J. Food Sci 55 : 1591 ~ 1593
3. [학술지(정기간행물)] - Bolin, H.R / 1989 / Storage stability of minimally processed fruit / J. Food Process. Preserv 130 : 281 ~ 292
4. [단행본] - Bourne,M.C / 1982 / Food texture and viscosity: Concept and measurements / Academic Press Inc
5. [단행본] - Cemeroglu, B / 2004 / Fruit and vegetable processing technology, Vol. 2 / Baskent Klise Press
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