지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 박윤문
- 발행연도
- 2015
- 저작권
- 안동대학교 논문은 저작권에 의해 보호받습니다.
이용수2
이 논문의 연구 히스토리 (2)
2015
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Abstract
Effects of curing treatments, storage, and shelf temperature on the quality of Chinese yams (Dioscorea polystachya Turcz.) were investigated stepwise in three consecutive years for the optimization of postharvest handling procedures. Tuberous roots were harvested in early to mid November and cured under ambient or 29°C heated air conditions for various periods according to the treatment conditions. Storage temperatures in the range of 0.5 to 7.5°C were phased in to avoid chilling injury while examining storage potential from 4 to 7 months. As poststorage technology, short-term 60°C hot-air exposure or low shelf temperature treatments were additively imposed. Curing treatments, especially heated air curing for 3~5 days tended to reduce the respiration and weight loss during storage while maintaining flesh firmness. Storage at 0.5°C brought out typical chilling injury symptoms on the shelf with increases in respiration and lower flesh firmness by tissue breakdown resulting in the rapid loss of marketability. Optimum storage temperature appeared to be the 3~4°C range which suppresses quality deterioration while avoiding chilling injury. Low shelf temperature seemed to be a necessary part of postharvest handling system to keep marketability through control of poststorage disorders such as rooting and decay. Overall results suggested that optimized postharvest program consisting of heated-air curing, storage at 3~4°C, and low shelf temperature could extend storage potential of Chinese yam to longer than 7 months.
Effects of curing treatments, storage, and shelf temperature on the quality of Chinese yams (Dioscorea polystachya Turcz.) were investigated stepwise in three consecutive years for the optimization of postharvest handling procedures. Tuberous roots were harvested in early to mid November and cured under ambient or 29°C heated air conditions for various periods according to the treatment conditions. Storage temperatures in the range of 0.5 to 7.5°C were phased in to avoid chilling injury while examining storage potential from 4 to 7 months. As poststorage technology, short-term 60°C hot-air exposure or low shelf temperature treatments were additively imposed. Curing treatments, especially heated air curing for 3~5 days tended to reduce the respiration and weight loss during storage while maintaining flesh firmness. Storage at 0.5°C brought out typical chilling injury symptoms on the shelf with increases in respiration and lower flesh firmness by tissue breakdown resulting in the rapid loss of marketability. Optimum storage temperature appeared to be the 3~4°C range which suppresses quality deterioration while avoiding chilling injury. Low shelf temperature seemed to be a necessary part of postharvest handling system to keep marketability through control of poststorage disorders such as rooting and decay. Overall results suggested that optimized postharvest program consisting of heated-air curing, storage at 3~4°C, and low shelf temperature could extend storage potential of Chinese yam to longer than 7 months.
목차
목 차Ⅰ. 서론 1Ⅱ. 재료 및 방법 41. 실험 재료 42. 실험처리 42.1 품질 보존을 위한 수확 후 처리 42.1.1 1년차(2008~2009년) 수확 후 치유방법 및 저장온도 효과 검증 42.1.2 2년차(2009~2010년) 수확 후 열풍 치유기간 및 저장온도 효과 검증 62.1.3 3년차(2010~2011년) 수확 후 치유조건 및 저장온도 효과 검증 82.2 3년차(2010~2011년) 유통 품질유지를 위한 수확 및 저장 후 처리 102.2.1 치유 전 세척처리 효과 검증 102.2.2 저장 후 유통 전 열처리 및 유통온도 효과 검증 123. 생리적 활성 측정 144. 이화학적 품질 및 상품성 분석 164.1 경도 및 점착성 측정 164.2 색도 측정 184.3 상품성 평가 184.4 맹아율 및 부패 발생률 조사 184.5 중량감소율 185. 실험설계 및 데이터 분석 20Ⅲ. 결과 및 고찰 211. 수확 시 품질특성 212. 수확 후 관리가 생리활성에 미치는 영향 233. 수확 후 관리가 품질에 미치는 영향 283.1 경도 283.2 점착성 333.3 색도 363.4 상품성 403.5 맹아 및 부패율 463.6 중량감소율 484. 3년차(2010~2011년) 유통 품질유지를 위한 수확 및 저장 후 처리의 효과 524.1 치유 전 세척처리에 따른 생리활성 및 품질특성 524.2 유통 전 열처리와 유통온도에 따른 생리활성 및 품질특성56Ⅳ. 적요 60Ⅴ. 참고문헌 61Ⅵ. 영문초록 67
최근 본 자료
댓글(0)
0