Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on storing Chest - nut(Castanea crenata var. dulcis Nakai) Sealing with Polyethylene Film

밤의 Polyethylene Film 밀봉 저장 효과

  • Lee, B.Y. (Department of Agricultural Utilization, Institute of Agricultural Sciences) ;
  • Yoon, I.H. (Department of Agricultural Utilization, Institute of Agricultural Sciences) ;
  • Kim, Y.B. (Department of Agricultural Utilization, Institute of Agricultural Sciences) ;
  • Han, P.J. (Department of Research Bureau, Rural Development Administration) ;
  • Lee, Ch.M. (College of Industry, Kyung Hee University)
  • 이병영 (농업기술연구소 농산물이용과) ;
  • 윤인화 (농업기술연구소 농산물이용과) ;
  • 김영배 (농업기술연구소 농산물이용과) ;
  • 한판주 (농촌진흥청 연구조성과) ;
  • 이정명 (경희대학교 산업대학)
  • Published : 1985.10.30
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Abstract

Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.

밤의 안전저장 방법을 개발하고자 충남 공주산 옥광밤을 공시품종으로 하여 호흡량 조사 및 P.E 필름 두께별 저장시험을 실시하였던 바 수확후 호흡량은 온도가 상승함에 따라 증가하여 $20^{\circ}C$에서 수확 3일후에 35$CO_2$mg/kg/hr이었으며, 호흡량의 온도계수 $Q_{10}$은 2.4$\sim$2.7이었다. 그러고 방을 상온에서는 0.03mm 저온에서는 0.05mm P.E 필름으로 밀봉저장하는 것이 포장내의 가스농도가 C.A 저장의 적정가스농도에 접근하는 탄산가스 $5{\sim}6%$, 산소 3% 정도로 유지되어 감모율을 $8{\sim}15%$로 억제한 상태에서 $7{\sim}9$개월간 저장 가능하였으며 저장기간이 길어짐에 따라 수용성탄닌은 감소하고 환원당이 증가하여 식미가 향상되었다.

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