한국산림과학회지 (Journal of Korean Society of Forest Science)

  • 제105권2호
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  • Pages.202-207
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  • 2016
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  • 2586-6613(pISSN)
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  • 2586-6621(eISSN)
한국산림과학회 (Korean Society of Forest Science)
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SO2 발생패드처리가 곶감의 저장 중 품질에 미치는 영향

Effect of SO2 Generating Pad Treatments on the Quality of Dried Persimmons during Storage

  • 오성일 (국립산림과학원 특용자원연구과) ;
  • 김철우 (국립산림과학원 특용자원연구과) ;
  • 이욱 (국립산림과학원 특용자원연구과)
  • Oh, Sung-Il (Division of Special-purpose Trees, National Institute of Forest Science) ;
  • Kim, Chul-Woo (Division of Special-purpose Trees, National Institute of Forest Science) ;
  • Lee, Uk (Division of Special-purpose Trees, National Institute of Forest Science)
  • 투고 : 2016.05.13
  • 심사 : 2016.05.26
  • 발행 : 2016.06.30
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초록

곶감의 $SO_2$ 발생패드처리(SO2 0, 0.5, 1, 2 g/kg)에 의한 저장 중 품질에 미치는 영향을 조사한 결과, 저장기간동안 $SO_2$ 발생패드처리는 곶감의 중량 및 수분감소율과 가용성 고형물 함량에 영향을 미치지 않았다. 그러나 저장 12주 후 곶감 표면의 색차(E)는 무처리구에서 3.5로 가장 높은 반면, $SO_2$ 2 g/kg 처리구에서 2.6으로 가장 낮게 나타났다. 곶감의 갈변도는 저장 12주 후 무처리구에서 0.15 O.D.로 가장 높았으며, $SO_2$ 0.5 g/kg 처리구 0.14 O.D.와 $SO_2$ 1 g/kg 처리구 0.10 O.D., $SO_2$ 2 g/kg 처리구 0.05 O.D.순으로 나타났다. 부패율은 저장 12주 후 무처리구가 9.0%로 가장 높은 반면, $SO_2$ 2 g/kg 처리구는 부패가 전혀 발생되지 않았다. 모든 $SO_2$ 발생패드 처리구에서 곶감의 잔류 이산화황 농도는 3.3~97.0 ppm으로 안전한 범위에서 검출되었다. 따라서 $SO_2$ 발생패드처리는 곶감의 갈변 및 부패를 억제시킴을 확인하였으며 특히, $SO_2$ 2 g/kg 처리가 곶감의 품질유지와 저장성에 가장 효과적이라고 판단된다.

The effects of $SO_2$ generating pads ($SO_2$ 0, 0.5, 1, and 2 g/kg) on the quality of dried persimmons slices were investigated. The $SO_2$ generating pads for storage did not affect to weight, moisture loss rate, and soluble solid contents of dried persimmons. The color change(E) after storage for 12 weeks was the highest (value = 3.5) in control ($SO_2$ 0 g/kg), whereas that was the lowest (value = 2.6) under $SO_2$ 2 g/kg condition. When we measured the browning degree after 12 weeks, they showed O.D. 0.15, 0.14, 0.10, and 0.05 in serial dilution treated pads with $SO_2$ 0, 0.5, 1, and 2 g/kg, respectively. The decaying rate was the highest (9.0%) in control after 12 weeks storage, whereas it did not show any spoilage in $SO_2$ 2 g/kg treated condition for whole storage period. The concentration of residual $SO_2$ in dried persimmons was detected within a safe range of 3.3~97.0 ppm. Therefore, the shelf-life of dried persimmons was lengthened in $SO_2$ generating pads (especially in $SO_2$ 2 g/kg) for inhibiting of browning and decaying.

키워드

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피인용 문헌

  1. Geographical indication and development plans in South Korea: a study on dried persimmons vol.14, pp.1, 2018, https://doi.org/10.1080/21580103.2018.1425161
  2. 이산화염소 가스 훈증 처리에 따른 곶감의 미생물학적 변화 및 품질특성 vol.24, pp.5, 2016, https://doi.org/10.11002/kjfp.2017.24.5.608
  3. 예천지역 천일건조 곶감의 품종별 품질특성 비교 vol.107, pp.4, 2016, https://doi.org/10.14578/jkfs.2018.107.4.422