참고문헌
- Carcel, J.A., Garcia-Perez, J.V., Sanjuan, N., and Mulet, A. 2010. Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon. LWT-Food Science and Technology 43: 1191-1196. https://doi.org/10.1016/j.lwt.2010.04.011
- Ha, S.Y., Kim, H.J., Woo, S.M., Lee, J.B., Cho, Y.J., Kim, Y.S., Bahn, K.N., Park, J.S., Kim, H.Y., Jang, Y.M., and Kim, M.H. 2010. Study of sulfur dioxide contens in various fresh vegetables during the drying process. Journal of Food Hygiene and Safety 25: 303-309.
- Hwang, D.K., Eum, H.L., Yeoung, Y.R., Park, K.W., and Hong, S.J. 2013. Characteristics of everbearing strawberry cultivars and the effect of precooling treatment to maintain quality of 'Charlotte' cultivar grown on highland in summer season. Korean Journal of Horticultural Science and Technology 31: 282-288. https://doi.org/10.7235/hort.2013.12104
- Jo, Y.H., Park, J.W., Lee, J.M., Ahn, G.H., Park, H.R., and Lee, S.C. 2010. Antioxidant and anticancer activities of methanol extracts prepared from different parts Jangseong Daebong persimmon (Diospyros kaki cv. Hachiya). Journal of the Korean Society of Food Science and Nutrition 39: 500-505. https://doi.org/10.3746/jkfn.2010.39.4.500
- Kikuchi, A. 1948. Pomology-part .(in Japanese). pp. 347-400. Yokendo. Tokyo.
- Kim, H.Y., Lee, Y.J., Hong, K.H., Kwon, Y.K., Ko, H.S., Lee, Y.K., and Lee, C.W. 2000. Studies on the contents of naturally occurring of sulfite in foods. Korean Journal of Food Science and Technology 32: 544-549.
- Kim, Y.J., Lee, S.J., Kim, M.Y., Kim, G.R., Chung, H.S., Park, H.J., Kim, M.O., and Kwon, J.H. 2009. Physicochemical and organoleptic qualities of sliced-dried persimmons as affected by drying methods. Korean Journal of Food Science and Technology 41: 64-68.
- Kim, S.H., Park, H.W., Lee, S.A., Kim, Y.H., and Cha, H.S. 2004. Quality changes of dried persimmons depending on pre-treatment and packaging materials during storage. Korean Journal of Food Preservation 11: 437-440.
- Kim, H.S., Kim, E.J., Choi, J.H., Hong, S.I., and Jeong, M.C. 2010. Reduction of microbial populations on the surface of fresh ginseng by various washing treatments. Korean Journal of Food Preservation 17: 405-409.
- Kim, G.R., Kim, M.Y., Chung, H.S., Park, H.J., Moon, K.D., and Kwon, J.H. 2009. Quality analysis and grading of sliceddried 'Cheongdobansi' persimmons marketed in Korea. Korean Journal of Food Preservation 16: 40-46.
- Lee, S.A., Park, H.W., Kim, S.H., and Kim, Y.H. 2007. Quality changes of dried persimmons to the storage temperature and packing materials. Journal of Korea Society of Packaging Science & Technology 13: 1-4.
- Lee, S.W., Moon, H.K., Lee, W.Y., and Kim, J.K. 2011. Physicochemical characteristics of cold-air dried persimmons and traditional dried persimmons. Korean Journal of Food Preservation 18: 481-487. https://doi.org/10.11002/kjfp.2011.18.4.481
-
Lim, B.S., Lee, S.H., and Hwang, Y.S. 2011. Influence of
$SO_2$ generating pad treatment on storage of grape berries. CNU Journal of Agricultural Science 38: 607-612. - Lim, B.S., Lee, S.H., Jo, M.A., Hwang, J.H., and Hwang, Y.S. 2010. A storage improvement along a sulfur pad process of grape fruits 'Rosario bianco' (Vitis vinifera) and 'Campbell early' (Vitis labruscana). Korean Journal of Horticultural Science and Technology 28: 96.
- Lindsey, P.J., Briggs, S.S., Moulton, K., and Kater, A.A. 1989. Sulfites on grapes; Issues and alternatives. In Chemical Use in Food Processing and Postharvest Handling: Issues and Alternatives. Agricultural Issues Center, Univ. California.
- Matsuo, T., Itoo, S., and Ruth, B.A. 1991. A model experiment for elucidating the mechanism of astringency removal in persimmon fruit using respiration inhibitors. Journal of the Japanese Society for Horticultural Science 60: 437-442. https://doi.org/10.2503/jjshs.60.437
- MFDS (Ministry of Food and Drug Safety). 2013. The Korean Pharmacopoeia Tenth Edition. MFDS Notification No. 2013-103: 1198-1199.
- MFDS (Ministry of Food and Drug Safety). 2015. Korea Food Additives Code. http://www.mfds.go.kr/fa/fa/index.do?page_gubun=1&nMenuCode=12&page=1&gongjeoncategory=1&keyfield=&key=&serialno=277.
- Park, H.W., Cha, H.S., Kim, S.H., Park, H.R., Lee, S.A., and Kim, Y.H. 2006. Effects of grapefruit seed extract pretreatment and packaging materials on quality of dried persimmons. Korean Journal of Food Preservation 13: 168-173.
- Park, S.J., Chung, D.S., Hong, S.S., and Kim, Y.B. 1998. Application of simple ethylene generating kit for removal of astringency and softening of persimmon (Diospyros kaki Thunb.). Korean Journal of Horticultural Science and Technology 39: 727-731.
- Taira, S. 1996. Fruit analysis: Astringency in persimmon. Modern Methods of Plant Analysis 18: 97-109. https://doi.org/10.1007/978-3-642-79660-9_6
-
Zutahy, Y., Lichter, A., Kaplunov, T., and Lurie, S. 2008. Extended storage of 'Red Globe' grapes in modified
$SO_2$ generating pads. Postharvest Biology and Technology. 50: 12-17. https://doi.org/10.1016/j.postharvbio.2008.03.006
피인용 문헌
- 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
- 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
- 예천지역 천일건조 곶감의 품종별 품질특성 비교 vol.107, pp.4, 2016, https://doi.org/10.14578/jkfs.2018.107.4.422