Journal of Korean Society of Forest Science (한국산림과학회지)

Korean Society of Forest Science (한국산림과학회)
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The Comparison of Quality Characteristics of Dried Persimmons Manufactured by Solar Drying Method in Yecheon

예천지역 천일건조 곶감의 품종별 품질특성 비교

  • Park, Hyo-Won (Division of Forest Special Products, National Institute of Forest Science) ;
  • Oh, Sung-Il (Division of Forest Special Products, National Institute of Forest Science) ;
  • Cho, Mun-Gyeong (Sangju Persimmon Reserach Institute, Gyeongsangbuk-do Agricultural Research and Extension Services) ;
  • Kim, Chul-Woo (Division of Forest Special Products, National Institute of Forest Science) ;
  • Lee, Uk (Division of Forest Special Products, National Institute of Forest Science)
  • 박효원 (국립산림과학원 산림소득자원연구과) ;
  • 오성일 (국립산림과학원 산림소득자원연구과) ;
  • 조문경 (경상북도농업기술원 상주감연구소) ;
  • 김철우 (국립산림과학원 산림소득자원연구과) ;
  • 이욱 (국립산림과학원 산림소득자원연구과)
  • Received : 2018.08.06
  • Accepted : 2018.09.17
  • Published : 2018.12.31
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Abstract

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.

본 연구는 천일건조법으로 제조된 품종별 곶감의 품질특성을 비교 분석하여 품종 간 차이를 확인하고자 실시하였다. 천일건조한 4품종 곶감(고종시, 고동시, 상주둥시, 갑주백목)의 물리적 특성(수율, 경도, 당도, 수분함량, 수분활성도, 색도)과 관능적 특성(외관, 맛, 식감, 전반적기호도)을 조사한 결과, 수율은 갑주백목이 29.4%로 가장 높았고, 경도는 모든 품종에서 6.11~9.62 N 범위로 갑주백목(9.62 N)이 가장 높았다. 반면 당도는 고종시($27.3^{\circ}Brix$)가 가장 높았으며 품종 간 통계적 차이가 있었다(p<0.05). 수분활성도는 0.784~0.819 범위로 나타났으며, 고종시(0.784)가 매우 낮았다. 수분함량은 갑주백목(37.51%)이 가장 높았으나 상주둥시(35.32%)가 가장 낮았다. 색도(L, a, b)는 상주둥시(34.56, 9.24, 17.07)가 모든 항목에서 높은 반면, 갑주백목(29.17, 5.68, 13.59)은 낮은 경향을 보였다. 관능평가 결과, 전반적 기호도는 고종시(5.16), 고동시(5.16)가 가장 높았으며 상주둥시(4.26), 갑주백목(3.95) 순인 것으로 분석되었다. 천일건조한 품종별 곶감의 물리적 및 관능적 특성은 그 차이가 뚜렷한 것으로 확인되었다.

Keywords

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Figure 1. Temperature and humidity in dried-persimmons production site in Yecheon region.

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Figure 2. The firmness (A, n=10) and soluble solid content (B, n=5) of dried persimmons with various cultivars. Vertical bars represent ± standard deviation of the replicates.

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Figure 3. The water activity (A, n=10) and the water content (B, n=5) of dried persimmons with various cultivars. Vertical bars represent ± standard deviation of the replicates.

Table 1. The yield rate of dried persimmons according to cultivated cultivars.

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Table 3. Sensory evaluation of dried persimmons produced by solar drying method.

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Table 2.

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