• 분석과학
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• 제30권2호
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• pp.68-74
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• 2017

The volatile components in 'Fuji' apple were effectively determined by a headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 48 volatile components were identified and tentatively characterized based on National Institute of Standards and Technology (NIST) MS spectra library and the Kovats GC retention index I (RI). The harvested Fuji apples were divided into two groups: 1-methylcyclopropene (1-MCP) treated and non-treated (control) samples for finding important indicators between two groups. The major volatile components of both apples were 2-methylbutyl acetate, hexyl acetate, butyl 2-methylbutanoate, hexyl butanoate, hexyl 2-methylbutanoate, hexyl hexanoate and farnesene. No significant differences of these major compounds between 1-MCP treated and non-treated apples were observed during 1 month storage. Interestingly, the amount of off-flavors, including 1-butanol and butyl butanoate, in 1-MCP treated apples decreased over 5 months, and then increased after 7 months. However, non-treated apples did not show significant changes for off-flavors during 7 month storage (p<0.05). The non-treated apples also contained the higher levels of two off-flavors than 1-MCP treated apples. These two compounds, 1-butanol and butyl butanoate, can be used as quality indicators for the quality evaluation of Fuji apple.

• Journal of Biosystems Engineering
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• 제18권4호
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• pp.382-389
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• 1993

In this research, the surface color of 'Fuji' apples and tomatoes were measured by using Sharp PD 151 semiconductor color sensors. The measurements were compared with color-difference-meter readings and with visual sensory test scores. A negative exponential function was developed which describe the relationship between the dominant wavelength of the surface color of 'Fuji' apples and the ratio of the photoelectric currents of the color sensor. Also a linear relationship was found for the surface color of tomatoes and the color sensor output. There were good correlations between the visual test scores and the color sensor output for both 'Fuji' apples and tomatoes.

• 한국식품저장유통학회지
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• 제1권1호
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• pp.29-36
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• 1994

This study was carried out for the establishment of optic harvest date and storage condition of 'Fuji' apple for CA storage. Apples were picked at 10 day intervals from 17 Sept to 27 Oct.. Apples were analyzed for respiration rata, weight flesh firmness, titratable acidity, soluble solid, total sugar, reducing sugar, surface color and thiault value. In 1990, the optimal harvest season could be judged between 17 Oct. and 27 Oct. from the results of respiration rate rise and change of quality properties. Apples harvested on 27 Oct. wert stored at 2$^{\circ}C$ and 90~95% RH in 1%O2 + 3%CO2, 3%O2 + 3%CO2 and air for 9 months. After 9 months of storage, apples kept in CA storages had beater quality than apples kept in refrigeration storage. Especially, apples kept in 1%O2, + 3%CO2 were fumer and more acid than those kept in 3%O2 + 3%CO2 At the sensory evaluations, apples stored in CA were rated higher quality than apples stared refrigeration.

• Journal of Biosystems Engineering
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• 제22권2호
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• pp.210-216
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• 1997

A study to select ground colors of Fuji apple for maturity index which are needed to standardize grading of the apples is presented. Two extreme colors of immature and fully mature Fuji and Zonagold apples produced in Korea were determined. Various ground colors of Fuji apple between the two extreme colors were collected and classified by human vision and colors of Fuji apple for maturity index were selected from the classification. Coordinates of the selected colors in xy chromaticity diagram were determined by spectrophotometers to define them in a standard coordinate system. Coordinates of the colors in r-g chromaticity diagram using a color machine vision system were also determined to use the colors in apple grading by the machine vision system. Grading Fuji apples using the machine vision system was performed and result of the grading was compared with Ending results of human vision and colorimeter. The comparison was performed with the same Fuji apple samples and showed 65% md 75% of same grades, respectively, as the grades determined by the machine vision system. Differences of fading performance between the compared three grading methods were explained as mainly because of the differences of observation area of the grading methods.

• Agricultural and Biosystems Engineering
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• 제1권1호
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• pp.38-42
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• 2000

Though the freshness for agricultural products is an important factor related to their quality management, this terminology is being used restrictedly because it is very subjective. In this study, a dimensionless index which had the span of the maximum of 1 through the minimum of 0 was proposed to describe freshness of the product with time-variant quality and was applied to Tsugaru and Fuji apples. First, the compressive properties having the linearity in their change regarding time elapsed after harvest were selected. For Tsugaru apple, bio-yield and rupture forces had high correlation with time while for Fuji, bio-yield and rupture deformations had high correlations. When the slope, or ratio of force to deformation, was considered, the effect of cultivar could be neglected. When the linearly time-variant compressive properties for Tsugaru and Fuji apples were involved in the freshness indices, they described well freshness of apples. Also, the freshness decay constant depicted a characteristic which related to freshness decay rate. Therefore, the freshness index can be utilized to manage the quality during storage and distribution of apples.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.105-108
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• 2007

거창과 서울에 거주하는 소비자로 20대부터 60대까지 남녀 280명을 대상으로 MA 필름으로 포장한 포장구 사과와 포장하지 않은 대조구 사과의 신선함, 단맛, 신맛, 향미, 아삭거림, 씹힘성, 구매의사에 대한 기호도를 조사한 결과 20대에서 신선함, 아삭거림, 씹힘성과 구매의사에서 대조구보다 포장구의 기호도가 유의적으로 높게 나타났다. 30대는 신선함, 신맛, 향미, 구매의사에서 40대는 향에서, 50대에서는 단맛과 향에서만 대조구보다 포장구의 기호도가 유의적으로 높게 나타났다. 그리고 60대에서 신선함, 향미, 구매의사에서는 대조구보다 포장구의 기호도가 유의적으로 높게 나타난 반면, 단맛, 신맛, 아삭거림에서는 포장구보다 대조구의 기호도가 유의적으로 높은 것으로 나타났다. 모든 연령에서의 대조구와 포장구 사과의 기호도는 맛의 특성 중 신선함(p=0.0011), 향미(p=0.0002), 구매의사(p=0.0018)에서 유의적으로 포장구가 높게 나타났고, 단맛, 신맛, 아삭거림, 씹힘성에서는 기호도 차이가 나타나지 않았다.

• 한국식품과학회지
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• 제31권5호
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• pp.1295-1299
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• 1999

CA 저장 중 후지 사과의 내부 기체 농도에 의한 저장 조건의 적합성을 신속하게 판단하기 위한 지표를 얻기 위하여 과실 내부 에틸렌과 이산화탄소의 농도에 따른 과육경도, 적정산도 및 과피 녹색의 유지정도를 조사하였다. 저장 중 사과의 내부 에틸렌 농도가 10ppm 이하에서는 과육경도, 적정산도 및 과피의 녹색이 거의 손실되지 않았으나 약 10ppm 이상에서는 급격하게 손실되었다. 저장 중 사과의 내부 이산화탄소 농도는 낮을수록 높은 과육경도, 적정산도 및 과피의 녹색을 유지하였는데 특히 내부 이산화탄소 농도가 2% 이하인 사과에서 높은 품질특성을 유지하였다 따라서 후지 사과의 CA저장에 적합한 저장조건은 사과의 내부 에틸렌과 이산화탄소 농도를 각각 약 10 ppm과 약 2% 이하로 유지할 수 있는 조건으로 판단되고, 사과의 내부 에틸렌과 이산화탄소 농도는 저장조건의 적합성을 판단하는 지표로 사용 가능하였다.

• 한국식품저장유통학회지
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• 제3권1호
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• pp.83-92
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• 1996

This study was conducted to estimate the shelf-life of 'Fuji' apples (Malus domestica Borkh) after CA storage. Apples stored In 1%O2+3%CO2, 2%O2+3%CO2 and 3%O2+3%CO2 at 2$^{\circ}C$ and 4$^{\circ}C$ for 8 months were stored in air at 10$^{\circ}C$, 80-85% RH for 16days. As a result of objective analysis, apples stored at 2$^{\circ}C$ wert mort effective in retarding the loss of weight flesh firmness, titratable acidity and peel color than those stored at 4$^{\circ}C$, but not the loss of soluble solid. Among storage atmospheres, 1%O2+3%CO2 at 2$^{\circ}C$ was more effective in retarding the loss of flesh firmness and green color than other atmospheres. Shelf-life of apples kept at 2$^{\circ}C$ estimated above 16 days. The contents of acetaldehyde and ethanol were not observed tn make large difference between storage conditions, but ethanol content of apples stored in 3%O2+3%CO2 at 4$^{\circ}C$ was Increased slightly for 16 days. According to sensory evaluations, apples stored at 2$^{\circ}C$ were significantly harder, juicier and more acid than chose stored at 4$^{\circ}C$. Particularly, high scores of apples stored in 1% and 2%O2+3%CO2 at 2$^{\circ}C$ Persisted for 16 days. Juiciness, hardness acidity and sweetness were related to the flesh firmness and titratable acidity. Overall acceptability was closely related to juiciness and hardness.

• 한국식품영양과학회지
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• 제15권1호
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• pp.9-14
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• 1986

홍옥과 후지를 $3%O_2-2%CO_2$ 및 $4%O_2-3%CO_2$의 CA 저장조건에서 각각 8개월간 저장한 후 $20^{\circ}C$ 상대습도 70%의 외기에 방치시키면서 사과의 경도에 관련된 몇가지 변화를 저온 저장고에서 동기간 저장한 후 방치시킨 사과와 비교하였다. 저장후 $20^{\circ}C$에 방치한 사과의 총펙틴 함량과 경도는 방치기간이 경과함에 따라 수용성 펙틴의 함량과 polygalacturonase의 활성 증가에 반하여 감소하였다. 이러한 변화는 저온 저장한 사과가 CA 저장한 사과보다 심하였고 홍옥이 후지보다 현저하였는데 특히 방치 초기 5일동안에 더욱 심하였다. 한편 저온저장고에 저장한 홍옥 및 후지는 $20^{\circ}C$에서 5일정도 상품적 가치를 지니나 CA 저장한 홍옥은 이보다 5일, 후지는 10일 정도 더 상품성이 연장되는 것으로 관능검사 결과 나타났다.

• 한국식품저장유통학회지
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• 제14권5호
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• pp.457-461
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• 2007

영주산 '후지' 사과의 전처리 및 포장방법별 저장기간 동안 품질변호를 알아보기 위하여 사과를 5% $CaCl_2$ 용액에 15분 동안 침지한 후 완전히 건조시켜 $25\;{\mu}m$ 두께의 LDPE 필름으로 박스단위로 포장하여 $0^{\circ}C$의 농협 현지저온저장고에서 21주간 중량감소율, 경도, 적정산도, 가용성 고형분함량, 비타민 C함량, 부패율 조사하였다. 중량감모율, 경도변화, Vitamin C 변화, 부패율 등에서 칼슘처리과 필름포장을 병행한 처리구(Ca-MA)가 다른 처리구에 비해 저장 중 품질변화가 가정 적은 것으로 나타나 영주산 '후지' 사과 저장시 선도유지에 효과적인 것으로 사료된다.