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커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
후숙 온도에 따른 오미자의 이화학적 특성 변화 Changes of Physicochemical Characteristics of Schizandra chinensis during Postharvest Ripening at Various Temperatures
후숙 온도에 따른 오미자의 이화학적 특성 변화
초록·키워드
This study was carried out to investigate the changes of physicochemical characteristics of Schizandra chinensis during postharvest ripening for 8 days at various temperatures. The juice yield of S. chinensis, which was 55.7% before postharvest ripening, was unchanged (55.3 ± 0.6-56.3 ± 0.6%) at 4℃ storage, but was decreased at the level of 6 and 7% at 25℃ and room temperature (RT), respectively. During storage at 25℃ and RT, the titratable acidities of S. chinensis were the highest at 7.49 ± 0.03 and 7.20 ± 0.03% after 6 days of postharvest ripening, respectively. During storage at 25℃ and RT, the soluble solid content of S. chinensis was increased from 8.2 ± 0.1% at initial stage to a peak of 12.2 ± 0.15% at 6-day storage, after which it decreased. L values (lightness) of S. chinensis were increased in all treatments during storage, and a values (redness) of 25℃ and RT treatments were increased from 5.04 initially to 6.77 and 7.65 at 8-day storage, respectively. The major free sugars of S. chinensis were fructose (0.55%), glucose (0.56%), and sucrose (0.50%). During storage at 25℃ and RT, the fructose and glucose contents were continually increased with increasing storage period, while the sucrose contents decreased after 6-day storage. Major non-volatile organic acids of S. chinensis were succinic (1.21%), citric (0.17%), and malic (0.07%) acids. Changes in the organic acids contents of S. chinensis at various temperatures showed a similar tendency to that of the free sugars. We estimated that the best conditions for the postharvest ripening of S. chinensis were 8 days at 4℃ storage, and 6 days at 25℃ and RT.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
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UCI(KEPA) : I410-ECN-0101-2013-573-001568088
