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Change in the Quality Characteristics of Acanthopanax and Cedrela Shoot by Salting Conditions
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.501-509
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.501
 Title & Authors
Change in the Quality Characteristics of Acanthopanax and Cedrela Shoot by Salting Conditions
Kim, Sun-Hwa; Jang, Se-Young; Jeong, Yong-Jin;
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 Abstract
The quality characteristics of Acanthopanax and Cedrela shoots during their preservation were investigated according to the salting conditions to improve the use of the shoots. The results were as follows: The pH of added ionization mineral during the storage did not change. The salinity of the salt-stored Acanthopanax and Cedrela tended to insignificantly change as their storage temperature changed and increase during the addition of the ionization mineral. In terms of the color values, the b value of the added non-ionization mineral tended to increase and that of the added ionization mineral tended to gradually decrease. The texture of Acanthopanax and Cedrela shoots to which an ionization mineral was added tended to decrease gradually during their storage, and was highest when 50 ppm of the ionization mineral was added. The total chlorophyll contents tended to decrease during the salt storage, did not change significantly with the change in the added ionization mineral, and decreased at the storage temperature of . Therefore, it can be concluded that quality of Acanthopanax and Cedrela shoots can be maintained when they are stored in ionization mineral addition.
 Keywords
Acanthopanax;Cedrela;salting;texture;ionization mineral;
 Language
Korean
 Cited by
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