Effect of Storage Conditions on the Quality of ′Fuyu′ Persimmon Fruits and Cucumbers

단감 및 오이의 저장조건이 품질에 미치는 영향

  • 허재용 (경상대학교 식품공학과, 농업생명과학연구원) ;
  • 조성환 (경상대학교 식품공학과, 농업생명과학연구원)
  • Published : 2002.06.01

Abstract

Optimal storage conditions were investigated for 'Fuyu' persimmon fruits and cucumbers were stored under conditions of 70% relative humidity(RH) at 25$^{\circ}C$, 80% RH at l0$^{\circ}C$ and 90% at 5$^{\circ}C$ or l0$^{\circ}C$ of relative humidity, respectively and their qualities in microbial counts, decay ratio, surface color difference and chemical attributes were monitored during the storage period. 'Fuyu'persimmon fruits and cucumbers stored under 90% of relative humidity showed the minimal change in weight loss, decrease of ascorbic acid content, surface color difference and decay by putrefactive microorganisms. As the results of this experiment, 'Fuyu' persimmon fruits and cucumberf stored under 9% of relative humidity were best fer maintaining their freshness.

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