Quality Changes of Satsuma Mandarin during Storage by Storage Warehouse

저장고 형태에 따른 온주밀감의 저장 중 품질변화

  • 김성학 (제주도농업기술원) ;
  • 임자훈 (제주대학교 원예생명과학부) ;
  • 고정삼 (제주대학교 원예생명과학부)
  • Published : 2002.06.01

Abstract

Quality changes of satsuma mandarin (Citrus unshiu Marc. var. miyagawa) during storage by storage warehouse were investigated. Citrus were treated with 2000-folds diluted iminoctadime-triacetate solution and 1.5% chitosan with 0.5% CaCl$_2$ solution, and were at 30$\^{C}$ for 24 hr before storage. The citrus of about 12kg/26L plastic container were stored at room temperature, and at 4$\^{C}$ with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Penicillium italicum Monilia candida Alternara citri, Mucor hiemalis, Phomopsis citri Botrytis cinerea, Phoma citricarpa Clomererella cingulata, Penicillium digitatum were identified as putrefactive microorganisms in citrus storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 24% of original acid content were decreased at room temperature on 120 days storage, compared to 15∼18% loss on cold storage. Total sugar of citrus was decreased rapidly after 90 days, and vitamin C content were also decreased rapidly after 60 days during storage.

References

  1. 한해룡, 권오균 (1994) 감귤원예신서, 선진문화사, p. 475-478
  2. 西浦昌男 伊庭慶昭. 1967 貯藏溫濕度が溫州ミカンの果重の減量に及ぼす影響, 日本園藝學會發表要旨(春), 42, p. 400-401
  3. 久本直哉, 萩沼之孝 (1983) ウンシュウミカンのCA貯藏における豫措條件とその品質變化, 食品總合硏究所 硏究報告, p. 42-51
  4. 松本和夫 (1973) 柑橘園藝新書, 養賢堂, p. 54-55
  5. 小原哲二郞 編 (1973) 食品分析ハンドブツワ, 建帛社, p. 334-335
  6. Hatanaka, C. and Kobara, Y. (1980) Determination of glucose by a modification of Somogyi-Nelson method, Agric. Biol. Chem., 44, 2943-2949 https://doi.org/10.1271/bbb1961.44.2943
  7. 고정삼, 양영택, 송상철, 김성학, 김지용 (1997) 처리조건에 따른 조생온주밀감의 저온저장 특성, 한국농화학회지, 40, 117-122
  8. 김성학, 고정삼, 김봉찬, 양영택, 한원탁, 김광호 (2001) 키토산 및 칼슘처리가 온주밀감 저장 중 품질에 미치는 영향, 농산물저장유통학회지, 8, 279-285
  9. 고정삼, 김성학 (1995) 제주산 감귤류의 성분과 그 특성, 한국농화학회지, 38, 541-545
  10. 安達義正 (1970) 溫州ミカンの貯藏と栽培, 農業圖書, p. 41-42
  11. 久本直哉, 萩沼之孝. 1980. ウンシュウミカンの品質及び成分に及ぼす貯藏條件の影響, 日本園藝會雜誌, 49, 260-268
  12. A.O.A.C. (1990) Official Methods of Analysis, 15th ed., Association Analytical Chemists, Washington, D. C., p. 914-915
  13. 제주도 (2000) 제주도 감귤산업 발전계획, 감귤산업발전계획수립기획단, p. 10
  14. 주현규, 마상조, 조황연, 박충균, 조규성, 채수규 (1995) 식품분석법, 학문사, p. 355-359