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Quality changes of dried persimmon based on storage conditions

농가별 저장조건에 따른 건시의 품질 특성 변화

  • Choi, Ji-Young (School of Food Science and Technology, Kyungpook National University) ;
  • Jo, Jeong-Seok (School of Food Science and Technology, Kyungpook National University) ;
  • Lee, Hyeon-Jeong (School of Food Science and Technology, Kyungpook National University) ;
  • Woo, Jin-Ho (School of Food Science and Technology, Kyungpook National University) ;
  • Heo, Su-Hyeon (School of Food Science and Technology, Kyungpook National University) ;
  • Bae, Su-In (School of Food Science and Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (School of Food Science and Technology, Kyungpook National University)
  • 최지영 (경북대학교 식품공학부 식품생물공학전공) ;
  • 조정석 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이현정 (경북대학교 식품공학부 식품생물공학전공) ;
  • 우진호 (경북대학교 식품공학부 식품생물공학전공) ;
  • 허수현 (경북대학교 식품공학부 식품생물공학전공) ;
  • 배수인 (경북대학교 식품공학부 식품생물공학전공) ;
  • 문광덕 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2018.01.18
  • Accepted : 2018.02.21
  • Published : 2018.02.28

Abstract

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately $-22--23^{\circ}C$, $-19--18^{\circ}C$ and $-25^{\circ}C$ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of $a^*$ and $b^*$ were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

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