Abstract
A mass production of chestnut necessiates the development of economic long-term storage method. The main objective of this study was to confirm the technical aspect of the chestnut storage method which was developed by two year project and to review the method of commercial application. The chestnut used for the experiments were separated in brine $(5.5{\sim}6.0^{\circ}\:B{\acute{a}}ume)$ into matured and unmatured lots and fumigated with $CS_2$ at a 5 $lb/27\;m^3$ level for $25{\sim}30\;hrs.$ The chestnuts were packed in wooden boxes with sawdust (50% moisture) in the ratio of 1 : 1 by volume. The boxes were stored in the cold room $(1{\pm}1^{\circ}C,\;85{\sim}95%\;RH)$ and the cellar ($0{\sim}10^{\circ}C$, controlled only by circulating night cool air). The results obtained were as follows: 1. Fully matured chestnut could be successfully preserved $8{\sim}9\;months$ at a l0% decay level in the cold room and $4{\sim}5\;months$ months in cellar. 2. Immatured chestnuts wire inferior to the matured in storage stability. At the maximum storage period, its storage life was two months shorter. 3. The heat transfer equation of piled chestnuts with sawdust can be suggested as $T_{\infty}-T_0=(T_{\infty}-T_0){\cdot}10^{-t/320}$ and j and $f_h$ values were 1 and 320 min, respectively. 4. The chestnuts in the package of storage unit had longer shelf life than naked chestnut during the retail distribution at ambient temperature.
양산(量産)되는 방의 대량(大量) 장기(長期) 저장(貯藏)을 위(爲)해 숙도별(熟度別) 및 저장(貯藏) 조건(條件) 별(別)로 그 저장성(貯藏性)을 비교(比較) 시험(試驗)하고 출고(出庫)된 저장(貯藏) 밤의 성상변화(性狀變化)를 시험(試驗)한 결과(結果)는 다음과 같다. 1. 부패률(腐敗率) 10% 내외(內外)를 저장(貯藏) 한도(限度)로 볼 때 밤의 저장(貯藏) 가능(可能) 기간(期間)은 정온(定溫) 정습(定濕) 저장(貯藏)$(1{\pm}1^{\circ}C,\:85{\sim}95%\:RH)$ 으로는 $8{\sim}9$개월(個月)이고, 움 저장(貯藏)으로는 $4{\sim}5$개월(個月)이었다. 2. 저장성(貯藏性)은 숙도(熟度)에 크게 영향을 받고 있어서 $5.5^{\circ}$ Baume 의 염수로 선별(選別)된 미숙과(未熟果)는 숙과(熟果)에 비(比)해 최대(最大) 저장(貯藏) 가능(可能) 기간(期間)에서 2개월(個月) 정도(程度) 짧았다. 3. 저장(貯藏) 형태(形態)로 포장(包裝)된 밤의 전열(傳熱) 특성(特性)은 가장 전열(傳熱)이 늦은 중심(中心) 부위(部位)의 대기중(大氣中)에서의 온도상승(溫度上昇)으로 측정(測定)한 결과(結果)에서 j치(値)=1, $f_{h}$치(値)=320분(分)이었으며, 온도(溫度) 예측식(豫測式)은 $T_{\infty}-T=(T_{\infty}-T_0){\cdot}10^{-t/320}$로 표현(表現)될 수 있었다. 4. 정온(定溫) 정습(定濕)으로 4개월(個月) 저장(貯藏)된 밤의 출고후(出庫後) 유통(流通)및 보관(保管)은 보습재(保濕材)가 충진(充塡)된 원내(原來)의 포장(包裝) 형태(形態)가 가장 품질면(品質面)에서 유리(有利)하였다.한 것으로 생각된다.서는 백수발생시 평균 3.4-7.0cm, 부분퇴화가 4.2-5.2cm, 퇴화가 0.4-5.4cm, 줄기 고사가 0.4-0.6cm로 차이를 보였다. 제1절간장은 보리, 밀 각각 0.3-8.4cm, 0.2-24.2cm로 신장정도에서 저온에 따른 변이를 보였고, 지엽-이삭간 거리도 보리 -2.5∼-7.4cm, 밀 -0.6-11.5cm로 신장정도에 차이가 컸다.d from a constant temperature to a temperature cycle under DD. These results suggest that per/sup 01/ and tim/sup 01/ flies have a temperature-entrainable weak oscillatory mechanism. The fact that dClk/sup Jrk/ and cyc/sup 01/ flies did not show any sign of the endogenous oscillation suggests that the per-less oscillatory mechanism may require CLK and CYC.out to investigate the reactants between cement hydrates and chemical ions and some crystalline such as gypsum ettringite and Fridel′s salt were confirmed.ng for others, 3. Virtue of "forgiveness other′s mistakes"(from 3.32 to 3.65 for experimental group and from 3.33 to 3.25 for comparison group) in domain of kindness, concession, forgiveness,
(Food Research Institute, Agriculture and Fishery Development Corporation)
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