Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Storage Enhancement of Grape through Precooling Process

예냉처리를 통한 포도의 저장성 향상

  • Park, Shin (Division of Life and Environmental Science, Daegu University)
  • 박신 (대구대학교 생명환경학부)
  • Published : 2003.12.01
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Abstract

The aim of this study was to investigate the benefits of storing grapes through precooling, which is easier and more economical than the existing methods of storage. According to the analysis on the weight loss ratio, which is considered an important indicator of grape storage, the time at which the grapes reached 7% weight loss was prolonged by 5 to 10 days by the precooling method. Moreover, the percentage of abnormality on the 31st day of storage was at most 25% less in the precooled grapes than in the non-precooled grapes. In addition, the total bacterial count and the hardness of the precooled grapes were superior to those of the non-precooled grapes. Therefore, the precooling process markedly improved the commercial value of grapes.

본 실험은 기존의 저장방법보다 손쉽고, 경제적인 포도의 예냉처리를 통해 포도의 저장기간 증대 및 상품성에 미치는 영향을 조사하였다. 포도의 저장성에 있어서 중요한 척도로 이용될 수 있는 중량 감모율을 조사한 결과, 예냉처리구는 비예냉처리구에 비해서 중량감모율 7%에 도달하는 기간이 5일에서 10일까지 연장되어 예냉처리가 포도의 저장성을 향상시킴을 확인하였다. 또한 비정상과율도 저장 31일 경과 후 예냉처리구가 비예냉처리구에 비해 1/4 이하 수준으로 나타났으며, 총균수 및 경도의 측정에서도 예냉처리구가 비예냉처리구에 비해 좋은 결과를 가져와 상품성의 현저한 향상을 나타내었다.

Keywords

References

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