Quality of Dreid Persimmon to the Pre-treatment and Packaging on Low-temperature

전처리와 포장방법에 따른 곶감의 저온저장시 품질 변화

The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dreid persimmons depending on pre-treatments and packagings at low temperature ($0^{\circ}C$) during 6 month storage. The rate of weigh loss, fungi, browning, hardening, surface chromaticity were changed a little in the "Cinnamon" pre-treatment and N/LDPE.