밀감통조림의 保存溫度差異가 主要成分의 消長에 미치는 影響

다국어 초록 (Multilingual Abstract)

This experiment was conducted to survey the component quantity of canned Cheju mandarin oranges by differenciating the preservative temperature and periods, and the results obtained were as follows.
1) Relative high amounts of total sugar in flesh were recognized as compared with reducing sugar those were also revealed with the increasing tendency by preservative periods and rather high temperature.
2) Amounts of reducing surgar were increased by elapsing the preservation periods at the plats of 10℃.
3) Increasing tendency was revealed on total acidity by elapsing the preservation periods and rising the temperature,
4) In the ration of acidity and sugar favorable results were convinced at the plot of 10℃.
5) Amounts of Hesperidin were appeared about equal response both in flesh and syrup, and remarkable decrease on Hesperidin amounts was recognized by elapsing preservation periods and rising up the temperature.

목차 (Table of Contents)

• 목차
• Ⅰ. 緖論 = 3
• Ⅱ. 材料 및 方法 = 5
• Ⅲ. 結果 및 考察 = 6
• Ⅳ. 摘要 = 22
• Ⅴ. 參考文獻 = 23
• Summary = 25