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머스크멜론의 유통 중 신선도 판정을 위한 품질 지표 선정
김지영 ( Ji Young Kim ),권기현 ( Ki Hyun Kwon ),구경형 ( Kyung Hyung Gu ),김병삼 ( Byeong Sam Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.6
This study was conducted to identify quality indicators to determine freshness of muskmelon during distribution. The correlation between each quality characteristic and organoleptic preference was analyzed after examining weight loss, firmness, soluble solid content, chromaticity, and respiration rate of and changes in the organoleptic characteristics during storage at 0, 10, 20 and 30℃ after harvesting. The correlation between weight loss and preference according to the storage temperature was shown to be significant (p<0.01). The correlation between firmness and preference was shown to be highly significant (R=0.74, 0.78, 0.88, and 0.83 at 0, 10, 20, and 30℃) under all temperature conditions, and was shown to beespecially highly significant (p<0.01) when the temperature was high. In the case of storage at 20 and 30℃, a significant correlation between soluble-solid content and preference was shown. Therefore, it is right to apply the change in weight loss and firmness that indicated a high correlationwith organoleptic preference as a quality indicator at all storage temperatures.