가을작형 억제재배 미니단호박의 저장조건별 품질 변화 = Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions

다국어 초록 (Multilingual Abstract)

We stored sweet pumpkins at 8℃, 12℃, 12℃ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the 12℃ group it decreased to 20~60%. Conversely, spoiling was completely absent in the 8℃ and 12℃ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the 8℃ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the 12℃ and 12℃ plasma curing groups, with best results were found in the latest. Both the 8℃ and 12℃ plasma curing groups maintained their dark green surface colors, while both the 12℃ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the 8℃ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the 8℃ storage pumpkin. The overall acceptability from sensory evaluation was higher in the 12℃ plasma curing group, when compared to those of the 8℃, 12℃ and control groups storage conditions.

참고문헌 (Reference)

1 오지연, "호박품종의 영양성분 조성 비교" 한국식품저장유통학회 21 (21): 808-814, 2014

2 한선경, "재배지역에 따른 고구마(Ipomoea batatas (L.) Lam) 품종의 전분 특성 차이" 한국식품과학회 45 (45): 682-692, 2013

3 김성란, "밤호박의 저장 온도와 습도가 품질에 미치는 효과" 한국식품과학회 39 (39): 644-651, 2007

4 김성란, "단호박과 늙은 호박의 영양성분 및 항산화활성 비교" 한국식품과학회 37 (37): 171-177, 2005

5 안연화, "단호박 첨가수준을 달리한 식혜의 저장 중 품질특성" 한국식품조리과학회 27 (27): 803-814, 2011

6 박인덕, "단호박 분말이 쿠키의 품질특성에 미치는 영향" 한국식생활문화학회 27 (27): 89-94, 2012

7 이준호, "단호박 분말을 첨가한 젤리의 품질특성" 한국식품영양과학회 42 (42): 139-142, 2013

8 배종호, "단호박 분말을 첨가한 반죽의 물성 및 빵의 품질특성" 한국식생활문화학회 21 (21): 311-318, 2006

9 박주환, "단호박 분말을 첨가한 국수의 품질 특성" 한국식품영양과학회 44 (44): 291-295, 2015

10 정현아, "단호박 가루를 첨가한 호상요구르트의 품질 특성" 한국식품저장유통학회 18 (18): 714-720, 2011

11 이명호, "단호박 가루를 첨가한 쌀가루 스폰지 케이크의 이화학적 특성" 한국식품영양학회 23 (23): 162-170, 2010

12 이선미, "단호박 가루를 첨가한 머핀제조 조건의 최적화" 대한영양사협회 13 (13): 368-378, 2007

13 Heo SJ, "The comparison of food constituents in pumpkin and sweet-pumpkin" 13 : 91-96, 1998

14 Jang SW, "Studies on development of cultivation technology of high quality fruit of summer squash for exportation" Gyeonggi-do agricultural research and extension, Northern Agric experiment station 2003

15 Oh BY, "Semi-forcing cultivation mini-pumpkin harvesting time and ripening conditions. RDA of Korean Agricultural Handbook"

16 Jung CY, "SPSSWIN for Statistics Analysis, version 14. 0 5th ed" Muyok Publishers 276-283, 2009

17 Jeong KY, "Quality characteristics of sulgidduk with concentrated sweet pumpkin powder" Sunchoun University, 2010

18 Jang MH, "Jeollanam-do Agricultural Research and Test Research Plan" Horticultural Research Institute, Jeollanamdo Agricultural Research and Extension Services 294-296, 2015

19 Lee JW, "Effects of storage temperature and periods on the fruit characteristics in winter squash Bochang" 27 : 2009

20 Mosquera IM, "Disapperance of chloropyllys and carotenoids during the ripening of the olive" 69 : 1-6, 1995

21 Kim SN, "Development of processing technology and storage condition for buttercup squash" 18-20, 2002