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자몽종자추출물처리와 포장재에 따라 반건시 곶감의 품질 변화를 알아보고자 하였다. 자몽종자추출물에 반건시 곶감을 침지한 후 대조구(무포장), LDPE(low density polyethylene) 필름 포장구와 적층 필름 포장구(Nylon/LDPE)로 각각 포장하여 15℃에서 60~100일간 저장한 결과 다른 포장구보다 적층 필름 포장구(Nylon/LDPE)가 중량변화에서는 86%, 곰팡이 발생율은 60%, 갈변도는 50% 이상 낮게 나타났다. 자몽종자추출물(GFSE) 처리와 대조구의 분석실험에서 유의적 차이는 보이지 않았으나 자몽종자추출물 처리시에 반건시 곶감의 표면색도에서는 색변화 억제에 효과를 보였다.


To investigate the effects of grapefruit seed extracts pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for 60~100 days at room temperature (15℃) after dipping in grapefruit seed extracts and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch (30×30 cm2). Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content, and color between grapefruit seed extracts pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunter's value.