Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality changes of dried persimmon based on storage conditions

농가별 저장조건에 따른 건시의 품질 특성 변화

  • Choi, Ji-Young (School of Food Science and Technology, Kyungpook National University) ;
  • Jo, Jeong-Seok (School of Food Science and Technology, Kyungpook National University) ;
  • Lee, Hyeon-Jeong (School of Food Science and Technology, Kyungpook National University) ;
  • Woo, Jin-Ho (School of Food Science and Technology, Kyungpook National University) ;
  • Heo, Su-Hyeon (School of Food Science and Technology, Kyungpook National University) ;
  • Bae, Su-In (School of Food Science and Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (School of Food Science and Technology, Kyungpook National University)
  • 최지영 (경북대학교 식품공학부 식품생물공학전공) ;
  • 조정석 (경북대학교 식품공학부 식품생물공학전공) ;
  • 이현정 (경북대학교 식품공학부 식품생물공학전공) ;
  • 우진호 (경북대학교 식품공학부 식품생물공학전공) ;
  • 허수현 (경북대학교 식품공학부 식품생물공학전공) ;
  • 배수인 (경북대학교 식품공학부 식품생물공학전공) ;
  • 문광덕 (경북대학교 식품공학부 식품생물공학전공)
  • Received : 2018.01.18
  • Accepted : 2018.02.21
  • Published : 2018.02.28
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Abstract

The purpose of this study is to present the results as basic data for establishing proper storage conditions and distribution conditions of actual farms at point of increasing concern about hygiene and palatabiltiy of consumers to food. In this study, three farmhouses of dried persimmons prepared using different storage conditions were selected in Sangju (Korea). The dried persimmons were stored for 90 days. Changes in temperature and humidity were measured with a temperature and humidity recorder under each storage condition, and physicochemical analysis and sensory evaluation were performed. The average temperatures of farmhouse A, B and C were approximately $-22--23^{\circ}C$, $-19--18^{\circ}C$ and $-25^{\circ}C$ respectively. The humidities of A, B and C were 62-63%, 59-60%, and 66-67%, respectively, and the moisture contents of all farmhouses increased during the storage period, with farmhouse B showing the most rapid increase. Free sugars increased, except for those from farmhouse C. Persimmons from farmhouse B showed the greatest changes in chewiness and hardness. The values of $a^*$ and $b^*$ were significantly decreased in persimmons from farmhouse B, and the color difference value of farmhouse B was dramatically increased. Sensory evaluation showed that the color preference tended to decrease compared with the initial value. Only farmhouse B showed decreased overall acceptability. Moreover, farmhouse B had the highest storage temperature and lowest humidity. Therefore, our results showed that storage at a low temperature and high humidity was important for manufacturing high-quality dried persimmons.

본 연구는 저장 조건을 달리 한 농가 3곳의 건시를 저장하면서 품질 특성변화를 비교 및 분석하였다. 건시는 각각 OP, GP, NP로 지칭하였으며 저장된 건시는 30일 간격으로 각 농가의 시료를 취하여 품질 변화를 실험, 분석하였다. 색도의 경우 내부 온습도 변화와 평균 온도가 가장 크고 습도가 가장 낮게 유지된 GP가 가장 유의미한 변화량을 보였다. OOP, IOP, ONP, INP의 변화값에 비해 OGP, IGP는 초기값에서 유의적으로 감소하였다. 색차의 산출결과 색도 변화에서도 OGP는 저장 기간 전체에서 가장 큰 값을 보였으며 IGP의 경우에도 큰 변화가 없는 IOP와 INP에 비해 저장기간 중 점차 색차값이 증가하였다. Glucose함량은 OP와 GP가 함께 증가하는 경향을 보였으며, 그 중 GP가 초기 값에 비해 가장 크게 증가하였다. Fructose함량의 경우도 OP와 GP가 둘 다 증가하는 경향을 보였으며, 저장 60일차 이후에는 큰 변화가 없었다. 조직감의 경우에도 큰 변화가 없는 OP와 NP와는 다르게 GP는 유의적인 차이를 보이며 크게 경화하는 경향을 보였다. 관능 검사의 경우 전반적 기호도, 특히 color항목에서 GP는 지속적으로 감소하는 모습을 보였다. 이상의 결과를 종합하였을 때, 소비자들의 건시에 대한 위생성, 안정성을 보장하고 품질을 향상시켜 기호성을 증대하기 위해서 내부 온습도 변화를 최대한 감소시켜야 하며, 이를 위해 일관성 있는 저장조건을 유지함의 중요함을 알 수 있었다. 향후 실제 농가에서 적합한 건시의 저장 및 유통조건 설정에 도움이 될 것이라고 사료된다.

Keywords

References

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