HOME > 자연과학 > 수학 > 충남대학교 농업과학연구소 > Korean Journal of Agricultural Science
Effects of ethylene treatment on postharvest quality in kiwi fruit -
분야 자연과학 > 수학
저자 Byung-Seon Lim Jin-Su Lee Hee-Ju Park Soh-Young Oh Jong-Pil Chun
발행기관 충남대학교 농업과학연구소
간행물정보 Korean Journal of Agricultural Science 2016년, Korean Journal of Agricultural Science Vol.43 No.3, 340page~345page(총6page)
파일형식 3085735 [다운로드 무료 PDF 뷰어]
판매가격 6,000원
적립금 180원 (구매자료 3% 적립)
이 자료를
논문의 미리보기 2페이지를 PDF파일로 제공합니다.
연관 논문
Effects of Cultural Methods on Quality and Postharvest Physiology of Cherry Tomato
Effect of 1-MCP Treatment on the Early-season Asian Pear Cultivar ‘Wonhwang’ in Response to Different Temperature Conditions during Simulated Exportation -
Potential of Initial CA Condition on Quality Maintenance of ‘Fuji’ Apples during Export Simulation after Long-term Storage -
The Effects of Treatment with Ethylene-Producing Tablets on the Quality and Storability of Banana (Musa sp.) -
Effect of the Combination Hot Water - Calcium Chloride on the In Vitro Growth of Colletotrichum gloeosporioides and the Postharvest Quality of Infected Papaya
부제 :
Materials and Methods
Results and Discussion
The kiwi fruit (Actinidia deliciosa cv. ‘Hayward’) should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and 100 μL·L-1 were used on fresh kiwi fruit stored at different temperatures of 10, 15, and 20℃. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and 15℃ dramatically decreased in the experiment while treated fruits stored at 10℃ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and 20℃ were better than those of fruits at 10℃. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at 40 - 400 μL·L-1. The ethylene generator could also be used to soften persimmons.
quality, softening, ripening, ethylene response, storage temperature
본 논문은 참고용 논문으로 수정 및 텍스트 복사가 되지 않습니다.
[식품저장학] Food Irradiation Technology(방사선살균기술)
열대, 아열대 기후지역에서의 원예작물 생산에 관한 국제 연수과
[외식경영론] 허브 카페(영문)
[식품공학] 비가열 처리 채소류 음료 제조 공정 연구(영문)
[생명] 공업미생물
[[솔루션]] :: Lehninger Biochemistry 5edition[the foundations of Biochemistry]
열역학 솔루션(Thermodynamics: An Engineering Approach)7판
열역학 Yunus A Cengel 7판 연습문제 풀이
바이올로지 레포트 레퍼런스
[식품저장학] Food Irradiation Technology(방사선살균기술)
오늘 본 자료
오늘 본 자료가 없습니다.
장바구니 담은 자료
장바구니가 비어 있습니다.
이 간행물 인기자료
Prospects of Triticale as Fodder an...
Bromelain과 Zn-Methionine 혼합 급여...
야관문 ( Lespedezea cuneata G. Don)...
식재료 전처리시설의 설치방안 검토 -...
천안 배 원예농협 공동계산제 활성화 ...
이 간행물 신규자료
Mini-review: oomycete RXLR genes as...
Analysis of intraspecific genetic d...
Construction of a full-length cDNA ...
Influence of gene flow from GM to n...
Effect of preharvest application of...
저작권 정보
본 학술논문은 ㈜누리미디어와 각 학회간에 저작권 계약이 체결된 것으로 HAPPY학술이 제공하고 있습니다. 본 저작물을 불법적으로 이용시는 법적인 제재가 가해질 수 있습니다.
서비스이용약관 | 개인정보취급방침 | E-mail 수집 거부 | 제휴 및 광고문의 | FAQ
이메일 무단 수집 거부
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나 그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며, 이를 위반시 정보통신망법에 의해 형사처벌됨을 유념하시기 바랍니다. [게시일 2003년 4월 2일]