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SUMMARY

CONTENTS

목차

제1장 연구개발과제의 개요 28

제1절 연구개발 목적 및 필요성 28

1. 기술적 측면 28

2. 경제적 측면 33

3. 사회적 측면 34

제2장 국내외 기술개발 현황 36

제3장 연구개발수행 내용 및 결과 41

제1절 연구내용 및 방법 41

1. 실험재료 및 시약 41

2. 전자선 조사 과일의 휘발성 유기성분 추출 42

3. 전자선 조사 과일의 휘발성 유기성분 분석 및 확인 43

제2절 연구결과 46

1. 인과류 46

가. 인과류의 전자선 조사에 의한 휘발성 유기성분 및 관능적 평가 46

나. 전자선 조사된 인과류의 저장기간 동안(30일) 변화된 휘발성 유기성분 및 관능적 평가 73

2. 핵과류 89

가. 핵과류의 전자선 조사에 의한 휘발성 유기성분 및 관능적 평가 89

나. 전자선 조사된 핵과류의 저장기간 동안(30일) 변화된 휘발성 유기성분 및 관능적 평가 108

3. 장과류 126

가. 장과류의 전자선 조사에 의한 휘발성 유기성분 및 관능적 평가 126

나. 전자선 조사된 장과류의 저장기간 동안(30일) 변화된 휘발성 유기성분 및 관능적 평가 145

제4장 목표달성도 및 관련분야에의 기여도 155

1. 목표달성도 155

2. 관련분야에의 기여도 155

제5장 연구개발결과의 활용계획 157

제6장 연구개발과정에서 수집한 해외과학기술정보 158

제7장 참고문헌 160

표차례

Table 1. Fresh fruits and vegetables 31

Table 2. Production performance of fruits 33

Table 3. Export performance of fruits 33

Table 4. Food Irradiation Applications 37

Table 5. GC/MS conditions for identification of volatile flavor components 44

Table 6. Comparison of volatile flavor components identified from non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) 51

Table 7. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) 53

Table 8. Changes in surface color of non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) 54

Table 9. Sensory evaluation of non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) 55

Table 10. Comparison of volatile flavor components identified from non- and electron beam irradiated apple (Malus domestica) 59

Table 11. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated apple (Malus domestica) 61

Table 12. Changes in surface color of non- and electron beam irradiated apple (Malus domestica) 62

Table 13. Sensory evaluation of non- and electron beam irradiated apple (Malus domestica) 63

Table 14. Comparison of volatile flavor components identified from non- and electron beam irradiated mandarin (Citrus unshiu) 68

Table 15. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated mandarin (Citrus unshiu) 70

Table 16. Changes in surface color of non- and electron beam irradiated mandarin (Citrus unshiu) 71

Table 17. Sensory evaluation of non- and electron beam irradiated mandarin (Citrus unshiu) 72

Table 18. Comparison of volatile flavor components identified from non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) stored at 4℃ for 30 days 76

Table 19. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) stored at 4℃ for 30 days 78

Table 20. Changes in surface color of non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) stored at 4℃ for 30 days 79

Table 21. Sensory evaluation of non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) stored at 4℃ for 30 days 80

Table 22. Comparison of volatile flavor components identified from non- and electron beam irradiated apple (Malus domestica) stored at 4℃ for 30 days 84

Table 23. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated apple (Malus domestica) stored at 4℃ for 30 days 86

Table 24. Sensory evaluation of non- and electron beam irradiated an apple (Malus domestica) stored at 4℃ for 30 days 87

Table 25. Comparison of volatile flavor components identified from non- and electron beam irradiated plum (Prunus salicina) 94

Table 26. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated plum (Prunus salicina) 96

Table 27. Changes in surface color of non- and electron beam irradiated plum (Prunus salicina) 97

Table 28. Sensory evaluation of non- and electron beam irradiated plum (Prunus salicina) 98

Table 29. Comparison of volatile flavor components identified in non- and electron beam irradiated peach (Prunus persica L.) 103

Table 30. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated peach (Prunus persica L.) 105

Table 31. Changes in surface color of non- and electron beam irradiated peach (Prunus persica L.) 106

Table 32. Sensory evaluation of non- and electron beam irradiated peach (Prunus persica L.) 107

Table 33. Comparison of volatile flavor components identified in non- and electron beam irradiated plum (Prunus salicina) stored at 4℃ for 30 days 112

Table 34. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated plum (Prunus salicina) stored at 4℃ for 30 days 114

Table 35. Sensory evaluation of non- and electron beam irradiated plum (Prunus salicina) stored at 4℃ for 30 days 116

Table 36. Comparison of volatile flavor components identified in non- and electron beam irradiated peach (Prunus persica L.) stored at 4℃ for 30 days 121

Table 37. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated peach (Prunus persica L.) stored at 4℃ for 30 days 123

Table 38. Sensory evaluation of non- and electron beam irradiated peach (Prunus persica L.) stored at 4℃ for 30 days 125

Table 39. Comparison of volatile flavor components identified from non- and electron beam irradiated grape (Vitis vinifera) 130

Table 40. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated grape (Vitis vinifera) 132

Table 41. Changes in surface color of non- and electron beam irradiated grape (Vitis vinifera) 133

Table 42. Sensory evaluation of non- and electron beam irradiated grape (Vitis vinifera) 134

Table 43. Comparison of volatile flavor components identified in non- and electron beam irradiated strawberry (Fragaria ananassa Duch.) 140

Table 44. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated strawberry (Fragaria ananassa Duch.) 142

Table 45. Changes in surface color of non- and electron beam irradiated strawberry (Fragaria ananassa Duch.) 143

Table 46. Sensory evaluation of non- and electron beam irradiated strawberry (Fragaria ananassa Duch.) 144

Table 47. Comparison of volatile flavor components identified from non- and electron beam irradiated grape (Vitis vinifera) stored at 4℃ for 30 day 149

Table 48. Relative content of functional groups in volatile flavor components identified in non- and electron beam irradiated grape (Vitis vinifera) stored at 4℃ for 30 days 153

Table 49. Sensory evaluation of non- and electron beam irradiated grape (Vitis vinifera) stored at 4℃ for 30 days 154

그림차례

Fig. 1. Electron beam irradiator for food processing. 38

Fig. 2. World-wide Utilization of Food Irradiation 38

Fig. 3. Photographs of irradiated Shingo pear (Pyrus pyrifolia N.) by electron beam. 50

Fig. 4. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) at 1 kGy. 50

Fig. 5. Photographs of irradiated apple (Malus domestica) by electron beam. 58

Fig. 6. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated apple (Malus domestica) at 1 kGy. 58

Fig. 7. Photographs of irradiated mandarin (Citrus unshiu) by electron beam. 66

Fig. 8. Photographs of irradiated mandarin (Citrus unshiu) by electron beam stored at 4℃ for 30 days. 67

Fig. 9. GC/MS total ion chromatograms of the volatile flavor components in non and electron beam irradiated mandarin (Citrus unshiu) at 1 kGy. 67

Fig. 10. Photographs of electron beam irradiated Shingo pear (Pyrus pyrifolia N.) stored at 4℃ for 30 days. 75

Fig. 11. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated Shingo pear (Pyrus pyrifolia N.) at 1 kGy stored at 4℃ for 30 days. 75

Fig. 12. Photographs of irradiated apple (Malus domestica) by electron beam stored at 4℃ for 30 days. 83

Fig. 13. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated apple (Malus domestica) at 1 kGy stored at 4℃ for 30 days. 83

Fig. 14. Photographs of irradiated plum (Prunus salicina) by electron beam. 93

Fig. 15. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated plum (Prunus salicina) at 1 kGy. 93

Fig. 16. Photographs of irradiated peach (Prunus persica L.) by electron beam. 102

Fig. 17. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated peach (Prunus persica L.) at 1 kGy. 102

Fig. 18. Photographs of irradiated plum (Prunus salicina) by electron beam stored at 4℃ for 30 days. 111

Fig. 19. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated plum (Prunus salicina) at 1 kGy stored at 4℃ for 30 days. 111

Fig. 20. Photographs of irradiated peach (Prunus persica L.) by electron beam stored at 4℃ for 30 days. 120

Fig. 21. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated peach (Prunus persica L.) at 1 key stored at 4℃ for 30 days℃ 120

Fig. 22. Photographs of irradiated grape (Vitis vinifera) by electron beam. 129

Fig. 23. GC/MS total ion chromatograms of the volatile flavor components non- and electron beam irradiated grape (Vitis vinifera). 129

Fig. 24. Photographs of irradiated strawberry (Fragaria ananassa Duch.) by electron beam. 138

Fig. 25. Photographs of irradiated strawberry (Fragaria ananassa Duch.) by electron beam stored at 4℃ for 30 days. 138

Fig. 26. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated strawberry (Fragaria ananassa Duch.). 139

Fig. 27. Photographs of irradiated grape (Vitis vinifera) by electron beam stored at 4℃ for 30 days. 148

Fig. 28. GC/MS total ion chromatograms of the volatile flavor components in non- and electron beam irradiated grape (Vitis vinifera) at 1 kGy stored at 4℃ for 30 days. 148

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