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The effects of temperature variations during storage on the quality characteristics of muskmelons (Cucumis
melo L.) were investigated. In samples stored at 4oC and 10oC, weight losses were almost 2.9- and 3.4-fold higher,
respectively, compared to samples stored at 0℃. Soluble solids slightly increased except in the samples stored at 10℃,
but acidity decreased over the entire storage period. Firmness decreased with storage time, but the samples stored at 0℃had a lesser decrease in firmness than the samples stored at other temperatures. Water loss from the muskmelon stalk was
most inhibited, and vitamin C content was maintained for the longest period, with storage at 4℃. Mineral contents (Ca,
Na, Fe, Mg, K) were best maintained in muskmelon samples stored at 10℃ for 15 days, but levels had decreased by 30
days. Microbiological quality was not appreciably different at any storage temperature at 18 days; however, samples stored
at 4℃ and 10℃ had deteriorated by 25 days. The results of sensory evaluations indicated that taste was best retained in
samples stored at 10℃ for 15 days, although changes in taste were evident at all storage temperatures. When the samples
were stored over 22 days at 10℃, retention of texture and overall acceptability were more inferior compared to samples
stored at 0℃ and 4℃. These results suggest that storage at 4℃ can be used to reduce deterioration in muskmelons without
significant loss of their quality attributes.권호기사
참고문헌 (21건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
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| 2 | Davis RM. Concerning flavor in cantaloupes vegetable crop series. No. 137. One Shields Avenue, Univ. of Calif. Davis. (1965) | 미소장 |
| 3 | Hardenburg RE, Watada AE, Wang CY. The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. USDA, Agricultural Research Service, Handbook 88. Washington DC, USA (1990) | 미소장 |
| 4 | Cohen RA, Hicks JR. Effect of storage on quality and sugars in muskmelon. J. Am. Soc. Hort. Sci. 111: 553-557 (1986) | 미소장 |
| 5 | Comparisons of ‘Honey Dew’ and Netted Muskmelon Fruit Tissues in Relation to Storage Life  |
미소장 |
| 6 | AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 37.1. Association of Official Analytical Communities, Arlington, VA, USA (1995) | 미소장 |
| 7 | Korea Foods Industry Association. Food Code. Moonyongsa Co., Seoul, Korea. pp. 637-643 (1998) | 미소장 |
| 8 | AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 967.22. Association of Official Analytical Communities, Arlington, VA, USA (1995) | 미소장 |
| 9 | AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 984.27. Association of Official Analytical Communities, Arlington, VA, USA (1995) | 미소장 |
| 10 | SAS Institute, Inc. SAS/STAT User's guide. Release 8.01, Statistical Analysis Systems Institute, Cary, NC, USA (2000) | 미소장 |
| 11 | Powrie WD, Skura BJ. Modified atmoshere packaging of fruits and vegetables. pp. 169-245. In: Modified Atmosphere Packaging of Food. Ooraikul B., Stiles ME (eds). Ellis Horwood Limited, West Sussex, England (1991) | 미소장 |
| 12 | Yeoung YR, Jeong CS, Kim HK. Effects of storage temperature and duration on sugar and fruit quality of muskmelon. J. Korean Soc. Hort. Sci. 37: 252-256 (1996) | 미소장 |
| 13 | Koh JS, Yang SH, Kim SH. Cold storage of Citrus unshiu Marc. var. okitsu produced in Cheju. Korean J. Postharv. Sci. Technol. 3: 105-111 (1996) | 미소장 |
| 14 | Park JD, Hong SI, Park HW, Kim DM. Extending shelf-life of oriental melon by modified atomosphere packaging. Korean J. Food Sci. Technol. 32: 481-490 (2000) | 미소장 |
| 15 | Aggelis A, John I, Grierson D. Analysis of physiological and molecular changes in melon (Cucumis melo L.) varieties with different rates of ripening. J. Exp. Bot. 48: 769-778 (1997) | 미소장 |
| 16 | Yoon PH, Jung DS, Lee SK. Causal factors of black stain during cold storage of pear (Pyrus pyrifolia cv. Niitaka) and its postharvest control. Korean J. Food Preserv. 10: 447-453 (2003) | 미소장 |
| 17 | Park S, Kang SC. Evaluation of physiological changes in watermelon stalk during storage under various conditions of treatment after harvesting. Korean J. Environ. Agric. 24: 56-60 (2005) | 미소장 |
| 18 | Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice |
미소장 |
| 19 | Artes F, Escriche AJ, Martinez JA, Marin JG. Quality factors in four varieties of melon (Cucumis melo L.). J. Food Quality 16: 91-100 (1993) | 미소장 |
| 20 | Seo JY, Kim EJ, Hong SI, Yu SH, Kim D. Effects of mild heat treatment on microorganism, respiratory characteristics and firmness of Fuji apple. Korean J. Food Sci. Technol. 38: 47-51 (2006) | 미소장 |
| 21 | Yun HJ, Lim SY, Hur JM, Loo BY, Choi YJ, Kwon JH, Kim DH. Changes of nutritional compounds and texture characteristics of peaches (Prunus persica L. Batsch) during post-irradication storage at different temperature. Korean J. Food Preserv. 15: 377- 384 (2008) | 미소장 |
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