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우리나라 딸기 품종별 냉동가공 적성시험

Study on the Freezing Processing Adaptabilities of Strawberry Varieties Cultivated in Korea

한국식품과학회지 1969년 1권 1호 p.62 ~ 64
민병용, 장건형,
소속 상세정보
민병용 (  ) - Agriculture and Fishery Development Corporation
장건형 (  ) - Agriculture and Fishery Development Corporation

Abstract


The experiment was carried out to investigate the adaptability of freezing process with thirteen strawberry varieties cultivated in Suwon, Pusan and Chuaju area. Six of these were local varieties and the others were varieties imported from the United States of America.
Each strawberries variety was analysed chemically to determine value of soluble solids, acidity (calculated as citric acid) and deepness of color.
Frozen products were prepared by a general method adding sugar to 28°Brix.
Local varieties Haengok, Bokuh, Keikwan and Daehak No. 1 were not suitable for making into frozen products because of excessive white color in their centers. Blakemore, an imported variety, was best as to color.
Chemical analysis showed that imported varieties have higher acidity, and lower content of soluble solids. In a sensory test conducted by fifteen members of Agriculture and Fishery Development Corporation, deeper colors of strawberries did not receive a generally favorable response, and it was found that strawberry colors favored by the America were not liked by Korean well.

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