냉동 방법이 품종별 복숭아의 품질에 미치는 영향

Abstract

Peaches have a short shelf life and harvesting periods, so large quantities are distributed in a short time. Hence, these causes have some problems to derive low price of peaches, and this is possible to use the form of frozen fruit to overcome the difficult situation of raw fruit storage and to supply materials for processing. The purpose of this study is to investigate the effect on the quality of peach flesh according to freezing conditions and the quality after freezing-thawing by varieties to provide basic data for the production of processed products using peaches. Results shown that the harvested peaches were frozen at -20, -40℃ by convectional method, -40℃ by immersion method, and thawed at 5℃ for analysis. According to the results of this study, when peaches were frozen and thawed by varieties, browning was observed regardless of freezing conditions, resulting in a deepening of color. The color difference of peach varieties with yellow flesh was lower than that of white ones and it is indicating that the peaches with yellow flesh had less color change than the white ones after thawing. In addition, the hardness tended to increase after freezing and thawing, and it means that the peach is suitable for freezing storage because of its rigidity in freezing. Varieties suitable for cryopreservation were selected from the yellow and white flesh peaches. Therefore, current study can be used as basic data for companies to manufacture frozen fruits.