Abstract
맹종죽(Phyllostachys pubescens) 수액의 저장성을 향상시키기 위하여 열처리 조건을 조사하였다. 수액을 <TEX>$70^{\circ}C$</TEX>에서 30분간 열처리한 후 <TEX>$2^{\circ}C$</TEX>에서 보관하면서 수액의 pH, 총 세균수, 관능특성을 경시적으로 분석하여 품질변화를 조사하였다. 그 결과, 맹종죽 수액의 품질 및 관능특성이 10일 동안 유지되었다. In order to increase the shelf-life of Phyllostachys pubescens sap heating conditions were investigated. To evaluate the quality changes of Phyllostachys pubescens sap before and after heating at <TEX>$70^{\circ}C$</TEX> for 30 min, pH, total microbial number and sensory characteristics were measured during storage periods at <TEX>$2^{\circ}C$</TEX>. During 10 days, the quality and sensory characteristics of Phyllostachys pubescens sap were maintained.
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