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KMID : 0380619770090010013
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.13 ~ p.18
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Studies on the Preservation of Apple - Effect of Inorganic Compounds Applied in the Field on the Shelf - life of Apples -
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박노풍/Park, Nou Poung
이종욱/김성기/김년진/Rhee, Chong Ouk/Kim, Sung Kih/Kim, Yun Jin
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Abstract
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In order to improve the storage ability of Spur Red Delicious apple, calcium ingredients were applied to the apple tree during the growing period, and then the effects of calcium on appearances and respiratory activity of harvest apples were investigated during the storage period.
The results of this work were summarized as follows:
1. The freshness of apples treated by calcium compounds reached 73∼78%, but that of control group was 68% by March of next year.
2. The respirator v rate of the apples that had been applied the high concentration of ammonium sulfate in field during the growing period, was accelerated rather than control group, and that of calcium treatment groups was continuously inhibited during the storage period.
3. The direct foliar application of calcium compounds in the field was more effective than dipping apples in calcium chloride solution for better quality and improving storage ability after harvest.
4. The freshness and hardness relatively not much decreased in calcium treatment groups even after 5 month storage.
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