중성수 처리와 포장방법에 의한 곶감에 의한 곶감의 품질 변화

To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature() after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained lower than control. Firmness was , browning was lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.