Synergistic Effect of Chlorine Dioxide and Temperature-based Curing Method on Storage Stability of Sweet Potato

• 발행기관: 한국작물학회
• 저자명: Hyunjung Jin Gyeong-Dan Yu Hyeong-un Lee Wook Kim
• 간행물 정보: 『한국작물학회 학술발표대회 논문집』2018년도 춘계학술대회, 123~123쪽, 전체 1쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.04.19

영문 초록

Curing to promote wound healing is very important for improving the storage stability of sweet potatoes. In general, sweet potatoes are recommended to cure for 4 days or more at high temperature (32-34 °C) and high relative humidity (85-95%). Previous work has shown the possibility of promoting wound healing without high temperature by applying ClO2 gas (100 ppm x 2 h) to the curing process. However, high concentrations of ClO2 gas treatment resulted in weight loss of sweet potatoes, requiring a lower concentration of ClO2 gas treatment. In this study, it was investigated that whether ClO2 gas treatment (10-40 ppm, 10 m) could be used in parallel with the existing temperature-based curing method (TCm; 32-34 °C, 95%RH). Furthermore, it has been examined whether ClO2 gas treatment may be helpful to reduce the curing period.