계피전처리와 포장조건이 저온 저장 곶감의 품질변화에 미치는 영향

The dried persimmons are susceptible to fungal decay, browning, textural hardening during storage and marketing at ambient temperature. To resolve these problems in commercial storage, chilled storage at 0oC was tried with cinnamon extract pre-treatment and different packaging conditions measuring the quality changes of dried persimmons for 160 days. Nylon/LDPE package among 6 tested package conditions was the best in maintaining the quality. The rate of weight loss, fungal decay, browning, hardening were the least in this package. Pre-treatment of cinnamon extract in quality of dried persimmons was effective in quality preservation.