CAJ | 학술논문

柿子醋在贮藏期间极易出现褐变和浑浊沉淀现象，严重影响其食用品质和商品价值。采用分光光度法研究4，12℃和25℃（常温对照）贮藏温度对柿子醋贮藏期间褐变和返浊相关参数的影响，结果表明：和25℃贮藏条件相比，4℃和12℃均能明显抑制多酚氧化酶（PPO）和过氧化物酶（POD）活性，减少总色差值ΔE增加，从而降低褐变度；同时，4℃贮藏温度明显降低柿子醋透光率下降，贮藏30天后，透光率可达78．6％。柿子醋在贮藏期间 pH 值变化较小，其在25，12，4℃贮藏条件下分别增加了1．5％，1．1％和0．8％。
시자작재저장기간겁역출현갈변화혼탁침정현상，엄중영향기식용품질화상품개치。채용분광광도법연구4，12℃화25℃（상온대조）저장온도대시자작저장기간갈변화반탁상관삼수적영향，결과표명：화25℃저장조건상비，4℃화12℃균능명현억제다분양화매（PPO）화과양화물매（POD）활성，감소총색차치ΔE증가，종이강저갈변도；동시，4℃저장온도명현강저시자작투광솔하강，저장30천후，투광솔가체78．6％。시자작재저장기간 pH 치변화교소，기재25，12，4℃저장조건하분별증가료1．5％，1．1％화0．8％。
The persimmon vinegar is prone to browning and produce muddy and precipitate during storage,which seriously affects its quality and commercial value.This study investigates the effects of storage temperatures of 4,12,25 ℃ (normal temperature control)on browning and turbidity of per-simmon vinegar during 30 days'storage period.The results show that compared with the storage con-dition of 25,4,12 ℃storage temperatures obviously inhibit polyphenoloxidase and peroxidase activity and reduce the increase of color differenceΔE value,thereby reducing the browning degree.Moreo-ver,4 ℃ storage temperature results in 78.6% transmittance rate,which is higher than the control group after 30 days'storage.The pH value of persimmon vinegar increases little regardless of treat-ments,increasing by 1.5%,1.1% and 0.8% at 25,12,4 ℃ storage temperatures respectively.