Changes in Components of Salted Eggplants (Chukyang) during Storage
2005
Nam, H.S. (Daegu Haany University, Gyeongsan, Republic of Korea) | Kim, N.W. (Daegu Haany University, Gyeongsan, Republic of Korea) | Shin, S.R. (Daegu Haany University, Gyeongsan, Republic of Korea), E-mail: shinsr@dhu.ac.kr
This study was carried out to investigate the changes in components of salted eggplant (chukyang) during storage. The contents of total and reducing sugar were decreased during storage, and the tendency was lower in the salted eggplants of vacuum packing storage than in the salted eggplants of rice bran immersion storage. The organic acids of salted eggplants were acetic acid, citric acid, lactic acid, and malic acid. And acetic and malic acid contents were much higher than the others. The content of acetic acid was increased during storage, but malic acid was decreased.
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