Effect of Salting Methods on Component and Quality Characteristics of Eggplants
2006
Yoon, K.Y. (Yeungnam University, Gyeongsan, Republic of Korea) | Hong, J.Y. (Daegu Haany University, Gyeongsan, Republic of Korea) | Shin, S.R. (Daegu Haany University, Gyeongsan, Republic of Korea), E-mail: [email protected]
This study was carried out to analyze the physicochemical properties according to salting methods of eggplants exported mainly to Japan. Moisture contents of Chukyang and Shikibu were decreased after 3 days of salting regardless of salting methods. The decrease of moisture content in mixed treatment of rice husk and salt was higher than that of salt treatment after 7 days of salting. Ash contents of Chukyang and Shikibu were increased according to extended salting time regardless of salting methods.
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