Effects of Night Temperature Management Methods on Quality of Drying Red Pepper under Sunlight in Plastic House
2014
Lee, G.J., Chungbuk Agricultural Research and Extension Service, Choengwon, Republic of Korea | Song, M.G., Chungbuk Agricultural Research and Extension Service, Choengwon, Republic of Korea | Kim, S.D., Chungbuk Agricultural Research and Extension Service, Choengwon, Republic of Korea | Lee, K.Y., Chungbuk Agricultural Research and Extension Service, Choengwon, Republic of Korea | Kim, T.J., Chungbuk Agricultural Research and Extension Service, Choengwon, Republic of Korea | Kim, D.E., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Heo, J.W., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea | Yoon, J.B., National Academy of Agricultural Science, Rural Development Administration, Jeonju, Republic of Korea
This study was carried out to investigate the effects of night temperature management methods on quality and drying efficiency of drying red pepper under sunlight. The diffused light materials was white polypropylene. Treatments was given with control, far-infrared ray film heating (Film), far-infrared ray light heating (Light), far-infrared ray film and light heating (Film+Light), air blast 24 hours a day (Air blast). We had rain 6 days as of 187.5 mm during experimental period, 9 days. It was not good for drying. The drying speed of red pepper was in order to Light, Film+Light, and Film, Air blast and control. The yield of drying marketability was the highest in Light as of 198.5 g, and the lowest in control as of 177.7 g. There is no significant difference of ¡®L¡¯ value among the treatments. It was high of American Spice Trade Association (ASTA) value, ¡®a¡¯ and ¡®b¡¯ values in Light treatment. The degree of browning is the lowest as 0.58 (O.D. 420 nm) of Light. The capsaicinoid content was the highest with 68.8 mg/100g in Air blast. Our results also provided an optimized method for drying red pepper with sunlight and Light, and was useful for increasing quality and marketability, and contributing related industry.
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