팥의 가속화 저장에 따른 미세구조 및 수분흡수 특성

• Published in: Korean journal of crop science Vol. 68; no. 3; pp. 167 - 174
• Main Authors: 곽지은, Jieun Kwak, 오선민, Seon-min Oh, 오유근, You-geun Oh, 최유찬, Yu-chan Choi, 박현진, Hyun-jin Park, 송석보, Suk-bo Song, 이정희, Jeong-heui Lee, 이점식, Jeom-sig Lee
• Format: Journal Article
• Language: Korean
• Published: 한국작물학회 01.09.2023
• Subjects: accelerated; adzuki bean; microstructure; storage; water absorption; 농학; adzuki bean; microstructure; storage; accelerated; water absorption
• ISSN: 0252-9777; 2287-8432

This study investigated the microstructure and water absorption characteristics of the Korean adzuki bean (Vigna angularis L.) cultivar under accelerated storage. The germination rate, acid value, redness (a*), and yellowness (b*) values showed no significant differences after three months of storage compared to pre-storage under low temperatures (4℃). However, a statistically significant difference was observed under accelerated high temperatures (45℃). In particular, after storage for three months, the germination rate and acid value were 0% and 33.63 mg KOH/100g, respectively, under accelerated high temperatures. After storage for three months, the holes, hilum damage, and spaces between the seed coat and cotyledon shortened the time and speed of water absorption under accelerated high temperatures compared to that under low temperatures. Conversely, further research is required to investigate the reason for the low rate of parallel water absorption.