한국산(韓國産) 무화과(無花果)의 가공적성(加工適成)을 구명(究明)하기 위하여 외국도입품종(外國導入品種)과 성분(成分)을 비교(比較)하였고, 저장기간(貯藏期間)을 연장(延長)시키기위해 마산(馬山) No.1 품종(品種)을 Polyethylene film을 이용(利用)하여 냉장실험(冷藏實驗)을 수행(遂行)하였던 바 다음과 같은 결과(結果)를 얻었다. 1. 한국산(韓國産) 무화과(無花果)의 화학성분중(化學成分中) 총당(總糖)은 $37.74{sim}89.68%$ (건물중(乾物中))의 범위(範圍)였고, 총산(總酸)은 $0.59{sim}1.08%$ pectin은 $4.30{sim}7.79%$의 함량(含量)을 보였다. 2. 저장중(貯藏中) 수분(水分)은 대조구(對照區)가 급격(急激)한 변화(變化)를 보여16일후(日後) 5%이상(以上) 감소(減少)하였으나 포장구(包裝區)에 있어서는 3% 이하(以下)의 감소(減少)를 보였다. 3. 당(糖)과 산(霰)은 저장중(貯藏中) 전반적(全般的)으로 감소(減少)하였는데 0.06mm 및 0.08mm PE, 대조구(對照區)가 0.1mm PE 포장구(包裝區) 및 대조구(對照區)보다 완만(緩慢) 변화(變化)를 보였다. 4. 저장중(貯藏中) hardnss와 fracturability는 거의 비슷한 경향(傾向)으로 감소(減少)하였고 adhesiveness는 증가(增加)하였다.
In order to obtain the basic data for processing adaptability of Korean figs, chemical analysis was carried out with 7 cultivar produced at Namhae and 3 cultivar transplanted from abroad. To prolong the storage period, Masan No.1 was packed with PE films with different thickness and stored at $2{pm}0.5^{wcirc}C$. The results obtained were as follows; 1. Total sugar content, total acidity and pectin were $37{sim}89.6%$(dry basis), $0.57{sim}1.08%$, $4.30{sim}7.79%$, respectively. 2. Changes in moisture content of control during storage were rapid. After 16 days it was decreased about 5% but in the lot packed with PE films. moisture content was slowly decreased. 3. Total sugar and acidity of the figs in the lot packed with 0.08 mm PE film were very slowly decreased but control was not. 4. Changes in hardness, fracturability during storage showed similar decreasing pattern but adhesiveness was increased.
