This study was conducted to identify quality indicators of the freshness of chicken eggs circulating in domestic markets. We first stored freshly-laid eggs at temperatures of 0, 10, 20, and 30℃, investigated their weight-loss rate, specific gravity, color, york index, albumen index, Haugh unit (HU), pH, and sensory evaluation, and finally analyzed the correlation between each quality characteristic and the sensory preference. At all the storage temperatures, the quality characteristics of the weight-loss rate, specific gravity, yolk index, albumen index, and HU showed significant correlations (p<0.05) with the preference. In particular, the temperature-dependent correlation between the quality characteristics and the sensory preference was significantly higher with increasing storage temperatures and weight-loss rates (r = -

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at −40 o C for 24 h, and stored at 0, −5, −15, and −25 o C. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at −25 o C. Hunter values, a and b, showed relatively high correlation coefficient values at −5, −15, and −25 o C. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.