생강의 저장 전처리 효과에 관한 연구

Studies on the Pretreatment Effect of Ginger on Long-term Storage

생강의 저장 전처리 효과를 보기 이ㅜ하여 충남 서산에서 수확한 햇생강을 wounding 처리후 온도조건 25, 30, $35^{\circ}C$및 습도조건 83%, 93% RH에서 $1{\sim}7$일간 curing시켜 실험실용 저장고($12^{\circ}C,$ 95% RH)에 보관하였다. 일정한 온 습도에서 curing 기간이 길수록 생강의 중량은 감소되었고, 온도 및 curing기간이 일정할 때 습도가 높을수록 중량감소는 작아졌다. Curing 기간동안 발아율은 $30^{\circ}C$, 90% RH이상의 조건에서 촉진되었으며, 곰팡이 발생은 전반적으로 나타났으나 특히 $35^{\circ}C$에서 curing기간이 길어질수록 상대적으로 진행이 빨랐다. 상처부위 표면의 경도는 93% RH일 경우가 83% RH보다 모든 온도조건에서 대체로 높은 경향을 보였으나, 전체적으로 볼 때 curing조건에 상관없이 일반적으로 높일 수 있었다. Curing 처리된 생간의 저장기간중(60일간) 수분의 손실로 인한 중량감소는 30일경 $2.0{\sim}8.2%,$ 60일경 $7.2{\sim}14.2%$의 범위를 보였다. 실험 결과들을 종합하여 screening하면 93%RH, $25^{\circ}C$에서 3일간의 curing이 저장기간중 품질변화를 최소화시킬 수 있는 것으로 나타났다.

Fresh ginger harvested in Seosan, Choongchengnam-do, was used to investigate the pretreatment effect before long-term storage. Wounded ginger were cured at the temperature of 25, 30, $35^{\circ}C$ and the RH 83 and 93% for 1, 3, 5, 7 days, respectively Then the cured ginger were stored in the laboratory scale storage room ($12^{\circ}C,$ 95% RH) in order to find out the optimum curing condition. At a constant temperature and a RH. the longer ginger were cured, the more their weight was decreased; at a constant temperature and a curing period, the higher RH was, the less weight was lost. During the curing process, sprouting rate was accelerated at temperature higher than $30^{\circ}C$ and humidity higher than 90%; mold growing was observed at any temperature and humidity, but especially at $35^{\circ}C$ the rate was relatively faster when the curing time was increased. Hardness of wound surface cured at 93% RH was relatively higher than those cured at 83% RH at all temperatures. The weight loss of store ginger after curing was $2.0{\sim}8.2$ after 30 days and $7.2{\sim}14.2%$ after 60 days storage. Compared with all results through a screening procedure, the condition of 3-days curing at $25^{\circ}C$ and 93% RH showed th best result for minimizing quality changes during storage.