Effects of High Temperature of Pretreatment on the Color Development and Quality of Satsuma Mandarins

온주밀감의 저장전 고온 예조가 저장중 과실의 착색 및 품질에 미치는 영향

  • Nam, Ki-Woong (Plant Pathology Division, Department of Crop Protection, National Agricultural Science & Technology Institute) ;
  • Kwon, Hyeog-Mo (Horticultural Crop Division, Jeju Agricultural Experiment Station)
  • 남기웅 (농업과학기술원 작물보호부 식물병리과) ;
  • 권혁모 (제주시험장 원예작물과)
  • Published : 2002.09.01

Abstract

The experiment described in this paper focused on determining the effects of high-temperature(20$^{\circ}$) treatment of Satsuma mandarins, prior to their storage, on their color development and quality. High-temperature treatment promoted fruit skin color during the storage, decreased the weight loss regardless of their color at the time of their harvest and reduced the decay occurrence until the middle of March, but there was no difference between treatments after the end of March. There was a tendency of higher soluble solid and acid levels in the fruit when high-temperature treatment was applied but this difference was not significant.

온주밀감 마착색 과실을 대상으로 고온 예조를 통해 과피의 착색 증진과 저장성 향상을 위하여 시험한 결과, 고온 예조 처리한 과실은 과피색을 촉진시켰다. 저장중 자연감량은 착색도와 관계없이 20$^{\circ}$ 예조처리 구에서 적었으며 부패과 발생은 3월 중순까지는 20$^{\circ}$ 예조 처리구에서 적었으나, 저장후기인 3월 하순부터는 효과가 없었다. 저장중 가용성고형물과 산함량은 상온 예조보다는 고온 예조구에서 높은 경향을 보였으나 각 처리간에 유의성은 없었다.

Keywords