Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Quality Characteristics of Grapes during Post-irradiation Storage at Different Temperatures

감마선 조사 포도의 저장온도에 따른 품질특성 변화

  • Yun, Hye-Jeong (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute) ;
  • Joe, Min-Ho (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Lim, Byung-Lak (H&BT Korea Co., Ltd.) ;
  • Kim, Dong-Ho (Department of Radiation Biotechnology, Korea Atomic Energy Research Institute)
  • 윤혜정 (한국원자력연구원 정읍방사선과학연구소) ;
  • 조민호 (한국원자력연구원 정읍방사선과학연구소) ;
  • 권중호 (경북대학교식품공학과) ;
  • 임병락 ;
  • 김동호 (한국원자력연구원 정읍방사선과학연구소)
  • Published : 2008.10.31
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Abstract

A gamma irradiation process was applied to prolong the shelf-life of grapes and changes in microbiological, physicochemical, nutritional, and sensory characteristics were investigated during 6 weeks of post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Physiochemical characteristics of grapes such as total sugar content, pH, titratable acidity, and anthocyanine content, were stable after 1 kGy of irradiation, a dose recommended by CODEX for fruits and vegetables. The viable cell counts of contaminating microorganisms were reduced 1-2 logs by this radiation dose. After 6 weeks of storage at $4^{\circ}C$ the microbiological quality of irradiated grapes was stable, but all non-irradiated grapes had deteriorated. Whether or not grapes were irradiated, weight loss rapidly increased after 2 weeks of storage at $25^{\circ}C$, whereas weight loss was delayed by storage at $4^{\circ}C$. Immediately after gamma irradiation, the sensory evaluation results did not differ between samples, and the sensory quality of the irradiated grapes remained acceptable for over 6 weeks of storage at $4^{\circ}C$. The results suggest that 1 kGy of gamma irradiation does not detrimentally affect the nutritional or physical characteristics of grapes, especially when cold storage follows radiation treatment. In conclusion, a combination of gamma irradiation and cold storage prolonged the shelf-life of grapes by 6 weeks.

포도의 보존기한 연장 및 미생물학적 품질 향상을 위한 방법으로 적숙기의 포도에 1 kGy의 감마선 조사를 실시한 다음, $4^{\circ}C$와 $25^{\circ}C$의 저장조건에서 6주간 저장하면서 포도의 일반적인 품질특성 및 관능 품질특성을 평가하였다. 연구 결과, 포도에 대한 1 kGy 선량의 감마선 조사에 의한 총당, pH, 적정산도, 안토시아닌 함량 등의 일반 품질 특성변화는 나타나지지 않았으며, 미생물분석 결과 포도의 초기 오염미생물을 약 $1{\sim}2\;log$ 단위($10{\sim}10^2\;CFU/g$) 감소시키는 미생물 제어 효과가 확인되었다. 감마선 조사 포도의 보존 실험에서, 감마선 조사된 포도는 $25^{\circ}C$의 조건에서는 약 2주, $4^{\circ}C$의 조건에서 약 6주 이상의 미생물학적 품질 안전성을 나타내었으며 수분감소, 경도 등의 이화학적 품질에서도 개선효과가 확인되었다. 감마선 조사 직후에는 감마선 조사 포도와 비조사 시료간의 관능특성 차이는 관찰되지 않았으나, 보존기간이 경과함에 따라 감마선 조사 시료의 선호도가 비조사 시료보다 더 높아짐을 확인하였다. 따라서 감마선 조사와 냉장보존을 병용할 경우, 상온 2주 이하인 포도의 보존기한을 최소 6주 이상으로 연장시킬 수 있을 것으로 사료되었다.

Keywords

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