Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere

CA 저장에 의한 청매실의 저온장해 발생 억제 및 품질 특성 유지 효과

  • Choi, Sun-Young (National Institute of Horticultural & Herbal Science, RDA) ;
  • Cho, Mi-Ae (National Institute of Horticultural & Herbal Science, RDA) ;
  • Hong, Yoon-Pyo (National Institute of Horticultural & Herbal Science, RDA) ;
  • Hwang, In-Kyeong (Department of Food & Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Chung, Dae-Sung (National Institute of Horticultural & Herbal Science, RDA) ;
  • Yun, Seok-Kyu (National Institute of Horticultural & Herbal Science, RDA)
  • 최선영 (농촌진흥청 국립원예특작과학원) ;
  • 조미애 (농촌진흥청 국립원예특작과학원) ;
  • 홍윤표 (농촌진흥청 국립원예특작과학원) ;
  • 황인경 (서울대학교 식품영양학과) ;
  • 정대성 (농촌진흥청 국립원예특작과학원) ;
  • 윤석규 (농촌진흥청 국립원예특작과학원)
  • Received : 2010.10.25
  • Accepted : 2011.02.25
  • Published : 2011.04.30
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Abstract

This study was conducted to investigate the effect of CA(4% $O_2$ and 7.5% $CO_2$) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and $9^{\circ}C$. CA storage reduced production of $CO_2$ and $C_2H_4$ significantly. Hue values of fruit skin were significantly higher in fruits stored at $1^{\circ}C$ and $5^{\circ}C$ than $9^{\circ}C$. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at $5^{\circ}C$ and $9^{\circ}C$ than $1^{\circ}C$. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at $1^{\circ}C$ of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.

실용적인 CA 처리 방법을 이용하여 매실 '남고'의 저장성 향상 및 저온장해과 발생 억제에 관한 기초 자료를 얻고자 본 연구를 수행하였다. 매실 '남고'를 1, 5, $9^{\circ}C$에 저장하면서 최적 CA 조성으로4% $O_2$ +75% $CO_2$ 의 농도를 선정하여 사용하였다. 매실의 상온 저장시에는 황변현상과 조직의 연화가 빠르게 진행되어 수확 후 3~4일 이내에 상품성이 없어지는 문제점이 있다. 이산화탄소와 에틸렌 생성량은 CA 저장구에서 유의적으로 줄었다. 또한, Hue 값은 CA 저장으로 감소폭이 줄었으며, 특히 $9^{\circ}C$ 대조구에서 낮은 값을 나타내었고, 1, $5^{\circ}C$에서 저장 30일까지 녹색을 유지하였다. 중량감소율, 당도, 산도의 경우 대조구에 비해 CA 저장구에서 유의적으로 유지되었으며, 전해질 유출 정도도 CA 저 장구에서 낮은 값을 나타내었다. CA 처리를 한 매실의 경우 모든 저장 온도구에서 저온 저장 30일까지 과피갈변, surface pitring 등 저온장해과가 발생하지 않았고, 부패율 역시 CA 저장구에서 유의적으로 낮게 나타났다. 저장 30일경에 $5^{\circ}C$와 $9^{\circ}C$ 대조구에서 황변현상, 생리장해과, 부패과가 발생되었으나, CA 저장 시험구는 효과적으로 억제되었다. 따라서 매실 '남고'를 CA 저장 시$1^{\circ}C$가 가장 적합한 것으로 선정되었고, 매실 저장 시 주요한 문제점인 황변현상, 연화, 저온장해과, 부패율이 효과적으로 억제되었다.

Keywords

References

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