Korean Journal of Plant Resources (한국자원식물학회지)

The Plant Resources Society of Korea (한국자원식물학회)
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Changes in Onion (Allium cepa L.) Bulb Quality during Storage at Room Temperature and Greenhouse

비닐하우스를 이용한 양파의 상온 저장 중 품질 변화

  • Ko, Eun Young (Department of Molecular Biotechnology, Konkuk University) ;
  • Hong, Sae Jin (Department of Plant Science, Gangneung-Wonju National University) ;
  • Keum, Young Soo (Department of Molecular Biotechnology, Konkuk University) ;
  • Park, Se Won (Department of Molecular Biotechnology, Konkuk University)
  • 고은영 (건국대학교 분자생명공학과) ;
  • 홍세진 (강릉원주대학교 식물생명과학과) ;
  • 금영수 (건국대학교 분자생명공학과) ;
  • 박세원 (건국대학교 분자생명공학과)
  • Received : 2012.05.11
  • Accepted : 2012.10.25
  • Published : 2012.10.29
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Abstract

This study was conducted to investigate the possibility of changes in onion (cv. 'Turbo' and 'Changnyongdaego') bulb quality during storage at room and cold temperature. Increased weight loss was found in the onion bulb stored at both cold and room temperature conditions. 4% weight loss was found in bulbs stored at room temperature and 2% at cold storage as compared to fresh cultivated onion bulb; after three months. Initially, there was no significant difference in the firmness of bulbs between cultivars and storage conditions. Hunter a value of bulb stored at room temperature was higher than the value of bulb stored at cold temperature. 27% and 7.9% decay was found after three months in 'Changnyongdaego' and 'Turbo' cultivars stored under room temperature condition respectively. In contrast, only 2% decay was noticed in both cultivars stored at cold storage condition. Hunter L value of onion bulb gradually decreased in both room and cold temperature storage conditions. In conclusion, quality of onion bulb can be maintained until three months. For long term storage and quality maintenance, under room temperature conditions a resistance cultivar should be selected.

온실을 이용한 상온 저장시설의 실용화 가능성을 예측해보고 '창녕대고'와 '터보' 양파의 저장성을 비교해 보고자 3개월간 저온과 상온조건에서 품질변화를 조사하였다. 중량 감소율은 저장기간 동안 지속적으로 증가하였으며 저온저장시 3개월 후 약 2% 정도 감소하였고 상온저장의 경우 약 4% 감소를 나타내었다. 저장 전후의 경도를 비교한 결과 저장 조건 및 품종 간에 따른 유의한 차이는 인정되지 않았으나 수확직후의 경도에 비해 3개월 저장 후 경도가 두 품종 모두 감소하는 경향을 나타내었다. 양파 외피의 착색정도를 나타내는 Hunter a 값은 두 품종 모두 상온저장한 양파가 저온저장 처리에 비해 높은 값을 나타내었으며 이는 상온저장한 양파의 외피가 건조되면서 착색된 것으로 사료된다. Hunter L 값은 저장조건에 관계없이 저장일수에 따라 감소하는 경향을 나타내었다. 부패율은 상온저장시 창녕대고에 비해 터보 품종이 7.8%로 현저히 낮았으며, 저온 저장시 두 품종 모두 2% 미만의 부패율을 나타났다. 따라서 온실을 이용하여 상온저장 할 경우 저장 가능기간으로는 3개월 이내가 적당할 것으로 예측되며 저장성이 강한 품종을 이용할 경우 저장기간을 더 연장할 수 있을 것으로 판단된다.

Keywords

References

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