Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Qualitative Changes in Precooling and Storage Temperatures on the Post-harvest Management of the Fruits in Strawberry for Export

수출딸기의 수확 후 예냉 및 저장온도에 따른 품질변화

  • Park, Ji-Eun (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University) ;
  • Kim, Hye-Min (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University) ;
  • Hwang, Seung-Jae (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University)
  • 박지은 (경상대학교 대학원 응용생명과학부(BK21 Program)) ;
  • 김혜민 (경상대학교 대학원 응용생명과학부(BK21 Program)) ;
  • 황승재 (경상대학교 대학원 응용생명과학부(BK21 Program))
  • Received : 2012.10.10
  • Accepted : 2012.12.26
  • Published : 2012.12.31
⟨ Previous Next ⟩

Abstract

A study was conducted to examine the effect of precooling and storage temperatures on the storage life of 'Maehyang' strawberry for export. Fruits at a 80% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo Jinju on January 11, 2011. Fruits were precooled at 0, 2, $4^{\circ}C$ for 2-5 hours, and then transported for about 30 minutes. And stored in set chamber at 4, 8, $10^{\circ}C$, immediately. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solid content (SSC), acidity, and incidence of gray mold (Botrytis cinerea) during storage. The fresh weight decreased during storage at all temperatures. Especially, strawberry treated the lowest precooling and storage temperatures was the greatest in quality. The hardness was drastically decreased in precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ after storage 10 days. SSC was the greatest when strawberry stored at the lowest temperature. Acidity increased during storage at all temperatures. But in the last day after storage, the strawberry of precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ was the highest as 0.7%. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $0^{\circ}C$ and storage at $4^{\circ}C$.

예냉온도와 저장온도가 수출 딸기 '매향'의 저장성에 미치는 영향을 알아보고자 본 연구를 수행하였다. 2011년 1월 11일에 숙도 80%의 과실을 경상남도 진주지역의 상업적 온실에서 수확하여 0, 2, $4^{\circ}C$로 2-5시간 동안 예냉한 딸기를 30분 만에 실험실로 수송하여 4, 8, $10^{\circ}C$로 설정된 챔버에 저장하여 실험을 진행하였다. 저장하는 동안 딸기의 무게, 경도, 색도, 당도 및 산도의 변화와 잿빛곰팡이 발생률을 조사하였다. 딸기의 무게는 저장기간 중 모든 온도처리에서 감소하였고, 특히 예냉 및 저장온도가 가장 낮은 처리구에서 품질이 가장 우수하였다. 경도는 예냉온도 $4^{\circ}C$, 저장온도 $10^{\circ}C$ 처리구에서는 저장 후 10일째부터 급격히 감소하였다. 당도는 가장 낮은 온도인 $4^{\circ}C$에 저장하였을 때 우수하였다. 산도는 모든 온도처리에서 증가하였으나 실험종료 마지막 날 $4^{\circ}C$ 예냉온도와 $10^{\circ}C$ 저장온도 처리구에서 0.7%로 가장 높았다. 잿빛곰팡이는 $10^{\circ}C$ 저장에서 가장 많이 발생했다. 따라서 딸기의 신선도를 장기간 유지하기 위해서는 $0^{\circ}C$에 예냉하여 $4^{\circ}C$에 저장하는 것이 효과적인 것으로 판단된다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

References

  1. Barrett, D. M., L. Somogyi, and H. Ramaswamy. 2005. Strawberries and raspberries. pp. 531-561. In: Processing fruits science and Technology. Barrett D.M. (2nd ed). CRC Press, Inc., Boca Raton, FL, USA.
  2. Cho, J. I., S. D. Ila, and K. S. Kim. 2004. Inhibitory effects of temperature, pH and potassium sorbate against natural microflora in strawberry paste during storage. Kor. J. Food Sci. Tech. 36: 355-360.
  3. Choi, S. J., Y. C. Kim, and K. W. Park. 1983. Changes in pectic substance during the storage of tomato fruits at varied temperature. J. Kor. Soc. Hort. Sci. 24: 118-123.
  4. Chung, H. D., K. Y. Kang, S. J. Yun, and B. Y. Park. 1993. Effect of foliar application of calcium chloride on shelf-life and quality of strawberry fruits. J. Kor. Soc. Hort. Sci. 34: 7-15.
  5. Fishman, M. L., K. C. Gross, D. T. Gillespie, and S. M. Sondey. 1989. Macromolecular components of tomato fruit pectin. Arch. Biochem. Biophys. 274: 179-191. https://doi.org/10.1016/0003-9861(89)90429-3
  6. Ho, L. C. 1979. Regulation of assimilate translocation between leaves and fruits in the tomato. Ann. Bot. 43: 437-448.
  7. Hwang, Y. S., Y. A. Kim, and W. S. Lee. 1999. Effect of postharvest $CO_2$ application time on the flesh firmness and quality in 'Nyoho' strawberries. J. Kor. Soc. Hort. Sci. 40: 179-182.
  8. Islam M. Z., T. Y. Yoo, H. J. Jung, I. L. Choi, S. J. Jeon, J. H. Won, Y. S. Lee, Y. S. Kim, I. S. Kim, and H. M. Kang. 2010. The correlation and comparison of quality characters of several tomato cultivars grown by hydroponics. J. Bio-Env. Cont. 19: 88-92.
  9. Jeon, C. G. 2011. Expansion strategies for Korean strawberries export into Southeast Asia. KREI.
  10. Kader, A.A. 2002. Postharvest biology and technology: An overview. p. 39-47. In: A.A. Kader (ed.). Postharvest technology of horticultural crops. University of California, Oakland, CA.
  11. Kim, T. I., W. S. Jang, J. H. Choi, M. H. Nam, W. S Kim, and S. S. Lee. 2004. Breeding of 'Maehyang' strawberry for forcing culture. Kor. J. Hort. Sci. & Tech. 22: 434-437.
  12. Kim, Y. B., K. Yasutaka, I. Akitsugu, and N. Reinosuke. 1996. Effect of storage temperature on keeping quality of tomato and strawberry fruits. J. Kor. Soc. Hort. Sci. 37: 526-532.
  13. McCollum, T. G., D. J. Huber, and D. J. Cantliffe. 1989. Modification of polyuronides and hemicelluloses during muskmelon fruit softening. Physiol. Plant. 76:303-308.
  14. Park, J. E., and S. J. Hwang. 2010. Effect of precooling and storage temperatures on the post-harvest management of the fruits in 'Maehyang' and 'Soogyeong' strawberries for export. J. Bio-Env. Cont. 19: 366-371.
  15. Park, S. W., E. Y. Ko, M. R. Lee, and S. J. Hong. 2005. Fruit quality of 'York' tomato as influenced by harvest maturity and storage temperature. Kor. J. Hort. Sci. Technol. 23: 31-37.
  16. Seymour, G. B., I. J. Colqhoun, M. S. Dupont, K. R. Parsley, and R. R. Selvendran. 1990. Composition and structural features of cell wall polysaccharides from tomato fruits. Phytochemistry 29: 725-731. https://doi.org/10.1016/0031-9422(90)80008-5
  17. Sistrunk, W. A. and J. R. Morris. 1985. Strawberry quality: influence of cultural and environmental factors. In: H.E. Patlee (Editor), Evaluation of quality of fruit and vegetables. AVI, Westport, Conn., pp. 217-256.
  18. Won, J. H., S. G. Park, S. H. Yoon, and C. Oh, 2007. A study on the characteristic of vegetables temperature in the pre-cooling vacuum unit. J. Navig. Port Res. pp. 879-884.
  19. Yang, Y. J. 1995. Physiological responses to different temperatures and high carbon dioxide concentrations during storage of strawberry fruit. J. Kor. Soc. Hort. Sci. 5: 108-109.
  20. Yang, Y. J. and K. A. Lee. 1999. The changes of acetaldehyde, ethanol and firmness during CA storage of strawberries. J. Kor. Soc. Hort. Sci. 40: 303-335.