원예과학기술지 (Horticultural Science & Technology)

  • 제31권4호
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  • Pages.429-436
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  • 2013
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  • 1226-8763(pISSN)
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  • 2465-8588(eISSN)
한국원예학회 (Korean Society of Horticultural Science)
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저장 전처리 방법에 따른 배추 '춘광' 품종의 품질변화

Postharvest Quality Changes of Kimchi Cabbage 'Choongwang' Cultivar as Influenced by Postharvest Treatments

  • 엄향란 (강릉원주대학교 식물생명과학과) ;
  • 배상준 (강릉원주대학교 식물생명과학과) ;
  • 김병섭 (강릉원주대학교 식물생명과학과) ;
  • 윤정로 (강릉원주대학교 식품가공유통학과) ;
  • 김종기 (중앙대학교 식물시스템과학과) ;
  • 홍세진 (강릉원주대학교 식물생명과학과)
  • Eum, Hyang Lan (Department of Plant Science, Gangneung-Wonju National University) ;
  • Bae, Sang Jun (Department of Plant Science, Gangneung-Wonju National University) ;
  • Kim, Byung-Sup (Department of Plant Science, Gangneung-Wonju National University) ;
  • Yoon, Jungro (Department of Food Processing and Distribution, Gangneung-Wonju National University) ;
  • Kim, Jongkee (Department of Integrative Plant Science, Chung-Ang University) ;
  • Hong, Sae Jin (Department of Plant Science, Gangneung-Wonju National University)
  • 투고 : 2012.12.13
  • 심사 : 2013.03.26
  • 발행 : 2013.08.31
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초록

본 연구는 여름 강릉지역에서 재배된 배추 '춘광'을 이용하여 0.02mm HDPE film 유무 및 저장 전처리 기술(예건, 통풍 예냉, 차압식 예냉) 적용 여부에 따른 저장기간 동안 품질유지 효과를 확인하였다. 저장기간 동안 품질변화는 무게손실, 정선손실, 경도, 당도, 색도, 관능검사를 조사하였다. 저장 중 무게손실은 liner 무처리구에서 13-20%까지 이루진 반면 liner 처리구에서는 현저히 감소하였다. 특히 차압예냉은 정선손실률을 감소시키는데 효과적이었다. 관능검사 항목 중 외관과 신선함은 배추의 저장 중 품질을 결정하는 중요한 인자이다. Liner 처리는 무처리에 비해서 외관유지에 고도의 유의성($P{\leq}0.01$)을 보이며 품질유지에 효과적이었으며 저장 전처리 기술도 처리간에 유의성을 보이는데 차압식 예냉 > 통풍 예냉 > 예건 > 대조구 순으로 나타났다. 색 변화는 저장기간 동안 liner 처리 유무 및 저장 전처리 기술 차이에 따라 유의적 상관성을 보이지 않았다. 저장 6주 경과 후 liner 무처리구는 외관이 많이 손상된 상태이며, 통풍 예냉과 무처리구는 내부 갈변이 진행 중이었다. Liner 처리구는 저장 6주가 경과되어도 모든 저장 전처리구 및 대조구에서 내부 갈변이 발생되지 않았으며 저장 8주가 경과 됐을 때 통풍 예냉과 예건 처리구에서 내부 갈변 증세가 나타났다.

Kimchi cabbage 'Choongwang' cultivar is mainly cultivated during summer in Gangneung area. 'Choongwang' cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at $2^{\circ}C$. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness ($P{\leq}0.01$). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.

키워드

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피인용 문헌

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