DOI QR코드

DOI QR Code

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

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

참고문헌

  1. Beckles, D.M. 2012. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol. 63:129-140. https://doi.org/10.1016/j.postharvbio.2011.05.016
  2. Cordenunsi, B.R., J.R.O. Nascimento, and F.M. Lajolo. 2003. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chem. 83:167-173. https://doi.org/10.1016/S0308-8146(03)00059-1
  3. Harker, F.R., E.M. Kupferman, A.B. Marin, F.A. Gunson, and C.M. Triggs. 2008. Eating quality standards for apples based on consumer preferences. Postharvest Biol. Technol. 50:70-78. https://doi.org/10.1016/j.postharvbio.2008.03.020
  4. Hong, Y.P., C.G. An, D.H. Bae, M.A. Jo, H.L. Eum, M.C. Jo, and E.Y. Yang. 2009. Postharvest technology manual of bell pepper. Nonghyup, Seoul, Korea.
  5. Kays, S.J. 1991. Science and practice of postharvest plant physiology, p. 1-22. In: S.J. Kags (ed.). Postharvest physiology of perishable plant products. An avi Book, Van Nostrand Reinhold, New York, USA.
  6. Kim, J.K., K.D. Kim, and Y.S. Choi. 2007. Postharvest technology manual of Chinese cabbage. Nonghyup, Seoul, Korea.
  7. Korean Statistical Information Service (KOSIS). 2011. Cultivation area of Kimchi cabbage by region. www.kosis.kr.
  8. Lee, B.S. and J.K. Kang. 1998. Acreage fluctuation and marketing behavior in alpine Chinese cabbage. Kor. J. Food Marketing Economics 15:107-16.
  9. Lee, I.K., S.J. Hong, Y.R. Yeoung, S.W. Park, and O.S. Ku. 2001. Effects of postharvest predrying on storability of 'Norang' chinese cabbage. Kor. J. Hort. Sci. Technol. 19:521-525.
  10. Li, C. and A.A. Kader. 1989. Residual effects of controlled atmospheres on postharvest physiology and quality of strawberries. J. Amer. Soc. Hort. Sci. 114:629-634.
  11. Martinez-Romero, D., S. Castillo, and D. Valero. 2003. Forced-air cooling applied before fruit handling to prevent mechanical damage of plums (Prunus salicina Lindl.). Postharvest Biol. Technol. 28:135-142. https://doi.org/10.1016/S0925-5214(02)00142-4
  12. Nunes, M.C.N., J.K. Brecht, A.M.M.B. Morais, and S.A. Sargent. 1995a. Physical and chemical quality characteristics of strawberries after storage are reduced by a short delay to cooling. Postharvest Biol. Technol. 6:17-28. https://doi.org/10.1016/0925-5214(94)00048-W
  13. Nunes, M.C.N., J.K. Brecht, S.A. Sargent, and A.M.M.B. Morais. 1995b. Effects of delays to cooling and wrapping on strawberry quality (cv. Sweet Charlie). Food Control 6:323-328. https://doi.org/10.1016/0956-7135(95)00024-0
  14. Perez, A.G., R. Olias, J.M. Olias, and C. Sanz. 1998. Strawberry quality as a function of the 'high pressure fast cooling' design. Food Chem. 62:161-168. https://doi.org/10.1016/S0308-8146(97)00211-2
  15. Porat, R. 2001. Gibberellic acid slows postharvest degreening of 'Oroblanco' citrus fruits. HortScience 36:937-940.
  16. Talbot, M.T. and K.V. Chau. 2002. Precooling strawberries. CIR942. Institute of Food and Agricultural Sciences, University of Florida, USA.
  17. Yang, Y.J., J.C. Jeong, T.J. Jang, S.Y. Lee, and U.H. Pek. 1993. $CO_2$ Production and trimming loss affected by storage temperature and packaging methods in Chinese cabbage (Brassica campestris L. ssp. pekinensis) grown in spring. J. Kor. Soc. Hort. Sci. 4:267-272.

피인용 문헌

  1. Physicochemical Quality Changes in Chinese Cabbage with Storage Period and Temperature: A Review vol.41, pp.4, 2016, https://doi.org/10.5307/JBE.2016.41.4.373
  2. Responses to 1-MCP during Storage of Kimchi Cabbage Ryouckgwang Cultivar vol.27, pp.2, 2018, https://doi.org/10.12791/KSBEC.2018.27.2.125
  3. 절단배추의 선도유지를 위한 절단 공정 개선 vol.22, pp.1, 2013, https://doi.org/10.11002/kjfp.2015.22.1.154
  4. 절단배추의 포장재질에 따른 단기 저장 중 품질특성 vol.22, pp.5, 2013, https://doi.org/10.11002/kjfp.2015.22.5.623
  5. 저장조건을 달리한 봄배추로 제조한 김치의 숙성 중 품질 변화 vol.30, pp.2, 2013, https://doi.org/10.9799/ksfan.2017.30.2.378
  6. 생리적 요인 활용 이상기상에 의한 배추의 수량저하 평가 vol.20, pp.1, 2013, https://doi.org/10.5532/kjafm.2018.20.1.127
  7. Changes of quality characteristics during storage of Chinese cabbage by atmospheric non-thermal plasma treatment vol.1210, pp.None, 2013, https://doi.org/10.17660/actahortic.2018.1210.22
  8. 온도와 접종밀도가 클로버씨스트선충의 증식에 미치는 영향 vol.58, pp.1, 2013, https://doi.org/10.5656/ksae.2019.02.0.010
  9. Case Study of Winter Kimchi Cabbage Storage with Net Packaging, and comparison of Head Growth and Salting Characteristics between Winter and Spring Kimchi Cabbage vol.54, pp.4, 2013, https://doi.org/10.14397/jals.2020.54.4.25
  10. Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator vol.24, pp.3, 2013, https://doi.org/10.13050/foodengprog.2020.24.3.207
  11. Partial Stack Cooling Storage Effects of Spring Kimchi Cabbage vol.24, pp.4, 2020, https://doi.org/10.13050/foodengprog.2020.24.4.350
  12. Effect of LDPE Film Packaging in the Long-Term Storage of Spring Kimchi Cabbage vol.24, pp.4, 2013, https://doi.org/10.13050/foodengprog.2020.24.4.376
  13. '춘광' 배추의 준고랭지 여름철 재배 방법에 따른 생육과 저장 특성 vol.27, pp.1, 2013, https://doi.org/10.20909/kopast.2021.27.1.25