농업과학연구 (Korean Journal of Agricultural Science)

  • 제41권4호
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  • Pages.265-274
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  • 2014
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  • 2466-2402(pISSN)
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  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
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국내 육성 황육계 키위푸르트 품종간 저장 특성 비교

Shelf-life comparison of two Korean golden kiwifruit (Actinidia chinensis) cultivars under low temperature storage

  • 이아연 (충남대학교 농업생명과학대학 원예학과) ;
  • 배태민 (충남대학교 농업생명과학대학 원예학과) ;
  • 조윤섭 (전남농업기술원 과수연구소) ;
  • 황용수 (충남대학교 농업생명과학대학 원예학과)
  • Lee, Ah-Youn (Department of Horticultural Sciences, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Bae, Tae-Min (Department of Horticultural Sciences, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Cho, Youn-Sup (Fruit Research Institute, Jeollanam-do Agricultural Research & Extension Services) ;
  • Hwang, Yong-Soo (Department of Horticultural Sciences, College of Agriculture and Life Sciences, Chungnam National University)
  • 투고 : 2014.07.29
  • 심사 : 2014.11.10
  • 발행 : 2014.12.31
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초록

Physiological characteristics of two Korean golden kiwifruit cultivars, 'Halla Gold' and 'Haehyang', were compared to determine the storage potential of fruit. The soluble solid levels of the fruit were 8.9 and 6.9 oBrix in 'Halla Gold' and 'Haehyang' at harvest, respectively but increased up to 15.4 in 'Halla Gold' and 17.5 oBrix in 'Haehyang' after 2 months of storage. Major sugars were fructose and glucose, and sucrose content was relatively low regardless of cultivar. The edible quality of 'Haehyang' was better than 'Halla Gold' because of higher amount of sugars. Firmness of the fruits gradually decreased as the increase of storage period in 'Halla Gold' in both flesh and core tissue. Th firmness loss of 'Haehyang' fruit was faster in the first 2 months and then became slow. After 75 days of storage, the firmness of 'Haehyang' fruit was only 5.2% at harvest. Core tissue was soften enough to eat at ripe stage. Wall modifying enzyme activities including xylanase, ${\alpha}$-L-arabinofuranosi-dase and ${\beta}$-galactosidase were consistently higher in 'Haehyang' and the activity of pectate lyase was more increased than 'Halla Gold' after 2 months of storage. Respiration rate of 'Haehyang' was higher than 'Halla Gold' and further increased after 2 months of storage. Weight loss was much higher in 'Haehyang' which showed higher rate of the firmness loss. The storage potential of golden kiwifruit was estimated to be about 2 months for 'Haehyang' and 3 months for 'Halla Gold' when determined on the basis of the fruit firmness.

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피인용 문헌

  1. Effect of Preharvest Multi-spray of Low Concentration Calcium-chitosan on the Internal Qualities of ‘Halla gold’ Kiwifruit during Storage vol.52, pp.3, 2018, https://doi.org/10.14397/jals.2018.52.3.13