Journal of Korean Society of Forest Science (한국산림과학회지)

Korean Society of Forest Science (한국산림과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Quality of 'Mipung' Chestnut during Storage by Pre-treatment Methods after Harvest

수확 후 전처리 방법에 따른 '미풍' 밤의 저장 중 품질 변화

  • Oh, Sung-Il (Division of Special-purpose Trees, National Institute of Forest Science) ;
  • Park, Yunmi (Division of Special-purpose Trees, National Institute of Forest Science) ;
  • Kim, Mahn-Jo (Division of Special-purpose Trees, National Institute of Forest Science)
  • 오성일 (국립산림과학원 특용자원연구과) ;
  • 박윤미 (국립산림과학원 특용자원연구과) ;
  • 김만조 (국립산림과학원 특용자원연구과)
  • Received : 2015.07.28
  • Accepted : 2015.09.18
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of pre-treatment methods (water cooling, water cooling+ozone, precooling+microbubble, water cooling+ozone+microbubble) after harvest on the quality of 'Mipung' chestnut were studied. Changes in quality of chestnut were greater precooling treatments effect than washing treatments. But, decaying rate and total microorganism were significantly differences among treatments. The decaying rate after 12 weeks storage was highest at 20.0% in non-treatments and lowest at 3.3% in water cooling+ozone and water cooling+ozone+microbubble treatments. The total microorganism immediately after washing treatments was in the order non-treatments (4.4 log CFU/g) > water cooling treatments (4.0 log CFU/g) > water cooling+ozone+microbubble treatments (3.5 log CFU/g) > water cooling+ozone treatments (3.4 log CFU/g) > water cooling+microbubble treatments (3.3 log CFU/g), and after 12 weeks storage was increased within 4.7 to 5.9 log CFU/g. Thus, the washing treatments, especially ozone treatments, extended the shelf-life of the 'Mipung' chestnut by inhibiting the decaying.

'미풍' 밤의 수확 후 전처리 방법(수냉식 예냉, 수냉식 예냉+오존, 수냉식 예냉+마이크로버블, 수냉식 예냉+오존+마이크로버블)이 저장 중 품질에 미치는 영향을 조사하였다. 밤 과실의 품질변화는 세척 처리보다 수냉식 예냉처리의 효과가 더 크게 나타났다. 하지만 부패율과 미생물 수에서는 처리구간 차이가 확연히 나타났다. 부패율은 저장 12주 후 무처리구가 20.0%로 가장 높았고 수냉식 예냉+오존 처리구와 수냉식 예냉+오존+마이크로버블 처리구가 3.3%로 가장 낮게 나타났다. 미생물 수는 세척처리 직후 무처리구(4.4 log CFU/g) > 수냉식 예냉 처리구(4.0 log CFU/g) > 수냉식 예냉+오존+마이크로버블 처리구(3.5 log CFU/g) > 수냉식 예냉+오존 처리구(3.4 log CFU/g) > 수냉식 예냉+마이클로버블 처리구(3.3 log CFU/g)순으로 차이가 나타났으며 저장 12주 후에는 4.7-5.9 log CFU/g 범위 내에서 증가하였다. 따라서 '미풍' 밤의 세척처리는 밤 과실의 부패를 경감시킴으로써 밤의 품질유지에 효과적이였고, 특히 오존처리가 밤 과실의 품질유지와 저장성에 가장 효과적이라고 판단된다.

Keywords

References

  1. Cecchini, M., Contini, M., Massantini, R., Monarca, D., and Moscetti, R. 2011. Effects of controlled atmospheres and low temperature on storability of chestnuts manually and mechanically harvested. Postharvest Biology and Technology 61: 131-136. https://doi.org/10.1016/j.postharvbio.2011.03.001
  2. Cho, J.W., Kim, I.S., Choi, C.D., Kim, I.D., and Jang, S.M. 2003. Effect of ozone treatment on the quality of peach after postharvest. Korean Journal of Food Preservation 10: 454-458.
  3. Ha, B.S., Bae, M.S., Jeong, T.M., Sung, N.J., and Son, Y.O. 1982. Studies on constituent variation during storage after freeze-drying of chestnut. Korean Journal of Food Sci-ence and Technology 14: 97-105.
  4. Hwang, D.K., Eum, H.L., Yeoung, Y.R., Park, K.W., and Hong, S.J. 2013. Characteristics of everbearing strawberry cultivars and the effect of precooling treatment to maintain quality of 'Charlotte' cultivar grown on highland in summer season. Korean Journal of Horticultural Science and Technology 31: 282-288. https://doi.org/10.7235/hort.2013.12104
  5. Jeong, S.W., Jeong, J.W., Lee, S.H., and Park, N.H. 1999. Changes in quality of crown daisy and kale washed with cooled electrolyzed acid water during storage. Korean Journal of Postharvest Science and Technology 6: 417-423.
  6. Jeong, J.W., Kim, J.H., Kwon, K.H., and Park, K.J. 2006. Disinfection effects of electrolyzed water on strawberry and quality changes during storage. Korean Journal of Food Preservation 13: 316-321.
  7. Jeong, H.R., Jo, Y.N., Jeong, J.H., Jin, D.E., Song, B.G., Jin, Y.R., Kim, M.J., Lee, U., and Heo, H.J. 2012. Change in the chemical composition of chestnuts (Castanea crenata) from different periods. Korean Journal of Food Science and Technology 44: 393-400. https://doi.org/10.9721/KJFST.2012.44.4.393
  8. Jung, H.J., Seo, H.T., Chio, I.L., Yoo, T.J., Son, J.S., Won, J.H., Kim, I.S., and Kang, H.M. 2010. Effect of precooling treatments on the storability of chicon during MA storage. Journal of Bio-Environment Control 19: 360-365.
  9. Kader, A.A. 2002. Postharvest technology of horticultural crops. University of California, Oakland, CA.
  10. Khadre, M.A., Yousef, A.E., and Kim, J.G. 2001. Microbiological aspects of ozone applications in food: a review. Journal of Food Science 66: 1242-1252. https://doi.org/10.1111/j.1365-2621.2001.tb15196.x
  11. Kim, M.J., Kim, S.C., and Lee, U. 2006. Chestnut cultivars in Korea. Korea Forest Research Institute. pp. 7-16.
  12. Kim, J.K., Luo, Y., and Lim, D.I. 2007. Effect of ozonated water and chlorine water wash on the quality and microbial de-contamination of fresh-cut carrot shreds. Korean Journal of Food Preservation 14: 54-60.
  13. Kim, K.Y., Nam, M.J., Lee, H.Y., Shin, W.B., Yoon, Y.H., Kim, S.R., Kim, D.H., Ryu, J.G., Hong, M.K., You, O.J., and Chung, D.H. 2009. Microbiological safety assessment of a perilla leaf postharvest facility for application of a good agricultural practices (GAP) system. Korean Journal of Food Science and Technology 41: 392-398.
  14. Kim, H.S., E.J. Kim, J.H. Choi, S.I. Hong, and M.C. Jeong. 2010. Reduction of microbial populations on the surface of fresh ginseng by various washing treatments. Korean Journal of Food Preservation 17: 405-409.
  15. Lee, B.Y., Yoon, I.H., Kim, Y.B., Han, P.J., and Lee, C.M. 1985. Studies on storing chest - nut (Castanea crenata var. dulcis Nakai) sealing with polyethylene film. Korean Journal of Food Science and Technology 17: 331-335.
  16. Lee, S.A., Youn, A.R., Kwon, K.H., and Kim, B.S. 2009. Washing effect of micro-bubbles and changes in quality of lettuce (Lactuca sativa L.) during storage. Korean Journal of Food Preservation 16: 321-326.
  17. Lee, W.J., Lee, C.H., Yoo, J.Y., Kim, K.Y., and Jang, K.I. 2011. Sterilization efficacy of washing method using based on microbubbles and electrolyzed water on various vegetables. Journal of the Korean Society of Food Science and Nutrition 40: 912-917. https://doi.org/10.3746/jkfn.2011.40.6.912
  18. Meilgaard, M., Civille, G.V., and Carr, B.T. 1991. Sensory evaluation techniques. 2 nd ed. CRC press.
  19. Oh, S.Y., Choi, S.T., Kim, J.K., and Lim, C.I. 2005. Removal effects of washing treatments on pesticide residues and microorganism in leafy vegetables. Korean Journal of Horticultural Science and Technology 23: 250-255.
  20. Park, K.J., Jeong, J.W., Lim, J.H., Jang, J.H., and Park, H.J. 2008. Effect of an aqueous chlorine dioxide generator and effect on disinfection of fruits and vegetables by immersion washing. Korean Journal of Food Preservation 15: 236-242.
  21. Shin, D.H., Bae, J.S., and Bae, K.W. 1982. Studies on the preservation of Korean chestnuts. Korean Journal of Food and Nutrition 11: 41-46.
  22. Smyth, A.B., Song, J., and Cameron, A.C. 1998. Modified atmosphere packaged cut iceberg lettuce: Effect of temperature and O2 partial pressure on respiration and quality. Journal of Agricultural and Food Chemistry 46: 4556- 4562. https://doi.org/10.1021/jf980208s
  23. Son, C.H., Seok, H.D., and Min, K.T. 2003. Trend and future of the domestic indudtry for chestnut. Korea Rural Economics Institute. pp. 77-79.
  24. Tavarini, S., Degl'Innocenti, E., Remorini, D., Massai, R., and Guidi, L. 2009. Polygalacturonase and ${\beta}$-galactosidase activities in Hayward Kiwifruit as affected by light exposure, maturity stage and storage time. Scientia Horticulturae 120: 342-347. https://doi.org/10.1016/j.scienta.2008.11.013
  25. Xu, L. 1999. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technology 53: 58-62.
  26. Yim, H., Kim, C.O., Shin, D.W., and Suh, K.B. 1980. Study on the storage of chestnut. Korean Journal of Food Science and Technology 12: 170-175.