Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effects of Ethylene Treatment on Postharvest Quality of Astringent persimmon 'Cheongdo-bansi'

떫은감 '청도반시' 과실의 수확 후 품질에 미치는 에틸렌의 영향

  • Lim, Byung-Seon (National Institute of Horticultural & Herbal Science, RDA) ;
  • Lee, Jin-Su (National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Ji-Gang (National Institute of Horticultural & Herbal Science, RDA) ;
  • Chun, Jong-Pil (Division of Plant Resources, Chungnam National University) ;
  • Oh, Soh-Young (Research Institute of International Agriculture, Technology and information, Hankyong National University) ;
  • In, Soo-Yeon (National Institute of Horticultural & Herbal Science, RDA)
  • 임병선 (국립원예특작과학원 저장유통연구팀) ;
  • 이진수 (국립원예특작과학원 저장유통연구팀) ;
  • 김지강 (국립원예특작과학원 저장유통연구팀) ;
  • 천종필 (충남대학교 원예학과) ;
  • 오소영 (한경대학교) ;
  • 인수연 (국립원예특작과학원 저장유통연구팀)
  • Received : 2014.05.22
  • Accepted : 2015.05.22
  • Published : 2015.10.31
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Abstract

This study was conducted to investigate the optimum storage temperature and the effect of ethylene on the postharvest quality of astringent persimmon (Diospyros kaki L) 'Cheongdobansi' fruits. We treated fruits with $10{\mu}L{\cdot}L^{-1}$ ethylene at 20, 15 and $10^{\circ}C$. Our results indicated that higher storage temperature rapidly reduced firmness and astringency. The soft persimmon fruits stored at $15^{\circ}C$ showed the best quality relative to the fruits stored at $20^{\circ}C$ and $10^{\circ}C$. Our findings also showed that ethylene generators, which are sold on the market, can effectively induce persimmons to soften in plastic film.

본 실험은 떫은감(청도반시) 과실의 적정 홍시제조 온도를 구명하고 에틸렌 처리효과를 알아보기 위하여 수행되었다. 과실은 수확 후 각각 20, 15 및 $10^{\circ}C$의 온도에 저장하였고, 에틸렌처리는 각 온도별 $10{\mu}L{\cdot}L^{-1}$의 농도를 지속적으로 처리하였다. 온도가 높은 저장조건일수록 과실의 후숙을 촉진하였다. 반면, 저장온도 $20^{\circ}C$는 후숙은 촉진되지만 과실의 노화가 빠르게 촉진되고, $10^{\circ}C$의 경우 떫은맛이 잔류하므로 $15^{\circ}C$에서 처리하는 것이 가장 양호하였다. 에틸렌발생제 처리는 감 과실을 후숙시키는데 효과적인 것으로 조사되었으며, 박스 내 플라스틱필름을 이용하는 것이 가장 바람직할 것으로 생각되었다.

Keywords

References

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