Journal of Bio-Environment Control (생물환경조절학회지)

The Korean Society for Bio-Environment Control (한국생물환경조절학회)
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Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit

저온저장 온도가 '상주둥시' 감의 과실품질 및 저장장해 발생에 미치는 영향

  • Yoo, Jingi (Department of Horticultural Science, Kyungpook National University) ;
  • Kang, In-Kyu (Department of Horticultural Science, Kyungpook National University) ;
  • Park, Jun-yeun (Department of Horticultural Science, Kyungpook National University) ;
  • Kim, Kyoung-ook (Department of Horticultural Science, Kyungpook National University) ;
  • Win, Nay Myo (Department of Horticultural Science, Kyungpook National University) ;
  • Ryu, Seulgi (Department of Horticultural Science, Kyungpook National University) ;
  • Kim, Dae Hyun (Department of Horticultural Science, Kyungpook National University) ;
  • Choung, Myoung-Gun (Department of Herbal Medicine Resource, Kangwon National University) ;
  • Lee, Jinwook (Department of Horticultural Science, Mokpo National University)
  • Received : 2016.09.21
  • Accepted : 2016.10.10
  • Published : 2016.12.31
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Abstract

The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in 'Sangjudungsi' persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or $3^{\circ}C$ for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables ($L^*$, $a^*$, $b^*$) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the 'Sangjudungsi' persimmon fruits stored at higher storage temperature ($3^{\circ}C$) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.

본 연구는 '상주둥시' 감을 3개월동안 -1, 0.5, $3^{\circ}C$에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 저장온도가 높을 수록 과실의 연화가 급속히 진행되었다. 과실의 감모율도 저장온도가 높을수록 증가하였고, 가용성 고형물 함량도 저장온도가 낮을수록 더 높게 유지되었다. 감 과실의 과정부와 과실측면의 과피색 $L^*$, $a^*$, $b^*$ 값의 변화는 저장온도 $-1^{\circ}C$와 $0.5^{\circ}C$에서는 저장기간에 따른 차이를 거의 보이지 않았으나, $3^{\circ}C$처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.

Keywords

References

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