Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Storability of Fresh-cut Kiwifruit Slices Influenced by Storage Temperature

참다래 절편의 저장 온도에 따른 저장력

Park, Yong-Seo
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  • Published : 20020000
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Abstract

Quality changes of fresh-cut ‘Hayward’ kiwifruit (Actinidia deliciosa C.F. Liang et A.R. Ferguson) slices were evaluated under different storage temperatures of 0, 3, 5, and 10$^{o}C$. Flesh firmness, visual quality, and sensory value decreased with increasing storage temperatures, especially at 10$^{o}C$. Hunter ‘L’ value slightly increased with increasing storage temperature, but there was no difference in Hunter ‘a’ or ‘b’ value among treatments. Percent of weight loss increased with rising storage temperature and remained within a range of 3.0~5.7% regardless of storage temperatures. Vitamin C and iso-ascorbate contents were not affected by storage temperatures. Respiration and ethylene production were considerably lower in slices stored at 0 and 3$^{o}C$ than in those kept in 5 or 10$^{o}C$. Ethanol and acetaldehyde contents increased at the end stage of storage and their contents significantly increased with increasing storage temperature. Shelf life of slices stored at 0, 3, 5, and 10$^{o}C$ was 14, 14, 10, and 8 days, respectively. Kiwifruit slices stored at 0$^{o}C$ extended the shelf life of slices by delaying flesh softening and improving visual quality.

참다래 과실 절편을 0, 3, 5, 10C에 저장시 저장온도가 높을수록 경도감소와 함께 외관, 식미가 현저히 나빠지는 경향을 보였다. 중량 감소율은 3~5.7% 내외로 저장온도가 높을수록 다소 증가하는 경향을 보였다. Hunter L값은 저장중 감소하는 경향을 보였으나 a 및 b값은 차이를 보이지 않았다. 비타민 C 함량은 저장중 다소 증가한 반면 iso-ascorbate 함량은 감소하는 경향을 보였으나 저장온도간 차이는 없었다. 호흡량 및 에틸렌함량은 0, 3C에 비해 5, 10C에서 현저히 높은 경향을 보였다. 아세트 알드하이드, 에탄놀함량은 저장후기 증가하는 경향을 나타냈는데 온도별로는 0, 3C보다는 5, 10C에서 현저히 높았다. 참다래 과실절편을 0, 3, 5, 10C에 저장시 저장기간은 각각 14, 14, 10, 8일로 나타났다.

Keywords

References

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