Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effects of Prestorage Conditioning and Hot Water Dip on Fruit Quality ofNon-astringent 'Fuyu' Persimmons during Cold Storage

예조 및 온탕처리가 '부유' 단감 저장중 과실품질에 미치는 영향

Park, Yong-Seo;Kim, Seon-Rye
박용서;김선례

  • Published : 20020000
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Abstract

This experiment was conducted to determine the effects of ambient temperature conditioning (ATC) and hot water dip treatment (HWT) on quality change of ‘Fuyu’ persimmon fruits (Diospyrus kaki L.) during cold storage. Before storage, fruits were dipped in hot water at 45oC for 10 and 20 minutes and conditioned at ambient temperature for 1 and 3 days. Firmness was not affected by ATC or HWT, while visual quality was enhanced by HWT. Fruits of HWT showed increases in Hunter ‘a’ and ‘b’ values of the skin regardless of immersion time. Incidence of decay was significantly lower in fruits treated ATC or HWT than the nontreated. Carotene and lycopene contents increased with HWT treatments at the end of storage. Skin blackening significantly decreased in fruits of HWT compared with nontreated fruits. Both ethylene production and respiration rates decreased with storage time in all treatments and the ethylene production and respiration rates showed no difference between ATC and HWT. In ‘Fuyu’ persimmon fruits, HWT treatment before storage enhanced fruit quality by increasing visual quality and reducing the incidence of fruit decay and skin blackening.

‘부유 단감 저장전 예조 및 온탕침지에 따른 저장중 품질변화를 조사한 결과는 다음과 같다. 부유 단감 저장전 예조와 온탕처리에 따른 경도는 변화가 없었으나 과실외관은 온탕처리시 증진되는 경향을 보였다. 과피의 Hunter a와 b값도 온탕처리시 증진되는 경향을 보였다. 부패과율은 예조와 온탕처리시 현저히 감소되는 경향을 보였으나 과피흑변률은 온탕처리에서 현저히 낮았다. 과피의 carotene 및 lycopene 함량은 온탕처리로 다소 증가되는 경향을 보였으나 예조처리에서는 변화가 없었다. 호흡량 및 에틸렌함량은 저장기간이 경과함에 따라 감소하는 경향을 보였으나 예조나 온탕처리에 따른 변화는 없었다. 부유 단감 저장전 온탕처리는 외관증진과 함께 과피흑변과 및 부패과 발생률 저하로 품질을 향상시켰다.

Keywords

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