Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Change of Garlic during Storage by Stem and Root Cutting Treatments

마늘의 줄기 밑 뿌리절단에 따른 저장 중 품질변화

  • Published : 2002.12.01
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Abstract

Physicochemical properties of garlic bulb during storage with different cutting treatments were estimated. Garlic harvested in early June was used in this experiments. Various physicochemical factors of garlic bulb such as weight loss rate, rotten rate, sprouting rate, moisture content, reducing sugar content and total pyruvate content were investigated. Bulbs with roots, bulb without roots and bulb with stem length of l cm, 3 cm, 5 cm were stored at 2$\^{C}$ for eight months. The weight loss increased sharply after 8 months for all treatments. Weight loss occurred most severely in treated garlics with bulbs with 5 cm stem length and progressed steadily at low rates in bulbs with 1 cm stem length. Also, less decay and internal sprouting were observed in bulbs with 1 cm stem length. Cutting treatments of roots were not significant for internal sprouting. Incidence of other chemical properties of bulbs, contents of total sugar, reducing sugar and pyruvic acid were not significant statistically. Moisture contents of treated garlics was remarkably reduced in longer leaving stems. As a result, top-clipped leaving stems fur long, seemed to have a beneficial effect on physicochemical properties of garlic stored at 2$\^{C}$ for 8 months possibly due to reduced weight loss, rotten decaying and sprouting rates. Utilization of such results in the processing industry can be effective.

마늘의 수확 후 줄기 및 뿌리의 절단이 마늘의 저장 중 물리, 화학적 특성에 미치는 영향을 조사하기 위하여 무안산(스페인산)과 의성산(재래종), 남해산(중국산) 마늘을 각각 1cm, 3cm, 5cm의 줄기를 남기고 절단한 것과 뿌리를 1cm 이내로 절단한 것과 절단하지 않은 처리구에 대하여 2$^{\circ}C$ 저장온도에서 8개월의 저장기간동안 중량감소율, 부패율, 발아율, 전당, 환원당 및 피루빅산의 함량 변화를 분석하였다. 실험결과 줄기 길이가 긴 처리구 일수록 중량감소율, 부패율, 발아율이 저장 8개월 째 유의적으로 크게 증가한 것으로 나타났으며, 인편의 함수율은 중량 감소율 증가와 더불어 저장 기간이 길어질수록 급격히 감소하였다. 전당의 함량은 저장기간이 증가함에 따라 감소하고, 환원당은 그 반대로 증가하는 경향이 나타났으나 피루빅산의 함량과 더불어 줄기 절단 및 제근에 따른 처리구간 유의적인 차이는 나타나지 않았다. 따라서 줄기 절단은 그 길이에 상관없이 당함량 및 피루빅산에 큰 영향을 미치지 않는 것으로 보였으며, 전반적으로 줄기를 1cm 남기고 절단한 처리구가 가장 저장성이 좋은 것으로 판단되었다. 그 외 제근 처리는 중량 감소율과 부패율에만 다소 영향을 미치는 것으로 나타났다. 따라서 본 연구에서는 마늘 수확 후 저장고 반입시 부피의 대부분을 차지하는 줄기를 많이 남겨놓을 수록 오히려 마늘의 중량감소율, 부패율, 발아율에 좋지 않는 영향을 미치는 것으로 나타나, 농가에서는 불필요한 줄기를 절단하여 저장함으로써 마늘의 호흡 및 발아를 억제함과 동시에 부피감소를 통한 경제적인 이익을 얻을 수 있을 것이라 판단되었다.

Keywords

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