Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Changes in the Rates of Fruit Softening and Decay of Kiwifruit Influenced by Prestorage Conditioning and Hot Air Treatment during Storage

참다래 예조와 예열에 따른 저장 중 연화과 및 부패과 발생률 변화

Park, Yong-Seo
박용서

  • Published : 20030000
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Abstract

This experiment was conducted to determine the effect of conditioning and hot air treatment (HAT) on shelf life of Hayward kiwifruits (Actinidia deliciosa C.F. Liang et A.R Ferguson) during cold storage. The fruits were conditioned at 10 and 20C for 1, 2, 3, 4, and 5 days, respectively, before storage. Firmness was not affected by the conditioning treatments, but sensory value was lowered by conditioning at 20C for 4 and 5 days. Rates of fruit softening and decay were significantly reduced when the fruits were conditioned for either 2, 3, and 4 days at 10C or 2 and 3 days at 20C. Kiwifruits were conditioned (10 and 20C) and HAT (30C) for 1 and 2 days, respectively, and then stored at 0C for 24 weeks. Flesh temperature significantly decreased until 8 h after treatment and reached to the range of 1.3 to 1.8C in 24 h. Firmness and sensory value significantly decreased in HAT compared to conditioning at 10 or 20C. Rates of fruit softening and decay significantly decreased when the fruits were conditioned for either 2 days at 10C or 1 and 2 days at 20C. Contents of respiration and ethylene were much higher in the fruits conditioned than the fruits with HAT. During 2 years experiment, least rates of fruit decay and softening were observed when the fruits were conditioned for either 2 and 3 days at 10C or 1 and 2 days at 20C. Conditioning of kiwifruits extended the shelf life by decreasing the rate of fruit softening and decay.

참다래 예조 및 예열에 따른 저장 중 품질 변화, 연화과와 부패과율을 조사한 결과는 다음과 같다. 10C와 20C에서 각각 1, 2, 3, 4일과 5일간 예조 시 경도는 처리간 차이가 없었으나 식미는 20C에서 4일과 5일간 처리시 현저히 낮았다. 연화과와 부패과율은 처리 간 심한 차이를 보였는데, 10C에서 2, 3일 그리고 4일, 20C에서 1일과 2일간 처리 시 현저히 낮았다. 10, 20C와 30C에서 각각 1일과 2일간 예조, 예열 후 저장 시 과육 온도는 저장 8시간까지 심하게 감소한 후 저장 24시간에 1.11.6C에 도달되었다. 경도와 식미는 예조에 비해 예열 처리 시 현저히 감소하였다. 부패과와 연화과율은 예열과에서 높았으나 10C에서 2일이나 20C에서 1일과 2일간 예조 시 현저히 감소되었다. 예열은 예조에 비해 호흡량과 에틸렌 발생량을 감소시켰다. 2년간 실험 결과, 과실을 10C에서 2일과 3일 또는 20C에서 1일과 2일간 예조 시 연화과와 부패과율 감소로 저장력을 증진시켰다.

Keywords

References

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