Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effect of Postharvest Treatments on Fruit Quality during Storage of 'Niitaka' Pear

수확후처리에 따른 '신고' 배의 저장중 과실품질 변화

Kwon, Yong-Beom;Park, Se-Won;Kim, Myunh-Su;Shin, Il-Sheop;Hong, Sae-Jin
권용범;박세원;김명수;신일섭;홍세진

  • Published : 20030000
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Abstract

To prevent the skin discoloration of Asian pear, ‘Niitaka’, fruits were treated with conventional predrying, hot-air drying, and alcohol immediately after harvest, and then placed in a plastic container ‘with’ or ‘without’ 50μm PE film liner and stored at 1󰠏3$\circ$C. Incidence of skin blackening, fruit decay, and changes in physicochemical properties were studied. The Skin blackening of the pear did not occur in all treatments when stored. The general appearance of fruit color was faded and Hunter b value was decreased when stored longer period. When stored without PE film liner, the fruit weight decreased by 3% for five weeks of storage, and remained constant there after. The fresh weight decreased less than 0.5% ‘with’ PE film, while treated with ethanol showed a weight loss more than 1%. The weight of dry matters decreased in proportion to the length of storage period. The firmness of fruits remained constant for five weeks of storage and decreased its firmness there after. The contents of glucose changed little. In contrast, sucrose contents in the early period of storage decreased severely. Overall data of the study suggested that hot-air drying with PE film liner gave the best result among other postharvest treatment.

본 연구는 '신고'배의 과피 변색 방지를 위한 수확후처리가 과피흑변, 부패과 발생, 그리고 이화학적 성분 등 과실품질 변화에 미치는 영향을 구명하고자 실시하였다. '신고' 과실은 수확즉시 수확용 plastic 상자에 넣고 관행예건, 열풍건조, 그리고 에탄올 등을 처리한 후 0.05mm PE film으로 포장 또는 무포장하여 1 - 3℃에 저장하였다. 과피흑변과는 모든 수확후처리구에서 거의 발생하지 않았다. 모든 처리구에서 저장기간이 길어질수록 과실의 밝기가 점차 감소하였고, Hunter b값은 저장기간이 길어질수록 모든 처리구에서 감소하였다. 생체중은 무포장구에서 저장 5주에 약 3% 감소하였으며 이후부터는 일정하였다. 포장처리구의 생체중은 1% 이상 감소한 에탄올 처리구를 제외하며 생체중 감소를 0.5% 이하로 억제하였다. 건물중은 저장기간이 길어질수록 모든 처리구에서 감소하였다. 경도는 모든 처리구에서 저장 5주까지는 다소 높게 유지되었으나 저장 5주 이후부터는 경도가 낮아졌다. 가용성당인 glucose 함량은 모든 처리구에서 변화가 적었던 반면, sucrose는 저장초기에 급격히 감소하는 경향이었고 특히 에탄올처리구는 처리 직후에 함량감소가 심하였다. 따라서 배의 실용적인 저장법은 열풍건조와 PE film 포장이 적절할 것으로 판단된다.

Keywords

References

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