Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
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Relationship between Physicochemical Quality Attributes and Sensory Evaluation during Ripening of Tomato Fruits

토마토 과실의 성숙 단계별 이화학적 품질 요인과 관능 검사의 상관 관계

Hong, Se-Jin;Lee, Ji-Won;Kim, Young-Cheol;Kim, Kwang-Yong;Park, Se-Won
홍세진;이지원;김영철;김광용;박세원

  • Published : 20030000
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Abstract

This study was aimed at establishing the suitable index to express exportable quality of tomato fruits. Three cultivars of tomato (Momotarrow York, Trust, and Calibra) were harvested at different maturity levels (mature green, break, pink, light red, and red) and their quality factors including soluble solids contents, soluble sugars, pH, firmness, lycopene contents, and Hunter values were evaluated. The sensory test like sweetness, sourness, mouth-feel, and color were also evaluated. The low regression value (r = 0.47) between the sensory sweetness and the contents of soluble solids and soluble sugars suggested that the contents of soluble solids and soluble sugars were not suitable for indexing the sweetness of tomato. The regression between pH and sensory sourness (r = 0.53), and between firmness and mouth-feel (r = 0.09) were also poor, indicating that pH and firmness were not suitable index to express sourness and mouth-feel of tomato. However, the regression values between lycopene and sensory color (r = 0.74), and between Hunter a/b value and sensory color (r = 0.84) were high. Therefore, it could be suggested that the content of lycopene and Hunter a/b value are suitable index to express sensory color of tomato during ripening. In addition, the color of tomato could be a good index to express general quality of tomato during ripening

본 연구는 Momotarow York, Trust, 그리고 Calibra 품종의 토마토를 성숙 단계별로 5단계(녹숙, 변색, 핑크, 밝은 적색, 적색)로 분류하여 각각의 품질 인자와 관능 검사와의 상관 관계를 조사함으로써 적절한 품질 평가 요인을 제시하고자 수행하였다. 가용성 고형물 함량과 당 함량에 의한 단맛과의 상관 관계는 유의성이 없었다. 적정 산도와 pH는 품종간재배 시기별 차이가 있어 토마토 과실의 전체적인 신맛 정도를 나타내기에는 부적절하다. 조직감과 경도와의 상관 관계는 계절별로 선호도가 변화하여 시기에 따라 상이한 경향을 보였다. 엽록소, 카로티노이드, 그리고 lycopene 함량과의 색택에 대한 선호도의 상관 관계에서 품종별로 각각의 상관 계수는 유의 수준 P0.001에서 엽록소의 경우 r = 0.7*** 이상, 카로티노이드와 lycopene은 r = 0.9*** 정도를 나타냈다. Hunter a/b 값과 색택에 대한 상관 관계는 r = 0.84***으로 높았고, 품종별로도 r = 0.850.97***로 매우 높았다. 토마토의 품질 평가는 품종 간 차이와 계절별 선호도를 고려하여 조사해야 하며, 품질 평가 요인은 색에 의한 평가를 기본으로 하여 Hunter a 또는 a/b로 하는 것이 적당한 것으로 판단된다.

Keywords

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