Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effect of Maturity at Harvest on the Quality of Head Lettuce during Storage

수확시의 숙도가 결구상추의 저장 중 품질에 미치는 영향

Kang, Ye-Jeong;Choi, Jeong-Hee;Jeong, Moon-Cheol;Kim, Dong-Man
강예정;최정희;정문철;김동만

  • Published : 20080900
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Abstract

This study was conducted to evaluate the effect of maturity at harvest on the quality of head lettuce (Lactuca sativa L.) during storage. Harvested lettuces at different maturity stages of immature, mature, and over-mature were stored at 5℃ for 5 weeks. The lettuces were analyzed for weight loss, hardness, decay rate, browning rate, and processing yield. Decay rate was higher in immature lettuce than mature and over-mature ones. The browning rate was higher in over-mature lettuce than immature and mature ones. Though processing of immature and over-mature lettuces was impossible after 4 weeks of storage due to decay and browning, respectively, processing yield of mature lettuce was remained at 33.4% after 4 weeks of storage. Immature lettuce showed lower hardness and lower weight loss than mature and over-mature ones.

본 연구는 수확시의 숙도가 결구상추의 저장력에 미치는 영향을 구명하기 위해 수행되었다. 미숙, 적숙 및 과숙 상태의 결구상추를 수확한 뒤 5℃ 저온저장고에서 5주간 저장하며 부패, 갈변, 신선편이 가공수율, 중량감소 그리고 경도 등의 품질인자를 조사하였다. 결구상추의 부패는 미숙구일수록 빠르게 발생하였으며 결구율이 높아질수록 갈변율이 크게 증가하였다. 미숙구와 과숙구는 저장 4주 후 가공수율이 0%로 저장이 불가능하였는데 미숙구는 부패가, 과숙구는 갈변이 100% 발생한 것이 원인이었다. 반면에 적숙구는 저장 4주 후 33.4%의 가공 수율을 유지하였다. 미숙구는 적숙구와 과숙구에 비해 조직이 연하고 저장 중 중량감소가 낮은 경향을 나타내었다.

Keywords

References

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