Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Effects of Low-dose Electron Beam Irradiation on Quality Characteristics of Stored Apricots

저선량 전자선 조사가 살구의 저장 중 품질특성에 미치는 영향

  • Lee, Jeong-Ok (Dept. of Food and Nutrition, Chungnam National University) ;
  • Lee, Seong-A (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Seon (Dept. of Food and Nutrition, Chungnam National University) ;
  • Hwang, Hye-Rim (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Chun, Jong-Pil (Dept. of Horticulture, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • Published : 2008.07.31
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Abstract

Effect of electron beam irradiation (1 and 2 kGy) on apricot was determined in order to develop preservation techniques to enhance shelf-life during 2 weeks at room temperature. Aerobic bacteria and molds/yeasts in apricot were reduced significantly with the increase of irradiation dose. Hardness of apricots decreased during storage by irradiation. Hunter's color value results showed that lightness and redness of irradiated samples were low compared with control samples. Also, sensory test resulting overall acceptability was not significantly different by 1 kGy irradiation during the storage days. Reducing sugar contents was increased gradually, and value of irradiated samples was high compared with non-irradiated sample. Organic acid contents of 2 kGy irradiated samples was not significantly changed during storage. In pH, total sugar, hydrogen donating activity and vitamin C contents, there were no significant differences between treatments. The electron beam treatment on apricots at 1 and 2 kGy did not affect pH, total sugar, hydrogen donating activity and vitamin C contents but improved microbial safety.

살구에 1, 2 kGy 전자선을 조사한 후 2주간 미생물학적, 물리적, 이화학적 특성의 변화를 통해 품질에 미치는 영향을 알아보았다. 미생물학적 변화에서는 호기성 미생물 및 효모, 곰팡이군의 수가 전자선 조사에 의해 감소하는 것으로 나타났고, 저장기간 동안에 그 수가 증가하였다. 기계적 경도 측정 결과에서는 전자선 조사 직후부터 조사구가 비조사구보다 경도가 낮은 것으로 나타났으며, 조사선량에 비례하여 감소하였다. 또한 관능검사에서도 조사구의 경도가 감소하는 것으로 나타났으며, 1 kGy 조사구의 전체적인 기호도는 영향을 받지 않는 것으로 나타났다. 색도 측정에서는 전자선 조사에 의해 lightness, redness가 감소하는 것으로 나타났고, 환원당 함량은 전자선 조사된 시료가 비조사구에 비해 함량이 높은 것으로 나타났다. 또한 유기산 함량에서는 전자선 2 kGy 조사구가 저장기간 중 변화를 나타내지 않았으며, 전자선 조사에 의해 살구의 pH, 총당, 수소공여능 그리고 vitamin C 함량은 거의 영향을 받지 않는 것으로 나타났다. 따라서 살구에 대한 저선량의 전자선 조사는 살구를 연화시켜 저장기간 연장 및 품질 개선에 대한 효과는 관찰되지 않았지만 미생물학적 안전성을 가져오며, 이화학적 품질을 유지시키는 것으로 나타났다.

Keywords

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