Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Treatment of Nitric Oxide to Improve the Quality of 'Mibaekdo' Peach during Shelf Life

복숭아 '미백도'의 유통 중 품질유지를 위한 일산화질소 처리 효과 및 시기 결정

Eum, Hyang-Lan;Hwang, Dae-Keun;Hong, Yoon-Pyo;Lee, Seung-Koo
엄향란;황대근;홍윤표;이승구

  • Published : 2009.12.31
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Abstract

The effect of nitric oxide (NO) on quality of 'Mibaekdo' peach (Prunus persica) was studied to investigate factors affecting consumer acceptance. Experiment 1) After harvest 'Mibaekdo' peaches were treated with 100 $\mu$L.L$^{-1}$ NO for 5 hr and stored at 20${^{\circ}C}$ to examine the quality. Experiment 2) Peaches were treated with 100 $\mu$L.L$^{-1}$ NO before or after cold storage (0${^{\circ}C}$) and stored at room temperature (RT, 25${^{\circ}C}$) to examine the point of NO treatment to maintain quality during transport after cold storage. During storage, ethylene and CO$_{2}$ production, weight loss, softening, soluble solids content (SSC), pH, color and quality index were examined. NO treatment after harvest suppressed or decreased CO$_{2}$ production, Hunter 'L', 'a', and 'b', but there were no effect on ethylene production, SSC, and pH. As a result of quality index, peach treated with NO maintained during storage periods. In the aspect of cold storage NO should be treated after cold storage and before RT transport. NO application after cold storage was better than without NO; also, NO before cold storage affected quality maintenance by delaying loss of firmness and Hunter 'L' and increasing Hunter 'a'. In 'Mibaekdo' peach, NO treatment at both after harvest and cold storage did not affect ethylene production, unlike previous study related to NO. Overall, the results indicate that NO has potential for maintaining peach quality during storage, but its efficacy can be affected by treatment time as well as by horticultural commodities.

본 연구는 국내에서 선호도가 높은 품종인 복숭아 '미백도'의 유통기간 중 품질유지를 위한 기술을 개발하고자 일산화질소(NO)를 처리하였다. 실험은 수확직후 NO 처리 효과에 대한 실험과 저온(0${^{\circ}C}$)저장 7일 전.후에 NO 처리 후 상온 유통 시 품질에 미치는 영향에 관한 연구를 수행하였다. 실험 1은 수확직후 100$\mu$L.L$^{-1}$ NO가 처리된 복숭아를 20oC에 저장하면서 품질 변화를 관찰하였으며, 실험 2는 저온저장된 복상아의 상온 유통 시 NO 처리 시기에 따른 효과를 확인하기 위해서 저온 0${^{\circ}C}$에서 7일간 저장하기 전(처리구 1)과 후(처리구 2)에 100$\mu$L.L$^{-1}$ NO를 처리한 다음 상온(25${^{\circ}C}$)에 보관하면서 품질 변화를 관찰하였다. 각 실험의 품질평가 항목은 에틸렌, 호흡량, 무게 감모율, 연화정도, 가용성 고형물의 함량(SSC), pH, 색도 및 품질지표를 측정하였다. 실험 1에서 수확 직후 NO 처리는 호흡량 감소 및 과피가 붉게 변화되는 것을 지연시키면서 저장기간 동안 품질을 유지시켰으며, 에틸렌 발생량, SSC 및 pH에는 영향을 미치지 않았다. 실험 2에서는 저온저장을 실시한 후 상온유통을 하기 전에 NO를 처리하는 것이 복숭아의 품질 유지에 효과적이었다. 이상의 결과를 종합해보면, NO 처리는 복숭아 '미백도'의 유통 중 과실의 품질 유지를 위한 물질로서 이용 가능하나 처리 시점이 중요하고, NO 처리는 복숭아의 에틸렌 생합성에 영향을 미치지 않고 호흡을 억제시키는 것을 확인할 수 있었다.

Keywords

References

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