Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effect of Postharvest Ethylene Treatment on the Quality Characteristics in Processed Berry Product of 'Campbell Early' Grape

'캠벨얼리' 포도의 낱알 가공상품 품질에 미치는 수확후 에틸렌 처리 효과

Hong, Se-Ra;Yang, Yong-Joon;Park, Youn-Moon
홍세라;양용준;박윤문

  • Published : 2009.09.30
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Abstract

Effects of postharvest ethylene application were investigated as a pretreatment for minimal processing of 'Campbell Early' grape. Grapes were harvested at commercial maturity for fresh market, treated with 0, 10, 100 $\mu$L.L$^{-1}$ ethylene, and then stored at 0${^{\circ}C}$ for 4 months. Storage loss and shattering pattern of raw produce were examined at one-month intervals for 4 months while quality of processed product was estimated until 2-month storage. Berry shattering increased significantly by ethylene treatment reaching 80-90% even after 3 days at room temperature following the treatment and 98-99% after 1-month refrigerated storage at 0${^{\circ}C}$. Incidence of berry decay in the whole cluster was less than 8% until 2-month storage regardless of ethylene treatment, while it increased sharply between 2- and 3-month storage. Considering decay, storability of grape as a raw material seemed to be shorter than 2 months for 10 $\mu$L.L$^{-1}$ ethylene treatment and 3 months for control and 100 $\mu$L.L$^{-1}$ ethylene treatment. In processed berries, ethylene treatment had no consistent effects on the instrumental and eating quality. In contrast, appearance of the product was significantly improved by the induction of natural shattering. Overall results indicated that postharvest treatment of 10 and 100 $\mu$L.L$^{-1}$ ethylene effectively induced berry shattering and facilitated the processing procedure while avoiding quality deterioration until 2-month refrigerated storage.

'캠벨얼리' 낱알포도 가공 상품화를 위한 전처리 과정으로서 수확후 에틸렌 처리 효과를 조사하였다. 가공용 포도 시료는 시장출하 적숙기에 수확하여 10, 100$\mu$L.L$^{-1}$ 에틸렌 처리를 거친 후 4개월간 0${^{\circ}C}$에 저장하였다. 가공원료로서 저장력은 저장 4개월까지, 가공포도의 품질은 2개월까지 조사하였다. 탈립률은 에틸렌 처리에 의해 크게 증가하여 처리 후 상온 보관 3일이 경과한 시점에서 80-90%, 저온저장 1개월 후에는 98-99%에 도달하였다. 과방상태에서의 과립부패율은 처리와 무관하게 저장 2개월 까지는 8% 이하를 유지하다가 이후 급격히 증가하였다. 부패율을 반영한 가공원재로서의 저장한계 기간은, 10$\mu$L.L$^{-1}$ 처리 포도는 2개월 미만, 무처리와 100$\mu$L.L$^{-1}$ 처리 포도는 3개월 미만으로 평가되었다. 수확후 에틸렌 처리가 낱알포도 가공상품의 이화학 품질 특성과 식미에 미치는 영향은 미미했던 반면, 탈립유형에 따라서는 자연탈립 낱알상품의 외관이 우수한 경향이었다. 본 연구결과, 수확후 10, 100$\mu$L.L$^{-1}$ 수준의 에틸렌 처리는 효과적으로 탈립을 유도하여 가공공정을 용이하게 하면서도 2개월까지 저온저장 후 가공한 상품 품질에는 큰 영향을 미치지 않는 것으로 나타났다.

Keywords

References

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