Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the Fruit Quality of Organic and Low-level Agrochemical-grown Kiwifruit during Storage

유기농 및 저농약 재배한 참다래의 저장 중 품질변화

  • Park, Yong-Seo (Department of Horticultural Science, Mokpo National University) ;
  • Lim, Dong-Guen (Jeonnam Agricultural Research and Extension Services) ;
  • Heo, Buk-Gu (Naju Foundation of natural Dyeing Culture)
  • Published : 2009.06.30
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Abstract

Kiwifruits conventionally grown (CG), grown with low levels of chemicals (LCG), and organically grown (OG), were kept in cold storage for 24 weeks. Firmness gradually decreased with increasing storage time, regardless of cultivation mode, and the rate of softening was slightly higher in OG than in CG or LCG fruit. Neither dry matter level nor sensory values differed with varying types of cultivation. Soluble solid content increased with storage time, whereas acidity decreased in all fruit. Reducing sugar content increased notably until 12 weeks of storage, whereas starch content significantly decreased. The rate of OG fruit decay abruptly increased mid-storage and reached 35% 24 weeks after storage. Most fruit decayed due to infection with Botritis cinerea, regardless of cultivation type. Respiration and ethylene content peaked at mid-storage and were both slightly higher in OG fruit than in CG or LCG fruit. The shelf life of kiwifruit was reduced in OG fruit by increased fruit decay and softening during storage.

관행, 저농약 및 유기농 재배한 참다래 과실의 저온저장 중 품질변화를 조사하였다. 경도는 저장초기 심하게 감소한 다음 연화되는 경향을 보였는데 연화 속도는 유기농 과실에서 다소 빨랐다. 당도는 저장 중 증가하는 경향을 보인 반면, 산함량은 감소하였고, pH는 변화가 없었다. 환원당 함량은 전분함량이 감소하면서 저장초기 크게 증가하는 경향을 보였다. 유기농 과실은 저장 중 부패율이 관행재배나 저 농약재배에 비해 유의하게 높았고, 병을 유기하는 병원균은 잿빛곰팡이, 연부병, 꼭지썩음병 순으로 높았다. 호흡량과 함께 에틸렌발생량이 증가하면서 과실이 연화되었는데, 호흡량과 에틸렌함량은 유기농 과실에서 다소 높은 경향을 나타내었다. 유기농 과실은 연화와 함께 부패과 증가로 관행재배나 저 농약재배에 비해 저장력이 감소되었다.

Keywords

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