Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
권호 표지

The Change of Ethylene Production, Respiration, and Flesh Firmness as Influenced by Treatment with Aminoethoxyvinylglycine and 1-Methycyclopropene in 'Fuyu' Persimmon Fruits Stored at Low Temperature

Aminoethoxyvinylglycine 및 1-Methycyclopropene 처리에 따른 저장 '부유' 단감의 에틸렌 생성, 호흡 및 과육 경도의 변화

Choi, Seong-Jin
최성진

  • Published : 20100400
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Abstract

Non-astringent 'Fuyu' persimmon fruits has an excellent crispy texture due to a firm flesh. The flesh, however, softens rapidly, if the fruits are exposed to an ambient temperature after low temperature storage. Softening is the most ethylene sensitive ripening response, thus in this study the ethylene production of the fruits was investigated in relation to the flesh softening. The 'Fuyu' fruits produced and accumulated only very small amounts of ethylene and ACC, especially during storage at low temperature. The flesh firmness was also well maintained for 4 months so long as they were stored at a low temperature. Such a reduced softening rate seems to be closely related to the inhibited ethylene production at low temperature. However, longer storage at low temperature resulted in more rapid softening when exposed to an ambient temperature. Immediately after exposure to ambient temperature, the fruits showed a transitional ethylene peak concomitantly with a respiration burst. The AVG treatment could not only inhibit the transitional ethylene production, but rather shortened the time to the initiation of climateric ethylene production. Unlike AVG, 1-MCP reduced the respiration burst and effectively retarded the softening rate at the ambient temperature.

'부유' 단감은 과육의 경도가 높아 우수한 저작성의 식미를 가진다. 그러나 '부유' 과실은 저장 후 상온 조건에서 과육의 연화가 빠르게 진행되며 이로 인해 품질의 변화가 심하게 일어난다. 과육의 연화는 에틸렌의 작용에 가장 민감하게 반응하는 성숙 과정으로써, 본 연구에서는 부유 과실에서 과육의 연화와 관련하여 에틸렌의 생성을 조사하였다. '부유' 과실은 매우 적은 양의 에틸렌을 생성하는데 특히 저온 저장 기간 중에는 에틸렌 또는 에틸렌 전구물질인 ACC를 거의 생성하지 않는 것으로 조사되었다. 또한 저온 저장기간 중에는 과육의 연화 속도가 매우 늦었으며, 이는 낮은 에틸렌 생성량과 관련이 있을 것으로 생각된다. 그러나 저온 저장고에서 출고하여 상온의 조건에 노출시키면 빠르게 연화가 일어나며 저장 기간이 길어질수록 연화 속도가 더욱 증가하였다. 저장 부유 과실은 상온에 노출된 직후 일시적으로 에틸렌의 생성이 증가하는 경향이 있었으며 동일한 시점에 호흡 또한 급격하게 증가하였다. 이러한 에틸렌 생성의 증가는 에틸렌 합성 억제제인 AVG의 처리에 의해서도 완전히 억제되지 않았을 뿐만 아니라 AVG의 처리는 climacteric 에틸렌 생성 개시와 과육 연화의 시점을 오히려 앞당긴 반면 1-MCP의 처리는 호흡의 증가를 억제하고 과육의 연화속도를 낮추었다.

Keywords

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