Journal of Bio-Environment Control (생물환경조절학회지)

The Korean Society for Bio-Environment Control (한국생물환경조절학회)
권호 표지

Effect of Harvest Time, Precooling, and Storage Temperature for Keeping the Freshness of 'Maehyang' Strawberry for Export

수출딸기 '매향'의 신선도 유지를 위한 수확시간, 예냉 및 저장온도의 효과

  • Park, Ji Eun (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University) ;
  • Kim, Hye Min (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University) ;
  • Hwang, Seung Jae (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University)
  • 박지은 (경상대학교 대학원 응용생명과학부(BK21 Program)) ;
  • 김혜민 (경상대학교 대학원 응용생명과학부(BK21 Program)) ;
  • 황승재 (경상대학교 대학원 응용생명과학부(BK21 Program))
  • Received : 2012.10.10
  • Accepted : 2012.11.14
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at $4^{\circ}C$ vs. no precooling, and storage temperature (4 vs. $8^{\circ}C$) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or $8^{\circ}C$) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at $8^{\circ}C$ storage temperature than in $4^{\circ}C$ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $4^{\circ}C$ and storage at $4^{\circ}C$, respectively.

본 연구는 수출용 딸기 '매향' 품종을 09:00와 14:00에 각각 수확하여 $4^{\circ}C$ 예냉 처리 혹은 예냉 무처리 후 $4^{\circ}C$와 $8^{\circ}C$에 저장하면서 딸기의 품질변화와 상품성 유지 효과를 구명하기 위해 수행되었다. 2010년 5월 4일에 숙도 60%의 과실을 경상남도 진주지역 상업적 온실에서 수확하였다. 농가의 예냉기에서 3시간 동안 예냉한 딸기를 30분 만에 실험실로 수송하고, 즉시 저장고에 저장하였다. 예냉은 농가 현장에 설치되어 있는 간이 예냉기를 이용하였다. 과실은 PVC랩과 골판지상자에 포장 된 후 $4^{\circ}C$와 $8^{\circ}C$의 항온 저장고에 두어 실험하였다. 저장하는 동안 딸기의 무게변화, 경도, 색도, 당도, 잿빛곰팡이 발생률을 이틀 간격으로 2010년 5월 6일부터 5월 14일까지 조사하였다. 숙도가 진행됨에 따라 경도 및 당도가 감소하였다. Hunter 'L'과 'a' 값은 시간이 경과함에 따라 감소하였다. 또한 모든 온도처리에서 저장 기간이 경과함에 따라 무게의 변화가 감소하였다. 과실의 표피조직에 무름병의 발생 시작 후 잿빛곰팡이가 발생하였다. 잿빛곰팡이는 저장온도 $4^{\circ}C$ 처리구에서 보다는 $8^{\circ}C$ 처리구에서 가장 많이 발생하였다. 하지만 수확 시간과 예냉 유무에 따른 저장성의 차이는 나타나지 않았다. 본 연구는 $4^{\circ}C$ 예냉처리 후 $4^{\circ}C$에서 저장하였을 때 신선도가 가장 오래 유지되었다.

Keywords

References

  1. Ahn, G.H., Y.L. Ha, G.M. Shon, W.D. Song, K.K. Seo, and S.J. Choi. 2000. The effects of ethylene absorbent on the quality of 'Fuyu' persimmon fruits in MA package. Kor. J. Food Sci. Technol. 32:1278-1284.
  2. Ben-Yehoshua, S. 1989. Individual seal-packing of fruit and vegetables in plastic film. In: A.L. Brody (ed). Controlled/modified atmosphere/vacuum packaging of foods. Food & Nutrition Press, Inc., Trumbell, CT, USA.
  3. Burton, W.G. 1982. Postharvest physiology of food crops. Longman, London, UK.
  4. Byun, M.W. 1985. Radurization and radicidation of spices. Kor. J. Food Sci. Technol. 17:311-318.
  5. Chung, H.S., J.K. Kim, W.W. Kang, K.S. Youn, J.B. Lee, and J.U. Choi. 2002. Effect of nitric oxide pretreatment on quality of MA packaged peaches. Kor. J. Food Sci. Technol. 34:1018-1022.
  6. Hardenburg, R.E., A.E. Watada, and C.Y. Wang. 1986. The commercial storage of fruits, vegetables, and florist and nursery stocks. US Dept. Agr., Agr. Handbook. 66:65.
  7. Hwang, Y.S and J.H. Ku. 2004. Effect of high molecular weight chitosan on the quality and decay of strawberry fruits. J. Agri. Sci. 31:77-86.
  8. In, B.C. and J.G. Kim. 2008. Effect of precooling and harvesting at different times on respiration, browning and microbial growth of fresh-cut iceberg lettuce. Kor. J. Hort. Sci. Technol. 26:258-264.
  9. Jeong, J.W., J.H. Jo, D.J. Kwon, and Y.B. Kim. 1990. Studies on the low temperature storage of strawberry pulp and red pepper paste by cryoprotectants. Kor. J. Food Sci. Technol. 22:434-438.
  10. Kader, A.A. 2002. Postharvest biology and technology: An overview. p. 39-47. In: A.A. Kader (ed.). Postharvest technology of horticultural crops. University of California, Oakland, CA.
  11. Kim, B.S., D.C. Kim, S.E. Lee, B. Nahmgung, and J.W. Jeong. 1995. Freshness prolongation of crisphead lettuce by vacuum cooling and cold-chain system. Kor. J. Food Sci. Technol. 27:546-554.
  12. Kim, D.M., H.H. Baek, H.H. Yoon, and K.H. Kim. 1989. Effect of $CO_{2}$concentration in CA conditions on the quality of Shiitake mushroom (Lentinus edodes) during storage. Kor. J. Food Sci. Technol. 21:461-467.
  13. Korea Rural Economic Institute (KREI). 2010. Agricultural outlook 2010 (I). p. 327.
  14. Marquenie, D., C.W. Michiels, J.F. Van Impe, E. Schrevens, and B.N. Nicolai. 2003. Pulsed white light in combination with UV-C and heat to reduce storage rot of strawberry. Postharv. Biol. Technol. 28:455-461. https://doi.org/10.1016/S0925-5214(02)00214-4
  15. Park, S.W., E.Y. Ko, M.R. Lee, and S.J. Hong. 2005. Fruit quality of 'York' tomato as influenced by harvest maturity and storage temperature. Kor. J. Hort. Sci. Technol. 23:31-37.
  16. Park, J.E. and S.J. Hwang. 2010. Effect of precooling and storage temperature on the post-harvest management of the fruits in 'Maehyang' and 'Soogyeong' strawberries for export. Journal of Bio-Environment Control 19:366-371.
  17. Peleg, K. 1985. Produce, handling, packaging, and distribution. AVI Publ. Co., Inc., Westport, CT, USA.
  18. Sohn, T.H., S.H. Cheon, S.W. Choi, K.D. Moon, and S.K. Chung. 1988. Changes of flavor components and lipid contents in tomato fruits during storage: Changes of lipid condents and its correlation with flavor components. Kor. J. Food Sci. Technol. 20:63-71.
  19. Vicente, A.R., G.A. Martínez, P.M. Civello, and A.R. Chaves. 2002. Quality of heat-treated strawberry fruit during refrigerated storage. Postharv. Biol. Technol. 25:59-71. https://doi.org/10.1016/S0925-5214(01)00142-9