Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effects of Aminoethoxyvinylglycine Application and Heat Treatment on Fruit Quality of 'Fuji' Apples during CA Storage

Aminoethoxyvinylglycine 및 열처리가 '후지' 사과의 CA 저장 동안 과실품질에 미치는 영향

  • Kweon, Hun-Joong (Apple Research Station, National Institute of Horticultural & Herbal Science) ;
  • Kim, Mok-Jong (Apple Research Station, National Institute of Horticultural & Herbal Science) ;
  • Lee, Jinwook (USDA-ARS, Tree Fruit Research Laboratory) ;
  • Choi, Cheol (Department of Horticultural Sciences, Kyungpook National University) ;
  • Yoon, Tae-Myung (Department of Horticultural Sciences, Kyungpook National University) ;
  • Kang, In-Kyu (Department of Horticultural Sciences, Kyungpook National University)
  • 권헌중 (국립원예특작과학원 사과시험장) ;
  • 김목종 (국립원예특작과학원 사과시험장) ;
  • 이진욱 (미국 농무성 농업연구소 과수연구실) ;
  • 최철 (경북대학교 원예과학과) ;
  • 윤태명 (경북대학교 원예과학과) ;
  • 강인규 (경북대학교 원예과학과)
  • Received : 2012.06.18
  • Accepted : 2012.07.03
  • Published : 2012.10.31
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Abstract

This study was carried out to investigate the effects of aminoethoxyvinylglycine (AVG) application and heat treatment on fruit quality of 'Fuji' apples during CA storage. AVG ($75mg{\cdot}L^{-1}$) was applied to 'Fuji' tree at 150 and 175 days after full bloom (DAFB) and the fruit were harvested at 185, 195, and 205 DAFB, respectively. Respiration rate and ethylene production of fruit applied with AVG were greatly reduced more than those in control. Flesh firmness and acidity of fruit applied with AVG were higher than those in control. Flesh browning occurred in all of the control fruit regardless of harvest date. However, AVG-treated fruits were free of flesh browning except for late harvested fruits. At 185 DAFB, 'Fuji' apples were harvested and prestorage heat treatment was done for 3 days at $38^{\circ}C$ and 6 hours at $46^{\circ}C$. Heat treatment at $38^{\circ}C$ and $46^{\circ}C$ prior to CA storage greatly reduced respiration rate and ethylene production. The incidence of flesh browning were 35%, 14%, and 5%, in control fruit, heating at $38^{\circ}C$ and $46^{\circ}C$, respectively. The titratable acidity was lower at heated apple than at controlled one.

'후지'(/M.9, 8년생) 나무를 대상으로 '후지' 사과의 수확 전 AVG처리와 수확 후 열처리에 따른 과실의 저장성 향상에 미치는 영향을 구명하기 위하여 본 실험을 수행하였다. '후지' 사과에 AVG $75mg{\cdot}L^{-1}$을 만개 후 150일과 175일에 처리한 후 과실을 만개 후 185일부터 10일 간격으로 3회에 걸쳐 수확하여 저장하였을 때, 호흡량과 에틸렌 발생량은 AVG처리 과실이 무처리 과실에 비해 현저히 낮았다. 그리고 산 함량과 경도는 더 높게 나타났다. 내부 갈변은 무처리 과실에서는 모두 발생하였지만, AVG 처리 과실은 마지막 수확 일을 제외하고는 발생하지 않았다. '후지' 사과를 $38^{\circ}C$에서 3일, $46^{\circ}C$에서 6시간 동안 열처리 후 CA 저장하였을 때 호흡량과 에틸렌 발생량은 무처리 과실에 비해 현저히 억제되었다. 내부 갈변 발생률은 $46^{\circ}C$ 열처리(5%)와 $38^{\circ}C$ 열처리(14%)가 무처리(38%)에 비해 적었다. 그러나 산 함량은 열처리한 과실이 무처리 과실에 비해 낮았다.

Keywords

References

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