Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions

가을작형 억제재배 미니단호박의 저장조건별 품질 변화

  • Oh, Bong-Yun (Jeollanamdo Agricultural Research and Extension Services) ;
  • Jo, Gyeong-Suk (Jeollanamdo Agricultural Research and Extension Services) ;
  • Lee, You-Seok (Jeollanamdo Agricultural Research and Extension Services) ;
  • Kang, Jeong-Hwa (Jeollanamdo Agricultural Research and Extension Services) ;
  • Jang, Mi-Hyang (Jeollanamdo Agricultural Research and Extension Services) ;
  • Hwangbo, In-Sik (Haenam Agricultural Technology Center)
  • Received : 2015.09.21
  • Accepted : 2015.11.13
  • Published : 2015.12.30
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Abstract

We stored sweet pumpkins at $8^{\circ}C$, $12^{\circ}C$, $12^{\circ}C$ plasma curing and room temperature (control) for 180 days. During this time, the quality characteristics were analyzed within the different groups. No spoiling occurred in either of the storage conditions for up to 120 days, and the marketability was good. After 120 days, spoiling sharply increased by over 70% in the control group, while in the $12^{\circ}C$ group it decreased to 20~60%. Conversely, spoiling was completely absent in the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups during the overall 180 days of storage. The lowest moisture content was found in the $8^{\circ}C$ group and the quality of the pumpkins was excellent during the entire storage period. The color of pulp was better in the $12^{\circ}C$ and $12^{\circ}C$ plasma curing groups, with best results were found in the latest. Both the $8^{\circ}C$ and $12^{\circ}C$ plasma curing groups maintained their dark green surface colors, while both the $12^{\circ}C$ and control groups turned from green to yellow. All groups showed a reduction in their initial hardness, with the $8^{\circ}C$ group staying the hardest. Soluble solid and mealiness was increased to the storage during 90 days while decreased, that were long to maintain the mealiness texture in the $8^{\circ}C$ storage pumpkin. The overall acceptability from sensory evaluation was higher in the $12^{\circ}C$ plasma curing group, when compared to those of the $8^{\circ}C$, $12^{\circ}C$ and control groups storage conditions.

가을작형 억제재배한 미니단호박(품종 보짱)을 수확하여 세척 후 산지 저장고에서 $30^{\circ}C$, 7일간 큐어링 처리하였고, $8^{\circ}C$, $12^{\circ}C$, $12^{\circ}C$ 플라즈마 큐어링 및 대조구(실온) 네가지 조건에서 180일간 저장하면서 30일 간격으로 시료를 취해 상품성, 부패율, 수분함량, 경도, 과피 및 과육 색도, 가용성고형분, 전분질함량 및 관능평가의 품질 특성을 비교분석하였다. 네 처리구 모두 저장 120일까지 부패율이 없었고 상품성을 유지하였다. 대조구에서는 120일까지, $12^{\circ}C$에서는 90일까지 상품성이 4이상 우수하였다. 부패율은 대조구에서 120일 이후에 급격하게 증가하여 70% 이상이었으며, $12^{\circ}C$에서는 20~60%였고, $8^{\circ}C$와 $12^{\circ}C$ 플라즈마 큐어링 처리에서는 저장 150일 동안 부패율은 나타나지 않았다. 저장 중 수분함량은 $8^{\circ}C$ 저장에서 가장 낮았으며, 과육의 적색도는 $12^{\circ}C$ 및 $12^{\circ}C$ 플라즈마 큐어링에서 높게 나타났고, 과피의 녹색도는 저장기간 중 $8^{\circ}C$ 및 $12^{\circ}C$ 플라즈마 큐어링 조건에서 높게 나타났으며, 대조구 및 $12^{\circ}C$에서는 저장기간 중 진한 녹색이 황색으로 변하였다. 저장 초기에는 대조구 및 $12^{\circ}C$ 플라즈마 큐어링 조건에서 높은 경도를 나타냈으나, 저장기간이 길수록 $8^{\circ}C$가 높게 나타났다. 가용성 고형분 및 전분질 함량은 저장 90일까지 증가하다가 그 이후는 감소하였으며, $8^{\circ}C$에 저장한 단호박이 장기간동안 전분질을 가장 잘 유지하였다. 관능평가시 색, 맛, 분질감, 전체적 기호도는 $8^{\circ}C$, $12^{\circ}C$, 대조구, $12^{\circ}C$ 플라즈마 큐어링 저장조건 순서로 저장 중 단호박의 기호도가 높게 유지되었다.

Keywords

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