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2016 Vol.25, Issue 4 Preview Page
Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored ‘Sangjudungsi’ Persimmon Fruit

저온저장 온도가 ‘상주둥시’ 감의 과실품질 및 저장장해 발생에 미치는 영향

Yoo Jingi1†
,
Kang In-Kyu1†
,
Park Jun-yeun1
,
Kim Kyoung-ook1
,
Win Nay Myo1
,
Ryu Seulgi1
,
Kim Dae Hyun1
,
Choung Myoung-Gun2
,
Lee Jinwook3*
유 진기1†
,
강 인규1†
,
박 준연1
,
김 경욱1
,
나 이묘위1
,
류 슬기1
,
김 대현1
,
정 명근2
,
이 진욱3*
1경북대학교 원예과학과
2강원대학교 생약자원개발학과
3목포대학교 원예과학과
1Department of Horticultural Science, Kyungpook National University, Daegu 41566, Republic of Korea
2Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Republic of Korea
3Department of Horticultural Science, Mokpo National University, Muan 58554, Republic of Korea

† These authors contributed equally to this work.

*Corresponding author: jl425@mokpo.ac.kr
30 November 2016. pp. 262-269
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Abstract

본 연구는 ‘상주둥시’ 감을 3개월동안 -1, 0.5, 3°C에 저장하면서 감 과실의 과실품질 변화와 저장장 해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮 을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길 어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지 고 저장온도가 높을 수록 과실의 연화가 급속히 진행되었다. 과실의 감모율도 저장온도가 높을수록 증가하였고, 가용성 고형물 함량도 저장온도가 낮을수록 더 높게 유지되었다. 감 과실의 과정부와 과실측면의 과피색 L*, a*, b* 값의 변화는 저장온도 -1°C와 0.5°C에서는 저장기간에 따른 차이를 거의 보이지 않았으나, 3°C처리구에 서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온 도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.

키워드
ethylene production
peel blackening
peel color responses
storage disorders
과피색반응
과피흑변
에틸렌 발생량
저장장해

The objective of this study was to evaluate the effect of storage temperature on fruit quality attributes and physiological disorders including peel blackening in ‘Sangjudungsi’ persimmon (Diospyros kaki Thunb.) fruit stored in air at -1, 0.5 or 3°C for up to 3 months. Higher storage temperature reduced ethylene production but not respiration rate, compared with lower storage temperature. Flesh firmness decreased continuously as storage time passed but firmness was reduced rapidly in the fruits stored at higher storage temperature. Fresh weight loss increased at higher storage temperatures. Soluble solids content was higher at lower storage temperature than at higher storage temperature. All color variables (L*, a*, b*) were reduced by lower storage temperature, compared with higher storage temperature, regardless of tissue regions. Fruit softening increased as storage duration advanced and with the increase in storage temperature. Results indicated that the ‘Sangjudungsi’ persimmon fruits stored at higher storage temperature (3°C) could not retain fruit quality properly on account of lower flesh firmness and higher incidence of peel blackening and fruit decay, compared with lower storage temperature.

키워드
ethylene production
peel blackening
peel color responses
storage disorders
과피색반응
과피흑변
에틸렌 발생량
저장장해
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Information
  • Publisher :The Korean Society for Bio-Environment Control
  • Publisher(Ko) :(사)한국생물환경조절학회
  • Journal Title :Protected Horticulture and Plant Factory
  • Journal Title(Ko) :시설원예ㆍ식물공장
  • Volume : 25
  • No :4
  • Pages :262-269
  • Received Date : 2016-09-21
  • Revised Date : 2016-10-07
  • Accepted Date : 2016-10-10
  • DOI :https://doi.org/10.12791/KSBEC.2016.25.4.262
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