Effects of 1-Methylcyclopropene (1-MCP) Application on Fruit Quality Attributes in‘Arisoo’and‘Picnic’Apples during Cold Storage : 수확 후 1-MCP 처리가 저온저장 중 ‘아리수’와 ‘피크닉’ 사과의 과실품질에 미치는 영향원문보기
본 연구는 1-MCP 처리에 따른‘아리수’와 ‘피크닉’사과의 저온저장 중 과실품질에 미치는 영향을 구명하고자 실시하였다. 1-MCP는 0, 0.5, 1, 0.5+0.5, 1+1 μL·L-1 와 같이 처리횟수와 농도를 달리하여 처리한 후 6개월간 저온저장하였다. 과실의 경도와 산 함량은 두 품종 모두에서 저장기간동안 감소하였지만, 1-MCP 처리구가 무처리구 과실에 비하여 높게 유지되었고, 내생에틸렌 발생량은 1-MCP 처리 과실들에서 현저히 억제되었다. 과실의 ...
본 연구는 1-MCP 처리에 따른‘아리수’와 ‘피크닉’사과의 저온저장 중 과실품질에 미치는 영향을 구명하고자 실시하였다. 1-MCP는 0, 0.5, 1, 0.5+0.5, 1+1 μL·L-1 와 같이 처리횟수와 농도를 달리하여 처리한 후 6개월간 저온저장하였다. 과실의 경도와 산 함량은 두 품종 모두에서 저장기간동안 감소하였지만, 1-MCP 처리구가 무처리구 과실에 비하여 높게 유지되었고, 내생에틸렌 발생량은 1-MCP 처리 과실들에서 현저히 억제되었다. 과실의 감모율, 가용성 고형물 함량, 그리고 과피의 색도변화는 모든 처리구에서 유의적인 차이가 나타나지 않았다. 그러므로 1-MCP처리구들의 처리횟수나 처리농도에 따른 효과의 차이는 없는 것을 확인하였다. 세포벽 물질대사에서는 두 품종 모두 총 당 함량은 저장기간 동안 감소하였는데 ‘아리수’의 총 당함량에서는 저장후기에 1-MCP 처리구들이 무처리구에 비하여 높은 함량을 보였다. 그러나 이와 대조적으로 ‘피크닉’ 과실의 총 당 함량은 저장기간 동안 모든 처리구 간에 차이가 없었다. Uronic acid 함량은 두 품종 모두 저장기간 동안 감소하는 경향을 나타내었는데 처리간의 차이는 없었다.‘아리수’과실에서의 세포벽 분해효소 활성들을 보면 무처리구 과실에서는 β-xylosidase를 제외하고 다른 효소들은 저장 4개월째에 급증하는 반면에 1-MCP 처리구는 처리농도와 상관없이 무처리구에 비해 낮은 활성을 보였다.‘피크닉’사과 역시 무처리구에서 저장 4개월째에 β-galactosidase, α-galactosidase의 활성이 급증하였고 β-glucosidase,α-arabinosidase, β-xylosidase의 활성은 꾸준히 증가하여 저장후기에 가장 높은 활성을 나타내었다. 따라서‘아리수’와‘피크닉’사과의 저장성 유지를 위하여 수확 후 1-MCP 처리시 0.5 μL·L-1 농도로 1회만을 처리하더라도 과실품질을 유지하는데 충분한 효과가 있다고 판단되었다.
본 연구는 1-MCP 처리에 따른‘아리수’와 ‘피크닉’사과의 저온저장 중 과실품질에 미치는 영향을 구명하고자 실시하였다. 1-MCP는 0, 0.5, 1, 0.5+0.5, 1+1 μL·L-1 와 같이 처리횟수와 농도를 달리하여 처리한 후 6개월간 저온저장하였다. 과실의 경도와 산 함량은 두 품종 모두에서 저장기간동안 감소하였지만, 1-MCP 처리구가 무처리구 과실에 비하여 높게 유지되었고, 내생에틸렌 발생량은 1-MCP 처리 과실들에서 현저히 억제되었다. 과실의 감모율, 가용성 고형물 함량, 그리고 과피의 색도변화는 모든 처리구에서 유의적인 차이가 나타나지 않았다. 그러므로 1-MCP처리구들의 처리횟수나 처리농도에 따른 효과의 차이는 없는 것을 확인하였다. 세포벽 물질대사에서는 두 품종 모두 총 당 함량은 저장기간 동안 감소하였는데 ‘아리수’의 총 당함량에서는 저장후기에 1-MCP 처리구들이 무처리구에 비하여 높은 함량을 보였다. 그러나 이와 대조적으로 ‘피크닉’ 과실의 총 당 함량은 저장기간 동안 모든 처리구 간에 차이가 없었다. Uronic acid 함량은 두 품종 모두 저장기간 동안 감소하는 경향을 나타내었는데 처리간의 차이는 없었다.‘아리수’과실에서의 세포벽 분해효소 활성들을 보면 무처리구 과실에서는 β-xylosidase를 제외하고 다른 효소들은 저장 4개월째에 급증하는 반면에 1-MCP 처리구는 처리농도와 상관없이 무처리구에 비해 낮은 활성을 보였다.‘피크닉’사과 역시 무처리구에서 저장 4개월째에 β-galactosidase, α-galactosidase의 활성이 급증하였고 β-glucosidase,α-arabinosidase, β-xylosidase의 활성은 꾸준히 증가하여 저장후기에 가장 높은 활성을 나타내었다. 따라서‘아리수’와‘피크닉’사과의 저장성 유지를 위하여 수확 후 1-MCP 처리시 0.5 μL·L-1 농도로 1회만을 처리하더라도 과실품질을 유지하는데 충분한 효과가 있다고 판단되었다.
This study was carried out to investigate the effect of 1-methylcyclopropene (1-MCP) treatment in ‘Arisoo’ and ‘Picnic’ apples during cold storage. The 1-MCP was applied once and/or twice as 0 (control), 0.5 μL·L-1, 1 μL·L-1, 0.5+0.5 μL·L-1 and 1+1 μL·L-1 for 18 h after harvest and all fruits were s...
This study was carried out to investigate the effect of 1-methylcyclopropene (1-MCP) treatment in ‘Arisoo’ and ‘Picnic’ apples during cold storage. The 1-MCP was applied once and/or twice as 0 (control), 0.5 μL·L-1, 1 μL·L-1, 0.5+0.5 μL·L-1 and 1+1 μL·L-1 for 18 h after harvest and all fruits were stored at 0oC up to 6 months. In both cultivars, the flesh firmness and titratable acidity (TA) were gradually decreased in all treatments during storage. but they were higher in 1-MCP treated fruits, compared to control fruits during cold storage. In addition, all 1-MCP treated fruits inhibited internal ethylene concentration (IEC), compared to control fruits. The weight loss, soluble solids content (SSC) and peel color variables (L*, a*, b*) were not different in all treatments during storage. As a result, the fruit qualities of 1-MCP treated fruits were maintained higher than that of control fruits during cold storage, and there was no difference between 1-MCP treatment concentrations and times. And then, the cell wall metabolism was measured only 1-MCP 0 (control), 0.5 μL·L-1 and 1 μL·L-1 to confirm the effect of concentrations in fruit softening period. The total sugar content of both cultivars was reduced during storage. In ‘Arisoo’ apple, the highest content of total sugar content was observed in untreated fruit at 2 months of storage. At the end of storage, the lowest content was observed in untreated fruit than 1-MCP treated fruits. In contrast, there was no significant difference in ‘Picnic’ apple between all treatments during cold storage. Uronic acid content of both cultivars was slightly decreased during cold storage but there was no significant difference between treatments. In cell wall degrading enzyme activity, the untreated fruit was particularly a peak except for β-xylosidase (β-Xyl) at the 4 month of storage while fruits treated 1-MCP had a lower activity without regardless of concentration during storage in ‘Arisoo’ apple. In ‘Picnic’ apple, all fruits treated 1-MCP had lower activity than untreated fruit during storage. The peaks were observed in untreated fruit at the 4 month of storage such as β-galactosidase (β-Gal) and α-galactosidase (α-Gal). The activities of β-glucosidase (β-Glc), α-arabinosidase (α-Ara) and β-Xyl in untreated fruit was increased steadily, showing the highest activity at the end of the storage. It was concluded that the treatment of 1-MCP with 0.5 μL·L-1 one time was effective for maintaining fruit quality attributes and cell wall metabolism in ‘Arisoo’ and ‘Picnic’ apples during cold storage.
This study was carried out to investigate the effect of 1-methylcyclopropene (1-MCP) treatment in ‘Arisoo’ and ‘Picnic’ apples during cold storage. The 1-MCP was applied once and/or twice as 0 (control), 0.5 μL·L-1, 1 μL·L-1, 0.5+0.5 μL·L-1 and 1+1 μL·L-1 for 18 h after harvest and all fruits were stored at 0oC up to 6 months. In both cultivars, the flesh firmness and titratable acidity (TA) were gradually decreased in all treatments during storage. but they were higher in 1-MCP treated fruits, compared to control fruits during cold storage. In addition, all 1-MCP treated fruits inhibited internal ethylene concentration (IEC), compared to control fruits. The weight loss, soluble solids content (SSC) and peel color variables (L*, a*, b*) were not different in all treatments during storage. As a result, the fruit qualities of 1-MCP treated fruits were maintained higher than that of control fruits during cold storage, and there was no difference between 1-MCP treatment concentrations and times. And then, the cell wall metabolism was measured only 1-MCP 0 (control), 0.5 μL·L-1 and 1 μL·L-1 to confirm the effect of concentrations in fruit softening period. The total sugar content of both cultivars was reduced during storage. In ‘Arisoo’ apple, the highest content of total sugar content was observed in untreated fruit at 2 months of storage. At the end of storage, the lowest content was observed in untreated fruit than 1-MCP treated fruits. In contrast, there was no significant difference in ‘Picnic’ apple between all treatments during cold storage. Uronic acid content of both cultivars was slightly decreased during cold storage but there was no significant difference between treatments. In cell wall degrading enzyme activity, the untreated fruit was particularly a peak except for β-xylosidase (β-Xyl) at the 4 month of storage while fruits treated 1-MCP had a lower activity without regardless of concentration during storage in ‘Arisoo’ apple. In ‘Picnic’ apple, all fruits treated 1-MCP had lower activity than untreated fruit during storage. The peaks were observed in untreated fruit at the 4 month of storage such as β-galactosidase (β-Gal) and α-galactosidase (α-Gal). The activities of β-glucosidase (β-Glc), α-arabinosidase (α-Ara) and β-Xyl in untreated fruit was increased steadily, showing the highest activity at the end of the storage. It was concluded that the treatment of 1-MCP with 0.5 μL·L-1 one time was effective for maintaining fruit quality attributes and cell wall metabolism in ‘Arisoo’ and ‘Picnic’ apples during cold storage.
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