간이 큐어링 설비를 이용한 큐어링 처리가 장기간 저장 중 고구마의 품질 개선에 미치는 영향 Application of Simplified Curing Unit for the Extension of Storage Life and Improvement of Physicochemical Quality of Sweet Potatoes during Long-term Storage원문보기
본 연구는 기존의 농가 보급형 고구마 저장고에 가열기(본체), 환기팬, 배풍구 팬, 습도 조절을 위한 관으로 구성된 간이 큐어링 설비를 부가시킨 후, 그 효과를 검증하기 위하여 수행되었다. 6일간의 큐어링 처리 기간 동안 저장고 내 기온 및 상대습도는 $32^{\circ}C$, 90%로 설정되었다. 고구마의 저장 기간(6 개월) 동안 1개월에 1회씩 표본을 수집하여 물리화학적 품질을 측정한 결과, 부패율과 부패 정도를 함께 보여주는 McKinney Index는 큐어링 처리구의 경우 0.83%였으며, 큐어링 처리를 하지 않은 대조구의 경우 5.08%였다. 큐어링 처리구의 경도 및 당도, 건물율은 모두 대조구보다 높았으며, 대조구의 표피색이 큐어링 처리구보다 빠르게 변하여 큐어링 처리가 저장기간 동안 고구마의 변색을 지연시켰음을 알 수 있었다. 본 연구를 통하여 간이 큐어링 설비를 이용한 큐어링 처리는 초기 비용이 많이 소모되는 일반 큐어링 설비를 대체하여 고구마의 물리화학적 품질을 증진시킬 수 있으며, 저장 기간을 늘릴 수 있음을 알 수 있었다.
본 연구는 기존의 농가 보급형 고구마 저장고에 가열기(본체), 환기팬, 배풍구 팬, 습도 조절을 위한 관으로 구성된 간이 큐어링 설비를 부가시킨 후, 그 효과를 검증하기 위하여 수행되었다. 6일간의 큐어링 처리 기간 동안 저장고 내 기온 및 상대습도는 $32^{\circ}C$, 90%로 설정되었다. 고구마의 저장 기간(6 개월) 동안 1개월에 1회씩 표본을 수집하여 물리화학적 품질을 측정한 결과, 부패율과 부패 정도를 함께 보여주는 McKinney Index는 큐어링 처리구의 경우 0.83%였으며, 큐어링 처리를 하지 않은 대조구의 경우 5.08%였다. 큐어링 처리구의 경도 및 당도, 건물율은 모두 대조구보다 높았으며, 대조구의 표피색이 큐어링 처리구보다 빠르게 변하여 큐어링 처리가 저장기간 동안 고구마의 변색을 지연시켰음을 알 수 있었다. 본 연구를 통하여 간이 큐어링 설비를 이용한 큐어링 처리는 초기 비용이 많이 소모되는 일반 큐어링 설비를 대체하여 고구마의 물리화학적 품질을 증진시킬 수 있으며, 저장 기간을 늘릴 수 있음을 알 수 있었다.
To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a col...
To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.
To evaluate the effect of curing treatment using a newly developed simplified curing unit (SCU) on the physicochemical quality of stored sweet potatoes was investigated for six months. The SCU consisting of a heater, an air circulation fan, exhaust fans, and a humidifying duct was installed in a cold storage room where the harvested sweet potatoes were stacked. During the six days of curing treatment, air temperature and relative humidity in the storage room were set at $32^{\circ}C$ and 90%, respectively. Physical and chemical properties of sweet potatoes were measured at 1-month intervals from the first day of storage. McKinney index showing the incidence and severity of decay was 0.83% in the curing treatment, while that of untreated control was 5.08% over the same storing period. Firmness, soluble solids content, and dry matter content in the cured sweet potatoes were greater than those of untreated control. Moreover, the changes of skin color in uncured potatoes occurred rapidly than cured one which showed delay of skin discoloration during the long-term storage. Results suggest that the SCU treatment improves the physicochemical quality of stored sweet potatoes and extends their storability. Therefore, the SCU can be effectively used for curing treatment of sweet potatoes with a relatively low cost.
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문제 정의
Not only to reduce initial costs, but also to get the same curing effects on quality of sweet potatoes so that making cumbersome existing curing practices replaced, a novel simplified curing unit (SCU) was developed. In this study we evaluated effect of curing treatment using the SCU on quality of sweet potatoes during the long-term storage.
제안 방법
Data were presented as lightness (L*), redness (a*), and yellowness (b*), and were converted to hue angle (hº) which represent the angular component of the polar representation. Destructive quality examination such as measurements of dry matter, firmness, and soluble solids content were conducted using five samples per replicate. Firmness was measured using a texture analyzer (TA-XT2; Arrow Scientific, Australia), as the force required for an 8 mm probe to penetrate the tissue after a small portion of periderm had been removed, and data were recorded in Newtons (N).
A randomized complete block experimental design was utilized. For each treatment, they were divided into three replicates with ten roots per replicate. Data within each experiment were subjected to an analysis of variance (ANOVA) using the statistical analysis system (SAS Institute, Inc.
The recommended curing storage practices are difficult to follow for small-farm owners mainly because of high initial costs for construction of infrastructure (Ray and Ravi, 2005). Not only to reduce initial costs, but also to get the same curing effects on quality of sweet potatoes so that making cumbersome existing curing practices replaced, a novel simplified curing unit (SCU) was developed. In this study we evaluated effect of curing treatment using the SCU on quality of sweet potatoes during the long-term storage.
Quality analysis was performed for SCU treated or untreated sweet potatoes once in a month during the six-month storage. Ten roots per each of three replicates which were selected randomly from each storage container and marked on the surface for the nondestructive quality attributes such as root fresh weight, disease incidence and severity, and skin color during the six months of storage. Disease severity was recorded using a 4 scale depending on the percentage of the surface damaged:1 = trace, up to 5% of surface decay; 2 = slight, 5~30%;3 = moderate, 30~50%; and 4 = severe, over 50%.
데이터처리
For each treatment, they were divided into three replicates with ten roots per replicate. Data within each experiment were subjected to an analysis of variance (ANOVA) using the statistical analysis system (SAS Institute, Inc. 1992, Cary, NC, USA). Differences among means of data were compared by Duncan’s Multiple Range Test.
Differences among means of data were compared by Duncan’s Multiple Range Test.
이론/모형
Disease severity was recorded using a 4 scale depending on the percentage of the surface damaged:1 = trace, up to 5% of surface decay; 2 = slight, 5~30%;3 = moderate, 30~50%; and 4 = severe, over 50%. This scale was used for calculation of McKinney index (MI, McKinney, 1923) that represents the percentage of the total number of infected roots and also the degree of infection. The MI was calculated using the following formula:
성능/효과
, 2006). The facts that curing treatment increases hardness of roots and decreased water loss and respiration rate which results the better storability with minimized weight loss during long term storage was confirmed.
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