[국내논문]저온저장 온도가 '상주둥시' 감의 과실품질 및 저장장해 발생에 미치는 영향 Effect of Storage Temperature on Fruit Quality Attributes and Storage Disorders in Cold-stored 'Sangjudungsi' Persimmon Fruit원문보기
본 연구는 '상주둥시' 감을 3개월동안 -1, 0.5, $3^{\circ}C$에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 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 $-1^{\circ}C$와 $0.5^{\circ}C$에서는 저장기간에 따른 차이를 거의 보이지 않았으나, $3^{\circ}C$처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.
본 연구는 '상주둥시' 감을 3개월동안 -1, 0.5, $3^{\circ}C$에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 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 $-1^{\circ}C$와 $0.5^{\circ}C$에서는 저장기간에 따른 차이를 거의 보이지 않았으나, $3^{\circ}C$처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.
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 $3^{\circ}C$ for up to 3 months. Higher sto...
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 $3^{\circ}C$ 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 ($3^{\circ}C$) 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.
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 $3^{\circ}C$ 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 ($3^{\circ}C$) 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.
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
문제 정의
Astringent persimmon fruit are more widely utilized for producing a range of persimmon products, such as semidried or dried persimmon, compared with non-astringent fruit in which are mostly consumed as fresh fruit. Thus, this study was mainly focused on how to manage astringent persimmon fruit quality during cold storage. Of fruit quality attributes, respiration rate was not affected by storage temperatures but ethylene production rate was steadily enhanced at both 0.
제안 방법
Fruit were evaluated at 0, 1, 2, or 3 months of cold storage. As fruit quality attributes, ethylene production, respiration rate, flesh firmness, soluble solids concentration (SSC), top and side peel color variables (L*, a*, b*), and water loss were evaluated during cold storage with five fruit (n=5) per replicate per removal.
Therefore, the objective of this study was to test the hypothesis that lower storage temperature would much better maintain persimmon fruit quality attributes than higher storage temperature for ‘Sangjudungsi’, an astringent persimmon fruit cultivar, stored in air for up to three months. At the same time, an additional objective was to evaluate the effect of storage temperature on the incidence of storage disorders, such as skin blackening, fruit softening, and rot during cold storage.
Therefore, the objective of this study was to test the hypothesis that lower storage temperature would much better maintain persimmon fruit quality attributes than higher storage temperature for ‘Sangjudungsi’, an astringent persimmon fruit cultivar, stored in air for up to three months.
데이터처리
, Carry, NC, USA). Fruit quality attributes and incidence rate and severity of storage disorders were subjected to analysis of variance (ANOVA) using a general linear model (Proc GLM) to evaluate main and interaction effects and means compared using a least significant difference (LSD) test at P=0.05.
성능/효과
2, lower storage temperatures resulted in less change in all the color variables, irrespective of tissue regions, compared with those at 3℃. Furthermore, these results indicated that top regions of persimmon fruit are much more quickly changed than side regions of fruit skin, regardless of the responses of color variables, suggesting that top region of persimmon fruit ripens earlier than side region. In ‘Navelina’ oranges, lower storage temperature delayed the peel color change during cold storage, compared with higher storage temperature which reduced greenness, thereby less contributing to accumulating the level of carotenoids in which is highly playing an active role in peel pigmentation (Carmona et al.
In conclusion, some physiological responses of ‘Sangjudungsi’ astringent persimmon fruit were consistently affected by a range of storage temperatures during air storage, while others were not.
참고문헌 (30)
Arnal, L., C. Besada, P. Navarro, and A. Salvador, 2008. Effect of controlled atmospheres on maintaining quality of persimmon fruit cv. "Rojo Brillante". J. Food Sci. 73:S26-S30.
Arnal, L., and M.A. Del RIo, 2004. Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo Brillante. Food Sci. Technol. Int. 10:179-185.
Besada, C., L. Arnal, and A. Salvador, 2008. Improving storability of persimmon cv. Rojo Brillante by combined use of preharvest and postharvest treatments. Postharvest Biol. Technol. 50:169-175.
Besada, C., L. Arnal, A. Salvador, and J.M. Martinez-Javega, 2010. Flesh browning of persimmon caused by mechanical damage in packing line. Acta Hortic. 877:555-560.
Besada, C., E. Llorca, P. Novillo, I. Hernando, and A. Salvador, 2014. Short-term high $CO_2$ treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control 51:163-170.
Burmeister, D.M., S. Ball, S. Green, and A.B. Woolf, 1997. Interaction of hot water treatments and controlled atmosphere storage on quality of 'Fuyu' persimmons. Postharvest Biol. Technol. 12:71-81.
Carmona, L., L. Zacarias, and M.J. Rodrigo, 2012. Stimulation of coloration and carotenoid biosynthesis during postharvest storage of 'Navelina' orange fruit at $12^{\circ}C$ . Postharvest Biol. Technol. 74:108-117.
Choi, S.-J., 2011. Enhancement of skin color by postharvest UV irradiation in 'Fuyu' persimmon fruits. Kor. J. Hort. Sci. Technol. 29:441-446.
Collins, R.J., and J.S. Tisdell, 1995. The influence of storage time and temperature on chilling injury in Fuyu and Suruga persimmon (Diospyros kaki L.) grown in subtropical Australia. Postharvest Biol. Technol. 6:149-157.
Harima, S., R. Nakano, T. Yamamoto, H. Komatsu, K. Fujimoto, Y. Kitano, Y. Kubo, A. Inaba, and E. Tomita, 2001. Postharvest fruit softening in forcing-cultured 'Tonewase' Japanese persimmon (Diospyros kaki Thunb.). J. Japan. Soc. Hort. Sci. 70:251-257.
Harima, S., R. Nakano, S. Yamauchi, Y. Kubo, A. Inaba, and Y. Kitano, 2002. Suppression of postharvest softening of forcing-cultured 'Tonewase' Japanese persimmon by packaging in improved carton boxes. J. Japan. Soc. Hort. Sci. 71:583-587.
Lee, E.-J., and Y.-J. Yang, 1997. Postharvest physiology and storage disorders affected by temperature and PE film thickness in 'Fuyu' persimmon fruit. J. Kor. Soc. Hort. Sci. 38:516-519.
Lee, Y.-J., 2001a. Browning disorders of 'Fuyu' persimmon fruit caused by low oxygen and low temperature in modified atmosphere storage. J. Kor. Soc. Hort. Sci. 42:725-731.
Lee, Y.-J., 2001b. Discoloration disorder as influenced by sealing methods of PE film bag in MAP storage of 'Fuyu' persimmon fruit. J. Kor. Soc. Hort. Sci. 42:721-724.
Nakano, R., S. Harima, Y. Kubo, and A. Inaba, 2001. Delay of fruit softening in forcing-cultured 'Tonewase' Japanese persimmon by packaging in perforated polyethylene bags. J. Japan. Soc. Hort. Sci. 70:385-392.
Nam, H.-C., H.J. Lee, S.-J. Hong, S.-J. Kim, and T.-C. Kim, 1998. Varietal differences in fruit characteristics of sweet and astringent persimmons (Diospyros kaki Thunb.). J. Kor. Soc. Hort. Sci. 39:707-712.
Neuwald, D.A., J. Streif, I. Sestari, R.F.H. Giehl, A. Weber, and A. Brackmann, 2009. Quality of 'Fuyu' persimmon during modified atmosphere storage. Acta Hortic. 833:227-232.
Obenland, D., S. Collin, B. Mackey, J. Sievert, and M.L. Arpaia, 2011. Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition. Postharvest Biol. Technol. 59:187-193.
Park, Y.-M., and Y.-J. Lee, 2008. Induction of modified atmosphere-related browning disorders in 'Fuyu' persimmon fruit. Postharvest Biol. Technol. 47:346-352.
Park, Y.-S., and S.R. Kim, 2002. Effects of prestorage conditioning and hot water dip on fruit quality of non-astringent 'Fuyu' persimmons during cold storage. J. Kor. Soc. Hort. Sci. 43:58-63.
Park, Y.S., T.S. Na, and K.M. Lee, 1997. Effects of $O_2$ and $CO_2$ treatments within polyethylene film bags on the fruit quality of non-astrigent 'Fuyu' persimmon fruits during storage. J. Kor. Soc. Hort. Sci. 38:510-515.
Romaguera, S., M.B. Perez-Gago, A. Salvador, M. Badenes, and M.A. Del Rio, 2009. Postharvest characterization of different cultivars of persimmon. Acta Hortic. 833:215-220.
Salvador, A., J. Cuquerella, J.M. Martinez-Javega, A. Monterde, and P. Navarro, 2004. 1-MCP preserves the firmness of stored persimmon 'Rojo Brillante'. J. Food Sci. 69:S69-S73.
Song, W.D., Y.D. Choo, T.C. Kim, and S.M. Kang, 2005. Science and industry of persimmon in the Republic of Korea. Acta Hortic. 685:21-28.
Taniwaki, M., T. Hanada, and N. Sakurai, 2009. Postharvest quality evaluation of "Fuyu" and "Taishuu" persimmons using a nondestructive vibrational method and an acoustic vibration technique. Postharvest Biol. Technol. 51:80-85.
Wang, Y., 2016. Storage temperature, controlled atmosphere, and 1-methylcyclopropene effects on ${\alpha}$ -farnesene, conjugated trienols, and peroxidation in relation with superficial scald, pithy brown core, and fruit quality of 'd'Anjou' pears during long-term storage. J. Amer. Soc. Hort. Sci. 141:177-185.
Wright, K.P., and A.A. Kader, 1997. Effect of controlledatmosphere storage on the quality and carotenoid content of sliced persimmons and peaches. Postharvest Biol. Technol. 10:89-97.
Yang, Z.F., S.F. Cao, P. Jin, and Y.H. Zheng, 2010. Quality and physiological responses of Chinese bayberry fruit to storage temperature. J. Hort. Sci. Biotechnol. 85:271-276.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.