고농도 이산화탄소와 에틸렌처리가 레드키위의 수확 후 저온저장 중 숙성조절에 미치는 효과 Effects of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra Franch) during cold storage원문보기
본 연구는 레드키위 과실의 수확 후 숙성반응에 미치는 이산화탄소와 외부 에틸렌처리 효과를 구명하기 위하여 수행되었다. 저장온도 $10^{\circ}C$에 75일 저장 기간 중 레드키위의 숙성과정에 영향을 미치는 이산화탄소와 에틸렌 처리 효과를 구명하기 위하여 과실의 생체 중, 경도, 가용성 당 함량, 유기산 및 시장성 품질 등 물리 화학적 특성을 분석하였다. 레드키위의 생체중은 이산화탄소 처리로 저장 75일후 까지 무 처리와 에틸렌 처리에 비하여 가장 적게 감소된 반면 에틸렌 처리된 과실은 가장 빠르게 감소되었다. 에틸렌 처리과실의 경도는 $10^{\circ}C$ 저온저장 27일 후 4.2kg에서 1.2kg으로 감소된 반면, 이산화탄소 처리된 레드키위 과실은 저장 54일 후까지 1.8kg을 유지하였다. 가용성 당 함량(%)은 에틸렌처리로 $10^{\circ}C$ 저장 27일 후 가장 높은 값을 보인 반면 이산화탄소 처리된 과실에서는 64일 저장 후 가장 높게 나타났다. 레드 키위 과실의 유기산함량은 이산화탄소 처리에서 대조 구와 에틸렌 처리된 과실에 비하여 $10^{\circ}C$에 41일 저장 동안 통계적으로 유의성 있는 높은 값을 유지하였다. 당산 비는 75일 저장 기간 동안 대조 구와 에틸렌 처리된 과일에 비하여 이산화탄소 처리된 키위 과실이 가장 낮은 값을 보였다. 본 연구에서 이산화탄소 처리가 수확 후 레드 키위 과실의 숙성지연과 시장성 품질유지에 매우 효과적으로 나타나 향후 키위 산업에 상업적인 목적으로 이용 가능할 것으로 밝혀졌다.
본 연구는 레드키위 과실의 수확 후 숙성반응에 미치는 이산화탄소와 외부 에틸렌처리 효과를 구명하기 위하여 수행되었다. 저장온도 $10^{\circ}C$에 75일 저장 기간 중 레드키위의 숙성과정에 영향을 미치는 이산화탄소와 에틸렌 처리 효과를 구명하기 위하여 과실의 생체 중, 경도, 가용성 당 함량, 유기산 및 시장성 품질 등 물리 화학적 특성을 분석하였다. 레드키위의 생체중은 이산화탄소 처리로 저장 75일후 까지 무 처리와 에틸렌 처리에 비하여 가장 적게 감소된 반면 에틸렌 처리된 과실은 가장 빠르게 감소되었다. 에틸렌 처리과실의 경도는 $10^{\circ}C$ 저온저장 27일 후 4.2kg에서 1.2kg으로 감소된 반면, 이산화탄소 처리된 레드키위 과실은 저장 54일 후까지 1.8kg을 유지하였다. 가용성 당 함량(%)은 에틸렌처리로 $10^{\circ}C$ 저장 27일 후 가장 높은 값을 보인 반면 이산화탄소 처리된 과실에서는 64일 저장 후 가장 높게 나타났다. 레드 키위 과실의 유기산함량은 이산화탄소 처리에서 대조 구와 에틸렌 처리된 과실에 비하여 $10^{\circ}C$에 41일 저장 동안 통계적으로 유의성 있는 높은 값을 유지하였다. 당산 비는 75일 저장 기간 동안 대조 구와 에틸렌 처리된 과일에 비하여 이산화탄소 처리된 키위 과실이 가장 낮은 값을 보였다. 본 연구에서 이산화탄소 처리가 수확 후 레드 키위 과실의 숙성지연과 시장성 품질유지에 매우 효과적으로 나타나 향후 키위 산업에 상업적인 목적으로 이용 가능할 것으로 밝혀졌다.
The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at ...
The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.
The effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation of red kiwifruit (Actinidia melanandra) was investigated during cold storage. Physio-chemical properties such as weight loss, firmness, SSC, acidity, and market quality were analysed in red kiwifruit held at $10^{\circ}C$ compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage. No significant weight loss was detected in red kiwifruit treated with carbon dioxide until 75 days of storage while the most rapid loss was found in fruit treated with ethylene. In ethylene-treated fruit, the firmness was dramatically reduced from 4.2kg on the first day to 1.2 kg after 27 days of storage at $10^{\circ}C$. However, the firmness of the carbon dioxide-treated fruit was 1.8kg after 54 days of storage. The highest level of SSC(%) was investigated within the 27 storage days at $10^{\circ}C$ for fresh red kiwifruit treated with exogenous ethylene, whereas the carbon dioxide-treated fruit exhibited a greatly increased SSC after 64 days. The carbon dioxide-treated red kiwifruit maintained statistically(p<.01) higher levels of acidity compared to the control and the exogenous ethylene-treated ones during 41 days of storage at $10^{\circ}C$. The SSC/Acid ratio of fruit treated with carbon dioxide was significantly lower (p<.01) maintained than the other two treatments (ethylene-treated and control fruit)throughout the 75-day experiment. Based on the quality characteristics of postharvest red kiwifruit, it could be concluded that the carbon dioxide treatment significantly delayed the ripening process and maintained the market quality of harvested red kiwifruit, which can be a potential application for commercial use in the kiwi industry.
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문제 정의
The objective of this study was to investigate the effects of high carbon dioxide and ethylene treatment on ripening regulation of postharvest red kiwifruit during cold storage.
제안 방법
Consumer quality for red kiwifruit considering the characteristics of postharvest climacteric ripening were used for the sensory consumer test. In a separate room, five panelists were asked to observe and then rate the overall appearance of the samples using a 5-point hedonic scale (1 = dislike extremely, 3 = like extremely, and 5 = definitely would not consume). The panelists observed and rated the overall appearance expressing market quality of cut and uncut kiwifruit as well as intside color of the samples.
) was performed to investigate the effect of several treatments(control, exogenous ethylene, & carbon dioxide) and storage duration on chemical composition such as fresh weight, firmness, SSC, acidity and SSC/acidity ratio in red kiwifruit. Measurements of chemical composition of fruit were 6 times (0, 27, 41, 54, 64, and 75th day) investigated until the end of this experiment after storage for 75 days and repeated at least several times on specified day of storage. The results of ANOVA of mixed design were difference of 3 treatments, 6 times storage duration, and interaction of treatments and storage duration.
Physio-chemical properities were analysed to investigate the effect of high carbon dioxide and ethylene treatment on postharvest ripening regulation in red kiwifruit held in 10℃ temperatures compared to the fruit treated with carbon dioxide and ethylene during 75 days of storage.
The ANOVA of mixed design using SPSS(Version 18.0) for Windows(SPSS Inc.) was performed to investigate the effect of several treatments(control, exogenous ethylene, & carbon dioxide) and storage duration on chemical composition such as fresh weight, firmness, SSC, acidity and SSC/acidity ratio in red kiwifruit.
대상 데이터
Fruits were then subsequently transferred to the postharvest laboratory in Sangmyung University/S-Korea and sorted based on size and the absence of physical injuries or infections. A total of 630 fruit in the size range of 90-120g with no visible defects were selected and divided into three chambers, each with 210 fruit.
데이터처리
01) shown at 27 days after storage in fruit treated with exogenous ethylene and at 41 days after storage in control fruit. But carbon dioxide treated fruit showed the climacteric peak at 64 days after storage, as the results of the ANOVA. The accumulation of soluble solids were substantially faster in the control fruit at the beginning, whereas the carbon dioxide treated fruit presented a great increase in SSC after 64 days and exceeded the control fruit at the end of the experiment.
The results of ANOVA of mixed design were difference of 3 treatments, 6 times storage duration, and interaction of treatments and storage duration. The statistical significant level were .05 on ANOVA of mixed design.
01)(Fig 3). This result led to the conclusion that exogenous ethylene softens fruit soft quickly as the results of the ANOVA.
성능/효과
As a results of ANOVA of mixed design on the loss of weight, there were significant difference among 3 treatments(p<.01) and 6 times duration((p<.01), and significant interaction(p<.05) between treatments and duration also(Fig. 2).
The SSC/Acid ratio has been reached to the level of 17 after storage of 41 days in control and exogenous ethylene-treated red kiwifruit. The ANOVA of mixed design showed no statistically difference of SSC/Acid ratio between ethylene- treated and control fruits during 41 days weeks storage of red kiwifruit.
But carbon dioxide treated fruit showed the climacteric peak at 64 days after storage, as the results of the ANOVA. The accumulation of soluble solids were substantially faster in the control fruit at the beginning, whereas the carbon dioxide treated fruit presented a great increase in SSC after 64 days and exceeded the control fruit at the end of the experiment. The obvious difference between postharvest treatment(carbon dioxide, control and ethylene) and storage duration was statistically (p<.
Measurements of chemical composition of fruit were 6 times (0, 27, 41, 54, 64, and 75th day) investigated until the end of this experiment after storage for 75 days and repeated at least several times on specified day of storage. The results of ANOVA of mixed design were difference of 3 treatments, 6 times storage duration, and interaction of treatments and storage duration. The statistical significant level were .
2). The results showed the statistically difference among high level of carbon dioxide concentration and exogenous ethylene treatment on fresh weight. The more loss of fresh weight was found in exogenous ethylene treatment than fruit in control during cold storage of 11 weeks n red kiwifruit.
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