초록 ▼

□ 과제명 : 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발 연구
▶ 연구목적 : 딸기 · 파프리카 수확후 품질향상 기술 개발
○ 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발
○ 파프리카 · 딸기의 수확 후 물성 특성 및 품질평가 기준 설정
▶ 주요연구내용 : 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발 및 품질기준 설정
○ 1세부과제명 : 파프리카·딸기의 수확 후 품질향상을 위한 단위기
계기술 개발
- 딸기 세척시스템 개발
- 딸기 당도선별기 개발

□ 과제명 : 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발 연구
▶ 연구목적 : 딸기 · 파프리카 수확후 품질향상 기술 개발
○ 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발
○ 파프리카 · 딸기의 수확 후 물성 특성 및 품질평가 기준 설정
▶ 주요연구내용 : 파프리카 · 딸기의 수확 후 품질관리 일관기계시스템 개발 및 품질기준 설정
○ 1세부과제명 : 파프리카·딸기의 수확 후 품질향상을 위한 단위기
계기술 개발
- 딸기 세척시스템 개발
- 딸기 당도선별기 개발
- 파프리카·딸기의 파렛트 단위 MA포장 기술개발
- 파프리카 선별시스템 개발
○ 2세부과제명 : 파프리카 ·딸기 수확후 관리 일관기계 시스템 개발 및 효과실증시험
- 딸기 · 파프리카 수집 · 예냉체계 조사 및 개선
- 딸기 · 파프리카 수집 · 예냉체계 최적화 및 품질관리 일관시스템 구축
- 딸기 ·파프리카의 품질관리 일관기계시스템의 품질유지 효과 실증시험 및 현장 적응성 향상
- 딸기 ·파프리카의 품질관리 일관기계시스템의 현장 적응성 향상 및 경제성 분석
○ 1협동과제명 : 파프리카 ·딸기의 수확 후 물성 특성 및 품질평가 기준 연구
- 딸기의 유통특성 및 이화학적 품질기준 설정
- 딸기 및 파프리카의 유통특성 조사분석 및 딸기의 품질특성분석
- 소비자 기준의 딸기의 품질기준 설정
- 딸기 · 파프리카의 선도유지를 위한 관리항목 및 기준설정
- 딸기 · 파프리카의 품질평가 인자 및 품질기준설정

Abstract ▼

Ⅱ. Results
< Development of Unit M achinery Technology to Improve Post-Harvest Qualities for Paprika and Strawberry >
Strawberry production and consumption has been increased every year because of spacial perfume and taste. Most of comsumer want to eat clean and safe strawberry on the field an

Ⅱ. Results
< Development of Unit M achinery Technology to Improve Post-Harvest Qualities for Paprika and Strawberry >
Strawberry production and consumption has been increased every year because of spacial perfume and taste. Most of comsumer want to eat clean and safe strawberry on the field and processing stage. So we developed washing machine for strawberry. There are two washing methods. One is submerging method which is adaptable for hard flash strawberry, the other is jetting water method which is adaptable for mild flash strawberry.
As the results of the washing test using the developed strawberry washing machine, the shelf-life of the washed strawberry was extended twice. There was no difference in firmness, sugar contents, chromaticity between washed and unwashed strawberry.
To predict sugar contents of strawberry, the best results were obtained with the spectrum data measured under intensive illuminations at three locations induced from the light source with fiber optic bundles. Gold coating of reflection surface of light source lamp gave favorable effect to prediction result. The best results in validation of PLSR model were r_SEP = 0.891 and SEP = 0.443 Brix under OSC preprocessing and those of PCR were r_SEP = 0.845, SEP = 0.520 Brix, under no preprocessing.
MA packaging technology to control the air content inside packaging of agricultural products is known as an effective storage method. But that is applied mainly in small packaging and it takes much cost and effort. The purpose of this study is to develop the MA packaging system. Sealed by adhesive tape to the general when packing, did not remain airtightness state. And adhesive-sealed packaging geulrugeon was possible. Plastic cover of the envelope type, difficult to maintain the airtightness state. So the LDPE film of the cylinder type is used. The paprika quality maintenance performance of 0.05mm LDPE MAP is more effective than costume packaging.
It has been required to develop an image processing for bell pepper. Packing house for bell pepper was visited to use the sorting information for developing the image processing system. Standard for sorting or grading for bell pepper was based on weight of each bell pepper. Sorting for color and defects was done manually. For the automatic sorting the bell pepper based on color and defects, image processing system and technique were developed. Developed image processing system can sort the bell pepper based on color, defects, weight, volume, and length. The threshold values for color and defects were 0~155, 100~170, and 0~100 for red, green and blue, respectively. Using the pixel number of bell pepper area, weight and volume can be calculated, and the coefficient of determination for weight was 0.92 and that of volume was 0.93. The error for length was 2.4mm and the coefficient of determination was 0.99. Thus the image processing technique can be used to sort bell pepper based on color, defect, weight, volume, and length (size, diameter) at the same time.
< Development and Demonstration of Post-Harvest Batch M achinery System for Paprika and Strawberry >
1. Construction of paprika after harvest and cold chain distribution and the quality characteristics
Paprika for export from the shops to the distribution of the harvest to investigate the current status and challenges and to improve the status and distribution to farmers from the store to investigate the problem of distribution, distribution temperature and how much the quality of investigation and the results are summarized as follows: the same.
Paprika collection of methods of distribution practices in the farm post-harvest management and temperature within the temperature screening and packing center, but that was a very well done. Of the distribution process farm practices, distribution methods, compared to 10 ℃ and 15 ℃ immediately after collection to distributors as a way to high humidity hypotrichosis weight, hardness, color, and so the better quality of merchantability, respectively.
Indicating the quality of paprika, the most obvious factor in the compressive strength distribution and cold chain distribution practices from time to time was a real difference.
Exporter to the store in order to distribute high-quality paprika temperature below 15℃ distribution was judged to be essential. A producer of cold chain in order to introduce the farmers can do in the low-temperature processing and packing center screening thermal storage type container and producer of the mandatory installation of cold storage house is necessary.
2. Construction of strawberries after harvest and cold chain distribution and the quality characteristics
Distribution of the harvest of strawberries from the store to investigate and identify problems in order to improve the status and distribution to farmers from the store to investigate the problem of distribution, distribution committed by technology research quality, and the results can be summarized as follows.
Technology changes committed after the test quality in the final stage distribution was investigated for strawberry quality, overall, than the thermal storage type cold chain practices, distribution methods, or cold storage box, cold chain approach showed higher-quality, high ambient temperature conditions of merchantability room temperature and the rate of loss of retail to 20 percent lower than the temperature distribution was found.
Problems of current distribution in Korea in strawberry farms farm post-harvest storage and production screening and packaging are not well managed because the temperature in the center is exposed to high temperatures is often harvested early AM as soon as possible before the temperature rises and the long-term storage if you need to ship need a low-temperature processing is concluded. Immediately after harvest strawberries to stores in order to provide the quality of the distribution of practices in a way that there are limits, strawberry farmers from the cold store temperature to consistently manage to maintain the distribution spread of technology and machinery to be required is determined.
3. Construction and effectiveness test of post-harvest machinery system for paprika
Harvested, washed with water after the hot paprika and film packaging, cold storage, as a result of examination of Specified quality changes, 50 ℃ hot water washing and PP film packaging of three treatments compared to treatments without compressive strength that is not packaged 1.9 times, 1.3 times more color, merchantability, 3.8 times more effective in maintaining the quality was better. After washing with hot water and cold chain packaging film that is effective in maintaining the quality of paprika during packaging film needs to be taken to remove water after washing is concluded.
Paprika thermal storage type containers, water cleaning systems, shape sorting systems and pallet units MA packaging technology consistent mechanical systems, such as post-harvest quality management with 800 tons / year of treatment scale paprika production when applied in the workplace screening and packing of 3billion won per year revenue was estimated to be derived.
4. Construction and effectiveness test of post-harvest machinery system for strawberry
To wash strawberries and distribution of water are emitted in the form of a waterfall falling straight nozzle expression systems were designed and fabricated. Seolhyang strawbery washing system designed to apply to the performance of strawberry cultivars were tested. As a result, after washed with water to remove low humidity storage have an effect on water quality than water in the unwashed treatments have varied greatly, but after washing with water to remove air and moisture away from effective method to remove water-quality problems that respectively.
Thermal storage type container transport using the precooling and cold and hot water or cold water washing machine and pallet packaging technology applied to MA units compared the effects can be summarized as follows. Weight loss and loss of merchantability, washed with hot water per pallet wrapped MA treatment were the smallest, then this treatment were washed with hot water, washed with cold water treatments, the diets were no-clean. Washed immediately after the change in bacterial counts in both the hot and cold water on the eradication rate of 92% indicated that resistance was considered washed clean. If kept at low temperature, washed with hot
water unit MA Packaging Pallet softening treatment to 10.5% after 3 days was the lowest, 11.1% of hot water to clean, cold water washing, 13.9%, 39.4% appears to be in control after three low-temperature distribution appeared to be effective in maintaining quality.
Wash the strawberries for the box to the bottom of the stainless steel wire mesh, when used to remove the effects of moisture, but Strawberry' s blackening of the contacts occurred and non-ferrous materials, and materials need to be in contact with the floor area on the form of strawberries have less is necessary.
Strawberry thermal storage type containers, water cleaning systems, sweetness sorting systems and pallet units MA packaging technology consistent mechanical systems, such as post-harvest quality management with 400 tons / year of treatment scale strawberry production when applied in the workplace screening and packing of 1.3 billion won per year revenue was estimated to be derived.
< Post-Harvest Qualities Characteristics and Treatments for Paprika and Strawberry >
1. Quality changes of postharvest strawberry and paprika and environmental factors
1) Investigation of retail environment of postharvest strawberry and paprika
Investigation of retail environment of postharvest strawberry and paprika were conducted in April and late July when high distribution losses during harvest happens.
Tracking changes of environmental temperature and humidity were investigated from producing area to export or domestic distribution stages.
2) Investigation of quality loss of postharvest strawberry and paprika during distribution of producing area
To investigate the changes in quality characteristics of strawberries from producing area to the point of distribution, highest quality loss were observed during transport originating from the sorting area, sorting area to retailer shop. For paprika, most significant loss were occurred during storage step after harvesting and before moving sorting area.
3) Investigation of preservation characteristics and garden neglect condition of postharvest strawberry and paprika In order to ensure the freshness of strawberry and paprika, stock time gap was needed for postharvest storage temperature. Time to be needed were 9hours at 0℃, 6hours at 10℃, 3hours at 20℃ for strawberry and 10hours at 5℃, 5hours at 20℃, 3hours at 30℃ for paprika, respectively.
2. Quality characteristics of postharvest strawberry and paprika with environmental factors
1) Environmental temperature
Proper distribution temperature was determined near of 1℃ for strawberry and 10℃ for paprika, to avoid cold injury that can ensure the freshness.
2) Environmental humidity
To preserve the freshness of the strawberry and paprika during distribution, RH 95±5% humidity was needed to maintain the state, as a method for low permeability of PE and PP film packaging was required.
3) Gas composition
Gas flushing ratio of CO₂:O₂:N₂=25:10:65 in the package was determined to suppress decay and extend freshness of strawberry. However, paprika in high concentration of CO₂ causes surface erosion and off-flavor, and the expansion of lid membrane of package.
Therefore, it is not desirable to carry out gas flushing of CO₂ for paprika.
3) Washing method
The shelf life of strawberry could be extended more than two times and fungal inhibition to five times by hot water dipping for 30 seconds at 35℃. Also, the shelf life of paprika could be extended more than 2.5 times and fungal inhibition to five times by by hot water dipping for 30 seconds at 50℃.
4) Maturity
For strawberry exports to room temperature distribution, 30% colored stain was collect, but 80% colored stain strawberry can be collected after construction of low temperature distribution system. Currently, 90% colored stain paprika was exported, but export of 100% colored stain paprika was more effective in maintaining hardness and surface erosion during low temperature distribution.
5) Analysis of comprehensive treatment of developed technologies with environmental factors
After hot water dipping at 35℃ and gas flushing of CO2 20% and O2 10%, the shelf life of strawberry was extended about two times compare to control in 1.34 times of hardness, 90 times of inhibitory effect of weight loss and point of mod occurrence. Also, MA packaging after hot water dipping at 50℃ could prolong the shelf life of paprika about two times compare to control in 0.67 times the incidence of mold, 3.47 times inhibition of surface erosion and 1.17 times of hardness.
3. Evaluation of quality criteria of strawberry and paprika
1) Investigation of Quality Characteristics by varieties and grades
Weight rating, soluble solid content, width, length, hardness, acidity, surface color and sensory characteristics of three species of strawberry, janghui, yukbo and seolhyang were investigated. Weight rating, soluble solid content, width, length, hardness, acidity, surface color and sensory characteristics of paprika, 4 rating of 10 species, were primary investigated. Selected species of high acceptability in sensory evaluation were separated by grade quality and characteristics and preference test were conducted.
2) Deduction of quality evaluation factor with consumer preference
Quality factors affecting consumer's overall acceptance of strawberry were weight, width, length, Hunter a-value(redness), hardness and sugar content. Also, weight, size, hardness and a-value were chosen for red paprika, and size, hardness and Hunter L, b-value for yellow paprika, respectively.
3) Establishment of quality evaluation criteria with consumer preference
The quality evaluation criteria of strawberry should be applied with species. As a results, overall preference of strawberry increased with quality factors such as weight, width, length. However, the higher the sugar content increased overall preference, there was no significant difference over 9.5obrix. Redness as a major affecting factor surface color, too mature or inexperienced showed low overall preferecne while bright red(L=33.2±0.8, a=31.6±0.8, b=15.1±0.7) showed the highest. Regardless of red and yellow cultivars of paprika in size, M rating showed the highest preference while L and S rating showed similar level of preference and SS rating showed the lowest. For surface color, bright red and yellow(red ; L=31.71±0.25, a=25.14±0.32, b=12.17±0.15, yellow; L=51.30±0.94, a=-0.33±0.19, b=28.36±0.70) showed the highest preference. In red cultivar, similar level of preference was detected between mature and too immature while dark yellow showed higher preference than immature yellow color.

목차 Contents

• 제 출 문 ... 1
• 요 약 문 ... 2
• SUMMARY ... 9
• 제1장 서 론 ... 16
• 제1절 파프리카·딸기의 수확 후 품질향상을 위한 단위기계기술개발 ... 16
• 제2절 파프리카 • 딸기 수확 후 관리 일관기계 시스템 개발 및 효과실증시험 ... 17
• 제2장 국내외 기술개발 현황 ... 21
• 제1절 파프리카·딸기의 수확 후 품질향상을 위한 단위기계기술개발 ... 21
• 제2절 파프리카 • 딸기 수확 후 관리 일관기계 시스템 개발 및 효과실증시험 ... 21
• 제3절 파프리카 • 딸기의 수확 후 물성 특성 및 품질평가 기준 연구 ... 22
• 제3장 연구개발수행 내용 및 결과 ... 26
• 제1절 파프리카·딸기의 수확 후 품질향상을 위한 단위기계기술 개발 ... 26
• 제2절 파프리카 • 딸기 수확 후 관리 일관기계 시스템 개발 및 효과실증시험 ... 71
• 제3절 파프리카 • 딸기의 수확 후 물성 특성 및 품질평가 기준 연구 ... 95
• 제4장 연구개발목표 달성도 및 대외기여도 ... 113
• 제1절 목표대비 달성도 ... 113
• 제2절 정량적 성과 ... 113
• 제5장 연구개발결과의 활용계획 ... 116
• 1. 연구개발결과의 활용방안 ... 116
• 2. 기대성과 ... 117
• 제6장 중요 변동사항 ... 118
• 제7장 참고문헌 ... 119
• <참고 1> 연차평가 지적사항 및 조치결과 ... 127
• <참고 2> 주요 연구성과 ... 128
• 주요 결과 요약서 ... 135