초록

○ 연구결과: 방울토마토의 수확 후 품질특성 구명 및 열과원인 구명, 유통조건과 온수 침지처리에 따른 품질변화와 열과발생, 키토산 코팅에 따른 열과발생의 억제효과 구명, 예냉과 active MA 처리에 의한 방울토마토의 상품성 향상, 열과된 토마토에서의 미생물의 순수분리 및 균주 동정, 방울토마토의 예냉 상자 개선 연구, 방울토마토 edible coating 처리 효과 구명, 예냉처리된 방울토마토 소비자 기호도 등을 수행하였다.

Abstract ▼

This study was carried out to develop the packaging box effectively available for precooling and transport, and to find new postharvest treatments for inhibiting the fruit cracking and enhancing the fruit quality in cherry tomato. The summarized results were as follows;
○ Firmness and soluble sol

This study was carried out to develop the packaging box effectively available for precooling and transport, and to find new postharvest treatments for inhibiting the fruit cracking and enhancing the fruit quality in cherry tomato. The summarized results were as follows;
○ Firmness and soluble solids contents(SSC, %) of fruit were decreased by applying the external ethylene, and its values were less in higher oxygen concentration and higher in higher carbon dioxide concentration injected in the storage box at initial time before storage. High concentration of carbon dioxide above 50% caused skin discoloration that seemed as a CO₂ toxicity during storage of cherry tomato. More fruit cracking rate was firmly observed in high humidity modified condition than in low humidity, and external ethylene supply(100ppm) accelerated its rate. Fruit cracking rate was obviously inhibited by treatments of higher oxygen concentration and 20% carbon dioxide. Fruit respiration and ethylene production were distinctly increased by external ethylene supply. Decay rate was low in 5% CO₂ and high in higher concentration of carbon dioxide from 20% to 50% due to a CO₂ injury during storage of cherry tomato.
○ Low temperature storage inhibited largely incidence of fruit cracking that was influenced by high humidity and existing ethylene concentration. Cherry tomato fruit of six changing marketing simulation such as room temperature(RT)(7 days), low temperature(LT)(7 days), RT(1 day)-LT(2 days)-RT(4 days), LT(1 day)-RT(2 days)-LT(4 days), LT(1 day)-RT(6 days), RT(1 day)-LT(6 days) were stored in three different modified storage condition such as sealed state(95% r.h.), open state state(60-70%) and 0.03mm LDPE film packaging(95% r,h.). Incidence of fruit cracking could be evidently inhibited by keeping cherry tomato in low temperatures at least two days in early stages after harvest as soon as possible, and the analysing results of fruit respiration and ethylene production supported such investigation about fruit cracking.
○ Hot water dipping (50℃) for 60 seconds maintained peel b value compared to the value at harvest in cherry tomato. Climacteric rise of increasing respiration rate and ethylene production was well delayed by hot water dipping treatment in cherry tomato. Heat treatment using hot water dipping didn't affect the reduction of fruit cracking rate however could effectively delay the chilling injury symptoms of cherry tomato.
○ Chitosan coating containing 50CPS molecular weight reduced obviously the decay rate(%) of cherry tomato. Chitosan coating maintained effectively the initial values such as fruit weight, firmness, SSC(%) compared to the not-coated fruit. Cherry tomato represented relatively low physiological responses of respiration and ethylene in fruit chitosan-coated with 50CPS molecular weight. Fruit cracking showed only the 0.9% rate among whole stored fruit while representing 10.8% in not-coated fruit. Decay and marketability evidenced above results in coated fruit again.
○ Forced air cooling immediately after harvest maintained good firmness and market quality of cherry tomato fruit and showed no decay rate however high decay rate of 10-20% was observed in not-precooled fruit.
○ Standard MA gas (3% CO₂+2% O₂) contributed to the retention of freshness and the inhibition of ripening in cherry tomato but the combined gas showed no effects on inhibiting fruit cracking.
○ The microorganism isolated from cracking tomato was identified as Geotricum sp. based on its distinctive cultural and morphological characters. Regardless of the molecular weight of ultrasonicated chitosan solution, ultrasonicated 2% chitosan in 2% acetic acid had inhibitory effect on the growth of this species. Among eight kinds of washing solution, 5% potassium sorbate had the highest inhibitory effect on the growth of this species.
○ Respiration rate and ethylene production of cherry tomato stored in new designed precooling box were distinctively lower than those in commercially used box. Quality features such as firmness, total acids and SSC(%) of cherry tomato stored in new designed precooling box were maintained higher than those in commercially used box. The new designed precooling box affected low weight loss of 3-4% and little decay incidence
○ Sucrose was a little decreased in coated fruit while fructose increased greatly in fruit stored in room temperature regardless of edible coating. Organic acids was not changed during storage of cherry tomato.
○ Edible Coating (Chitosan + Glycerine) to cherry tomato fruit showed a good effect on postharvest quality retention. But the low temperature during precooling and transport of cherry tomato was more important to retain fruit quality.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 8
• CONTENTS ... 11
• 목차 ... 13
• 제1장 연구개발과제의 개요 ... 14
• 제1절 연구개발의 목적 및 필요성 ... 15
• 1. 기술적 측면 ... 15
• 2. 경제.산업적 측면 ... 17
• 3. 사회.문화적 측면 ... 17
• 제2절 연구개발의 범위 ... 18
• 제2장 국내외 기술개발 현황 ... 18
• 제1절 국내기술현황 ... 19
• 제2절 국외기술현황 ... 19
• 제3절 국내기술의 취약성 ... 20
• 제3장 연구개발수행 내용 및 결과 ... 21
• 제1절 방울토마토의 품질향상을 위한 수확 후 저장 및 유통관리 기술 확립 ... 22
• 1. 서론 ... 22
• 2. 재료 및 방법 ... 22
• 가. 시료 및 실험처리 ... 22
• 나. 분석방법과 미생물의 순수분리 및 균주 동정 ... 26
• 3. 결과 및 고찰 ... 28
• 가. 방울토마토의 수확 후 품질특성 구명 및 열과 원인 구명 ... 28
• 나. 유통조건과 온수 침지처리에 따른 품질변화와 열과발생 ... 40
• 다. 키토산코팅에 따른 열과발생의 억제효과 구명 ... 58
• 라. 예냉과 active MA처리에 의한 방울토마토의 상품성향상 ... 67
• 마. 열과된 토마토의 미생물의 순수 분리 및 균주 동정 ... 84
• 제2절 방울토마토의 예냉 및 포장신기술 개발 <위탁과제> ... 88
• 1. 서론 ... 88
• 2. 재료 및 방법 ... 88
• 3. 결과 및 고찰 ... 90
• 가. 방울토마토의 예냉 상자 개선 연구 ... 90
• 나. 방울토마토 edible coating 처리 효과 구명 ... 97
• 다. 예냉처리된 방울토마토 소비자 기호도 조사 ... 103
• 제4장 목표달성도 및 관련분야에의 기여도 ... 105
• 제5장 연구개발결과의 활용계획 ... 106
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 107
• 제7장 참고문헌 ... 109
• 끝페이지 ... 113