[보고서]고랭지 여름딸기의 친환경 대량생산 및 올프레쉬(All Fresh) 가공품 개발

용영록

고랭지 여름딸기의 친환경 대량생산 및 올프레쉬(All Fresh) 가공품 개발
Development of All Fresh Processed Products and EcoFriendly Production of Alpine Strawberry 원문보기

보고서 정보
주관연구기관	강릉원주대학교
연구책임자	용영록
참여연구자	윤정로 , 홍세진 , 김병섭 , 김일섭 , 박남일 , 윤철수 , 권성애 , 이영훈 , 이미림 , 이찬희
보고서유형	최종보고서
발행국가	대한민국
언어	한국어
발행년월	2015-07
주관부처	농림축산식품부
사업 관리 기관	농림수산식품기술기획평가원
등록번호	TRKO201600000166
DB 구축일자	2016-03-19

초록 ▼

Ⅴ. 연구개발결과
○ 여름딸기 품종의 가공 적합성에 알맞은 품종선발
- 고랭지 여름딸기 품종별(고하, 샤로떼, 알비온, 열하, 플라멩고) 재배생산결과 알비온 품종이 다른 여름딸기품종에 비하여 생산량이 더 좋았음
○ 친환경 유기액체 비료를 사용한 대량생산 기술개발
- 고랭지 여름딸기 알비온 품종 재배시 친환경유기액체 비료(네오빅, 대유구연칼, 대유썬헬프알파, 켈팍)의 1,000배액을 시용한 결과 수량면에서는 켈팍, 대유구연칼 처리가 좋았음
○ 포그시스템을 이용한 환경제어 기술개발
- 포그시스템을 이용한 고랭지 여름딸기(고하, 알비온, 플라멩고)재배를 비교한 결과 알비온 품종은 포그시스템이 설치된 곳에서 수량이 더 많았으나 고하 품종은 대조구에서, 플라멩고 품종은 양쪽 처리구에서 비슷한 결과를 보임
○ 감압건조 기술을 이용한 딸기의 표피건조 조건 확립
- 각 조건으로 건조한 딸기과육에 대하여 물리적 변화를 측정하였을 때 감압(75±1cmHg) 상태에서 30℃, 7시간이 최적의 건조 조건임을 확인하였음
○ 표피건조 딸기와 자일로스 설탕을 이용한 잼의 제조혼합 비율 확립
- 각 비율로 제조된 잼 및 과육에 대하여 저장 중 관능적 품질변화를 측정하였을 때 분쇄 과육, 건조과육, 자일로스 설탕의 비율은 각각 35%, 35%, 30%이며 농축온도 및 당도는 각각 60℃, 55˚Brix가 최적의 제조 조건임을 확인하였음
○ 고품질 기능성 잼 생산
- 딸기잼 제조 직후 잼 및 과육의 ellagic acid 및 vitamin C가 다량 잔존된 것을 확인하였으며, 기존에 유통 중인 2개의 유사한 제품과 비교하였을 때 과육의 보존성이 매우 높은 것을 확인하였음
○ 주스용 딸기의 세척과정과 차압예냉 시간 설정
- 딸기의 버블세척시 불순물 제거와 함께 병 발생의 원인이 되는 미생물의 제거도 촉진하여 병의 발생을 지연시키는 것으로 판단되며, 차압예냉은 처리온도에 따라 다소 차이는 있으나 4시간에서 8시간 동안 차압예냉한 딸기에서 처리 효과가 있음
○ 주스용 신선편이 딸기의 유통기간 연장을 위한 수확후관리 적용기술
- 여름철에 생산되는 주스용 신선편이 알비온 딸기의 유통기간 연장을 위한 수확후관리 조건은 버블세척, 10℃ 차압예냉, 6시간 차압처리, 그리고 진공필름 포장의 조합이 효과적임
○ 비상품과를 이용한 주스용 신선편이 딸기의 유통기간 조사
- 비신선유통과를 주스용 딸기로 유통시키기 위해서는 수확후처리를 버블세척, 차압 예냉 6-8시간, 그리고 진공필름 포장으로 처리하는 것이 적절하며 이취 발생과 조직의 연화가 빠르게 진행되어 저장기간은 5일 이내로 설정하는 것이 적절함

Abstract ▼

V. Result of the research
- Cultivar Albion yield was the highest and the fruit weight was the heaviest, resulting in potential cultivar for the jam processing.
- Development of production technology using friendly-environment material treatments : Treatment is as the following Daeyuguyeoncal, Daeyusunhelpalpha, elpak and Neobig. Leave of strawberry Albion cultivar was sprayed using each aterial, two times a week for four weeks as the concentration of 1,000ppm. The media composition was maintained to electrical conductivity (EC; 0.8-1.2 dS·m^-1) and pH 6.0 during the experiment. The results showed that the leave area and chlorophyll content of cultivar Albion was much better in all of the treatment. Among them, the treatment Kelpak was good than other treatments.
- One of the major phenolic compounds detected in this study was ellagic acid in the fruit of 4 strawberry cultivars. Although the level of ellagic acid was not different by cultivar, it was gradually increased as the fruit matured. Antioxidant activities were determined using DPPH and ABTS radical eliminating capacity. The half maximal inhibitory concentration (IC50) of the electron donating ability was the lowest in the fruit of Goha. The content of flavonoids was higher in Albion and Goha than Charlotte and Yeolha. Flavonoids content was slightly decreased when the fruit maturity was higher. Anthocyanin content was gradually increased as the fruit matured and the highest in Albion.
- The optimum condition of partially dried strawberry was established by using vacuum drying technique. By measuring the physical parameters, the optimum drying temperature and time for partial drying of strawberry in vacuum drying (75±1 cmHg) were established to be 30℃ and 7 hr, respectively.
- The final recipe for strawberry jam made of crushed strawberry (CS), partially dried strawberry (PDS) and xylose sugar was established. The proportion of CS, PDS and xylose sugar were 35%, 35% and 30%, respectively. Concentrating temperature and final soluble solid content in producing the jam were 60℃, 55˚Brix, respectively.
- The new high quality strawberry jam was made. Fair amount of vitamin C and ellagic acid remained right after the production and even during the preservation. Disadvantage of the jam is that the storage life was thought to be short (3 weeks) although the quality of the flesh was remarkably good.
- Pre-experiment was conducted to find out the condition of washing method and duration of forced-air cooling. bubbling washing is more effective to remove mpurities like pieces of sepal and to diminish the infection by fungus than tap water washing only. Forced-air cooling time of 4-8 hrs is good to keep the fresh cut fruit of Albion strawberry.
- Series of postharvest treatments were investigated to extend the marketing period of fresh cut materials removed calyx for juicing with good fruit quality in summer strawberry Albion. It can the procedure that fresh cut fruit of strawberry was strongly recommended a bubble washing at least one time for 3 second, forced-air oling at 10℃ for 6 hr, and vacuum packaging with 0.05mm LDPE film to have good taste and color of strawberry juice during cold marketing period.
- Fresh cut fruit of non-marketable Albion strawberry after grading was also investigated to figure out the duration of storage. The series of postharvest treatments investigated before was proper to keep the minimally processed material but it could be useful no more than 5 days for making juice by the fruit.

목차 Contents

표지 ... 1
제 출 문 ... 2
요 약 문 ... 3
SUMMARY ... 6
CONTENTS ... 11
목차 ... 14
제 1 장 연구개발과제의 개요 및 성과목표 ... 16
제 1 절 연구개발의 목적 ... 16
제 2 절 연구개발의 필요성 ... 17
제 3 절 연구개발의 범위 및 연구수행 방법 ... 20
1. 고랭지 여름딸기의 친환경 대량생산 및 항산화물질 증진 ... 21
2. 고랭지 여름딸기를 이용한 프리미엄 Fresh 잼 생산 ... 22
3. 고랭지 여름딸기의 가공용 과실 Fresh Cut 포장기술 개발 ... 23
제 4 절 연구성과 목표 대비 실적 ... 24
1. 고랭지 여름딸기의 친환경 대량생산을 위한 기술개발 및 고기능성 물질 증진기술 개발 ... 24
2. 고랭지 여름딸기를 이용한 프리미엄 Fresh 잼 생산 ... 25
3. 고랭지 여름용 딸기의 주스용 신선 과실의 Fresh Cut 포장기술 개발 ... 25
제 2 장 국내⦁외 기술개발 현황 ... 26
제 1 절 국내 연구 현황 ... 26
제 2 절 국외 연구 현황 ... 27
제 3 장 연구개발 수행 내용 및 결과 ... 28
제 1 절 고랭지 여름딸기의 친환경 대량생산 및 항산화물질 증진 기술개발 ... 28
1. 연구개발 수행 내용 ... 28
2. 연구·개발수행 결과 ... 32
제 2 절 고랭지 여름딸기를 이용한 프리미엄 Fresh 잼 생산 ... 64
1. 연구개발 수행 내용 ... 64
2. 연구·개발수행 결과 ... 70
제 3 절 고랭지 여름딸기의 가공용 과실 Fresh Cut 포장기술 개발 ... 99
1. 연구개발 수행 내용 ... 99
2. 연구개발 수행 결과 ... 103
제 4 장 목표달성도 및 관련분야에의 기여도 ... 136
제 1 절 목표대비 성과 및 달성비율 ... 136
1. 고랭지 여름딸기의 친환경 대량생산을 위한 기술개발 및 고기능성 물질 증진기술 개발 ... 136
2. 고랭지 여름딸기를 이용한 프리미엄 Fresh 잼 생산 ... 137
3. 고랭지 여름용 딸기의 주스용 신선 과실의 Fresh Cut 포장기술 개발 ... 137
제 5 장 연구개발 성과 및 성과활용 계획 ... 138
제 1 절 실용화 및 산업화 계획 ... 138
제 2 절 교육/지도/홍보 등 기술 확산 계획 ... 138
제 3 절 특허/품종/논문 등 지식재산권 확보 계획 ... 139
제 4 절 추가연구, 타연구에 활용 계획 ... 139
제 6 장 연구시설‧장비 현황 ... 140
1. 잼 제조기 (Strawberry jam enrichment machines) ... 140
2. 규격/사양 ... 140
제 7 장 참고문헌 ... 142
끝페이지 ... 149

표/그림 (69)

표 Fig. 1. Comparisions of fruits and flowers of summer strawberry cultivars grown on highland in Pyeongchang area in 2014. A: Albion, B: Charlotte, C: Flamenco, D: Goha, E: Yeolha
표 Fig. 2. Environmental-friendly materials used for this experiments A: Control, B: Daeyuguyeoncal, C: Daeyusunhelpalpha, D: Kelpak, E: NeoBig
표 Fig. 3. Fruit comparisons of summer strawberry cultivars after harvesting cultivated on high land of Pyeongchang area in 2014 A: Charlotte, B: Yeolha, C: Goha, D: Flamenco, E: Albion
표 Fig. 4. Number of fruits of summer strawberry cultivars after harvesting cultivated on high land of Pyeongchang area in 2014 A: Albion, B: Charlotte, C: Flamenco, D: Goha, E: Yeolha
표 Fig. 5. Comparison of fruit size among summer strawberry cultivars. A: Albion, B: Charlotte, C: Flamenco, D: Goha, E: Yeolha
표 Fig. 6. Fruit maturity stages of summer strawberry Albion cultivar.
표 Fig. 7. Botrytis symptoms of summer strawberry Albion cultivar (A: Stems, B: Fruits).
표 Fig. 8. Fruit quality comparisions of summer strawberry cultivar Albion infected by powdery mildew (A: control, B: powdery mildew infected fruits).
표 Fig. 9. Damage of summer strawberry cultivars by Spider mites (1: Goha, 2: Albion, 3: Flamenco, 4: Yeolha, 5: Charlotte).
표 Fig. 10. Damage of summer strawberry cultivars by Powdery mildew (1: Goha, 2: Albion, 3: Flamenco, 4: Yeolha, 5: Charlotte).
표 Fig. 11. Strawberries were treated by environmentally-friendly materials. C : Control, T1: Daeyuguyeoncal, T2: Daeyusunhelpalpha, T3: Kelpak, T4: Neobig
표 Effects of environmentally-friendly materials on growth characteristics of summer strawberry cultivar Albion cultivated on high land of Pyeongchang area on 4 September of 2014
표 Fig. 12. Comparison of strawberry fruit harvested on treatments and months. Fig. 12. Comparison of strawberry fruit harvested on treatments and months.
표 Fig. 13. Changes of temperature in glasshouse during experiment.
표 Fig. 14. Comparisons of strawberry fruit cultured by different conditions on high land of Pyeongchang area in 2014(A: Albion, B: Flamenco, C: Goha).
표 Fig. 15. Fruit appearance of four cultivars at mature stages of everbearing strawberry grown on high land (700 m above sea level) in Pyeongchang area in 2014. Albion was divided I ∼ V stages of maturity and Charlotte, Yeolha, and Goha were divided by fruit maturity.
표 Fig. 16. Ellagic acid content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 17. Gallic acid content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 18. 4-OH-benzoic acid content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 19. Rutin content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 20. Quercetin content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 21. Kaempferol content and its changes in fruits at mature stages of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 22. Total phenolic contents in fruits of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 23. Change in total phenolic contents according to maturing stages in fruits of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 24. Total flavonoids content in fruits of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 25. Change in total flavonoids according to maturing stage in fruits of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 26. Anthocyanin content in fruits of 4 strawberry cultivars grown on highland (700m above sea level) in Pyeongchang area in 2014.
표 Fig. 27. Change in anthocyanin content according to maturing stage in fruits of 4strawberry cultivars grown on highland (700 m above sea level) in Pyeongchang area in 2014.
표 Fig. 1. 여름딸기 수확 후 잼 생산을 위한 준비 과정 A:수확 후, B:꼭지 제거 후, C:냉동보관, D:해동을 위해 꺼내놓은 딸기, E:세척딸기 꼭지제거v
표 Fig. 2. 여름딸기 수확 후 가공제품 (딸기잼) 제조 과정 1:선별, 2:꼭지제거, 3:가공기 내 모습, 4:가공 중, 5:용기세척, 6:용기소독, 7-8:용기담기
표 Fig. 3. Pretreatment of strawberry.
표 Fig. 4. Sensory test sheet for flesh and jam of strawberry fruit.
표 Fig. 5. Change in moisture content of strawberry Albion fruit during vacuum drying at various drying temperatures.
표 Fig. 6. Change in drying rate of strawberry Albion fruit during vacuum drying at various drying temperatures.
표 Fig. 7. Physical damages of strawberry Albion fruit during vacuum drying (upper : rupture, lower : shrinkage).
표 Fig. 8. Change in hardness of strawberry Albion fruit during vacuum drying at various drying temperatures.
표 Fig. 9. Hardness of strawberry Albion fruit as a function of moisture content during vacuum drying at various drying temperatures.
표 Fig. 10. Change in moisture content of the partially dried strawberry Albion fruit in the jam during storage at 4℃ (Refer to Table 1 for A, B and C).
표 Fig. 11. Change in moisture content of the partially dried strawberry Albion fruit in the jam during storage at 20℃ (Refer to Table 1 for A, B and C).
표 Fig. 12. Change in moisture content of the partially dried strawberry Albion fruit in the jam during storage at 40℃ (Refer to Table 1 for A, B and C).
표 Fig. 13. Change in soluble solid content for strawberry Albion fruit in the jam during storage at 4℃ (Refer to Table 1 for A, B and C).
표 Fig. 14. Change in soluble solid content for strawberry Albion fruit in the jam during storage at 20℃ (Refer to Table 1 for A, B and C).
표 Fig. 15. Change in soluble solid content for strawberry Albion fruit in the jam during storage at 40℃ (Refer to Table 1 for A, B and C).
표 Fig. 16. Change in moisture content of the partially dried strawberry Albion fruit in the jam D during storage (Refer to Table 1 for D).
표 Fig. 17. Change in soluble solid content for the strawberry Albion fruit jam D during storage (Refer to Table 1 for D).
표 Fig. 18. Appearance of the partially dried strawberry Albion fruit in the jam during storage at 4℃.
표 Fig. 19. Appearance of the partially dried strawberry Albion fruit in the jam during storage at 20℃.
표 Fig. 20. Appearance of the partially dried strawberry Albion fruit in the jam during storage at 40℃.
표 Fig. 21. Comparison of the flesh size in the jam made of strawberry Albion fruit with those in the jam made of June-bearing strawberry fruit in the market (Refer to Table 1 for D. X and Y are strawberry jams purchased in the market).
표 Fig. 1. Cleaning of calyx removed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 to keep the fruit quality and prevent of occurrence of decay by dipping 2 times for 3 seconds and bubble washing one time for 3 seconds with a bubbling washing equipment of fruits and vegetables in tap water.
표 Fig. 2. Forced-air cooling of calyx removed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 to decrease in temperature and to dry the epidermis layer of fruit at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 3. Nozzle type of vacuum and gas flushing vacuum sealer and minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 4. Incidence of fungus on calyx removed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 washed with a bubbling washing equipment of fruits and vegetables in tap water and with tap water only.
표 Fig. 5. Weight loss of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 6. Firmness of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 7. Soluble solids content of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 8. Lightness of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 9. Chroma of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 10. Hue angle of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 5℃, 10℃, and 15℃ for 2-14 hrs, respectively.
표 Fig. 11. Cutting plane appearance of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 after forced-air cooling at 15℃ for 2-14 hrs, respectively.
표 Fig. 12. Firmness of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 13. Soluble solids content of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 14. Lightness value of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 15. Chroma value of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 16. Hue angle value of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 17. Incidence rate of fungus on fruits of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃, 10℃, and 15℃ for 4-8 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 18. Quality of non-marketable fruits of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 10℃ for 6 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively. A: Control, B: Non-film Packaging, C: Vacuum film Packaging, D: Nitrogen Gas film Packing
표 Fig. 19. Quality of non-marketable of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃ for 6 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.
표 Fig. 20. Cutting plane appearance of non-marketable of minimally processed summer strawberry Albion cultivated on high land of Pyeongchang area in 2014 during storage for 7 days after forced-air cooling at 5℃ for 6 hrs and 0.05mm LDPE film packaging with nitrogen gas filling or vacuum, respectively.

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고랭지 여름딸기의 친환경 대량생산 및 올프레쉬(All Fresh) 가공품 개발
Development of All Fresh Processed Products and EcoFriendly Production of Alpine Strawberry 원문보기