1-Methylcyclopropene(1-MCP)와 MAP 처리가 저온 저장 중 복숭아 ‘대홍’의 품질 변화에 미치는 영향

서지정보

ㆍ발행기관 : 한국생물환경조절학회 ㆍ수록지정보 : 생물환경조절학회지(구 시설원예ㆍ식물공장) / 32권 / 4호
ㆍ저자명 : 노유한, 이주환, 권용범, 최인이, 정햇님, 강호민

목차

서 론
재료 및 방법
1. 공시 재료
2. 1-MCP 처리
3. 포장 및 저장조건
4. 수확 후 생리 및 품질 측정
5. 통계분석
결과 및 고찰
1. 생체중 감소율
2. 외관
3. 호흡률 및 에틸렌 발생
4. 포장 내 대기조성 변화
5. 경도
6. 가용성 고형물 함량
7. 과피 및 과육 색도(Hunter a*)와 Anthocyanin 함량
8. 상관관계 분석
9. 결론
적 요
사 사

영어 초록

This study is in order to the effect of 1-methlycyclopropene (1-MCP) treatment and film package as modified atmosphere packaging (MAP) on the changes in fruit quality factors of 'Daehong' peaches during cold storage. The concentrations of 1-MCP were treated at 1μL·L-1 and 2μL·L-1, and peaches in film package were stored for 28 days in cold storage at 5±1°C and 85±5% RH. The fruits stored carton box were used as a control of MAP, and 1-MCP free fruits were used as the control of both packages. Rate of fresh weight loss during storage was not significantly different between groups with and without 1-MCP treatment, but was higher in the box package than in the MAP. The control group had a higher incidence of both gases with the 1-MCP treatment group showing statistically significantly low. Carbon dioxide in the package was lowered by about 12% compared to the non-treated group, and the ethylene concentration was maintained at 1μL·L-1, showing a significance low compared to other treated groups. As the storage period elapsed, the firmness of 1-MCP and MAP treated fruits remained significant at 5-9% compared to the control group. Regardless of the packaging method Hunter a* values of exocarp and mesocarp were significantly higher in fruit treated with 1-MCP 1μL·L-1 treatment than in the control group, and anthocyanin was significantly higher in the fruit during the storage period, especially high in MAP. In summary, fruits of MAP group with 1-MCP 1μL·L-1 had rate of lower respiration and ethylene production, and little changes in firmness, Hunter a* values of exo-carp and meso-carp, and anthocyanin, which is considered the most suitable method for preserving postharvest quality of the peach cultivar during the storage.

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