The Qualities of Northern and Southern Ecotype Garlic Bulbs at Different Storage Temperature

한지형' 및 '난지형' 마늘의 저장온도에 따른 품질 특성

  • Bae, Ro-Na (National Instrumentation Center for Environmental Management, College of Agriculture and Life Sciences, Seoul National University) ;
  • Choi, Sun-Young (Postharvest Technology Division, National Horticultural Research Institute, Rural Development Administration) ;
  • Hong, Yoon-Pyo (Postharvest Technology Division, National Horticultural Research Institute, Rural Development Administration)
  • 배로나 (서울대학교 농생명과학공동기기원) ;
  • 최선영 (농촌진흥청 원예연구소) ;
  • 홍윤표 (농촌진흥청 원예연구소)
  • Published : 2008.10.31

Abstract

This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature, $0^{\circ}C$, and $-4^{\circ}C$) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at $-4^{\circ}C$ exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at $-4^{\circ}C$ storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had $0{\sim}5.3%$ cold injury occurrence at $-4^{\circ}C$ storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at $0^{\circ}C$ and $-4^{\circ}C$ storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.

한지형 '재래(6쪽)' 마늘과 난지형 서산산 ’대서’종을 수확, 예건하여 수분함량 $60{\sim}65%$ 되도록 저장 전처리를 한 후 상온 저장, $0^{\circ}C$ 저장, 그리고 빙점 근접 저장 온도인 $-4^{\circ}C$에서 저장하면서 품질을 조사하였다. 무게 감소율은 모든 저장 온도에서 난지형 마늘이 한지형 마늘보다 감소율이 컸으며, 저장 온도별로는 두 품종 모두 실온저장이 가장 크고, $0^{\circ}C$ 저장, 그리고 $-4^{\circ}C$ 저장 순으로 나타났다. 특히, 한지형 마늘 $-4^{\circ}C$ 저장구는 저장 10개월 동안 무게 감소율이 5% 이하였다. 맹아율은 두 품종 모두 실온 저장에서 가장 높았고 $0^{\circ}C$ 저장, $-4^{\circ}C$ 저장 순이었으며 실온 저장에서는 난지형 마늘이 한지형 마늘보다 맹아율이 높았다. 반면, 한지형 마늘은 저장 10개월까지 $0^{\circ}C$ 저장, $-4^{\circ}C$ 저장구에서 맹아율이 50% 이하로 나타났다. 병충해율은 두 품종 모두 실온 저장에서 병충해 발생이 가장 많았고, 0$^{\circ}C$ 저장, $-4^{\circ}C$ 저장에서는 20% 이하였으며, 저장 6개월 이후로는 실온 저장구에서 난지형 마늘보다 한지형 마늘에서 병충해 발생이 많았다. 황색도를 나타내는 Hunter 'b' 값은 난지형 마늘의 경우 $-4^{\circ}C$ 저장 처리구가 가장 낮았고 $0^{\circ}C$ 저장, 실온 저장 순이었으며, 한지형 마늘은 $0^{\circ}C$$-4^{\circ}C$가 큰 차이 없이 높고 실온저장이 낮았다. 호흡량과 에틸렌 발생량은 두 품종 모두 실온 저장구가 가장 많았고 $0^{\circ}C$$-4^{\circ}C$ 저장구는 증가량이 매우 적었다. 동해 발생을 조사한 결과 한지형 마늘에서는 동해 발생이 없었고, 난지형 마늘에서 $-4\circ}C$ 저장시에 $0{\sim}5.3%$의 동해발생이 있었다. 저장 중 enzymatic pyruvic acid 함량은 한지형 마늘에서 높았으며, 저장기간 동안 함량이 증가하였다. Fructan 함량은 $0^{\circ}C$$-4^{\circ}C$에서 저장시 감소가 많이 되었으며, 상온 저장은 감소를 지연시켰다. 한지형 마늘의 경우 실온 및 $0^{\circ}C$에서 저장하는 것보다 무게 감소율 및 맹아율이 적고 동해가 없는 빙점 근접 저장인 $-4^{\circ}C$에서 저장하는 것이 10개월 동안 좋은 품질을 유지하였다.

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