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Effect of Humidity and Gas Composition on Fruit Quality during Heat Treatment of Satsuma Mandarin ($Citrus$ $unshiu$ Marc.)

온주밀감의 산함량 감소를 위한 열처리 시 습도 및 가스조성의 차이가 과실품질에 미치는 영향

  • Lee, Ji-Hyun (Department of Medicinal Crop Research, National Institute of Horticultural & Herbal Science) ;
  • Choi, Young-Hun (Citrus Research Station, National Institute of Horticultural & Herbal Science) ;
  • Han, Seung-Gab (Citrus Research Station, National Institute of Horticultural & Herbal Science) ;
  • Yi, Pyung-Ho (Citrus Research Station, National Institute of Horticultural & Herbal Science) ;
  • Kang, Yeung-Joo (Department of Food Bioengineering, Cheju National University)
  • 이지현 (국립원예특작과학원 인삼특작부) ;
  • 최영훈 (국립원예특작과학원 감귤시험장) ;
  • 한승갑 (국립원예특작과학원 감귤시험장) ;
  • 이평호 (국립원예특작과학원 감귤시험장) ;
  • 강영주 (제주대학교 식품공학과)
  • Received : 2011.07.21
  • Accepted : 2011.12.16
  • Published : 2012.02.28

Abstract

This study was conducted to determine the effects of the humidity and gas composition on the quality of satsuma mandarins during their heat treatment, in an effort to reduce their acidity. To come up with different humidity and gas conditions, various plastic films were used. The fruits were wrapped with an 18-${\mu}m$ high-density polyethylene (HDPE) punched film, a 30-${\mu}m$ low-density polyethylene (LDPE) film, or a 100-${\mu}m$ LDPE film just before treatment at $30^{\circ}C$ for 55 hours. After heat treatment, the titratible acidity (TA) was significantly reduced while the soluble-solid content (SSC) showed no differences, which resulted in increased SSC/TA ratios in all the treatments. The fruits that were not wrapped with a film, however, which had low RH, developed higher ethanol and acetaldehyde contents than those wrapped with an 18-${\mu}m$ HDPE punched film, which had high RH and a similar gas composition. Among the films, the higher the $CO_2$ concentration in the film was, the more the ethanol and acetaldehyde contents increased, which induced more off-flavor. It was thus concluded that high humidity and normal gas composition are favorable conditions for heat treatment to reduce the acidity of satsuma mandarins.

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