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Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears

'신고' 배 수확 전·후 처리가 저장 중 배과피얼룩과 발생 및 과실품질에 미치는 영향

  • Moon, Byung-Woo (M Horticultural Technique Research Institute) ;
  • Yoon, Deok-Hoon (Research Institute for the International Agriculture Technique and Information, Hankyong National University) ;
  • Nam, Ki-Woong (Research Institute for the International Agriculture Technique and Information, Hankyong National University)
  • 문병우 (엠원예기술연구소) ;
  • 윤덕훈 (국립한경대학교 국제농업기술정보연구소) ;
  • 남기웅 (국립한경대학교 국제농업기술정보연구소)
  • Received : 2014.04.04
  • Accepted : 2014.07.21
  • Published : 2014.08.30

Abstract

The effect of pre-storage treatments was investigated to control the occurrence of fruit skin stain in 'Niitaka' pears. The incidence of fruit skin stains was significantly reduced when the fruits were stored in paper bags with a yellow inner color, compared to when they were stored in paper bags with blue and red inner colors. Additionally, the pear fruits that were harvested seven days earlier than their optimum maturity date developed less fruit skin stains in cold storage and retained their quality. Storage in polyethylene (PE) bags did not control the occurrence of fruit skin stains as effectively as did bag-free storage or storage in calcium-coated bags. The dipping of the pear fruits in a chlorine dioxide and calcium solution was highly effective in reducing the fruit skin stains compared to when they were not dipped or when they were dipped only in distilled water. In particular, a 1,500 times diluted solution of sodium dichloroisocyannurate (NaDCC) reduced the incidence of fruit skin stains and the size of the lesions. No stain was observed on the skin of the fruit with a water content lower than 67.7% (w/v) during its storage. In conclusion, packaging pear fruits in bags with an inner calcium coat and dipping them in a chlorine dioxide, calcium, or NaDCC solution can effectively reduce their skin stains during their storage.

Acknowledgement

Supported by : 농촌진흥청

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