Effect of controlled atmosphere conditions on the quality and internal disorder of early season 'Fuji' apples during storage

Controlled atmosphere 저장 시스템을 이용한 기체조성 변화가 조생 '후지' 사과의 저장 중 품질 및 내부장해 발생에 미치는 영향

  • Chun, Ho Hyun (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Seok Ho (Postharvest Engineering Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Dong Soo (Postharvest Engineering Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Seung Ryul (Postharvest Engineering Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Jin Se (Postharvest Engineering Division, National Academy of Agricultural Science, RDA) ;
  • Lee, Jin Su (Postharvest Research Team, National Institute of Horticultural and Herbal Science, RDA)
  • 천호현 (세계김치연구소 신공정발효연구단) ;
  • 박석호 (농촌진흥청 국립농업과학원 수확후관리공학과) ;
  • 최동수 (농촌진흥청 국립농업과학원 수확후관리공학과) ;
  • 최승렬 (농촌진흥청 국립농업과학원 수확후관리공학과) ;
  • 김진세 (농촌진흥청 국립농업과학원 수확후관리공학과) ;
  • 이진수 (농촌진흥청 국립원예특작과학원 저장유통연구팀)
  • Received : 2015.06.10
  • Accepted : 2015.12.28
  • Published : 2016.02.28


This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% $CO_2+2%$ $O_2$ and 1% $CO_2+0.5%$ $O_2$, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% $CO_2+2%$ $O_2$ increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.


Supported by : 농촌진흥청


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