Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Nitric Oxide Pretreatment on Quality of MA Packaged Peaches

일산화질소(NO) 전처리가 MA포장 복숭아의 저장성에 미치는 영향

  • Chung, Hun-Sik (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University) ;
  • Kim, Jong-Kuk (Department of Food and Nutrition, Sangju National University) ;
  • Kang, Woo-Won (Department of Food and Nutrition, Sangju National University) ;
  • Youn, Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Lee, Ju-Baek (Department of Health Food, Daegu Health College) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
  • 정헌식 (경북대학교 식품공학과 및 식품생물산업연구소) ;
  • 김종국 (상주대학교 식품영양학과) ;
  • 강우원 (상주대학교 식품영양학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 이주백 (대구보건대학 보건식품게열) ;
  • 최종욱 (경북대학교 식품공학과 및 식품생물산업연구소)
  • Published : 2002.12.01
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Abstract

Effect of nitric oxide (NO) treatment on physiology and quality characteristics of peaches (Prunus persica L. Batsch) was determined. Peaches were treated for 4 hr with NO (0, 10, 100 ppm) gas under oxygen-free atmosphere at $10^{\circ}C$, packaged with 0.05-mm LDPE film, and stored at $10^{\circ}C$ for 15 days. Treatment with 100 ppm NO reduced the ethylene production and the loss of flesh firmness in peaches, but did not affect soluble solids, titratable acidity, and surface color. Oxygen-free atmosphere induced the reduction of respiration rate and ethylene production. Modified atmosphere packaging retarded the loss of flesh firmness and surface greenness, but decreased soluble solids and titratable acidity regardless of NO treatment.

일산화질소(NO) 처리가 저장 중 황도 복숭아의 생리적 및 품질특성에 미치는 영향을 조사하기 위하여, 과실을 수확하여 밀폐용기에 넣고 $10^{\circ}C$에서 $N_2$ 치환 후 4시간 동안 NO(0, 10, 100 ppm) 처리한 다음 MA(0.05 mm LDPE) 포장하여 15일간 저장실험을 실시하였다. NO 100 ppm 처리는 복숭아의 에틸렌 생성과 과육경도 손실을 억제시키는 효과가 확인되었으나 가용성 고형물, 적정산도 및 표면색도의 변화에는 영향을 미치지 않는 것으로 나타났다. NO처리와 병행한 $N_2$치환 처리는 과실의 호흡과 에틸렌 생성을 억제시키는데 기여하였으며, MA포장은 NO 전처리와 무관하게 과육경도와 표면녹색의 손실을 억제하는 효과가 있었으나 가용성 고형물과 적정산도의 감소를 초래하였다.

Keywords

References

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