Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Physicochemical and Organoleptic Qualities of 'Niitaka' Pears during Controlled Atmosphere Storage

CA저장 중 신고 배의 이화학적 및 관능적 품질특성 변화

  • Chung, Hun-Sik (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University) ;
  • Kim, Sung-Hwan (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University) ;
  • Chang, Eun-Ha (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University) ;
  • Youn, Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu) ;
  • Seong, Jong-Hwan (Department of Food Science, Miryang National University) ;
  • Choi, Jong-Uck (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
  • 정헌식 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 김성환 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 장은하 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과) ;
  • 성종환 (밀양대학교 식품과학과) ;
  • 최종욱 (경북대학교 식품생물산업연구소 및 식품공학과)
  • Published : 2003.10.01
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Abstract

The effects of storage atmosphere on the physicochemical and organoleptic properties of Asian pears (Pyrus pyrifolia Nakai cv. Niitaka) were investigated. The pears were stored at $0^{\circ}C$ for up to 8 months under CA conditions (3 kPa $O_2$＋1 kPa $CO_2$, 1 kPa $O_2$+5 kPa $CO_2$, 1 kPa $O_2$+1 kPa $CO_2$) controlled by a static system or air (21 kPa $O_2$+0 kPa $CO_2$). CA conditions retarded the loss of weight, flesh firmness, organoleptic properties (appearance, aroma, sweetness, texture), and the development of injuries in the fruits during storage. Low $O_2$ plus high $CO_2$ conditions maintained the highest flesh firmness. In addition, low $O_2$ reduced injuries more than the other conditions. Skin color (lightness, chroma, hue), soluble solids, titratable acidity, pH and vitamin C were unaffected by storage atmosphere.

신고 배의 저장성에 환경기체조성이 미치는 영향을 확인하기 위하여, 배 과실을 $0^{\circ}C$의 static CA조건(3kPa $O_2$+1 kPa $CO_2$, 1 kPa $O_2$+5 kpa $CO_2$, 1 kPa $O_2$+1 kPa $CO_2$)과 air(21 kPa $O_2$+0 kPa $CO_2$) 조건에서 8개월간 저장하면서 이화학적 및 관능적 품질특성의 변화를 조사하였다. 저장 중 중량감소는 CA조건에서 상당히 억제되었지만 기체조성비에 따른 차이는 없었다. 과육경도의 감소는 산소농도가 낮고 이산화탄소 농도가 높은 1kPa $O_2$+5 kpa $CO_2$ 조건에서 가장 억제되었다. 과피의 lightness는 경시적으로 점차 감소하였고, chroma는 저장말기에 약간 감소하였으며, hue는 거의 변화지 않는 경향이었으나 저장조건과는 무관하였다. 가용성 고형물 함량은 CA조건에서는 변동이 없었으나 air조건에서는 수분손실로 인해 저장말기에 증가하는 경향이었다. 적정산도와 pH는 저장초기에 비교적 급격히 감소하고 증가하는 경향이었으나 저장조건의 영향은 크게 받지 않았다. 비타민C 함량은 저장조건에 따른 차이가 없이 경시적으로 극미하게 감소하는 경향이었다. 장해과 발생은 CA조건에서 억제되었으며 1 kPa 산소조건에서 더욱 억제되었다. 관능적 품질특성인 appearance, aroma, sweetness 및 texture는 CA저장 과실이 air 저장 과실보다 우수하게 평가되었으나 CA조건에 따른 유의적인 차이는 없었다.

Keywords

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