Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of the Change in Quality and Ethylene Production between Apple and Peach Fruits Treated with 1-Methylcyclopropene (1-MCP)

1-Methylcyclopropene (1-MCP) 처리에 따른 사과와 복숭아 과실의 품질 및 에틸렌 생성 변화의 비교

  • Choi Seong-Jin (Department of Biotechnology, Catholic University of Daegu)
  • 최성진 (대구가톨릭 대학교 생명공학과)
  • Published : 2005.12.01
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Abstract

The responses of 'Tsugaru' apple and 'Baekhyang' peach fruits treated with 1-MCP, the ethylene inhibitor, were compared. In Tsugaru apple fruits, the reduction of flesh firmness and titratable acidity were significantly retarded for 2 weeks by the treating fruits with 1 or 5 ppm of 1-MCP immediately after harvest The respiration decreased continually for 2 weeks and the onset of ethylene production were also retarded severely. However, in Baekhyang peach fruits, the effects of 1-MCP treatment on the respiration and ethylene production were only transient and the firmness reduction was retarded slightly by the repeated 1-MCP treatments. The responsiveness of the Baekhyang peach fruits on ethylene seems to be recovered rapidly after 1-MCP treatment. In case of Baekhyang fruits, the 1-MCP should be treated repeatedly for effective ethylene inhibition, and the ethylene accumulation should be avoided during the 1-MCP treatment.

쓰가루 사과 과실과 백향 복숭아 과실에서 1-MCP 처리에 대한 반응의 차이를 조사하였다. 쓰가루 사과는 수확 직후 1회의 1 또는 5 ppm의 1-MCP처리에 의하여 2주간의 저장 기간 중 품질의 지표인 과육의 경도와 적정 산도의 저하가 크게 억제되었다. 또한 1-MCP의 처리는 지속적으로 과실의 호흡을 억제하였으며 에틸렌 생성의 개시 시점을 늦추는 효과를 나타내었다. 그러나 백향 복숭아에서는 수확 후 반복적인 1-MCP의 처리에 의해서만 약간의 연화 억제 효과를 관찰할 수 있었으며 호흡 또는 에틸렌 생성 억제 효과는 일시적이었다. 이는 백향 복숭아의 에틸렌에 대한 반응성이 1-MCP처리 후 빠르게 회복되기 때문으로 생각된다. 백향 복숭아에서 1-MCP처리에 의해 과실의 저장성을 향상하려면 반복적인 처리가 요구되며 처리 중에 에틸렌의 축적을 회피하기 위한 방법이 강구되어야 할 것으로 생각된다.

Keywords

References

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