Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of High $CO_2$ Pre-treatment on Quality of 'Hikawa Hakuho' Peach Fruits

고 이산화탄소 전처리가 '일천백봉' 복숭아의 품질 변화에 미치는 영향

  • 최정희 (한국식품연구원 유통연구단) ;
  • 임정호 (한국식품연구원 유통연구단) ;
  • 정문철 (한국식품연구원 유통연구단) ;
  • 김동만 (한국식품연구원 유통연구단)
  • Published : 2005.12.01
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Abstract

This study was conducted to evaluate the efficacy of high a)z pre-treatment (60, $100\%$ for 3, 6, 12 hr) on quality of 'Hikawa Hakuho' peach fruits. High a)z treatment inhibited the respiration and ethylene production, especially with long tenn treatment for more than 6 hr. Discoloration of peel, softening and decay were reduced by high $CO_2$ treatment $CO_2$ concentration of $60\~100\%$ did not affect soluble solids content and titratable acidity of fruits. $CO_2$ treated fruits, however, showed higher sweetness score compared with control. As the $CO_2$ concentration and treatment duration increased from 60 to $100\%$ and from 3 to 12 hr, respectively, the efficacy on quality increased. Fruits treated with $100\%\;CO_2$ for 3 hr and $60\%\;CO_2$ for 12 hr, however, showed very low flavor score due to the residual $CO_2$ in flesh. High $CO_2$ injury was not noted at any $CO_2$ levels tested in this study. Above results suggest that $60\%\;CO_2$ treatment for 6 hr resulted in as good control of respiration, ethylene production, decay, discoloration and softening without off-order.

수확 후에 실시되는 고 이산화탄소(60및 $100\%$)의 전처리(3, 6, 12시간)가 '일천백봉' 복숭아의 상온 유통 중 신선도 및 부패에 미치는 영향을 조사하였다. $60\%$ 이상의 이산화탄소를 6시간 이상 전처리할 경우 상온 유통 중 호흡, 에틸렌 발생, 과피 변색 및 연화 현상이 둔화되었으며 유통기한 중 조직감이 향상되었다. 상온에서의 부패 현상도 $60\%$ 및 $100\%$를 6시간 이상 처리함으로써 크게 억제시킬 수 있었다. 복숭아과실의 가용성 고형분 함량은상온 유통중 변화하지 않았으며 고 이산화탄소 처리에 의한 영향 또한 없으나, 관능 실험 결과 단맛 지수는 무처리에 비해 처리구가 높은 것으로 나타났다. 특히 $60\%$를 6시간 처리한 과실이 조직감과 단맛 지수가 가장 높았고 전반적인 품질지수도 가장 좋았다. $100\%$ 농도의 경우 과피 변색, 호흡, 에틸렌 발생, 연화 및 부패 억제에는 효과적이나 3시간 처리만으로도 과육에 이산화탄소가 잔류하여 이취를 발생시키므로 복숭아 과실에 부적합하였으며 $60\%$ 농도 또한 6시간을 초과하여 처리할 경우 이산화탄소가 잔류되어 전반적인 선호도가 낮았다. 따라서 '일천백봉' 복숭아의 경우, $60\%$ 이산화탄소를 6시간 동안 전처리 함으로써 상온 유통되는 과실의 변색, 연화, 부패, 식미감 감소를 효과적으로 억제시킬 수 있을 것으로 판단되었다.

Keywords

References

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