Changes in the Quality of Hallabong Tangor(Citrus kiyomi ${\times}$ ponkan) with Growth Stage and Temperature Pretreatment Conditions

생육단계와 온도처리에 따른 한라봉 감귤의 품질변화

  • Lee, Sang-Hyup (Faculty of Biotechnology, Cheju National University) ;
  • Kim, Jong-Hun (Faculty of Biotechnology, Cheju National University) ;
  • Jeong, Hee-Chan (Faculty of Biotechnology, Cheju National University) ;
  • Koh, Jeong-Sam (Faculty of Biotechnology, Cheju National University)
  • 이상협 (제주대학교 생명공학부) ;
  • 김종현 (제주대학교 생명공학부) ;
  • 정희찬 (제주대학교 생명공학부) ;
  • 고정삼 (제주대학교 생명공학부)
  • Published : 2007.12.31

Abstract

Changes in the quality of Hallabong tangor during growth stage and with temperature pre-treatment after harvest were investigated. Soluble solids of Hallabong increased continuously until early December. The acid content of M16A, a variant species of Hallabong, decreased by 1% after October and continued to decrease until the middle of January. After ripening, treatment to reduce the acid content was required. Fruit firmness decreased gradually until November and was maintained at 1000 g-force after this time. Soluble solids and acid content were $13.3{\pm}0.83^{\circ}Brix$ and $1.07{\pm}0.52%$. Soluble solids increased in temperature-treated Hallabong with prolonged storage, but acid content did not decrease. Fruit firmness also decreased with storage period, regardless of temperature pre-treatment. Therefore, water management during cultivation, temperature treatment above $35^{\circ}C$ after harvest, and checking of the acid content and soluble solids with prolonged storage are recommended in achieving high quality Hallabong.

한라봉의 생육과정과 수확 후에 온도처리에 따른 품질변화를 검토하였다. 한라봉은 12월 초순까지 지속적으로 당도($^{\circ}Brix$)가 증가하였다. 한라봉 변이품종인 M16A에서는 10월 이후에 산 함량이 감소가 두드러져 1% 수준을 유지하였다. 그러나 한라봉에서는 산 함량의 감소가 지속적으로 일어나, 1월 중순 이후에도 산 함량이 높아 후숙처리가 필요함을 알 수 있었다. 과일의 경도는 11월까지 서서히 감소하여 1,000 g-force 수준을 유지하였다. 가용성고형물 함량은 $13.3{\pm}0.83^{\circ}Brix$, 산 함량은 $1.07{\pm}0.52%$였다. 온도처리에 따른 가용성고형물 함량은 온도처리 후에 저장기간이 길어질수록 높아졌다. 온도처리로 산 함량이 서서히 감소하는 경향이었다. 그러나 산 함량이 높은 한라봉에서는 산 함량 감소가 늦어져 기호성이 낮아 저장기간을 연장하는 일이 필요하였다. 온도처리에 따른 경도는 처리온도와 처리시간에 상관없이 저장기간이 길어질수록 서서히 감소하는 경향을 보였다. 따라서 재배과정에서의 수분관리를 포함하여 수확 후에 $35^{\circ}C$ 이상으로 처리온도를 높이거나, 저장기간을 연장하면서 산 함량의 변화를 측정하여 출고하는 일이 필요할 것으로 판단된다.

Keywords

References

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