Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage

'대석조생' 자두(Prunus salicina L.)의 숙기에 따른 1-Methylcyclopropene 처리효과

  • Oh, Soh-Young (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lim, Byung-Seon (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lee, Jae-Wook (Postharvest Technology Division, National Horticultural Research Institute) ;
  • Lee, Ji-Hyun (Postharvest Technology Division, National Horticultural Research Institute)
  • 오소영 (농촌진흥청 원예연구소 저장이용과) ;
  • 임병선 (농촌진흥청 원예연구소 저장이용과) ;
  • 이재욱 (농촌진흥청 원예연구소 저장이용과) ;
  • 이지현 (농촌진흥청 원예연구소 저장이용과)
  • Published : 2007.10.28
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Abstract

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

Pre-climacteric 단계의 '대석조생' 자두(Prunus salicina L.)를 착색정도 따라 3단계로 구분하여 1-Methylcyclopropene (1-MCP, $1\;{\mu}L\;L^{-1}$ for 24 hours at $10^{\circ}C$)을 처리한 후 $10^{\circ}C$에서 유통시키면서 에틸렌 생성 량, 호흡량 경도, 산도, 색도 변화 등의 품질변화를 관찰하였다. 1-MCP처리에 의한 에틸렌 생성과 호흡량 감소가 모든 숙기에서 유의성이 인정되었다. 또한 1-MCP는 숙기와 관계없이 경도, 산도, 색도를 유지시키고, 가용성 고형물함량에는 아무런 영향을 미치지 않아, 악영향 없이 자두의 품질유지 효과를 나타내었다. 따라서 1-MCP를 적용하면 자두의 유통기간을 연장 할 수 있으므로 수확시기를 늦춰 맛있는 자두를 수확하여 유통시켜 소비자에게 좀더 맛있는 자두를 공급할 수 있을 것으로 예상되었다.

Keywords

References

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