Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Electron Beam Irradiation on Volatile Organic Compounds of Vitis labrusca L.

전자선 조사한 캠벨얼리 포도(Vitis labrusca L.)의 휘발성 유기성분 변화

  • Shim, Sung-Lye (Department of Food and Nutrition, Chosun University) ;
  • No, Ki-Mi (Department of Food and Nutrition, Chosun University) ;
  • Kim, Kyong-Su (Department of Food and Nutrition, Chosun University) ;
  • Song, Gi-Dong (Department of Chemistry, Chosun University)
  • Published : 2010.02.27
Download PDF
⟨ Previous Next ⟩

Abstract

Changes in volatile organic compounds were investigated during storage after electron beam irradiation. Grapes were irradiated at 0.25, 0.5, 0.75, and 1.0 kGy and stored for 1 month at $4^{\circ}C$. Butanol, hexanal, [E]-2-hexenal, hexanol, and 3-methyl-butanol were the major volatile organic compounds of grapes. The types of volatiles in irradiated grapes were similar to those of non-irradiated samples but concentration differed among treatments. Some volatile compounds decreased during storage, whereas others, especially the esters, increased. Concentration of most volatile compounds were higher in pre-stored grapes than in post-stored fruit (thus, during the 30 days after irradiation by e-beam). Consequently, concentration of volatile organic compounds either increased or decreased after e-beam irradiation but these changes did not correlate with irradiation dose.

전자선 조사에 따른 캠벨얼리 포도의 휘발성 유기성분의 조성과 저장 후(0, 30일)의 변화를 확인하고자 본 연구를 수행하였다. 캠벨얼리 포도에 0.25, 0.5, 0.75 및 1 kGy의 선량으로 전자선 조사한 후 SDE 방법으로 휘발성 유기성분을 추출하고 GC/MS로 분석하였다. 포도와 전자선 조사된 포도의 주요 화합물로는 butanol, hexanal, [E]-2-hexenal, hexanol, 3-methyl-butanol 등이 동정되었으며 전자선 조사에 따른 전체적인 휘발성 유기성분의 조성은 변화가 없었고 정량적인 변화만 관찰되었다. $4^{\circ}C$에서 30일 동안 저장된 포도에서는 대부분의 화합물의 함량이 감소되는 것을 확인하였으나 추숙의 영향으로 일부 ester 류 및 aldehyde 류 화합물의 함량이 증가하였다. 일부 화합물의 감소와 증가는 조사선량과 관계없이 불규칙적인 양상을 나타내어 전자선 조사가 저장된 포도의 휘발성 유기성분에 크게 영향을 미치지 않는 것으로 사료되었다. 전자선 조사된 포도의 휘발성 유기성분은 1 kGy 이하 선량의 사용이 가능할 것으로 판단되나 위생화 처리 방안으로 활용되기 위해서는 다양한 실험 방법을 통한 지속적인 연구가 필요할 것으로 사료된다.

Keywords

References

  1. 김건희. (2005) 소비자의 신선편이식품에 대한 수요와 요구. 식품저장과 가공산업, 4, 2-7
  2. Park, E.R. and Kim, K.S. (2000) Volatile flavor components in various varieties of grape. Korean J. Postharvest Sci. Technol., 7, 366-372
  3. Jo, Y.G. and Kim, J.E. (2008) Quality characteristics of wet noodles after addition of grape-peel powder. J. East Asian Soc. Dietary Life, 18, 822-828
  4. Yang, Y.J., Hwang, Y.S. and Park, Y.M. (2007) modified atmosphere packaging extends freshness of grapes cambell early and kyoho. Kor. J. Hort. Sci. Technol., 25, 138-144
  5. Kader, A.A., D, Zagory. and E.L, Kerdel. (1989) Modified atmosphere parkaging of fruits and vegetables. Crit. Rev. Food Sic. Nutr., 28, 1-30 https://doi.org/10.1080/10408398909527506
  6. Yun, S.D., Lee, S.K. and Ho, K.C. (1995) Effects of cultivars and various treatments on storability of grapes. J. Kor. Soc. Hort. Sci., 36, 224-230
  7. Yun, S.D. and Lee, S.K. (1996) Effect of ethylene removal and sulfur dioxide fumigation on grape quality during MA storage. J. Kor. Soc. Hort. Sci., 37, 696-699
  8. Hong, Y.P. and Lee, E.J. (2007) Effect of relative humidity under various packaging treatments on quality of grape fruits during cold storage. Korea J. Hort. Sci. Technol., 25, 47-53
  9. Ballingeer, W.E. and W.B, Nesbitt. (1984) Quality of Euvitis hybrid bunch grape after low temperature storage with sulfur dioxid generators. J. Amer. Soc. Hort. Sci., 109, 831-834
  10. Chung, S.K., Lee, D.S. and Cho, S.H. (1999) Antimicrobial packaging films for the preservation of harvested grape. Korean J. Postharvest Sci. Technol., 6, 43-37
  11. Kim, J.H., Han, M.R., Chung, M.J., Kim, B.Y. and Kim, M.H. (2002) Study on the extending storage life of grape by applying edible coating material. J. Korean Soc. Agric. Chem. Biotechnol., 45, 207-211
  12. Lichter, A., Zutkhy, Y., Sonego, L., Dvir, O., Kaplunov, T., Sarig, P. and Ben-Arie, R. (2002) Ethanol controls postharvest decay of table grapes. Postharvest Biol. Technol., 24, 301-308 https://doi.org/10.1016/S0925-5214(01)00141-7
  13. Crisosto, C.H., Garner, D. and Crisosto, G. (2002) Carbon dioxied-enriched atmosphere during cold storage limit losses from Botrytis but accelerate rachis browning of 'Redglobe' table grapes. Postharvest Biol. Technol., 26, 181-189 https://doi.org/10.1016/S0925-5214(02)00013-3
  14. Zahavi, T., Cohen, L., Weiss, B., Schena, L., Daus, A., Kaplunov, T., Zutkhi, J., Ben-Arie, R. and Droby, S. (2000) Aspergillus and Rhizopus rots on the table and wine grapes in Israel. Postharvest Biol. Technol., 20, 115-125 https://doi.org/10.1016/S0925-5214(00)00118-6
  15. Kwon, J.H., Chung, H.W. and Kwon, Y.J. (2000) Infrastructure of quarantine procedures for promoting the trade of irradiated foods. Paper presented at Symposium of The Korean Society of Postharvest at Science and Technology of Agricultural Products on Irradiation Technology for the Safety of Food and Public Health Industries and Quality Assurance. Daejeon, Korea. p 209-254
  16. Delincee, H. (1998) Detection of irradiated food: DNA fragmentation in grapefruits. Radiat. Phys. Chem., 52, 135-139 https://doi.org/10.1016/S0969-806X(98)00062-0
  17. Jongen, Y., Abs, M., Genin, F., Nguyen, A., Capdevila, J.M. and Defrise, D. (1993) The Rhodotron, a new 10 MeV, 100 kW, cw metric wave electron accelerator. Nucl. Instr. Meth. Phys. Res., 79, 865-870 https://doi.org/10.1016/0168-583X(93)95487-P
  18. Ko, J.K., Ma, Y.H. and Song, K.B. (2005) Effect of electron beam irradiation on the microbial safety and qualities of sliced dried squid. J. Korean Soc. Food Sci. Nutr., 34, 433-437 https://doi.org/10.3746/jkfn.2005.34.3.433
  19. Cleland, M.R. (1983) Radiation processing: basic concepts and practical aspects. J. Industr. Irrad. Technol., 1, 191-218
  20. Koh, K.H. and Whang, K. (2002) Effect of electron beam irradiation on the oxidative and microbiological stability of ground pork during storage. Korean J. Food Sci. Ani. Resour., 22, 316-321
  21. IAEA. (2001) International atomic energy agency homepage. www.iaea.org/icgfi.
  22. KATI. (2001) Korea agricultural trade information homepage. www.kati.co.kr.
  23. Schultz, T.H., Flath, R.A., Mon, T.R., Enggling, S.B. and Teranishi, R. (1977) Isolation of volatile components from a model system. J. Agric. Food Chem., 25, 446-449 https://doi.org/10.1021/jf60211a038
  24. Nikerson, G.B., and Likens, S.T. (1966) Gas chromatography evidence for the occurence of hop oil components in beer. J. Chromatog., 21, 1-5 https://doi.org/10.1016/S0021-9673(01)91252-X
  25. Stehagen, E.S., Abbrahansom, F. and Mclafferty, W. (1974) The Wiley/ NBS Registry of Mass Spectral Data. John Wiley and Sons, N.Y., USA
  26. Robert, P.A. (1995) Identification of essential oil components by gas chromatography/mass spectroscopy. Allured Publishing Corporation, USA
  27. Sadtler Research Laboratories. (1986) The Sadtler standard gas chromatography retention index library, Sadtler, USA
  28. Davies, M.W. (1990) Gas Chromatographic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20M phases. J. Chromatog., 503, 1-24 https://doi.org/10.1016/S0021-9673(01)81487-4
  29. Rosillo, L., Salinas, M.R., Garijo, J. and Alonso, G.L. (1999) Study of volatiles in grapes by dynamic headspace analysis. Application to the differentiation of some Vitis vinifera varieties. J. Chromatogr A., 847, 155-159 https://doi.org/10.1016/S0021-9673(99)00036-9
  30. Shim, S.L., Seo, H.Y., Kim, J.H., No, K.M., Yang, S.H., Gyawali, R., Park, E.R., Lee, K.B., Lee, Y.D., Myoung, D.H. and Kim, K.S. (2005) Change of the volatile organic compounds from irradiated dried red pepper. Korean J. Food Preserv., 12, 372-378
  31. Olias, J.M., Perez, A.G., Rios, J.J. and Sanz, L.C. (1993) Aroma of virgin olive oil biogenesis of the "green" odor notes. J. Agric. Food Chem., 41, 2368-2373 https://doi.org/10.1021/jf00036a029
  32. Margaria, C.A., Goodner, K.L. and Baldwin, E.A. 2002. Detection and identification threshold values for key flavor components in an orange juice matrix. Proc. Fla. State Hort. Soc., 115, 53-54
  33. Lee, H.J., Park, E.R. and Kim, K.S. (2000) Volatile flavor components in various varieties of apple (Malus pumila M.). J. Korean Soc. Food Sci. Nutr., 29, 597-605
  34. Mette, L. and Leif, P. (1992) Odour thresholds of some important aroma compounds in strawberries. Z Lebensm Unters Forsch., 195, 120-123 https://doi.org/10.1007/BF01201770
  35. Lotsch, J., Lange, C. and Hummel, T. (2004) A simple and reliable method for clinical assessment of odor thresholds. Chem. Senses., 29, 311-317 https://doi.org/10.1093/chemse/bjh034
  36. Lee, Y.J. and Lee, K.T. (2007) Identification of volatile compounds of 4 grape species by storage conditions. J. Korean Soc. Food Sci. Nutr., 36, 874-880 https://doi.org/10.3746/jkfn.2007.36.7.874
  37. Kim, W., Shim, S.L., Ryu, K.Y., Jun, S.N., Jung, C.H., Seo, H.Y., Song, H.P. and Kim, K.S. (2008) Effect of electron-beam irradiation on flavor components in pear. J. Korean Soc. Food Sci. Nutr., 37, 195-202 https://doi.org/10.3746/jkfn.2008.37.2.195