Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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A Comparison of Quality and Volatile Components of Two Cucumber Cultivars Grown under Organic and Conventional Conditions

유기 및 관행재배 오이(청낙합, 입추낙합)의 품질특성 및 휘발성 향기성분 특성

  • Lee, You-Seok (Jeollanamdo Agricultural Research and Extension Services) ;
  • Seo, Hye-Young (World Institute of Kimchi) ;
  • Kim, Gwi-Duck (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Young-Han (Gyeongsangnamdo Agricultural Research and Extension Services) ;
  • Choi, Kyeong-Ju (Rural Development Administration) ;
  • Lee, Youn (Rural Development Administration) ;
  • Park, Jang-Hyun (Jeollanamdo Agricultural Research and Extension Services) ;
  • Kang, Jeong-Hwa (Jeollanamdo Agricultural Research and Extension Services)
  • 이유석 (전라남도농업기술원) ;
  • 서혜영 (세계김치연구소) ;
  • 김귀덕 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 이영한 (경상남도농업기술원) ;
  • 최경주 (농촌진흥청 유기농업과) ;
  • 이연 (농촌진흥청 유기농업과) ;
  • 박장현 (전라남도농업기술원) ;
  • 강정화 (전라남도농업기술원)
  • Received : 2009.12.14
  • Accepted : 2010.04.23
  • Published : 2010.08.31
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Abstract

This study was performed to compare the quality and volatile components of two cucumber (Cucumis sativus L.) cultivars (Cheongnakhab, Ipchunakhab)-grown under organic and conventional conditions. The levels of pH and soluble solids in the organic system were similar to those in the conventional system. The hardness of the pulp in the organic cucumbers was slightly higher than that in conventional cucumber regardless of cultivar. However, the contents of chlorophyll a, b, and total chlorophyll in organic cucumbers were significantly (p<0.05) higher than those in conventional cucumber. The major volatile compound of fresh cucumber was (E,Z)-2,6-nonadienal regardless of cultivar and farming system. When classified by the identified components' functional group, the rate of aldehydes was the highest of all samples. The results indicate that the quality and volatile components in organic cucumbers were similar to those in conventional cucumbers except for hardness and chlorophyll contents regardless of cultivar.

최근 웰빙문화의 확산과 안전농산물에 대한 관심이 증대하면서 유기농산물에 대한 수요가 증가하고 있는 추세이나 유기농산물의 품질특성에 대한 연구가 부족한 실정이다. 따라서 본 연구에서는 재배환경이 유사한 조건에서 재배된 두 가지 품종(청낙합, 입추낙합)의 관행 및 유기재배오이를 대상으로 품질특성을 조사하였고, 연속수증기증류추출방법(SDE)에 의해 휘발성 향기성분을 추출하여 비교 분석하였다. 유기 및 관행재배 오이의 pH와 가용성고형물은 품종에 관계없이 관행재배에서 조금 더 높았고, 과중은 유기재배에 비해 관행오이의 과중이 17.0-19.7% 더 무거웠으며, 과육의 경도는 입추낙합의 경우 유기오이의 경도가 유의적으로 더 높아 조직감이 우수할 것으로 사료된다. Chlorophyll a, b, 총 chlorophyll(TC) 함량의 경우 전반적으로 유기재배에서 더 높은 함량을 나타냈고, TC의 경우 유기오이에서 15.9-19.2% 더 높게 조사되었다. 또한 휘발성 향기성분은 청낙합의 경우 aldehyde류, hydrocarbon류의 휘발성 향기성분이 입추낙합 보다 더 높은 비율을 차지하였으며, 입추낙합의 경우 청낙합에 비해 acid류, alcohol류, ester류에서 다소 높은 비율을 차지하였으나 관행과 유기재배에 따른 차이는 인정되지 않았다. 따라서 오이 유기재배의 경우 품질특성 측면에서 청낙합에 비해 입추낙합 품종에서 조직감이 우수하고 chlorophyll 함량이 더 높은 입추낙합 품종이 더 적합할 것으로 사료된다.

Keywords

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