Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality changes of 'Fuyu' persimmon (Diospyros kaki Thunb.) packaged with functional film and stored at different temperature

기능성 필름 포장 및 저장온도에 따른 '부유' 단감의 품질 변화

  • Chung, Dae-Sung (National Institute of Horticultural and Herbal Science, RDA) ;
  • Yang, Yong-Joon (Department of Plant Science and Technology, Sangmyung University) ;
  • Hwang, Hea-Sung (National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Jung-Soo (National Institute of Horticultural and Herbal Science, RDA) ;
  • Bae, Jung-Eun (National Institute of Horticultural and Herbal Science, RDA)
  • 정대성 (농촌진흥청 국립원예특작과학원) ;
  • 양용준 (상명대학교 식물식품공학과) ;
  • 황해성 (농촌진흥청 국립원예특작과학원) ;
  • 이정수 (농촌진흥청 국립원예특작과학원) ;
  • 배정은 (농촌진흥청 국립원예특작과학원)
  • Received : 2013.09.16
  • Accepted : 2013.12.23
  • Published : 2013.12.30
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Abstract

The effect of storage temperatures ($0^{\circ}C$and $20^{\circ}C$) and packing functional film for fruit quality were examined in 'Fuyu' persimmon. The fresh weight loss was delay more effectively by the inhibition of transpiration when functional film was used. The firmness was effectively maintained in functional film packages at low temperature ($0^{\circ}C$), which might result from the beneficial combination of $CO_2$ and $O_2$. The soluble solid contents was higher with packing of functional film at $0^{\circ}C$ than at room temperature ($20^{\circ}C$). Highest $CO_2$ production in functional film bags was observed in room temperature storage after one week and thereafter declined sharply whereas lowest in 8 weeks. $CO_2$ concentration regardless of packing slowly increased to $5.2{\mu}L{\sim}10.2mL{\cdot}kg^{-1}{\cdot}h^{-1}$ until 8 weeks of low temperature due to persimmon respiration. Hunter 'b' value changed greatly yellowness according to temperature of storage but there were no significant differences among packaging treatments. Effects of functional film and low temperature in slower softening were consistent. This results suggested that the packing functional film at low temperature resulted in the best retention of quality market.

'부유' 단감의 상품성 유지를 위한 저장온도(상온과 저온)와 포장재(기능성 필름)효과를 구명하기 위해 본 연구를 수행하였다. 단감의 중량 감소는 포장재에 따른 차이가 커서 기능성 필름 포장처리 한 것이 무포장보다 매우 작았으며, 온도에 따라서는 저온저장이 중량감소 정도를 줄이는 것으로 나타났다. 단감의 경도는 온도의 영향을 받아 저온에서 변화 정도가 적었으며, 저온에서 기능성 필름 포장재를 이용한 처리구에서 가장 적게 변하는 것으로 나타났다. 포장 내 가스조성 변화는 $CO_2$ 농도가 저장온도 및 포장재에 따라 차이를 보여, 저온저장에서 기능성 필름을 이용한 처리구에서 적정 $CO_2$ 농도에 근접하는 것으로 나타났다. 단감의 호흡율($CO_2$ 발생량)은 저장 후 온도에 영향을 받으며, 포장재에 따라 달라졌는데, 저온저장에서 낮아지고 기능성 필름 포장재를 이용한 처리구에서 약간 낮아지는 경향을 보였다. 에틸렌 발생은 온도의 영향이 커서 저온저장에서 감소하였다. Hunter 'b' 값의 황색도는 포장재처리보다는 저장온도에 따른 차이가 큰 것으로 나타났으며, 저온에 저장하는 것이 변색을 지연시켰으나 저장기간이 길어질수록 단감의 변색과 품질저하가 우려되는 것으로 보인다. 따라서 '부유' 단감의 효과적인 상품성 유지를 위하여 저온조건에서 기능성 필름을 이용하는 것이 효과적인 것으로 나타났다.

Keywords

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