Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes of Postharvest Quality and Microbial Population in Jujube-Shaped Cherry Tomato (Lycopersicon esculentum L.) by Stem Maintenance or Removal

수확 후 꼭지 유지, 제거에 따른 대추형 방울토마토의 품질 및 미생물 변화

  • Choi, Ji Weon (National Institute of Horticultural and Herbal Science, RDA) ;
  • Lee, Woo Moon (National Institute of Horticultural and Herbal Science, RDA) ;
  • Do, Kyung Ran (National Institute of Horticultural and Herbal Science, RDA) ;
  • Cho, Mi Ae (National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Chang Kug (National Academy of Agricultural Science, RDA) ;
  • Park, Me Hea (National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Ji Gang (National Institute of Horticultural and Herbal Science, RDA)
  • 최지원 (농촌진흥청 국립원예특작과학원) ;
  • 이우문 (농촌진흥청 국립원예특작과학원) ;
  • 도경란 (농촌진흥청 국립원예특작과학원) ;
  • 조미애 (농촌진흥청 국립원예특작과학원) ;
  • 김창국 (농촌진흥청 국립농업과학원) ;
  • 박미희 (농촌진흥청 국립원예특작과학원) ;
  • 김지강 (농촌진흥청 국립원예특작과학원)
  • Received : 2012.10.05
  • Accepted : 2013.02.13
  • Published : 2013.02.28
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Abstract

Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.

본 연구는 대추형 방울토마토 유통에 있어 과병과 꽃받침을 포함하는 꼭지 유지와 제거에 따른 내부품질, 외관상 품질변화와 미생물상에 미치는 영향에 대하여 알아보고자 수행하였다. 적색기 대추형 방울토마토인 '베타티니' 품종을 대상으로 꼭지 유지 또는 제거 처리 후 $20^{\circ}C$에 12일간 저장하면서 호흡량, 중량감소율, 색도, 경도, 가용성고형물함량, 산도 등의 품질과 일반세균수, 대장균군, 곰팡이수 등의 미생물 변화를 관찰하였다. 저장 12일 동안 중량감소율은 꼭지를 제거한 대추형 방울토마토가 꼭지가 유지된 무처리보다 더욱 낮았다. 꼭지 제거 처리가 꼭지 유지에 비하여 호흡량이 낮게 유지되었으며 꼭지 제거된 상처부위에 새로운 조직이 형성되는 것을 형태학적으로 관찰하였다. 가용성고형물함량, 산도, 과피의 hue angle값은 저장 8일 후 감소하는 경향이었고 꼭지 유지/제거에 따른 유의적인 차이는 없었다. 꼭지에 일반세균수, 대장균군, 곰팡이수가 많아 저장 5일 이후 꼭지에 발생하는 곰팡이로 인한 저장병해가 꼭지 유지 대추형 방울토마토 유통 시 저장수명을 짧게 하는 요인이 되었다. 꼭지 제거 대추형 방울토마토의 저장기간은 약 8일이었으나 꼭지 유지 방울토마토는 약 6일로 관찰되어 대추형 방울토마토의 꼭지를 제거하고 유통하는 것이 저장성 향상에 적합한 것으로 판단된다.

Keywords

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