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재배 중 황 처리 횟수가 양파의 화학적 조성 개선 및 품질 특성에 미치는 영향

Influence of the Number of Sulfur Applications on the Improvement of the Chemical Composition and Quality of Onions

  • 최보경 (강원대학교 식품영양학과) ;
  • 서정희 (강원대학교 식품영양학과)
  • Choi, Bogyoung (Department of Food and Nutrition, Kangwon National University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • 투고 : 2013.01.21
  • 심사 : 2013.05.19
  • 발행 : 2013.08.31

초록

양파 재배 시 국내 토양에 절대적으로 부족한 황을 처리 횟수를 달리하여 재배 생산한 후, 황 함유 성분(sulfur-containing compounds)을 포함한 양파의 화학적 조성과 물리적 관능적 특성이 개선되었는지를 평가하였다. 선행연구를 토대로, 파종 시 토양에 직접 MSM 식이 유황을 1회 공통 처리하고 수확 2달 전황을 1회만 추가 처리한 군(Sulfur-1)과 수확 3달 전부터 수확 1달 전 까지 일정 간격으로 황을 총 4회 처리한 군(Sulfur-4)으로 구별하였으며, 황을 전혀 처리하지 않은 군(Control-S)과 타 지역 양파(Control-M)를 비교를 위한 대조군으로 선정하였다. 황 처리 횟수가 증가함에 따라, 수분은 감소하는 경향을, 총 질소로 측정된 조단백질과 무기질 총량인 회분(p<0.01), 그리고 식이섬유는 증가하는 경향을 나타내었으며, Mg, K, Fe, Zn 등이 증가하여(p<0.05), 전반적으로 무기질을 포함한 화학적 조성이 개선되었음을 시사하였다. 또한, 항산화력의 지표인 총 환원물질의 양도 2배 가량 유의적으로 증가하는 결과가 관찰되었다(p<0.05). 그러나, 황 함유 성분인 thiosulfinate와 함황 아미노산에서는 황 처리 효과가 관찰되지 않았고, 전자코로 측정된 향미 프로파일 역시 향미 성분의 차이를 시사하지 않았다. 이는, 본 실험에서 처리된 황 수준은 질소대사 및 토양의 pH를 변화시키는 간접적 경로를 통한 양파의 이화학적 조성 변화는 가능하게 할 수 있었으나, 황 함유 성분들을 직접적으로 증가시키기에는 충분하지 못했음을 시사하였다. 그럼에도 불구하고, 황 처리 횟수 증가와 함께, 함황 성분들에 의해 주로 인지되는 매운 맛과 매운 향 특성은 관능적으로 강해지는 것으로 평가되었다. 이러한 차이는, 양파 특유의 냄새 성분들이 지닌 낮은 역치에서 기인한 것으로 해석하였다. 한편, Control-S, Sulfur-1, Sulfur-4 양파들은 $4^{\circ}C$에서 4개월 동안 저장한 후, 모두 수분의 큰 증가 없이 총 환원력이 2배 가량 증가하였으며(p<0.01), 황 처리군이 무처리군에 비해 여전히 유의적으로 높았다(p<0.001). 반면, 동일조건에서 Control-M은 유의적 변화가 관찰되지 않았다. 이러한 차이는, 황 처리, 호흡작용으로 인한 환원당의 증가 이외에 지역적 영향이 관여했을 가능성을 시사하였다.

Onions were treated with different amounts of sulfur (S) during cultivation and examined for their physicochemical properties and flavor. Onions cultivated without S application were the control group; the treatment groups were grown in soil that had been pretreated with S and received additional S applications or four times before harvest. As the number of S applications increased, the levels of crude protein, quantified with total nitrogen; ash, approximating total amounts of minerals; and dietary fiber of the onions tended to increase. The mineral compositions also improved, with noticeable increases in the levels of Mg, K, Fe, and Zn. In particular, the reducing capacity of the onions increased appreciably (p<0.05), without increases in the levels of S-containing compounds such as thiosulfinate or S-containing amino acids. Nevertheless, the spicy hot taste and flavor, which is generated mainly from S-containing compounds, were perceived more strongly in the onions that had received more S applications.

키워드

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피인용 문헌

  1. Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment vol.21, pp.2, 2016, https://doi.org/10.3746/pnf.2016.21.2.160
  2. Influence of Sulfur Fertilization on Quality Characteristics and Antioxidant Activities of Onions during Storage at 4℃ vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1776
  3. Effects of Heat Treatment on the Quality of the Onion Juices Prepared with Sulfur-applied Onions vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.189
  4. Effect of Irrigation of Sulfur Solution before Sowing on Growth and Root Rot Disease of Seedling in Ginseng Nursery vol.22, pp.5, 2014, https://doi.org/10.7783/KJMCS.2014.22.5.391
  5. Anti-inflammatory Activity of Onion Juice Prepared from Sulfur-Fertilized Onions in High Glucose Induced Human Monocytes vol.46, pp.6, 2014, https://doi.org/10.9721/KJFST.2014.46.6.773
  6. Productivity and quality characteristics of onions applied with defective onion and purslane extracts during cultivation vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.37