Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Effects of short-term treatment of high pressure CO2 on the changes in fruit quality during the storage of 'Maehyang' strawberries

수확 후 고농도 CO2 단기처리가 '매향' 딸기의 저장에 미치는 영향

  • Ahn, Sun-Eun (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Wang, Mao-Hua (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Ah-Youn (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University) ;
  • Hwang, Yong-Soo (Department of Horticultural Science, College of Agriculture and Life Science, Chungnam National University)
  • 안선은 (충남대학교 농업생명과학대학 원예학과) ;
  • 왕무화 (충남대학교 농업생명과학대학 원예학과) ;
  • 이아연 (충남대학교 농업생명과학대학 원예학과) ;
  • 황용수 (충남대학교 농업생명과학대학 원예학과)
  • Received : 2014.01.06
  • Accepted : 2014.03.28
  • Published : 2014.03.31
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Abstract

This experiment was conducted to examine the effects of a short-term treatment of high pressure $CO_2$ on shelf-life of strawberry fruit. A short-term treatment (12 hr) of 100% $CO_2$ resulted in the increase of fruit firmness up to 71.9% compared to that at harvest. The firmness of $CO_2$ treated fruit remained a significantly higher than that of control (air) up to 15 days. The alteration of pectic polymers was observed by $CO_2$ treatment such as an increase of EDTA soluble pectins and decrease of water soluble ones. The $CO_2$ treatment resulted in the increase of total amount of wall bound calcium. Pectate lyase activity, an important agent of strawberry fruit softening, was also significantly reduced by $CO_2$ treatment. Contents of soluble solids and acids of $CO_2$ treated fruit were higher than those of control fruit. Short-term treatment of high pressure $CO_2$ affected shelf-life through firmness increase whereas the visual quality and decay incidence of strawberry fruit were not affected.

Keywords

References

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