Ascorbic Acid, Salicylic Acid 및 Polyethylene Film 처리가 ‘스마트꿀’ 참외의 저온저장 중 과실품질과 과골갈변에 미치는 영향
Effect of Ascorbic Acid, Salicylic Acid and Polyethylene Film Treatments on Fruit Quality and Stripes Browning of ‘Smartkkul’ Oriental Melon during Low Temperature Storage
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본 연구는 ‘스마트꿀’ 참외를 수확 후 ascorbic acid (AA) 및 salicylic acid (SA) 침지 처리와 PE film 처리가 저온저장(10℃) 중 과골 갈변발생과 과실품질 변화에 미치는 영향을 조사하였다. 참외 과실의 저장기간 동안 과골 갈변 발생 정도는 무처리 과실의 경우 저장기간 동안 꾸준히증가하여 저장 15일후 3.8 수준으로 증가하였으나, PE film 처리 과실은 저장 15일후 2.7 수준으로 낮은 과골 갈변 증상을 보였다. 참외 과실의고유색을 나타내는 황색 과피의 황색도(b*)의 경우, 무처리 과실은 저장 15일 후 38.1로 감소하였으나, PE film 처리 과실은 저장 15일 후에도39.8로 높은 황색도를 보였다. 흰색 과골 명도(L*)는 무처리 과실은 저장 15일 후 67.9로 감소하였으나, PE film 처리 과실은 72.9로 높게 유지되었다. 그리고 흰색 과골 적색도(a*)의 변화는 무처리 과실의 경우 저장 15일 후 1.0으로 증가하였나, PE film 처리 과실은 저장 15일 후에도 –1.4 이었으며, AA 처리 과실 역시 –0.5로 적색도 변화를 효율적으로 억제하였다. 가용성 고형물 함량은 무처리 과실은 저장기간 동안 점차 감소하였으나PE film, AA 및 SA 처리 과실들은 거의 변화가 없었다. 그리고 과실 중량감소율은 무처리 과실은 저장 15일 후 1.98%이었으나, PE film 처리과실은 1.33%로 가장 낮은 중량감소율을 나타내었다. 따라서 ‘스마트꿀’ 참외를 저장 및 유통할 때 과골 갈변 발생과 과색 및 품질의 변화를억제하는데 PE film 처리가 효과를 보여 처리방법에 대한 효율적인 적용 방안을 모색할 필요가 있다고 판단되었다.
Abstract
This study evaluated the effect of ascorbic acid and salicylic acid dipping treatments, and polyethylene (PE) film treatments on stripes browning and fruit quality of ‘SMARTKKUL’ oriental melon during low temperature (10℃) storage (LTS). After 15 days in LTS, the index of stripes browning were increased up to 3.8 in control, while it was maintained at 2.7 in PE film-treated fruits. In the case of yellowness of the yellow peel, which represents the unique color of oriental melon, control decreased to 38.1, but PE film-treated fruits maintained yellowness of 39.8. The white stripes lightness decreased to 67.9 after 15 days at LTS in control, while PE film-treated fruits were maintained at 72.9. Continuously, the white stripes redness were increased to 1.0 in control, while PE film and ascorbic acid-treated fruits inhibited the increase of redness at –1.4, -0.5, respectively. Soluble solids content was decreased in control during LTS, but it was not significantly changed in all treated fruits. The weight loss of control were increased to 1.98% after 15 days in LTS, meanwhile PE film-treated fruits were observed to have a 1.33% decrease in weight loss when compared to untreated fruit. Therefore, this study suggested that PE film treatment can be applied to effectively and efficiently reduce the stripes browning and peel color change in ‘SMARTKKUL’ oriental melon during LTS.
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