전해산성수 가습과 전해산성수 및 오존수 살균처리에 의한 저장포도의 품질 특성
Quality of Stored Grape (Vitis labruscana) Treated with Electrolyzed Acid Water Humidification, Electrolyzed Acid Water Sterilization and Ozone Water Sterilization
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초록
본 연구에서는 포도의 저장성을 향상시킬 수 있는 방법을 모색하기 위하여 'Sheridan'과 'Muscat Bailey A' 품종을 전해산성수 가습처리와 오존수 살균처리 및 전해산성수 살균처리하여 0±1℃에서 90±2%의 상대습도에서 60일간 저장하면서 포도의 품질 특성을 조사하였다. 모든 처리구에서 대조구에 비하여 저장성이 향상된 것을 알 수 있었으며, 중량감모율, 비정상과 발생률, 탈립율, 당도 및 진균수 억제 효과는 처리구별로 무처리구에 비하여 전해산성수 가습처리하여 포도를 저장하였을 때 중량감모율이 가장 적게 변화하여 좋은 효율을 나타내었고, 오존수 살균처리 및 전해산성수 살균처리 방법에서 비정상과 발생률, 탈립율, 당도 및 진균수에 대한 억제 효율을 나타내었는데, 오존수 살균방법보다 전해산성수 살균방법에서 높은 효과를 나타났다. 유리당과 총산 함량은 저장기간의 증가에 따라 약간의 감소를 보였으며, 과피의 anthocyanin 함량도 약간 증가하였다. 본 실험결과 전해산성수 가습방법과 살균방법이 우수한 효과를 나타냄을 확인할 수 있었다.
Abstract
In order to ensure a stable supply of grapes for consumers and to extend grape storage, we investigated changes in the quality of grapes (Vitis labruscana) stored after treatment with electrolyzed water humidification (EWH), electrolyzed water sterilization (EWS), and ozone water sterilization (OWS). We treated harvested ‘Sheridan’ and ‘Muscat Bailey A’ grapes with EWH, EWS, and OWS, and stored them at 0±1°C, 90±2% humidity for 60 days. After the EWH, EWS, and OWS treatment, the storability of the ‘Sheridan’ and ‘Muscat Bailey A’ grapes was increased, as compared with non-treatment, and ‘Sheridan’ kept better than ‘Muscat Bailey A’. The quality of the stored grapes maintained with the EWH treatment which decreased the rate of weight loss, and EWS treatment which decreased the rate of abnormal fruit development, berry abscission, saccharinity, and growth of fungi. The free sugar and anthocyanin contents in the pericarp decreased and increased gradually in both ‘Sheridan’ and ‘Muscat Bailey A’, respectively. Conversely, the total acidity of ‘Sheridan’ and ‘Muscat Bailey A’ decreased with storage, and decreased less in ‘Sheridan’. Only EWH treatment showed significances in the free sugar content, anthocyanin content, and total acidity among treatments. Ultimately, we postulate that EWH, OWS, and EWS extend the grape quality with storage, especially EWH is best effective in the maintain of weight and total acidity, and EWS is more effective than OWS in the maintain of other grape qualities.
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