대파(Allium fistulosum L.)의 포장 방법과 뿌리 손질이 저장 중 품질에 미치는 영향
Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage
1
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
대파 저장 중 품질에 영향을 미치는 가장 큰 요인은 잎의 색도변화와 수분손실에 의한 시들음이었다. 상온저장 중 대파 잎의 색도 중 L*값과 b*값은 저장 2일에서 4일이 경과하면서 급격히 높아졌고, a*값은 저장 4일에서 6일이 경과하면서 급격히 증가하였으며, 잎의 황화 및 시들음 지수도 상온저장 2일이 경과하면서 급격히 증가하였다. 저온저장 시에는 색도가 안정적으로 유지되어 저장 5주째까지는 상품성 이내의 색도를 보였다. 처리구별로는 저장기간이 경과함에 따라 CR의 잎 변화가 AR처리구에 비해 빠르게 진행되었다. 줄기의 색변화 및 경도도 AR에서 보다 높게 유지되었다. 대파 줄기의 갈변 및 연화도 저장 기간경과에 따라 진행되었으나 잎의 색도변화 속력보다는 느려서 상품성 한계기간 이내에서는 상품성에 영향을 미치지 않는 수준이었다. 줄기 구부러짐은 현상은 상온 및 저온저장 말기 끈묶음 처리구들보다 포장필름 처리구들에서 유의하게 높았다. 상온저장 시에는 끈묶음과 필름포장 방법 처리들 간의 신선도의 차이가 미미한 반면, 1℃ 저온저장 시에는 필름포장처리구의 선도가 높게 유지되었다. 상온 및 저온저장 모두 뿌리를 다듬지 않은 채 유통하는 것이 유통수명을 연장할 수 있었다. 이화학적 품질 요인 및 외관 품질 평가를 총괄하였을 때 상온저장 시 저장유통수명은 약 3일, 저온저장 시에는 약 5주였다. 대파 연백부에 함유된 allicin과 quercetin 함량은 수확 후 품질 저하가 시작되는 초기에는 증가하다가 열화가 심각해지면서 감소하였다.
Abstract
This study investigated the effect of packaging method and root trimming on quality of green onions during storage. Two packaging methods (tied with string, S or packaged with film bag, FP) and two root trimming states (attaching the roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were treated after harvest. Then, the green onions stored at 20℃ for 8 days and 1℃ for 6 weeks to investigate changes in quality. When stored at 20℃, the differences in marketability between S and FP were minimal, while when stored at 1℃, the marketability of the FP remained higher than that of S. The leaf color change in CR progressed faster than in the AR treatment group, leading to faster quality deterioration. The occurrence of weight loss, browning, and softening of stems progressed as the storage period elapsed. However, except weight loss, they were at a level that did not affect marketability within the marketability limit period determined by color change and wiltig of leaves. The allicin and quercetin contents of stems increased in the early stages when quality deteriorated after harvest but decreased as quality deterioration became more severe.
참고문헌 (31)
- Acharya B, "Phytochemistry, pharmacology, and medicinal aspects of Allium fistulosum L. : A narrative review", J App Pharm Sci, 13, pp.107~118 (2023)
- Aoyama S, "Antioxidant activity and flavonoid content of welsh onion(Allium fistulosum)and the effect of thermal treatment", Food Sci Technol Res, 13, pp.67~72 (2007)
- Bartz JA, "Postharvest Physiology and Pathology of Vegetables", pp.1~6 (2002), CRC Press
- Cha HS, "Quality analysis of welsh onion(Allium fistulosum L. )as influenced by storage temperature and harvesting period", Korean J Food Sci Technol, 40, pp.1~7 (2008)
- Choi JW, "Review of postharvest management to expand the export of fresh perilla leaves", Korean J Food Preserv, 26, pp.730~739 (2019)
- Choi JW, "Patent prospects and trends in post-harvest management technology of fresh agricultural products", Korean J Food Preserv, 27, pp.423~432 (2020)
- Dissanayake PK, "Postharvest chlorophyll degradation in Japanese bunching onion(Allium fistulosum L. )", Fresh Produce, 4, pp.123~127 (2009)
- Dissanayake PK, "Chlorophyll degradation and resulting catabolite formation in stored Japanese bunching onion(Allium fistulosum L. )", J Sci Food Agric, 88, pp.1981~1986 (2008)
- Feng X, "Variation of quercetin content in different tissues of welsh onion(Allium fistulosum L. )", Afr J Agric Res, 6, pp.5675~5679 (2011)
- Han C, "Influence of wounding intensity and storage temperature on quality and antioxidant activity of fresh-cut welsh onions", Sci Hortic, 212, pp.203~209 (2016)
- Han IH, "Antioxidant and physiological activities of water and ethanol extracts of diverse parts of welsh onion", J Korean Soc Food Sci Nutr, 46, pp.426~434 (2017)
- Han J, "Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates", Anal Biochem, 225, pp.157~160 (1995)
- Hong G, "Use of controlled atmospheres and heat treatment to maintain quality of intact and minimally processed green onions", Postharvest Biol Technol, 20, pp.53~61 (2000)
- Hong SI, "The effect of packaging treatment on the storage quality of minimally processed bunched onions", Int J Food Sci Technol, 39, pp.1033~1041 (2004)
- Ibaraki T, "Effects of several atmosphers composition on keeping quality of welsh onion(Allium fistulosum L. )", Food Preserv Sci, 23, pp.3~7 (1997)
- Ibaraki T, "Effect of polypropylene film packaging and storage temperature on chemical components and quality stability of welsh onion", Food Sci Technol Res, 5, pp.93~96 (1999)
- Ibaraki T, "Modified atmosphere packaging of cut welsh onion : Effect of micro-perforated polypropylene film packaging on chemical components and quality stability of the vegetable", Food Sci Technol Res, 6, pp.126~129 (2000)
- Inden H, "Japanese Bunching Onion (Allium fistulosum L.), Onions and Allied Crops: Volume III: Biochemistry, Food Sciences, and Minor Crops", pp.159~178 (1990), CRC Press
- Koo BS, "Flavor characteristics according to parts of raw materials on Allium fistulosum L. seasoning oil", Korean J Food Preserv, 12, pp.465~469 (2005)
- Leighton T, "Molecular characterization of quercetin and quercetin glycosides in Allium vegetables their effects on malignant cell transformatino", Univ of Missouri Columbia, 16, pp.220~238 (1992)
- Lwin WW, "Maintaining the quality of bunching onion(Allium fistulosum)by cold shock treatment and packaging", J Agric Res, 1, pp.36~57 (2014)
- Lwin W, "Effects of different exposure times of 1-MCP on the quality of bunching onions(Allium fistulosum)", Agric Sci J, 44, pp.269~272 (2013)
- Miron T, "A spectrophotometric assay for allicin and alliinase(alliin lyase)activity : Reaction of 2-nitro-5-thiobenzoate with thiosulfinates", Anal Biochem, 265, pp.317~325 (1998)
- Mohamed OO, "Effect of some pre and postharvest treatment on quality and storability of green onion", Egypt Agric Res, 94, pp.689~706 (2016)
- Park MH, "Changes in the quality and secondary metabolites of kohlrabi during storage", Korean J Food Preserv, 21, pp.601~608 (2014)
- Puspita DW, "Analysis effect of nano chitosan coating on the quality of shallot bulbs(Allium ascalonicum L. var. Bauji)", J Biodjati, 7, pp.75~85 (2022)
- Singh P, "Comparative evaluation of different Allium accessions for allicin and other allyl thiosulphinates", Ind Crops Prod, 147, pp.112215~ (2020)
- Smith C, "Genetic analysis of quercetin in onion(Allium cepa L. )‘Lady Raider’", Texas J Agric Nat Resour, 16, pp.24~28 (2003)
- Toshiyuki I, "Effect of harvest season on respiration rate, chemical components and quality stability in welsh onion(Allium fistulosum L. )", Food Preserv Sci, 23, pp.77~82 (1997)
- Wang Y, "Improvement of nutrient elements and allicin content in green onion(Allium fistulosum)plants exposed to CuO nanoparticles", Sci Total Environ, 725, pp.138387~ (2020)
- Zhou CL, "Quantitation of allicin in garlic-based products : comparisons among spectrophotometry, GC and HPLC", Adv J Food Sci Technol, 9, pp.269~277 (2015)