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‘루비에스’ 사과의 저온저장 중 과실품질 유지를 위한 1-methylcyclopropene 처리 효과

Effects of 1-methylcyclopropene (1-MCP) treatment on the maintenance of fruit quality of RubyS apples during cold storage

강인규|정희영|조영제|나이묘윈|유화종|유진기
한국식품저장유통학회 (The Korean Society of Food Preservation)|2023.02|Food Science and Preservation|제30권 제1호|pp. 78-87

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참고문헌

키워드

fruit firmnesstitratable acidityMalus domestica Borkhsmall-sized appleethylene
주제분류식품과학

초록

This study was conducted to evaluate the effect of different 1-methylcyclopropene (1-MCP) concentrations on fruit quality of small-sized RubyS apples during cold storage. After harvesting, the fruits were treated with 1-MCP at 0.5 or 1 μL/L concentrations and, subsequently, stored at 0℃ for 6 months. After 6 months, the flesh firmness of untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N. Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and 0.27%. Soluble solids content (SSC) did not differ in all fruits. However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than untreated fruits. Moreover, after 6 months, the ethylene production had increased to 47.0 μL/kg/h in the untreated fruits, whereas 1-MCP blocked the ethylene production at 1.4 and 1.7 μL/kg/h. The weight loss and peel color variables remained unaffected by 1-MCP treatments. Thus, these results indicated that, for RubyS apples, the storability was only 2 months at 0℃ without treatment, which can be extended to 6 months with 1-MCP treatments. The application of 1-MCP at 0.5 μL/L concentration is effectively and economically sufficient to maintain the quality of RubyS apples.

Abstract

This study was conducted to evaluate the effect of different 1-methylcyclopropene (1-MCP) concentrations on fruit quality of small-sized RubyS apples during cold storage. After harvesting, the fruits were treated with 1-MCP at 0.5 or 1 μL/L concentrations and, subsequently, stored at 0℃ for 6 months. After 6 months, the flesh firmness of untreated fruits, which was 85.4 N at harvest, had gradually decreased to 46.5 N; however, that of 1-MCP-treated fruits was maintained at 59.1 and 59.5 N. Titratable acidity (TA) of untreated fruits had also decreased from 0.42 to 0.24%, whereas that of 1-MCP-treated fruits was maintained at 0.26 and 0.27%. Soluble solids content (SSC) did not differ in all fruits. However, the 1-MCP-treated fruits had lower levels of SSC/TA ratio than untreated fruits. Moreover, after 6 months, the ethylene production had increased to 47.0 μL/kg/h in the untreated fruits, whereas 1-MCP blocked the ethylene production at 1.4 and 1.7 μL/kg/h. The weight loss and peel color variables remained unaffected by 1-MCP treatments. Thus, these results indicated that, for RubyS apples, the storability was only 2 months at 0℃ without treatment, which can be extended to 6 months with 1-MCP treatments. The application of 1-MCP at 0.5 μL/L concentration is effectively and economically sufficient to maintain the quality of RubyS apples.

참고문헌 (41)

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관련 논문AI추천

Effects of 1-methylcyclopropene treatment on fruit quality and antioxidant activities of ruby-S apples during cold storage강인규, 권중근, 유진기, Nay Myo Win한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제4호1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향강인규, 유진기한국식품저장유통학회 · Food Science and Preservation2021 · 제28권 제3호수확 후 aminoethoxyvinylglycine(AVG)와 1-methylcyclopropene(1-MCP) 처리가 ‘홍옥’ 사과의 저온저장 중 과실품질에 미치는 영향강인규, 김경욱, 박준연, 유진기, 이진욱, 정명근, 정희영, 나이묘위한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제4호Effects of sachet-type 1-methylcyclopropene (1-MCP) treatment on fruit quality during ambient and cold storage of Hongro apples강인규, 권중근, 유진기, 한아름, Eonji Kim, Kyoung-ook Kim, NAY MYO WIN한국식품저장유통학회 · Food Science and Preservation2025 · 제32권 제4호‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과강인규, 유진기한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제2호1-Methylcyclopropene (1-MCP) 처리에 따른 사과와 복숭아 과실의 품질 및 에틸렌 생성 변화의 비교최성진한국식품저장유통학회 · Food Science and Preservation2005 · 제12권 제6호

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