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저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향

Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of‘Chuhwang’pear fruit

최현진|홍성식|임병선|최미희
한국식품저장유통학회 (The Korean Society of Food Preservation)|2020.04|Food Science and Preservation|제27권 제2호|pp. 145-158

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키워드

antioxidant activity‘Chuhwang’ pearskin blackeninggradual cooling
주제분류식품과학

초록

본 연구는 만개 후 187일에 수확한 추황배를 대상으로 0℃ 저온저장 전 온도순화처리가 과피흑변 발생 및 생리화학적 변화에 미치는 영향을 살펴보았다. 온도순화처리 종료 시 4.62%의 중량감소가 발생하였으며, 두 처리구 모두 저온저장 30일 경과 시 과피흑변 발생은 거의 완료되었으며, 온도순화처리구의 과피흑변 발생률은 13.9%로 대조구 72.2%에 비해 유의적으로 감소하였다. 대조구와 비교했을 때, 온도순화처리에 의해 과피의 총색도와 경도가 약간 낮게 나타나고, 전해질유출률과 호흡량은 약간 높게 나타났으나, 식미적인 품질에는 차이를 보이지 않았다. 과피흑변이 활발하게 발생하는 저장 30일까지의 생화학적 변화를 보면, 대조구에 비하여 온도순화처리구의 경우 sucrose 함량은 저장기간의 경과에 따라 감소하였고, 아스코르브산, hexose, 총폴리페놀 함량 및 DPPH 라디칼 소거능은 증가하였으며, 대조구보다 높은 값을 나타내었다. PPO의 활성과 지질과산화와 관련된 TBARS 함량과 LOX 활성은 대조구보다 낮게 나타났으며, 항산화 효소의 활성은 처리에 따른 유의적인 차이를 보이지 않았다. 따라서 아스코르브산, hexose, 총폴리페놀과 같은 항산화물질의 함량 증가, DPPH라디칼 소거능의 증가, 지질과산화 및 항산화 관련 효소들의 활성변화를 종합해 볼 때, 수확 후 0℃ 저장 전 온도순화처리는 추황배의 저온 민감도를 낮추어 과피흑변 발생을 감소시킬 수 있는 효과적인 방지 기술이 될 것이라 생각된다.

Abstract

‘Chuhwang’ pear fruit was harvested at 187 days after full bloom and stored at 0℃ for 70 d after gradual cooling (GC) treatment for 20 d. Direct cooling (DC) treatment was used as a control, and this involved direct storage at 0℃ after harvest. Following GC treatment, a weight loss of 4.62% was recorded. In addition. after 30 d of storage at 0℃, the incidence of skin blackening was almost completed and incidence rate in GC treatment significantly decreased to 13.9% compared to 72.2% in DC treatment. Furthermore, in term of GC treatment, the total color differences (ΔE), hardness, and sucrose contents were somewhat lower, but the electrolyte leakage rate and respiration rate were slightly higher than those of DC treatment. Moreover, the contents of hexose, ascorbic acid, and total polyphenol and DPPH radical scavenger activity were slightly higher for the GC treated samples. The activities of polyphenol oxidase and lipoxygenase and thiobarbituric acid reactive substances were low following GC treatment, and no significant differences in the antioxidant enzyme activities were observed between treatment groups. Therefore, these results indicate that the GC treatment prior to cold storage appears to inhibit skin blackening in ‘Chuhwang’ pear fruit by decreasing the chilling sensitivity.

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