수확 전 aminoethoxyvinylglycine (AVG) 처리가 ‘포모사’ 자두 과실의 상온저장에 따른 과실품질에 미치는 영향
Effect of preharvest aminoethoxyvinylglycine (AVG) on fruit quality attributes 'Formosa' plum stored at ambient temperature
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본 연구는 ‘포모사’ 자두 과실에 수확전 aminoethoxyvinylglycine(AVG 75 mg/L)을 처리하였을 때 수확후 상온저장시 품질변화에 미치는 영향을 구명하고자 하였다. 저장기간 동안 과실의 경도는 무처리 과실의 경우 저장 12일 이후 2.00 N 이하로 감소되었으나, AVG 처리 과실들은 저장 20일 후에도 4.00 N 이상을 유지하였다. 에틸렌 발생량은 무처리 과실의 경우 저장 12일 후부터 증가하기 시작하여 저장 20일후 90.0 μL/kg/h로 급격한 증가를 보였지만, AVG 처리 과실들은 저장 24일 이후에도 20.0 μL/kg/h 이하의 낮은 에틸렌 발생량을 보였다. 산 함량의 경우 무처리 과실은 수확시 1.15%에서 저장 20일 후 0.87%로 감소하였으나, AVG 처리 과실들은 저장 24일 이후에도 1.04-1.08%로 높게 유지되었다. 수확시 과피의 적색도(a*)는 통계적 유의성은 보이지 않았지만 저장기간동안 AVG 처리 과실들에서 착색이 진행되었다. 따라서 ‘포모사’ 자두에 수확 전 AVG 처리는 상온저장 동안 과실의 에틸렌 발생량을 감소시키고, 경도와 산 함량을 높게 유지시켜 과실의 품질을 유지하는데 효과적이라고 판단되었다.
Abstract
This study was carried out to investigate the effect of a preharvest treatment with aminoethoxyvinylglycine (AVG) on fruit quality during ambient temperature storage of ‘Fomosa’ plum (Prunus salicina). Flesh firmness of the control fruit during storage decreased to less than 2.00 N after 12 days of storage, but AVG treated fruits remained above 4.00 N after 20 days of storage. The amount of ethylene produced in the control fruit began to increase from 12 days after storage and rapidly increased to 90.0 μL/kg/h after 20 days of storage. However, AVG treated fruits showed low ethylene production of 20.0 μL/kg/h after 24 days of storage. The titratable acid (TA) of control fruit decreased from 1.15% at harvest to 0.87% at 20 days after storage, but AVG treated fruits remained high at 1.04-1.08% after 24 days of storage. The redness (a*) of the fruit peel at harvest was not statistically significant but increased in the AVG treated fruits during storage. Therefore, pre-harvest AVG treatment in 'Formosa' plums was effective to maintain the quality of fruits by decreasing the ethylene production and maintaining flesh firmness and TA of fruit during ambient temperature storage.
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