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‘꽈리풋’, ‘길상’, ‘청양’ 고추의 수확 후 생리특성 및 기능성 성분 변화

Changes in physiological characteristics and functional compounds of ‘Kkwariput’, ‘Gilsang’ and ‘Cheongyang’ pepper fruit after harvest

이정수|채수영|홍윤표|양은영|박미희|백동렬
한국식품저장유통학회 (The Korean Society of Food Preservation)|2019.02|Food Science and Preservation|제26권 제1호|pp. 27-37

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antioxidantcapsaicinshelf-lifeCapsicum annumfruit shape
주제분류식품과학

초록

고추의 품종에 따른 선도 유지 기술 개발과 저장성이 높은 품종 육성을 위하여 서로 다른 과실 형태를 가진 ‘꽈리풋’, ‘길상’, ‘청양’ 고추의 수확 후 생리특성을 조사하고 기능성 성분과 저장성을 비교하였다. 그 결과 호흡량은 ‘길상’이 상온 유통기간과 저온저장 후 상온 유통 시 ‘꽈리풋’과 ‘청양’에 비해 낮게 나타났으며 저장기간 동안 중량감소율도 가장 낮았다. 경도는 ‘청양’이 가장 높게 나타났으며 저장 말기까지 유지되었다. 가용성 고형물 함량과 산도는 ‘청양’이 높았으며 과피색은 ‘길상’ 고추가 L* 값이 가장 낮고 저장기간이 지남에 따라 a* 값이 증가하였다. 외관 품질 지수로 판단할 때 청양이 길상과 ‘꽈리풋’에 비해 상온 저장 유통기간이 길게 나타났다. 저온 저장 후 상온유통 시 종자갈변율은 ‘길상’이 타 품종보다 낮게 나타났다. 풋고추의 저장기간 동안 기능성 성분의 변화를 조사한 결과, 캡사이신 함량은 ‘청양’이 가장 높게 나타났고, 저장기간이 지남에 따라 증가하였다. ABTS와 DPPH 소거능은 저장기간이 지남에 따라 증가하였는데 ‘청양’이 가장 높았다. 비타민 C함량도 ‘청양’이 가장 높게 나타났다. 또한 ‘청양’이 항산화 성분 보유력이 ‘길상’과 ‘꽈리풋’에 비해 높은 것으로 나타났다. 본 연구로부터 풋고추의 기능성 성분 보유력과 저장수명의 연관성이 제시되었다.

Abstract

Three cultivars of green pepper with unique fruit shapes, ‘Kkwariput’, ‘Gilsang’, and ‘Cheongyang’, were investigated for changes in physiology and functional compounds during storage to optimize postharvest management. The results showed that the respiration and ethylene production rates of ‘Gilsang’ were lower than those of ‘Kkwariput’ and ‘Cheongyang’, having the lowest weight loss during storage at both 4℃ and 20℃. The ‘Cheongyang’ pepper exhibited the highest firmness among the three cultivars, and it remained high until the end of storage. The soluble solids content and the titratable acidity were significantly higher in ‘Cheongyang’ than in ‘Gilsang’ and ‘Kkwariput’. With regards to fruit color, in all three cultivars the L* values decreased while the a* values increased with storage time. Based on the appearance index, ‘Cheongyang’ had a longer shelf life at 20℃ than ‘Gilsang’ or ‘Kkwariput’. However, ‘Gilsang’ showed the lowest seed browning rate at 5 day at 20℃ among the three cultivars after 14 day of cold storage at 4℃. The results of functional compounds analysis showed that capsaicin content increased with storage time, with the highest content found in ‘Cheongyang’. Antioxidant capacity, as determined by ABTS and DPPH assays, increased with storage time, and ‘Cheongyang’ showed higher antioxidant retention capacity than ‘Gilsang’ and ‘Kkwariput’. The highest vitamin C content was also found in ‘Cheongyang’. Based on the overall superior results of the ‘Cheongyang’ cultivar, this study suggests a close correlation between the retention capacity of functional compounds and the shelf life in green peppers.

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