저온저장 온도처리가 ‘홍로’ 사과의 저장중 과실품질에 미치는 영향
Effects of cold storage temperature treatments on fruit quality attributes in 'Hongro' apples
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This study was conducted to elucidate the effects of different storage temperatures on fruit quality attributes and storage disorders in cold-stored 'Hongro' apples. 'Hongro' apples were harvested from two different regions-Mungyeong, Gyeongsangbukdo, and Geochang, Gyeongsangnamdo, -and then stored for 4 months at 0℃ and/or 4℃, respectively. Fruit firmness and titratable acidity of ‘Hongro’ apples were decreased during cold storage but there were no significant differences between storage temperatures. Moreover, storage at different temperatures did not influence the soluble solids content of ‘Hongro’ apples from the two regions during cold storage. However, the internal ethylene concentration of ‘Hongro’ apple was increased at 4℃ relative to that at 0℃, regardless of the harvested regions. In addition, the greasiness (wax) index of fruit in both regions increased at 4℃, compared with at 0℃. The incidence of fruit peel disorder was higher at 0℃ (8.1-9.4%), than at 4℃ (1.3-4.7%) after 4 months of storage. Moreover, the four pathogens isolated from the symptomatic fruit peel were identified as Penicillium sp., Alternaria sp., Phoma sp., and Botryosphaeria dothidea. Therefore, to more effectively suppress fruit peel disorder, it is more effective to store ‘Hongro’ apple at 4℃ rather than at 0℃.
Abstract
This study was conducted to elucidate the effects of different storage temperatures on fruit quality attributes and storage disorders in cold-stored 'Hongro' apples. 'Hongro' apples were harvested from two different regions-Mungyeong, Gyeongsangbukdo, and Geochang, Gyeongsangnamdo, -and then stored for 4 months at 0℃ and/or 4℃, respectively. Fruit firmness and titratable acidity of ‘Hongro’ apples were decreased during cold storage but there were no significant differences between storage temperatures. Moreover, storage at different temperatures did not influence the soluble solids content of ‘Hongro’ apples from the two regions during cold storage. However, the internal ethylene concentration of ‘Hongro’ apple was increased at 4℃ relative to that at 0℃, regardless of the harvested regions. In addition, the greasiness (wax) index of fruit in both regions increased at 4℃, compared with at 0℃. The incidence of fruit peel disorder was higher at 0℃ (8.1-9.4%), than at 4℃ (1.3-4.7%) after 4 months of storage. Moreover, the four pathogens isolated from the symptomatic fruit peel were identified as Penicillium sp., Alternaria sp., Phoma sp., and Botryosphaeria dothidea. Therefore, to more effectively suppress fruit peel disorder, it is more effective to store ‘Hongro’ apple at 4℃ rather than at 0℃.
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