CA 저장에 의한 청매실의 저온장해 발생 억제 및 품질 특성 유지 효과
Suppression of Chilling Injury and Maintenance of Quality Characteristics in Prunus Mume Fruits Stored under Controlled Atmosphere
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조회
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다운로드
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참고문헌
키워드
초록
This study was conducted to investigate the effect of CA(4% O2 and 7.5% CO2) storage on the quality characteristics and chilling injury in ‘Nanko’ prunus mume fruits at 1, 5, and 9℃. CA storage reduced production of CO2 and C2H4 significantly. Hue values of fruit skin were significantly higher in fruits stored at 1℃ and 5℃ than 9℃. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at 5℃ and 9℃ than 1℃. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at 1℃ of prunus mume fruits extended the storage life up to 30 days without quality deterioration, effectively.
Abstract
This study was conducted to investigate the effect of CA(4% O2 and 7.5% CO2) storage on the quality characteristics and chilling injury in ‘Nanko’ prunus mume fruits at 1, 5, and 9℃. CA storage reduced production of CO2 and C2H4 significantly. Hue values of fruit skin were significantly higher in fruits stored at 1℃ and 5℃ than 9℃. Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at 5℃ and 9℃ than 1℃. The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at 1℃ of prunus mume fruits extended the storage life up to 30 days without quality deterioration, effectively.
참고문헌 (14)
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