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열풍처리에 따른 조생 온주감귤의 저장 중 품질특성 변화

Storage Quality of Early Harvested Satsuma Mandarin as Influenced by Hot Air Treatment

이현희|김동만|홍석인|손석민
한국식품저장유통학회 (The Korean Society of Food Preservation)|2004.09|Food Science and Preservation|제11권 제3호|pp. 304-312

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참고문헌

주제분류식품과학

초록

감귤의 수확 후 저장, 유통과정에서 부패 억제 및 품질유지 효과를 얻기 위하여 환경친화적 방법으로서 중-고온 예조처리의 적용 가능성을 확인하고자, 조생종 온주 감귤의 열풍처리에 따른 저장 중 품질특성 변화를 살펴보았다. 45℃에서 2, 4, 6시간 동안 열풍을 가한 다음, 충분히 냉각시킨 감귤을 통기성 천공 LDPE 필름에 포장하여 5℃에서 3주, 18℃에서 1주간 저장하면서 호흡률, 과실내부 기체조성, pH, 산도, 가용성 고형분 함량, 과피 표면색, 생체 중량 감소율, 경도, 부패과 발생률, 관능특성 등을 평가하였다. 열풍처리 직후 초기 호흡률은 처리구 모두 무처리구와 비교하여 높았으나 처리시간과는 유의적 상관성이 없었고, 저장 중 처리구 감귤의 호흡률은 감소하여 21일째는 무처리구와 유사한 수준을 나타내었다. 과실내부 기체조성은 처리구간에 유의적인 차이를 보이지 않았으며, 과즙의 pH, 산도, 가용성 고형분 함량 및 과실의 생체 중량감소와 경도, 과피 표면색 역시 열처리에 의해 거의 영향을 받지 않았다. 한편 부패과 발생률에 있어서는 4시간 이상의 처리구가 꼭지 썩음 현상과 곰팡이 발생정도, 검은 썩음병인 표피 흑변 정도에서 저장 중 낮은 수준을 나타내었다. 그러나 외관품질 및 체감품질에 대한 관능평가에서는 열풍처리구와 무처리구 사이에서의 유의적인 차이를 발견할 수 없었다. 결론적으로 45℃, 4-6시간의 제한적 열풍처리는 조생 온주 감귤의 저장 중 부패과 발생률을 현저히 감소시킴으로서 수확 후 품질유지에 효과적인 중-고온 예조처리 조건임을 확인할 수 있었다.

Abstract

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45℃ for 2, 4, and 6 hours and stored at 5℃ for 3 weeks and additional one week at 18℃ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5℃, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45℃ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.

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