‘후지’ 사과의 품질에 대한 강제송풍 예냉처리와 MA 필름 포장의 효과
Effects of forced air precooling and MA film packaging on quality characteristics of ‘Fuji’ apples
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초록
후지 사과를 강제송풍 예냉 처리한 것과 중성수로 전처리한 것을 기능성 MA 필름으로 포장하여 0℃에 18주 동안 저장하면서 사과의 중량, 경도, 부패율, 적정산도 및 비타민 C 등의 품질변화를 조사하였다. 저장 18주 후 중량변화는 대조구는 6.3%이었으나 전처리 후 기능성 MA 필름에 포장한 사과는 0.3-0.9%이었다. 경도와 산도의 경우도 기능성 MA 필름 포장구에서 변화가 적었다. 부패율은 대조구는 5.3%, 기능성 MA 포장구는 1.7-1.4%로 전처리한 기능성 MA 포장구에서 변화가 적었다. 비타민 C의 경우도 전처리한 후 MA 필름 포장구에서 변화가 적은 것으로 나타나 사과를 장기 저장할 경우 강제송풍 방법이나 저온의 중성수에 예냉 처리하여 MA 포장 저장하는 것이 후지 사과의 품질유지에 효과적이었다.
Abstract
This study was carried out to find a method of pretreatment before storage to improve the shelf life of apples. Fuji apple was pretreated with forced air precooling and pretreated with neutral water and packed in a functional MA film and stored for 18 weeks at 0℃ to investigate changes in quality such as weight, hardness, decay rate, titratable acidity and vitamin C. The weight loss of apple packed functional MA film was higher than that of control, weight loss of control was 6.3% and that of functional MA films were 0.3-0.9%. The change of hardness and titratable acidity was also lower than that of control. The decay ratio of apple packed with functional MA films were 1.7-1.4% but that of control was 5.3%, the decay ratio of control was higher than those of functional MA film. Vitamin C also showed little change in MA film packaging after pretreatment. Therefore, when the apple is stored for a long period, it is effective to maintain quality of Fuji apple by forced air precooling method or precooling to low temperature with neutral water and storage in MA film packaging.
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