중생종 ‘홍월’ 사과의 저장력 평가를 위한 저장방법과 유통온도 효과 분석

박윤문(Youn-Moon Park),윤태명(Tae Myung Yoon),황명규(Myung Gyu Hwang) 한국원예학회 2005 원예과학기술지 Vol.23 No.1

온도가 다른 조건에서 3일간의 유통기간을 고려하여 ‘홍월’사과의 저온저장 및 CA저장 한계기간을 설정하였다. 9월 중순 과실을 수확하여 0℃에서 저온 및 CA저장을 하였고 저장 2개월 후부터 1개월 간격으로 3회 과실 품질을 조사하였다. 이화학 품질과 관능평가는 3일간의 유통과정을 거친 후 조사하였으며 실온유통은 기온이 반영된 실험실 온도조건에서 모의하였고 저온유통은 7℃ 냉장 조건에서 수행하였다. 저장 2개월 후 조사한 과육 경도와 산함량 및 이와 연관된 관능은 CA저장 사과에서 높게 나타나 CA 저장에 의한 ‘홍월’의 품질향상 효과는 단기 저장에서도 나타나는 것으로 조사되었다. 유통온도보다는 저장방법이 이들 품질 변화에 영향을 미치는 주요인으로 분석되었고 종합 식미 역시 주로 저장방법의 영향을 받는 것으로 나타났다. 품질변화에 미치는 유통온도의 효과는 상대적으로 작았고, 2개월 후 신맛, 3개월 후 경도와 조직감 등 저장기간 중 일부 품질요인만이 유의적인 영향을 받았다. 저장 후 3일간의 유통기간 경과 후의 품질을 기준으로 한 ‘홍월’의 저장한계기간은 유통온도와 상관없이 저온저장 시 3개월, CA저장 시 4개월 이상이었다. Refrigerated air (RA) and controlled atmosphere (CA) storage potential of ‘Hongwol’ apples were estimated considering marketing temperature as a prerequisite factor for fruit quality assessment. Apples were harvested at commercial maturity in mid September and stored under RA and CA conditions at 0℃. Time course quality changes were investigated through instrumental and sensory analysis after two, three, and four month storage plus three-day simulated marketing period at varying room temperature reflecting seasonal ambient temperature or at low temperature, 7℃, respectively. Flesh firmness, titratable acidity, and corresponding sensory ratings were significantly higher in CA-stored apples than those in RA-stored apples starting from two-month storage suggesting that beneficial effects of CA storage on the quality maintenance of ‘Hongwol’ apples could be perceivable even after short-term storage. Storage method was dominant factor affecting juice acidity and firmness as well as corresponding sensory evaluation indices. Overall taste acceptability was also significantly influenced by storage method. Effects of marketing temperature, in contrast, were slight, which were significant in part on the sourness of two-month stored apples and firmness and texture of three-month stored apples. Storage potential of ‘Hongwol’ apples considering three-day marketing period was three months for RA storage and longer than four months for CA storage based on overall sensory acceptability. Shelf temperature was not a critical factor for determination of storage potential in four-month stored ‘Hongwol’ apples.

배출식 CA저장고를 이용한 겨울배추 품질평가

김미나,박석호,박천완,최승영,최동수,김진세,김용훈,이수장 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.1

This study was conducted to propose the conditions of controlled atmosphere (CA) storage suitable for the storage of winter Chinese cabbage and to investigate the maximum storage period of Chinese cabbage based on the results of the quality analysis for CA storage. The weight loss rate of Chinese cabbage stored at 194 days in low temperature storage was about 2 times higher than that in CA storage. The trimming loss rate of Chinese cabbage stored at low temperature was 1.5 times higher than that of CA storage after 83 days of storage. Bolting of Chinese cabbage was observed in only low temperature storage. The Chinese cabbage firmness of CA storage was not different in the range of 5.7-6.2 N, while low temperature storage gradually increased after 83 days of storage and was 7.5 N at 194 days. The incidence of mold occurred after 83 days in low temperature storage, while in CA storage it occurred after 153 days. In the quality evaluation, CA storage for Chinese cabbage was rated 1.5-1.9 points higher than the low temperature storage. The maximum storage period of Chinese cabbage at low temperature storage was 83 days and that at CA storage 153 days.

Controlled atmosphere 저장 시스템을 이용한 기체조성 변화가 조생 ‘후지’ 사과의 저장 중 품질 및 내부장해 발생에 미치는 영향

천호현,박석호,최동수,최승렬,김진세,이진수 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.1

This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% CO2+2% O2 and 1% CO2+0.5% O2, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% CO2+2% O2 increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.

수확후 1-MCP 처리, 저장 방법 및 현지 유통온도가 모의수출 ‘감홍’ 사과의 품질에 미치는 영향 분석

박윤문(Youn-Moon Park),윤태명(Tae-Myung Yoon) 한국원예학회 2012 원예과학기술지 Vol.30 No.6

‘감홍’ 사과의 수확후 1-MCP 처리, CA 저장 및 유통온도가 모의 수출과정 중 품질유지에 미치는 효과를 분석하였다. 사과는 장기저장에 적합한 성숙도에서 수확하여 1μL·L<SUP>-1</SUP> 농도의 1-MCP 처리 후 0℃ 저온(air)과 O2 1.5kPa + CO2 2.5kPa CA 환경에서 각각 6개월간 저장하였다. 저장 후 모의 수출과정은 0℃에서 2주간의 해상 운송 모의 과정을 거쳤으며 현지 유통과정은 저온(7℃) 과 상온(18-22℃)에서 7일로 설정하였다. 20℃ 온도 평형 후 측정한 저장 직후 및 모의 운송 후 호흡속도와 에틸렌 발생률은 1-MCP 처리와 CA 저장 사과에서 유의적으로 낮았고 호흡속도의 경우 CA 저장의 효과가 보다 뚜렷하였다. 모의 수출과정 후 당도는 1-MCP 처리에서 산함량은 1-MCP 및 CA 저장 사과에서 뚜렷하게 높았다. 1-MCP 처리와 CA 저장은 모든 시점에서 과육 경도 및 조직감 유지에 뚜렷한 효과를 보였으며, 조사시점에 따라 상가효과가 있는 것으로 분석되었다. 현지에서의 저온유통은 과육 경도 유지에 효과적이었던 반면, 당도나 산함량에는 유의적인 영향을 미치지 않았다. 본 실험결과를 종합해보면, 수출을 목적으로 하는 ‘감홍’ 사과의 저장 한계기간은 무처리 사과의 저온저장 시 4개월 이내, 1-MCP 처리 후 CA 저장 시에는 6개월 이상까지 가능한 것으로 나타나, 국내 저장기간과 현지 유통기간에 따라 차별화된 수확 후관리기술 프로그램이 적용되어야 할 것으로 판단되었다. Effects of postharvest 1-methylcyclopropene (1-MCP) treatment, controlled atmosphere (CA) storage, and shelf temperature on quality of ‘Gamhong’ apples were analyzed during export simulation. Fruits were harvested at the optimum maturity for long-term storage, treated with 1 μL·L<SUP>-1</SUP> 1-MCP for 16 hours, and then stored for 6 months under air and CA conditions at 0℃. Poststorage export procedure was performed by applying additional 2-week refrigerated storage and 7-day shelf-life test at 7 and 20℃, which simulated container shipment and local distribution, respectively. After storage and during export simulation, rates of respiration and ethylene evolution were significantly lower in 1-MCP treated and CA-stored apples. For the reduction of respiration, CA storage was more effective than 1-MCP treatment. Soluble solids content was maintained higher in 1-MCP treated apples, while titratable acidity was maintained better both in the 1-MCP treated and CA-stored apples. Effects of 1-MCP treatment and CA storage were highly significant in maintaining flesh firmness and sensory texture ratings. Additive effects from combined application of 1-MCP treatment and CA storage were occasionally observed. Shelf temperature during the local distribution simulation seemed not to significantly influence quality changes only showing limited effects on flesh firmness. Overall results suggest that storage potential of ‘Gamhong’ apples is shorter than 4 months in control fruit under refrigerated air conditions, whereas the potential can be extended to longer than 6 months by 1-MCP treatment and CA storage. Postharvest program should be provided considering the time of export, i.e. period of storage, and duration of local distribution.

CA저장 `후지` 사과의 저장수명 및 품질 예측

박석호 ( Seok Ho Park ),박천완 ( Cheon Wan Park ),박종우 ( Jong Woo Park ),최동수 ( Dong Soo Choi ),김진세 ( Jin Se Kim ),김용훈 ( Yong Hun Kim ),최승렬 ( Seung Ryul Choi ),이수장 ( Su Jang Lee ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4

본 연구에서는 CA저장고에서 후지 사과 저장 시 저장고내부 센서를 이용하여 온도, 상대습도, 경과 저장일 수를 실시간을 계측하고 저장된 사과의 무게 정보를 통한 잔여 저장일 수, 경도 및 산도를 간접적으로 예측이 가능하도록 하기 위해 수행되었다. CA저장고에 저장한 5톤의 사과로부터 얻어진 정보를 이용하여 호흡률을 산출하고, 이를 바탕으로 감모율을 예측하였다. 또한 예측된 감모율과 실제 감모율은 매우 높은 상관성을 나타내었으며, 감모율에 따른 잔여 저장가능일 수 예측 관계식을 유도하였다. 사과의 저장기한은 CA저장고를 이용하여 후지 사과 5톤을 약 9개월간 저장했을 때 호흡과 저장 경과 일 수와의 관계식으로 예측한 값이기 때문에 상관계수가 0.9322로 높은 신뢰성을 나타냈다. 하지만 동일 저장조건에 사과의 품질분석 결과로부터 얻어진 경도 및 산도 예측식은 저장 시 품질변화 폭이 적고 분석 표본이 부족하여 상관계수가 각각 0.3506 및 0.3144로 매우 낮게 나타나 추가적인 연구를 통한 표본 수 및 신뢰도 증가가 필요하다. 이와 같은 품질예측시스템에 대해 지속적인 연구를 통하여 신뢰성을 높여 CA저장고에 적용할 경우 운용상항에 따른 품질 예측을 통해 이용자의 불안감을 해소시켜 CA저장고 보급을 촉진시킬 뿐만 아리나 출하시기 조절에 기여할 수 있을 것으로 판단된다. This study was carried out to indirectly predict the storage time limit, hardness, and acidity of Fuji apples in con-trolled atmosphere (CA) storage. A sensor installed inside the CA storage measured temperature, relative humidity, and gas composition data in real time. The respiration rate from five tons of apples in CA storage was calculated to predict the weight loss rate. As a result, the predicted and actual weight loss rate induced a predictable residual storage time equation that showed a significantly high correlation. The apple storage period showed a high reliability (R²=0.9322) because the predicted equation using respiration rate and number of days stored was about nine months for five tons of apples. Furthermore, the hardness and acidity prediction equation were derived from the quality analysis. However, there was not enough analysis sample correlation (the coefficient was as low as 0.3506 and 0.3144, respectively), but the tendency could be confirmed by reduced hardness and acidity. As a result, these qual-ity prediction equations could encourage CA container distribution, effective for agricultural shipment regulation and increasing the ease of operations.

저장고 내부 위치에 따른 저장환경과 복숭아 ‘Kunika’의 품질 분석

박천완,조세라,최동수,김용훈,김승희,송주희 한국산학기술학회 2023 한국산학기술학회논문지 Vol.24 No.11

This study was carried out to determine the relationship between the environmental characteristics of kunika peach quality in cold storage in varying conditions. To measure the storage environment's temperature and humidity, sensors were installed at 9 points inside a CA storage facility, and peaches were stored in the same position. The results showed that the temperature and humidity changed with periodicity during the cooling, loading, and defrosting operations of the cold storage. During the defrost operation, the temperature at the top of the storage facility rose high, and the relative humidity near the evaporator decreased by 52%. EOF analysis of the temperature and humidity data inside the cold storage showed that the variability in Mode 1 was strongly influenced by humidity. Weight loss was highest at 12.8% at the position where the lowest humidity was measured. Hardness and soluble solids did not differ significantly according to the storage date after 2 weeks. Correlation analysis between quality and position showed a greater difference in the vertical direction than the horizontal direction. The difference between quality and storage-environment variability was also higher in the vertical direction, but more detailed analysis of temperature, humidity, and wind speed individually and collectively is needed.

배출식 CA저장 컨테이너 개발과 기체제어성능 분석

박석호 ( Seok Ho Park ),박종우 ( Jong Woo Park ),최동수 ( Dong Soo Choi ),김진세 ( Jin Se Kim ),김용훈 ( Yong Hun Kim ),최승렬 ( Seung Ryul Choi ),오성식 ( Sung Sik Oh ),오유석 ( Yu Seok Oh ),이진수 ( Jin Su Lee ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.1

본 연구에서는 우리나라 여건에 적합하다고 판단되는 배출식 CA컨테이너를 개발하고 성능을 평가하였다. CA컨테이너 제어장치의 성능은 수확후 관리 매뉴얼에서 제시한후지 사과의 CA저장 방법에 따라 산소 및 이산화탄소 농도의 정밀제어 능력을 평가하였다. 본 연구에서는 CA컨테 이너의 성능을 평가하기 위하여 사과 4.5톤을 적재하고, 온도는 0-0.5oC, 지연CA기간은 3일, 이산화탄소 농도를 0.5%이하로 조절하는 기간은 3일, 이산화탄소 농도를 1.0% 이하로 6일간 저장하는 단축실험을 수행하였다. 그결과 온도는 0.0-0.5oC, 습도는 냉동기 가동과 제상이 진행될 때를 제외하고는 90.0% 이상을 유지하였다. CA컨테이너의 기밀성능을 판단하기 위한 감압율은 양압에서 0.21 mmH2O/min, 음압 0.45 mmH2O/min로 CA저장고의 기밀유지기준 보다 2배 이상 우수한 것으로 나타났다. 또한 컨테이너 내부의 기체농도는 후지 사과입고 후 6일까지 이산화탄소가 0.1-0.5%, 이후에는 0.1-1.0%로 정밀하게 제어되었으며, CA 기체조성 후 산소의 농도는 2%가량으로 유지되었다. 따라서 본 연구에서 개발한 CA저장 컨테이너는 정밀자동제어가 가능하며 모든 CA저장 요구조건을 충족시켜 상용화가 가능하다고 판단된다. This study was conducted to develop and evaluate an appropriate control device for a purge type controlled atmosphere (CA) storage in Korea. To determine ideal performance, oxygen and carbon dioxide control capability and airtightness were analyzed according to the postharvest management manual of CA storage of Fuji apples. In shortened experiments for CA storage, the condition was delayed CA at 0-0.5oC for three days and stored at 0.1-0.5% carbon dioxide levels for 3 days and then further stored 6 days under 1% carbon dioxide. As a result, the temperature control range of a developed CA container was 0.0-0.5oC, and the relative humidity was more than 90%, except for the defrosting step for the freezer during the storage period. The rate of pressure reduction for the CA container in the negative and positive pressure states was 0.45 and 0.21 mmH2O/min, respectively, and it was twofolds higher than standard airtightness for CA storage. After nitrogen injection, oxygen concentration was achieved at 2%, and carbon dioxide concentration was maintained at 0.1-0.5% for 6 days. Afterwards, carbon dioxide levels were tightly controlled between 0.1-1.0%. These results suggest that a developed purge type CA container could be effective in commercially maintaining the quality of agricultural products.

팰릿 단위 기체환경 제어 저장한 배추의 품질 변화와 품질 예측 모델

천호현,최은지,이정현,손재용,박천완 한국산업식품공학회 2020 산업 식품공학 Vol.24 No.3

This study was conducted to investigate the quality of kimchi cabbages stored under a pallet unit-controlled atmosphere (PUCA), containing 2% O2 and 5% CO2, and to develop quality prediction models for cabbages stored under such conditions. Summer and winter cabbage samples were divided into PUCA-exposed groups and atmospheric airexposed control groups (in a cold storage). The control summer cabbages lost up to 8.31% of their weight, whereas the PUCA-exposed summer cabbages lost only 1.23% of their weight. Additionally, PUCA storage effectively delayed the reduction in cabbage moisture content compared with the control storage. After storage for 60 and 120 days of the summer and winter samples, respectively, the reducing sugar contents were higher in the PUCA groups than in the control groups. The linear regression analysis-derived equations for predicting the storage period, weight loss, and moisture content in the control groups, as well as those for predicting the storage period and weight loss in the PUCA groups, were appropriate according to the adjusted coefficient of determination, root mean square error, accuracy factor, and bias factor values. Therefore, this PUCA system would be useful for improving the shelf life of the postharvest summer and winter cabbages used in the commercial kimchi industry.

‘후지’ 사과의 관능 및 저장한계기간에 미치는 저장방법과 유통온도 분석

박윤문(Youn-Moon Park),윤태명(Tae Myung Yoon),황명규(Myung Gyu Hwang) 한국원예학회 2006 원예과학기술지 Vol.24 No.1

‘후지’ 사과의 이화학적 품질요인과 관능평가의 상관관계를 밝히고 저장기간 중 관능 변화에 근거하여 저장방법과 유통온도에 따른 적정저장기간을 제시하였다. 2003년 10월 20일과 2004년 10월 16일에 수확한 과실을 0℃ 저온 및 CA 환경에서 저장하고 저장 후에는 3일간 상온과 7℃ 저온에서 유통과정을 거친 후 과실의 이화학적 품질요인과 소비자 관능을 조사하였다. ‘후지’ 사과의 가용성 고형물 함량은 단맛이나 종합식미와의 상관관계가 뚜렷하지 않은 반면 과육경도와 산함량은 조직감, 신맛 그리고 종합식미와 높은 상관관계를 보였다. 조직감과 신맛 적합수준에 해당하는 ‘후지’ 사과의 경도와 산함량을 회귀방정식을 이용해 구한 결과, 각각 10.7N/5㎜ Φ와 0.24%로 나타났고 종합식미 적합수준에 해당하는 품질요인별 수준은 가용성 고형물 함량 12.8°BX, 조직경도 10.7N/5㎜ Φ, 산함량 0.17%였다. 저장방법이 관능평가에 미치는 영향은 대체로 높은 유의성이 있었으나 유통온도의 영향은 매우 낮은 것으로 조사되었다. 종합식미를 기준으로 평가한 저온저장 한계기간은 2003년도 수확한 ‘후지’ 사과의 경우 유통온도와 무관하게 4개월 정도로 짧았던 데 비해, 수확일이 다소 빠른 2004년도 사과는 저온저장 4개월 이후까지 조직감과 신맛이 비교적 높게 유지되고 유통온도별로도 차이가 있어서 저온저장-상온유통시 5개월, 저온저장-저온유통시 6개월 이상이었다. CA저장 한계기간은 2003년, 2004년도 모두 8개월 이상이었고 유통온도의 영향은 일관성이 없었다. 이러한 결과를 볼 때, ‘후지’ 사과의 품질은 저장방법에 의해 주로 결정되고 이후 유통온도의 영향은 극히 부분적으로 나타나는 것으로 판단된다. The limit values of physico-chemical quality attributes of ‘Fuji’ apples as related to acceptable sensory evaluation level, the criterion of consumers’ acceptance, were investigated and optimum storage period was determined based on consumers’ sensory evaluation. Apples were harvested in two different seasons, Oct. 20, 2003 and Oct. 16. 2004. Quality attributes were measured and sensory evaluations were performed after storing apples in refrigerated-air (RS) and CA storage (CAS) at 0℃ for a certain period plus three-day marketing simulation at varying room temperature (VRT) and low temperature, 7℃ (LTS). Relationships between flesh firmness and texture, and between acidity and sourness were highly significant, whereas no consistent relationship was observed between soluble solid concentrations (SSC) and sweetness rating. Regression analysis estimated criterion levels of flesh firmness and acidity for acceptable texture and sourness ratings as 10.7 N/5 ㎜ Φ and 0.24%, respectively. In contrast, the minimum levels of quality attributes for acceptable overall taste were 12.8 °BX SSC, 10.7 N/5 ㎜ Φ firmness, and 0.17% acidity. Effects of storage method on sensory ratings were highly significant, whereas effects of shelf temperature were less significant and incidental. In 2003-04 season, storage potential of RS apples was approximately four months regardless of shelf temperature, while, in 2004-05 season when texture and sourness were maintained longer than four months with significant effects of shelf temperature, the potential was five months in RS+VRT and longer than six months in RS+LTS apples. Storage potential of CAS apples was longer than eight months for both 2003-04 and 2004-05 seasons. No clear difference in overall taste ratings was observed between shelf temperatures after CA storage. The results of the present study indicate that sensory quality of ‘Fuji’ apples is primarily influenced by the storage method used, whereas subsequent shelf temperature effects seem to be minimal.

Apple Quality as Affected by the Precooling Rate and $O_2$ Pulldown Rate in Controlled Atmosphere Storage

Mahajan, P.V.,Goswami, T.K. Korean Society for Agricultural Machinery 2002 Agricultural and Biosystems Engineering Vol.3 No.1

Quality attributes of apple are greatly affected by the cooling rate and environmental conditions during storage. Studies were conducted to evaluate the effect of cooling rate on different quality attributes of apple. The effect of $O_2$ pulldown rate of the CA chamber on the quality of apple was also determined. Two methods were used viz. conventional CA procedure and rapid CA procedure. Apples stored by medium and slow cooling methods lost its flesh firmness significantly from an initial level of 4.55 kg to 2.83 kg and 2.27 kg, respectively on 35 days after storage whereas, in rapid cooling, the firmness level changed from 4.55 kg to 3.20 kg on 35 days after storage. At the end of 35 days of storage, titratable acidity decreased insignificantly from an initial value of 0.24l% to 0.239% in the case of rapid CA whereas in the case of conventional CA it dropped significantly to 0.215% from its initial level. The initial flesh firmness of 4.55 kg also changed significantly to 4.05 kg on 35 days after storage in conventional CA whereas in rapid CA it changed to 4.36 kg, which was found to be non-significant at 5% level of significance. Total soluble solids increased from an initial level of $12.43^{\circ}$Bx to $12.60^{\circ}C.$ Bx on 35 days after storage in rapid CA whereas it increased to $13.07^{\circ}$ Bx in conventional CA. Ascorbic acid content of apple juice decreased insignificantly from 6.67 mg/100 mL to 5.87 mg/100 mL on 35 days after storage in rapid CA whereas in conventional CA, it decreased significantly to 5.27 mg/100 mL from its initial level.