저장 환경과 숙기 정도가 파프리카 과실의 저장에 미치는 영향

국문 초록 (Abstract)

우리나라 수출 작물로 가장 큰 비중을 차지하는 파프리카의 두 품종을 성숙 정도와 저장 조건을 달리하여 저장성을 비교하였다. 국내에서 많이 재배되는 'Special'과 'Fiesta' 두 품종을 수경재배하여 미숙과와 완숙과 상태로 수확한 후 무공 필름과 유공 필름으로 포장하여 4℃와 9℃에 저장하였다. 가장 긴 저장 수명을 보인 저장 조건을 4℃에 포장 내 5%의 이산화탄소와 10%의 산소 농도를 보인 무공처리였다. 무공처리의 경우 저장온도, 품종, 숙기정도에 관계없이 3~9㎕/l의 에틸렌 농도를 보였으나 경도와 생체중 유지에 효과적이었으며 유공처리와 비교해서 부패율에도 차이가 크지 않았다. 50% 착색된 반숙과의 과피색은 9℃와 무공 필름 처리에서 많이 착색되었으나, 완숙과 수준까지 진전되지는 못하였다. 4℃에서 20일간 저장한 후 상온에서 3일간 정치한 완숙 'Special'의 저온 장해 정도를 전해질 용출량과 호흡 속도로 비교한 결과, 무공필름 포장에서 가징 효과적으로 억제되었다. 따라서 파프리카의 장기 유통 및 저장을 위해서는 적절한 무공필름 포장과 저온장해가 발생하지 않는 범위의 저장장이 필요하리라 생각된다.

다국어 초록 (Multilingual Abstract)

The sweet pepper (paprika) is one of the most important exported vegetable crops in Korea. This study evaluated the storability of sweet pepper fruits between 2 cultivars with different maturities under different storage conditions. The sweet peppers ('Special' and 'Fiesta') were grown in a rockwool hydroponic system, and harvested two different maturities: half-maturity and full-maturity levels. The sweet pepper fruits were stored in MA(non-ventilated) and non-MA(ventilated) conditions at 4 and 9℃ for 20 days. The storability of sweet pepper fruit was the highest in 4℃ MA conditions that remained 5% carbon dioxide and 10% oxygen during the storage. The ethylene concentration in MA condition showed 2~8 ㎕/l regardless of storage temperatures, cultivars and maturities. The fruits packaged with non-ventilated film, showed lower weight loss, and higher firmness, and there was no different about decay ratio compared to the fruits packed ventilated film. The coloration of semi-matured fruit that colored 50% before storage progressed taster in non-ventilated packaging condition at 9℃, but their color did not changed as same as level of full-matured fruit. The electrolyte leakages and respiratory rate that estimated degree of chilling injury was highest in non-MA(ventilated) conditions of 'Special' full matured fruit placed at room temperature for 3 days following storage at 4℃ for 20 days. It may be suggested that sweet pepper fruit packed sealed (nonventilated) film and stored at non-chilling temperature can be maintained better quality for long term storage.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 적요
• 사사
• 인용문헌

참고문헌 (Reference)

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