수확 후 고온처리가 참외의 저온장해 완화와 저장성 향상에 미치는 영향

국문 초록 (Abstract)

저장전 고온처리(38℃, 48시간)는 참외의 당도, 산도, 비타민 C의 함량과 α-tocopherol 활성을 높였으며, 3℃의 MA저장중 생체중 감소 이산화탄소, 에틸렌그리고 아세트알데히드 발생량을 낮게 유지시켰다. 또한 저장후 외관상 품질, 경도, 당도, 산도, 비타민 C, α-tocopherol 활성 등 내적품질이 고온처리한 참외에서 높은 수준을 유지하였는데 특히 저온장해정도를 알 수 있는 이온용출량이 고온처리구에서 낮아 수확후 고온처리로 저온장 해가 완화되었음을 알 수 있었다. 고온처리를 하지 않은 대조구는 저장 25일부터 Alternaria rot이 발견되었으나 고온처리구는 저장 종료일인 39일까지 부패가 발견되지 않았으며 외관상 품질에 대한 저장일수로 세운 회귀식에 의하면 저장수명이 고온처리구에서 8일 이상 연장되었다. 참외의 경우 저장전 38℃의 낮은 고온에서 장시간 열처리를 함으로써 살균효과 저온장해 완화효과와 더불어 수명연장까지 얻을 수 있었다.

다국어 초록 (Multilingual Abstract)

Oriental melons hold at 38℃ for 48 hours before storage increased their soluble solid, titratable acidity, vitamin C contents and α-tocopherol activity. These heat treated oriental melons maintained lower production of carbon dioxide, ethylene and acetaldehyde and loss of fresh weight than untreated them, called control, during 3℃ MA storage. After 39 days in storage, the last day of storage, visual quality and internal quality, such as firmness, soluble solid, titratable acidity, vitamin C and α-tocopherol activity, showed higher in heat treated oriental melons. Especially, Ion leakage of flesh, index of chilling injury, increased remarkably in control, so that heat treatment had to alleviate chilling injury in oriental melon. Moreover, while Alternaria rot was shown in control plot after 25 days in 3℃ MA storage, oriental melons treated heat were not appeared any decomposition after 39 days in 3℃ MA storage. As storage life of oriental melon was calculated by regression equation between visual quality and days in storage, that was longer 8 days in heat treated than control. Consequently, heat treatment that was mild, 38℃ and long period, 48 hours, executed before storage, sterilized surface alleviated chilling injury and lengthened storage life in oriental melons.

목차 (Table of Contents)

• Abstract
• 서언
• 재료 및 방법
• 결과 및 고찰
• 적요
• 인용문헌

참고문헌 (Reference)

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