논문 상세보기
pp.166-170
국내 싹채소 유통 온도를 조사해본 결과 예냉하여 포장 후 출하할 때까지 일정기간 5도에서 보관되었으며, 수송은 10도 이하의 온도를 유지하였다. 그러나 판매소에서 저장고에 입고될 때까지 수시간 동안 상온에 다시 노출되었고 이후 10도 수준의 판매소의 저장고에 입고되고 있었다. 이러한 유통조건을 모의처리 하였는데 5℃로 계속 유지된 대조구와 10℃, 20℃, 30℃에서 약 6시간 저장한 후 10℃에 17일간 저장하여 비교하였다. 25℃에서 암상태로 5일간 재배한 무를 명상태에서 l일간 녹화 후 수확하여 25 μm ceramic film으로 포장하여 앞서 설명한 5가지 유통조건에서 유통저장하였다. 상하차 처리온도가 높을수록 높은 생체중 감소와 외관상 품질 저하가 발생하였다. 포장내 이산화탄소 농도는 저장경과 l일후 상승하였고, 산소 농도도 저장경과 1일후 급격히 낮아지는 것을 볼 수 있었고, 에틸렌 발생량도 고온 노출에 인해 저장 경과 l일후 빠르게 증가하였다. 이에 반해 노출온도가 낮을수록 외관상 품질등을 비롯한 저장성이 향상되었다.
The temperature fluctuations was investigated in cold distribution chain of radish sprout, typical of commercial practice. Although the temperature of distribution chain was maintained below 5℃ in precooling and packaging steps, and 10℃ in transporting, temperature of loading step increased up to 18℃ at market. Based on this investigation, the simulated cold distribution conditions were consisted of precooling and packaging step; 5℃ for 12 hours and transporting and loading steps; 5℃, 10℃, 20℃ and ℃ for 6 hours, and storage and market steps; 5℃ and 10℃ for 17 days. The radish sprouts were cultivated at 25℃ and dark condition for S days and placed in light condition for greening. They were packaged by 25 μm ceramic film after precooling for 6 hours in 5℃. The fresh weight loss and visual quality of radish sprout decreased with the increase of the temperature in transporting and loading steps. The carbon dioxide content of packages increased, but the oxygen content decreased rapidly in 1day after storage, as the temperature of transporting and loading steps increased. The ethylene content in packages increased fastest in higher temperature of transporting and loading steps treatment, and showed highest in 5℃-30℃-10℃ treatment (temperature of precooling and packaging steps for 12 hours - temperature of transporting and loading steps for 6 hours - temperature of storage step for 14 days) followed by 5℃-20℃-10℃ treatment. The high temperature of transporting and loading steps resulted in deterioration qualities and atmosphere conditions in packages of sprout. These results suggested that the temperature fluctuation in distribution should influence the shelf-life of radish sprouts, even thought the periods of fluctuation was just 6 hours.
