논문 상세보기
pp.143-148
실용적인 CA 처리 방법을 이용하여 매실 '남고'의 저장성 향상 및 저온장해과 발생 억제에 관한 기초 자료를 얻고자 본 연구를 수행하였다. 매실 '남고'를 1, 5, 에 저장하면서 최적 CA 조성으로4% +75% 의 농도를 선정하여 사용하였다. 매실의 상온 저장시에는 황변현상과 조직의 연화가 빠르게 진행되어 수확 후 3~4일 이내에 상품성이 없어지는 문제점이 있다. 이산화탄소와 에틸렌 생성량은 CA 저장구에서 유의적으로 줄었다. 또한, Hue
This study was conducted to investigate the effect of CA(4% and 7.5% ) storage on the quality characteristics and chilling injury in 'Nanko' prunus mume fruits at 1, 5, and . CA storage reduced production of and significantly. Hue values of fruit skin were significantly higher in fruits stored at and than . Weight loss was much lower in fruits stored under CA storage. Soluble solids content (SSC) titratable acids (TA), and firmness were maintained and electrolyte leakage was lower in fruits stored under CA storage. Ratios of chilling injury and decay were increased faster at and than . The chilling injury was suppressed in fruits of CA storage compared with control fruits during cold storage. These results indicate that CA storage at of prunus mume fruits extended the storage life up to 30 days without quality deterioration. effectively.
