사과 Fuji와 국광을 저온(低溫) 상태하(狀態下)에서 저장방법(貯藏方法)을 달리하였을 때, 내부갈변(內部褐變) 및 PPO.의 변화(變化)에 대하여 조사한 결과는 다음과 같다. 1. P.E film저장(貯藏)에 있어서 내부갈변(內部褐變) 정도(程度)는 11월(月)에 수확(收穫)한 Fuji가 10월(月)에 수확(收穫)한 Fuji보다 많았고, 0.09mm 2%구(區)에서 가장 많이 나타났고 0.06mm 2%구(區), 0.06mm 2%구(區)의 순(順)이었으며 를 완전히 제거(除去)한 감압저장(減壓貯藏)에서는 내부갈변(內部褐變)을 볼 수 없었다. 2. P.E film저장중(貯藏中) Fuji의 PPO. activity 및 PPO. specific activity는 11월(月) 수확(收穫)이 10월(月) 수확(收穫)에 비해 높았으며, 0.09mm의 2%구(區)가 0.06mm구(區)보다 높았고, 저장중(貯藏中) 증가(增加)하는 경향이었고, 를 완전히 제거(除去)한 감압저장(減壓貯藏) 동안 Fuji의 PPO. activity는 변화(變化)가 거의 없었으나 PPO. specific activity는 계속 감소(減少)하였다. 3. 국광의 PPO. activity는 Fuji에 비해 상당히 높았고 저장중(貯藏中) PPO. activity 및 specific activity는 저장(貯藏) 초기(初期)와 거의 차이(差異)가 없었다. 4. 이상(以上)으로 미루어 Fuji의 내부갈변(內附褐變)은 저온장해(低溫障害)보다는 장해(障害)로 보이며 품종간(品種間)의 PPO. activity의 정도(程度)와 내부갈변(內附褐變)의 관련(關聯)은 찾을 수 없는 것 같다. 그러나 Fuji의 경우 PPO. activity증대(增大)는 의 영향(影響)을 받은 것으로 보이며 내부갈변(內部褐變)과 어느정도 관련(關聯)이 있는 것 같다.

This report decribes the changes of internal browning and PPO in apples, when the method of storage was changed in the condition of low temperature. Internal browning was found more Fuji harvested in November than Fuji in October. The degree of internal browning was the highest during the storage of 0.09mm 2% and 0.06mm 2%, 0.06mm 20% was followed. In the subatmospheric storage with complete remove of internal browning was not observed. During the storage of P.E. film bag, Fuji havested in November was higher than in October, and Fuji on 0.09mm 2% was higher than in 0.06mm, and Fuji during the storage of P.E. film bag was increased in PPO activity and PPO specific activity. During the subatmospheric storage with complete remove of , PPO activity of Fuji was little changed, but it's PPO specific activity was continuously decreased. PPO activity of Ralls was more higher than PPO activity of Fuji. PPO activity and PPO specific activity during the early stage of storage and the end stage of storage were little changed. Internal browning of Fuji was more effected injury than chilling injury. There is no relation between internal browning and degree of PPO activity was effected by and slightly related with internal browning.

• 김옥연(Dept. of Food Science and Technology, Coll. of Agric., Kyungpook Natl. Univ.) | Kim, Ok Yeoun
• 손태화(Dept. of Food Science and Technology, Coll. of Agric., Kyungpook Natl. Univ.) | Sohn, Tae Hwa