본 연구는 플라즈마-촉매 및 오존 처리공정을 이용하여‘홍로’사과 저장과정에서 발생되는 에틸렌 을 제거하고자 하였다.‘홍로’사과는 저장온도가 증가할수록 호흡속도가 빨라져 산소농도는 급격히 감소하고 이산화탄소와 에틸렌 농도는 증가하였다. 특히, 저장온도 20℃에서 90시간 저장 후 산소가 모두 소모되었으며, 이산화탄소 농도는 약 20%로 증가하였다. 플라즈마-촉매와 오존 처리는 에틸렌 제거에 효과적인 것으로 나타났으나, 오존 처리의 경우 사과표면에 반점이 생기는 문제가 발생하였 다.‘홍로’사과의 품질 분석결과 가용성 고형분과 산도는 무 처리군에서 다소 높게 나타났으며, 경도 는 플라즈마-촉매 처리군와 오존 처리군에서 다소 높게 분석되었다. 하지만 유의적 차이는 나타내지 않았다.

This study was carried out to indirectly predict the storage time limit, hardness, and acidity of Fuji apples in controlled atmosphere (CA) storage. A sensor installed inside the CA storage measured temperature, relative humidity, and gas composition data in real time. The respiration rate from five tons of apples in CA storage was calculated to predict the weight loss rate. As a result, the predicted and actual weight loss rate induced a predictable residual storage time equation that showed a significantly high correlation. The apple storage period showed a high reliability (R2=0.9322) because the predicted equation using respiration rate and number of days stored was about nine months for five tons of apples. Furthermore, the hardness and acidity prediction equation were derived from the quality analysis. However, there was not enough analysis sample correlation (the coefficient was as low as 0.3506 and 0.3144, respectively), but the tendency could be confirmed by reduced hardness and acidity. As a result, these quality prediction equations could encourage CA container distribution, effective for agricultural shipment regulation and increasing the ease of operations.

본 연구는 희토류비료 시비가 8년생 '후지'/M.9 사과의 미량원소 변화 및 사과의 수확 품질과 5개월간 4 저장 후 과실 품질에 미치는 영향을 알아보기 위해 수행하였다. 1년차 희토류 비료의 시비는 '후지' 사과 과실내 란타늄, 프라세오디뮴, 가돌리늄 및 네오디뮴을 축적하였다. 또한 2년차 연구에서 높은 농도의 희토류비료 시비는 보다 많은 량의 희토류 성분을 과실에 축적하여 과실내 희토류의 축적은 희토류비료의 시비량에 비례하였다. 이러한 희토류비료의 시비는 과실내의 다른 미량원소인 칼슘, 마그네슘과 칼륨의 농도에는 영향을 미치지 않았다. 희토류비료 시비에 따른 과실 품질조사에 있어, 희토류비료 0.2%의 엽면살포는 수확기 사과 과피의 붉은 색을 증가시켰으나, '후지' 과실의 과중, 경도 및 산도는 변화가 없었다. 저장 사과의 희토류비료 시비효과를 조사한 결과, 희토류비료 처리된 사과의 경우 무처리에 비해 5개월 저장 후 과실의 연화 및 적정산도의 감소를 지연시키며, 호흡률과 에틸렌발생을 감소시켰다.

In this study, A method for confirming the putrefaction point of apples by using odor variation as applied in apple storage. The samples were obtained from apple storage at Chuncheon shi Dongnae-myeon using by lung sampler. The complex odor was separated by GC/O and individual odors were then analyzed. In the apple storage, the varieties and number of apples vary based on cultivarsand sales volume of apples. Thus, using an emission chamber in the apple storage is difficult. The odor value of the emission chamber and apple storage is denoted by standardizing the sizes and number of apples. The variations in the ratios of aroma value and off-odor value were investigated. The ratio of the aroma value and off-odor value in the emission chamber increased. However, the apple storage values were applied on the number of apples, thus the values alternately increased and decreased in most cases. If the internal change of apple started, it is ratio of aroma value and off-odor value is cloese to zero. and If the External putrefaction on the apple surface is confirmed, the log value becomes larger than 0.5. Complete putrefaction in the stored apples, the log value close to 1.5. We therefore confirmed that this noninvasive method using odor variation can apply to monitoring the quality of apples in storage.

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

This study was conducted to determine the influence of postharvest dipping treatment with aminoethoxyvinylglycine (AVG) on ethylene production and composition of non-cellulosic neutral sugars in cell walls of 'Tsugaru' apple fruits during storage. Fruits were harvested on August 20, soaked in AVG 50 and 75 mg L-1 solution for 5 minutes, and stored in cold storage chamber at 0±1℃ for 60 days. Fruit quality factor, ethylene productions, and cell wall component changes were investigated at 20 days interval. As a result, the fruit firmness and acid content were much higher in AVG treated fruits than those of untreated one during 60 days of cold storage. Ethylene production of AVG treated fruits was reduced to the level of 1/10 compared with untreated one. As to the change of non-cellulosic neutral sugars in the cell walls of 'Tsu- garu' fruits, the major sugar was arabinose and galactose in water, CDTA and Na2CO3 soluble fractions. The content of arabinose and galactose in untreated fruits increased as the softening of fruits was in progress, but the fruits treated with AVG showed a little change during storage, so it is predicted that these two cell wall compositional sugars were not solubilized by the treatment of AVG. Accordingly, the marketability of 'Tsu- garu' fruits could remarkably increase when soaking the fruits in AVG solution after harvest.

사과의 감압저장중(減壓貯藏中) 저장생리(貯藏生理)에 영향을 미치는 과피지질(果皮脂質)과 품질(品質)의 측도(測度)가 되는 색소(色素)의 변화(變化)에 대해 조사(調査)한 결과(結果)는 다음과 같다. 전지질(全脂質) 함량(含量)은 국광(國光)이 Fuji보다 높았으며, 두 품종(品種) 모두 저장(貯藏) 60일(日)까지 감소(減少)하다가 저장말기(貯藏末期)까지는 증가(增加)하였으며 특히 저온구(低溫區)에서 변화(變化) 폭(幅)이 현저하였다. 중성지질(中性脂質) 함량(含量)은 Fuji의 상온구(常溫區)에서는 전반적(全般的)으로 증가(增加)하였고 저온구(低溫區)에서는 60일(日)까지 감소(減少)하다가 그 이후(以後)로는 증가(增加)하였으며 국광(國光)은 60일(日)까지 약간씩 감소(減少)하다가 그 이후(以後)로는 증가(增加)하였다. 당지질(糖脂質)은 두 품종(品種) 모두 30일(日)까지 감소(減少)한 후(後) 60일(日)까지는 증가(增加)하였다가 저장말기(貯藏末期)까지는 감소(減少)하였는데, 저온구(低溫區)에서 변화폭(變化幅)이 더 컸다. 인지질(燐脂質)은 Fuji에서 전반적(全般的)으로 감소(減少)하는 경향이었고 국광(國光)에서는 저장전반(貯藏全般)을 통해 변화(變化)가 거의 없었다. 포화지방산(飽和脂肪酸)에 대한 불포화지방산(不飽和脂肪酸)의 함량비(含量比)는 중성지질(中性脂質)에서 Fuji는 감소(減少)하였으나 국광(國光)은 증가(增加)하였고, 당지질(糖脂質)에서 Fuji는 60일(日)까지 감소(減少)한 후(後) 저장말기(貯藏末期)까지 증가(增加)하였고 국광(國光)은 저장전반(貯藏全般)에 걸쳐 증가(增加)하였다. 인지질(燐脂質)의 경우는 두 품종(品種) 모두 전반적(全般的)으로 증가(增加)하는 경향(傾向)이었으며 SAP-L, NAP-L, SAP-N, NAP-N 순(順)으로 비율(比率)이 높았다. Chlorophyll 함량(含量)은 국광(國光)이 Fuji보다 다소 높았고 저온감압구(低溫減壓區)에서 감소(減少) 경향(傾向)이 가장 적었다. Carotenoid, anthocyanin의 함량변화(含量變化) 상온상압구(常溫常壓區)에서 증가폭(增加幅)이 가장 컸으며 저온감압구(低溫減壓區)는 착색(着色)이 가장 지연(遲延)되었다.

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.

Quality characteristics, such as moisture content, pH, acidity, sugar content, salinity, flavor, taste, color, and overall acceptance of apple Jangachi prepared with different apple cultivars were investigated after different times in storage. The initial moisture content of apple Jangachi was 14.19-16.94% according to cultivar. After 5 days of storage, the moisture content increased to 23.26-26.91%. The pH was 3.98-4.55 regardless of cultivar. Total acidity decreased at first and then increased slightly after 10 days in the range of 0.8% to 1.3%. The sugar content of apple Jangachi decreased from 60-68% to 27-34% on the 5th day and was maintained at 23-25% after 5 days regardless of apple cultivar. The salinity of apple Jangachi increased from 0.94-1.64% to 3.5-3.8% after 15 day regardless of cultivar. In the sensory evaluation, apple Jangachi prepared with the Gala cultivar was given the best ratings in overall acceptability.

This study was divided to three experiments for evaluating the effects of pre- or post-load 1-MCP on quality of ‘Fuji’ apples exposed to ethylene. The first experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between the control and 1-MCP-treated fruits followed storage of 130, 150, and 170 days. 1-MCP-treated fruits maintained higher fruit titratable acidity and firmness than those of control fruits. The second experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loaded-1-MCP on ethylene treatments (10 μL/L, 20 μL/L, and 40 μL/L) and control fruits. 1-MCP-treated fruits were not affected by ethylene concentrations, and had higher fruit weight and firmness than those of control. The third experiment was compared for fruit quality at room temperature at 7, 14, 21, and 28 days between fruits applied with pre-loading with ethylene (10 μL/L) followed by ventilation (8 h, or 32 h, or 56 h) and 1.0 μL/L 1-MCP treatment. As observed above experiments, 1-MCP-treated fruits had higher fruit weight and firmness than those of control fruits, regardless of the delayed applications of 1-MCP.

CA저장 중 저장기체 조성에 따른 사과 Fuji의 증산속도를 측정하고, 같은 조건에서 증산속도를 예측하기 위한 수학적 모델을 설정하여 증산속도를 예측하였다. 온도 , 상대습도 98%, 공기 유속 0.25m/s의 저장조건에서 6주 동안 CA저장하였을 때 사과 Fuji의 호흡속도는 일반저온저장에 비하여 50%이하로 낮출 수 있었다. 같은 저장조건에서 일반저온저장에서의 사과의 증산속도가 CA저장에 비하여 50~70 % 높았으며, 일정한 산소농도의 CA

The research was conducted to measure the effect of temperature on respiratory and quality characteristics of 'Tsugaru' apple(Malus domestica Borkh) during storage at 4C, 10C and 20C. Respiration rate of the apple just after harvest was 7.57 mL CO/kg/h at 20C. It was decreased rapidly and was 2.86 mL CO/kg/h after storage for 45 days at 20C. The apples showed the highest ethylene production rate at 10C and 20C after 14 days, and at 4C after 28 days during storage. Weight of the apple was reduced by 2.9% after 120 days at 4C and by 6.1% after 45 days at 20C. Color difference of peel and pH increased with the temperatures but titratable acidity and flesh firmness showed the reverse trends during storage. According to the subjective quality test, it could be suggested that the shelf-life of the apple is 86 days at 4C, 65 days at 10C and 37 days at 20C, respectively.

쓰가루사과를 차압예냉처리하여 1와 에 저장한 경우 표면색택의 변화는 예냉처리구가 변화가 적게 나타났다. 에 저장하였을 경우 a값은 저장기간중 거의 차이를 보이지 않았고 b값은 저장기간중 크게 증가하였으나 1에서는 a, b값 모두 저장 1개월후까지도 거의 차이를 보이지 않았다. 경도 및 총산도는 저장기간이 경과할수록 감소하였으며 예냉구의 경우가 총산도의 감소가 적게 나타났는데 무예냉구의 경우 저장기간이 길어질수록 변화폭이 크게 나타났다. 쓰가루 사

The internal breakdown of Fuji apple during CA storage classified as watercore breakdown, low temperature breakdown and CO2 injury. This study was undertaken to investigate the watercore breakdown injury factors of Korean Fuji apple during CA storage. The development of internal breakdown was more increased with the larger size, the later harvest time and the hither CO2 gas level. But in internal breakdown fruit of the titratable acidity and soluble solid decreased significantly, the pH of fruit juice and the production of carbon dioxide was greatly increased. The best gas levels of CA storage was 2% oxygen and 3% carbon dioxide. Thus, the predictable parameters of internal breakdown of fruit were increase in pH on decrease titratable acidity within 2 months of CA storage, increase carbon dioxide. So, it was found that the best CA sotrage for internal breakdown control of fruit during CA storage was delayed CA storage methods after low temperature storage immediate harvest of apple and than took a step. The delayed CA storage after low temperature storage for 2 months was more effective in the prevention of development of internal breakdown than immediate CA storage after harvest.

For the measurement of the change of respiration rate caused by the gas content of storage atmosphere which furnishes important data for the interpretation of ULO storage, GC was used. It has been shown that the respiration rate and respiratory heat generation rate of Fuji apple is more than doubled in normal low temperature storage when compared with ULO storage, and that in ULO storage the respiration rate and respiratory heat generation rate directly proportional to the concentration of O2 in storage atmosphere as well as inversely proportional to that of CO2. It was possible to establish a functional formula for the respiratory heat generation rate of Fuji apple in all the storage conditions in terms of u=-0.7638+0.0003 O2-0.0007 log(CO2)+0.1369 log(Tb) concerning temperature and the concentration of O2 and CO2

A microcomputer system consisting of 16-bit microcomputer, PCL-711S interface board, censors, and converters have been set up in order to automatically measure temperature, humidity and weight loss which are major variables of storage of apple. This system was operated by PC-LabDAS software. It has been possible to measure continuously the weight loss of Fuji apple stored in CA with the weight converter made by a miniature load cell and a strain amplifier. The temperature was checked by a k-type thermocouple and Pt 100 RTD, and humidity by PQ653JAl humidity sensor. It has been possible to set up a linear equation which showers high correlationship between the estimate of temperature, weight humidity and the output of the converter in that r2 is more than 0.99. Transpiration rate, a significant factor of quality deterioration for CA storage of apple, can be estimated with these values.