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2017 Vol.26, Issue 2 Preview Page
Effects of Carbon Dioxide Fertilization on the Quality and Storability of Strawberry ‘Maehyang’

재배 시 탄산시비가 딸기 ‘매향’ 의 품질과 저장성에 미치는 영향

In-Lee Choi12
,
Jae Su Yoon1
,
Hyuk Sung Yoon1
,
Ki-Young Choi3
,
Il-Seop Kim1
,
Ho-Min Kang12*
최 인이12
,
윤 재수1
,
윤 혁성1
,
최 기영3
,
김 일섭1
,
강 호민12*
1Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University, Chuncheon 24341, Korea
2Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
3Department of Controlled Agriculture, Kangwon National University, Chuncheon 24341, Korea
1강원대학교 원예·시스템공학부 원예과학전공
2강원대학교 농업생명과학연구원
3강원대학교 시설농업학과
*Corresponding author: hominkang@kangwon.ac.kr
30 April 2017. pp. 140-145
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Abstract

This study was conducted to find out the effects of CO2 fertilization (1,000ppm) on the quality and storability of ‘Maehyang’ strawberry fruits. Qualities such as firmness, soluble solid, and acidity of strawberry fruits showed higher numbers in those treated with CO2 fertilization compared to those after harvest. Strawberry fruits were stored at 8°C; MA condition using 20,000 cc·m-2·day-1·atm-1 OTR (oxygen transmission rate) films and conventional condition using unsealed PE box stored for 20 and 10 days, respectively. Fresh weight loss rate was less than 1.0% in MA storage regardless of CO2 fertilization treatment. Concentrations of oxygen, carbon dioxide, and ethylene in OTR films did not show any significant difference between CO2 fertilization treatment and control (nontreatment) during storage. CO2 fertilization treatments maintained higher firmness after storage regardless of storage methods, but soluble solid, acidity, and surface color did not differ among the treatments. Visual quality and off-flavor based on sensory evaluation was the highest in CO2 fertilization treated strawberry and stored at a MA condition, and was the lowest in CO2 fertilization treated strawberry and those stored in a conventional condition, respectively. The fungal incidence rate of strawberry fruits showed less in CO2 fertilization treatment than control during both MA and conventional storage. These results suggest that CO2 fertilization can improve firmness, increase visual quality after harvest and storage at 8°C, and the MA storage method enhances the shelf-life of ‘Maehyang’ strawberry fruits.

Keywords
carbon dioxide
firmness
fungal incidence
off-flavor
visual quality

‘매향’ 딸기의 재배 시 1,000ppm 농도의 탄산시비 가 품질과 저장성에 미치는 영향을 알아보고자 본 연 구를 수행하였다. 딸기 수확 후 품질을 비교 하였는 데, 경도, 당도, 그리고 산도가 무처리구에 비해 탄산 가스 처리구에서 높은 수치를 나타내었다. 기존 유통 조건인 관행저장 처리구는 10일간, 20,000cc OTR 필 름으로 MA저장 처리구는 20일간 8°C에서 저장하였 다. 저장 중 생체중 감소율은 탄산시비 처리에 관계 없이 MA저장 처리구가 저장종료일까지 1%의 낮은 감소를 보였다. 저장 중 MA저장 처리구의 포장내 산 소, 이산화탄소, 그리고 에틸렌가스 농도는 탄산시비 처리에 따른 유의성있는 차이를 보이지 않았다. 저장 종료일의 경도는 저장방법에 관계없이 탄산시비 처리 구가 무처리구보다 높은 수치를 나타내었으나, 당도와 산도 그리고 과색은 처리에 따른 차이가 나타나지 않 았다. 패널테스트를 통한 외관은 탄산시비 처리하여 MA저장한 처리구가 가장 우수하였으며, 이취는 탄산 시비 처리하여 관행저장한 처리구가 가장 낮았다. 곰 팡이 발생률은 두 저장방법 모두 무처리구에 비해 탄 산시비 처리구가 낮은 수치를 보였다. 이상의 결과를 볼 때, 재배 중 탄산시비는 ‘매향’ 딸기의 경도를 높 여 8°C 저장 중 외관상 품질과 저장 후 경도를 높게 유지시켜 저장성을 향상시킬 수 있으며, 저장방법으로 는 MA저장이 저장기간을 연장시킬 것으로 판단된다.

키워드
경도
곰팡이 발생률
외관
이산화탄소
이취
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Information
  • Publisher :The Korean Society for Bio-Environment Control
  • Publisher(Ko) :(사)한국생물환경조절학회
  • Journal Title :Protected Horticulture and Plant Factory
  • Journal Title(Ko) :시설원예ㆍ식물공장
  • Volume : 26
  • No :2
  • Pages :140-145
  • Received Date : 2017-01-12
  • Revised Date : 2017-02-14
  • Accepted Date : 2017-04-26
  • DOI :https://doi.org/10.12791/KSBEC.2017.26.2.140
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