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2019 Vol.28, Issue 2 Preview Page
Changes in Marketability of Strawberry ‘Maehyang’ for Export as Affected by Concentration of Gaseous Chlorine Dioxide Treatment

이산화염소 가스 처리 농도에 따른 수출 딸기 ‘매향’의 상품성 변화

Hye Min Kim5
,
Seung Jae Hwang1234*
김 혜민5
,
황 승재1234*
1Division of Applied Life Science, Graduate School of Gyeongsang National University, Jinju 52828, Korea
2Department of Agricultural Plant Science, College of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
3Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
4Research Institute of Life Science, Gyeongsang National University, Jinju 52828, Korea
4Protected Horticulture Research Institute, National Institute of Horticultural and Herbal Science, Rural Development Administration, Haman 52054, Korea
1경상대학교 대학원 응용생명과학부
2경상대학교 농업생명과학대학 농업식물과학과
3경상대학교 농업생명과학연구원
4경상대학교 생명과학연구원
4국립원예특작과학원 시설원예연구소
*Corresponding author: hsj@gnu.ac.kr
30 April 2019. pp. 166-171
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Abstract

This study was conducted to investigate the effect of gaseous chlorine dioxide (ClO2) concentration and treatment method for maintaining marketability in strawberries ‘Maehyang’ for export. After harvesting strawberry colored with 60 ± 5% of the skin, and the gaseous ClO2 was applied as four treatments in the cold store set with 10ºC which were as follows: i) non-treatment (Control), ii) 0.2 mg·L-1 for 30 minutes, iii) 0.4 mg·L-1 for 30 minutes, and iv) continuously exposed at 0.4 mg· L-1 during the storage period. Weight loss, firmness, soluble solids content, color, incidence of gray mold, and quality grade of strawberries were investigated every 3 days during 16 days storage in cold store. The weight loss was consistently high at 0.2 mg·L-1 ClO2 treatment, and the weight loss was lower than other treatments when gaseous ClO2 was continuously treated. Firmness was significantly higher at 0.2 and 0.4 mg·L-1 ClO2 treatment on the 13th day of storage. Soluble solids content tended to below in continuous gaseous ClO2 treatment. The colors showed no tendency as affected by concentrations and treatment methods of gaseous ClO2. No gray mold was observed in the continuous gaseous ClO2 treatment until the 13th day of storage. The quality grade was lower in gaseous ClO2 treatment group than in the control. As a result, it was possible to decrease the weight loss and the incidence of gray mold by continuously treating the gaseous ClO2 to strawberry ‘Maehyang’ for export during the storage period after harvest. However, further research is needed on method to maintain quality grades of fruits.

Keywords
firmness
incidence of gray mold
soluble solids content
weight loss

본 연구는 수출 딸기 ‘매향’의 상품성 유지를 위한 이 산화염소 가스 농도 및 처리 효과를 구명하고자 수행되 었다. 과피의 착색이 60±5%로 진행된 딸기를 수확한 후 10°C로 설정된 저온저장고에서 이산화염소 가스를 무처 리(대조구), 0.2와 0.4mg·L-1의 농도에 각각 30분간 노출 시킨 처리, 저장기간 동안 이산화염소 가스를 0.4mg·L-1 의 농도로 지속적으로 노출시킨 처리로 총 4가지 처리 를 수행하였다. 딸기의 무게 손실률, 경도, 당도, 색도, 잿빛곰팡이 발생률, 품질 등급을 저온저장고에 저장하면 서 16일간 3일 간격으로 조사하였다. 무게 손실률은 이 산화염소 가스 0.2mg·L-1 처리에서 지속적으로 높았고, 이산화염소 가스가 지속적으로 처리됐을 때 무게 손실률 은 다른 처리들에 비해 낮은 경향을 보였다. 경도는 저장 13일째 이산화염소 가스 0.2와 0.4mg·L-1 처리에서 유의적 으로 높았다. 당도는 지속적인 이산화염소 가스 처리에서 낮은 경향을 보였다. 색도는 이산화염소 가스 농도 및 처 리 방법에 따른 경향성을 보이지 않았다. 지속적인 이산 화염소 가스 처리에서 저장 13일째까지는 잿빛곰팡이가 발생하지 않았다. 품질 등급은 이산화염소 처리구에서 대 조구에 비해 낮은 경향을 보였다. 결과적으로 수확 후 저 장기간 동안 수출 딸기 ‘매향’에 이산화염소 가스를 지속 적으로 처리함으로써 무게 손실률과 잿빛곰팡이 발생률 을 감소시킬 수 있었다. 하지만 과실의 품질 등급을 유지 시킬 수 있는 방안에 대한 추가적인 연구가 필요하다.

키워드
경도
잿빛곰팡이 발생률
당도
무게 손실률
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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 : 28
  • No :2
  • Pages :166-171
  • Received Date : 2019-03-12
  • Revised Date : 2019-04-16
  • Accepted Date : 2019-04-24
  • DOI :https://doi.org/10.12791/KSBEC.2019.28.2.166
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