Establishment of Optimal Quality Indices and Criteria for Ripening Diagnosis on ‘Hongro’ Apple

Seul Ki Lee; Jung Gun Cho; Jae Hoon Jeong; Dongyong Lee; Taehwan Shin; Si Hyeong Jang

doi:10.12791/KSBEC.2025.34.1.027

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2025 Vol.34, Issue 1 Preview Page Next Page

Original Articles

Establishment of Optimal Quality Indices and Criteria for Ripening Diagnosis on ‘Hongro’ Apple 사과 ‘홍로’의 숙기 진단을 위한 최적 품질 지표 및 기준 설정

31 January 2025. pp. 27-36

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Abstract

This study was conducted to analyze the quality changes of ‘Hongro’ apples during different stages of growth and to establish optimal harvest indices for determining maturity, as well as to set quality standards for mechanical harvesting. Seven-year-old ‘Hongro’ apple trees were used in an experimental field located within the National Institute of Horticultural and Herbal Science in Wanju-gun, Jeollabuk-do. From 2021 to 2023, fruit quality was assessed at 10-day intervals, starting from 58－59 days after full bloom (early June) to 164－173 days after full bloom (late September), past the typical harvest period. Additionally, quality data collected from Wanju-gun, Hwaseong, and Pocheon were used to analyze regional variations in the quality of ‘Hongro’ apples. The fruit weight increased as growth progressed, reaching 250－320g just before the harvest period. Firmness and acidity decreased as the fruit matured, while soluble solids content increased but plateaued between 12－14°Brix. The sugar-to-acid ratio increased with fruit maturity, surpassing 50 at harvest. The L* and b* color values increased initially but dropped sharply near harvest, while the a* value increased rapidly at harvest. Starch content declined significantly during the later stages of growth, falling below 20mg·g^-1 at harvest.The correlation analysis between starch content and various fruit characteristics demonstrated a significant positive relationship with both firmness and acidity, yielding correlation coefficients of 0.86 and 0.84, respectively. Consequently, firmness and acidity were identified as optimal indices for determining maturity. The established minimum quality standards for harvest readiness were as follows: firmness at 39.7±6.4N, acidity at 0.255±0.052%, soluble solids content at 13.6±1.3°Brix, and a* value of fruit skin at 14.7±12.8. These quality criteria, combined with the high correlation coefficients observed in non-destructive measurement parameters(such as fruit length, width, and a* color value) are anticipated to facilitate efficient mechanical harvesting while also offering critical information to growers, enabling them to optimize harvest timing and potentially improve economic benefits.

Keywords

acidity

firmness

harvesting index

maturity

starch contents

본 연구는 사과 ‘홍로’의 생육 시기별 품질 변화를 분석하여 숙기를 진단하기 위한 최적 수확 지표를 선정하고, 기계 수확이 가능한 사과 ‘홍로’의 품질 기준을 설정하고자 수행되었다. 전라북도 완주군에 위치한 국립원예특작과학원에서 재배된 7년생 사과 ‘홍로’ 품종을 대상으로 2021년부터 2023년까지 만개 후 58－59일(6월 상순)부터 수확 시기가 지난 만개 후 164－173일(9월 하순)까지 10일 간격으로 과실 품질을 조사하였다. 또한 완주군, 화성시, 포천시에서 수집된 품질 데이터를 활용하여 지역별 ‘홍로’ 품질 변화를 분석하였다. 과중은 생육이 진전됨에 따라 증가하다가 수확기 직전 250－320g 범위에 도달했다. 경도와 산도는 생육이 진전되면서 감소했고, 가용성 고형물 함량은 증가하다가 12－14°Brix 에서 더 이상 증가하지 않는 경향을 나타냈다. 또한 당산비는 생육이 진전될수록 증가하여 수확기에는 50 이상으로 증가했다. 색도 L^*값과 b^*값은 증가하다가 수확기에는 급격하게 감소했으며, a^*값은 수확기에 급격히 증가하였다. 전분 함량은 생육 후반부에 급격히 감소하여 수확기에는 20mg·g^-1 이하로 낮아졌다. 전분 함량과 과실 특성들 간의 상관분석을 한 결과, 경도와 산도가 각각 0.86과 0.84로 높은 상관성을 나타냈다. 따라서 경도와 산도를 최적 수확 지표로 선정하였으며, 수확 가능 최소 품질 범위는 경도 39.7±6.4N, 산도 0.255±0.052%, 가용성 고형물 함량 13.6±1.3°Brix, 색도 a^*값 14.7±12.8로 설정하였다. 이 기준과 함께 회귀 계수가 높은 비파괴 조사항목인 종경, 횡경, 색도a^*값을 활용한다면 기계 수확뿐만 아니라 재배자에게도 유용한 정보를 제공하여 수확 시기를 최적화시킬 수 있을 것으로 기대한다.

키워드

경도

산도

수확 지표

숙기

전분 함량

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Information

Publisher :The Korean Society for Bio-Environment Control
Publisher(Ko) :(사)한국생물환경조절학회
Journal Title :Journal of Bio-Environment Control
Journal Title(Ko) :생물환경조절학회지
Volume : 34
No :1
Pages :27-36
Received Date : 2024-10-08
Revised Date : 2024-11-11
Accepted Date : 2024-11-12
DOI :https://doi.org/10.12791/KSBEC.2025.34.1.027

Journal of Bio-Environment Control ISSN:1229-4675(Print) 2765-3641(Online) 생물환경조절학회지

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