Comparison of Fruit Maketability at Various Temperature Environment in Asian Pear ‘Jinhwang’ Treated with 1-Methylcyclopropene

Ug-Yong Lee; Jin-Ho Choi; Yoon-Kyung Kim; Kwang-Suk Oh; Sung-Ju Kim; Jong-Pil Chun

doi:10.12791/KSBEC.2017.26.1.19

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Comparison of Fruit Maketability at Various Temperature Environment in Asian Pear ‘Jinhwang’ Treated with 1-Methylcyclopropene 동양 배 ‘진황’에 있어 1-MCP 처리에 따른 다양한 온도 환경에서의 유통력 비교

31 January 2017. pp. 19-26

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Abstract

We evaluated the fruit quality and the incidence of physiological disorders in Asian pear (Pyrus pyrifolia Nakai) cultivar ‘Jinhwang’ treated with 1-methylcyclopropene (1-MCP, 1.0μL·L^-1) under different temperature conditions to determine appropriate shelf-life period. The postharvest application of 1-MCP in ‘Jinhwang’ pears showed positive effects at all storage temperature (18, 25 or 30°C) with regard to flesh firmness, marketable fruits (>20N) only attainted with 1-MCP treated fruit after 21 days of shelf-life. A high incidences of physiological disorders and of fruit decay rates were obvious in the fruits distributed at 30°C and low incidence of physiological disorders including core browning and mealiness were attained at the fruits treated with 1-MCP when we compared with untreated control. The production of ethylene and respiration rates increase coincide with elevated distribution temperature. High respiration rates were obvious in the control fruits, it reached approximately two times higher than the that of 1-MCP treated one regardless of market temperature. These results demonstrated that the application of 1-MCP, especially at high temperature market condition, represented as an effective postharvest technique for newly developed Asian pear ‘Jinhwang’.

Keywords

core browning

ethylene

firmness

1-MCP

pear

본 연구에서는 동양배 ‘진황’의 1-MCP처리 후 유통온 도에 따른 과실의 품질 변화를 관찰하였다. 과실의 감모 율의 경우 저장온도가 낮을수록 적었으며 1-MCP처리구 가 무처리구 보다 유의하게 적은 감모를 보였다. 수확 후 1-MCP처리는 과육경도에서 유통온도(18, 25 및 30°C)와 관계없이 20N이상으로 무처리구보다 높게 유지 되었다. 과피색의 변화는 모든 처리구에서 저장기간이 길어질수록 어두워졌으며, a*값은 18 및 25°C에서는 처 리구간 차이를 보이지 않았지만, 30°C에서는 1-MCP처 리구가 유의하게 적은 변화를 보였다. 과실의 생리장해 에서 과심갈변, 분질과 발생은 저장온도가 낮을수록 발 생이 적었으며, 1-MCP 처리구가 무처리구 보다 낮은 발 생을 보였다. ‘진황’과실에서 1-MCP처리후 유통온도에 따른 과실의 품위유지 기간은 18 및 25°C에서는 28일 내외이며, 30°C에서는 21일 내외로 1-MCP 처리로 유통 기간을 약 7일 이상의 품위유지에 효과를 보였다. 이러 한 결과는 특히 고온의 시장조건에서는 조생종 ‘진황’ 과실에 1-MCP처리가 품위유지에 효과적인 것으로 사료 된다.

키워드

과심갈변

에틸렌

경도

1-MCP

배

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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 :1
Pages :19-26
Received Date : 2016-11-07
Revised Date : 2016-11-28
Accepted Date : 2016-11-29
DOI :https://doi.org/10.12791/KSBEC.2017.26.1.19

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

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