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2016 Vol.25, Issue 2 Preview Page
Effects of 1-MCP and MA Storage Treatments for Long-Term Storage of Asparagus Spears

아스파라거스의 장기저장을 위한 1-MCP와 MA저장의 효과

Hyuk Sung Yoon1
,
In-Lee Choi12
,
Jun Pill Baek3
,
Ho-Min Kang12*
윤 혁성1
,
최 인이12
,
백 준필3
,
강 호민12*
1Dept. of Horticulture, Kangwon National University, Chuncheon 24341, Korea
2Agricultural and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Korea
3Dept. of Converged and Integrated Agri-Industry Science, Catholic Sangji College, Andong 36686, Korea
1강원대학교 원예학과
2강원대학교 농업생명과학연구원
3가톨릭상지대학교 융복합농산업과학과
*Corresponding author: hominkang@kangwon.ac.kr
30 April 2016. pp. 118-122
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Abstract

This study was conducted to identify the effects of 1-MCP and the storage methods for maintaining the quality of asparagus spears. Asparagus spears treated 1-MCP stored in MA condition and perforated film (conventional condition) and 1-MCP non-treated used as control. The treated asparagus was stored at 4°C for 40 days. The fresh weight loss rate was less than 0.2% in all MA (Modified atmosphere) storage treatments, including the 1-MCP treatment, and 1-MCP shown the less fresh weight loss rate in perforated film storage after 20 days storage. The carbon dioxide concentration within a package was 5-12% in MA storage, which is whith the tolerated range of maximum CO2 content of asparagus spears in recommended CA or MA conditions. The oxygen content was maintained between 5 to 15% in MAP treatments. The ethylene content was lowest at the MA storage with 1-MCP treatment. Visual quality, off-flavor, soluble solid contents, and hue angle on the final storage day were higher in MA storage and the 1-MCP treatment and conventional MA storage did not show any significant differences. These results suggest that the 1-MCP treatment did not significantly affected the quality and storability of asparagus spears.

Keywords
Carbon dioxide
Ethylene
Off-flavor
Visual quality.

본 실험은 1-MCP처리와 저장방법이 아스파라거스의 신선도 유지에 미치는 영향을 알아보고자 수행하였다. 1-MCP 처리는 MA 조건과 유공필름(관행조건)에 처리 되었으며 무처리구를 대조구로 사용하여 저장하였다. 처 리된 아스파라거스는 40일 동안 4°C에 저장되었다. 저장 중 생체중 감소율은 1-MCP 처리를 포함한, MA저장 처 리구에서 0.2% 이하였고 유공필름에 저장된 1-MCP 처 리는 생체중 감소율이 저장 20일 후부터 다소 낮아졌다. 포장 내 이산화탄소 농도는 MA저장 처리구 모두 최적 CA 조건인 5-12%(CO2)의 농도를 유지하였고, 산소농도 는 5-15%를 유지하였다. 에틸렌 농도는 MA저장 1- MCP처리구가 가장 낮았다. 저장 최종일의 외관상 품질, 이취, 경도, 당도, 그리고 Hue angle 값은 MA저장에서 관행저장보다 우수하였으나 1-MCP처리간 차이는 없었 다. 이상의 결과로 1-MCP처리는 아스파라거스의 품질 및 저장성에 영향을 미치지 않았다.

키워드
에틸렌
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 : 25
  • No :2
  • Pages :118-122
  • Received Date : 2016-04-08
  • Revised Date : 2016-06-14
  • Accepted Date : 2016-06-14
  • DOI :https://doi.org/10.12791/KSBEC.2016.25.2.118
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