초록
감귤의 성숙과 저장 중에 일어나는 연화(softening)가 품질에 미치는 영향을 검토하기 위하여 궁천조생 온주밀감을 $3^{\circ}C$, 85% RH에서 저장하면서 저장 중 경도, 펙틴분해효소의 활성 등의 변화를 측정하였다. 저장기간이 경과함에 따라 부폐율은 저장 90일에 18.8%이었으며, 그 이후 급속히 증가하였다. 저장기간에 따른 중량감소는 24.5%까지 계속하여 완만하게 증가하였다. 경도는 2mm probe에서 538.9 g-force에서 336.9 g-force까지로 저장 중에 조금씩 감소하는 경향이었다. 수분 함량은 저장기간에 따라 과피에서 71.8%에서 72.6%까지로, 과육에서 90.3%에서 88.3%까지로 각각 약간 감소하였다. 성숙 중 경도는 1,176.8g-force에서 503.6 g-force로 급속히 감소하였고, 수분 함량은 과피와 과육이 각각 75.3%에서 74.9%로, 91.8%에서 90.7%로 약간 감소하였다. 세포벽 분해효소인 exo-polygalacturonase의 경우 저장 90일까지 과피에서는 326.0 units/100 g에서 534.9 units/100 g까지로, 과육에서는 63.1 units/100 g에서 81.0 units/100 g까지로 증가를 하다가 그 후 저장 150일까지 각각 394.0 units/100 g, 38.0units/100 g으로 감소하는 경향이었다. Pectinesterase 활성은 저장 60일까지 과피에서는 $14.4\;{\mu}mol$에서 $38.8\;{\mu}mol$까지로 증가하다가, 그 이후에 $6.0\;{\mu}mol$로 크게 감소하는 경향이었다. 과육에서는 저장 60일까지 $26.0\;{\mu}mol$에서 $39.0\;{\mu}mol$까지로 증가를 하다가 $8.2\;{\mu}mol$ 크게 감소하는 경향이었다.
Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) was stored at $3^{\circ}C$ and 85% relative humidity, and then the changes of firmness, pectin- degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Firmness of fruits with 2 m probe was decreased quickly from 1,176.8 g-force to 503.6 g-force, and moisture of peel and flesh were decreased from 75.3% to 74.9%, and from 91.8% to 90.7% during maturation, respectively. Decay ratio was increased to 18.75% after 90 days' storage, and after then it was increased rapidly. Weight loss was increased gradually to 24.5% during long-term storage. Firmness with 2 mm probe were decreased from 538.9 g-force to 336.9 g-force gradually during storage. Peel moisture was decreased from 75.8% to 72.6%, and flesh moisture was also decreased gradually from 90.3% to 88.3% during storage. Exopoly-galacturonase activity of peel and flesh were increased from 326.0 units/100 g to 534.9 units/100 g, and from 63.1 units/100 g to 81.0 units/100 g at 90 day's storage, respectively. After then, He enzyme activities were decreased from 394.0 units/100 g and 38.0 units/100 g, respectively. Pectinesterase activity of peel and flesh were increased from $14.4\;{\mu}mol$ to $38.8{\mu}mol$, and from $26.0{\mu}mol$ to $39.0{\mu}mol$ at 60 days' storage, respectively. After then, the enzyme activities were decreased to $6.0{\mu}mol$ and $8.2{\mu}mol$, respectively.