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Changes in the Quality of Peaches (Prunus persica L. Batsch) Treated by UV-C Irradiation during Storage

Ultraviolet-C 조사에 의한 복숭아의 저장 중 품질변화

  • Jang, Joo-Hee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Park, Jae-Hee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ban, Ki-Eun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 장주희 (한국교통대학교 식품영양학과) ;
  • 박재희 (한국교통대학교 식품영양학과) ;
  • 반기은 (한국교통대학교 식품영양학과) ;
  • 이경행 (한국교통대학교 식품영양학과)
  • Received : 2012.09.28
  • Accepted : 2012.10.22
  • Published : 2012.12.31

Abstract

To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0~10.0 $kJ/m^2$) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 $kJ/m^2$ UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 $kJ/m^2$ of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 $kJ/m^2$ UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 $kJ/m^2$ UV-C treatment group than in those treated with 5.0 $kJ/m^2$ of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0~10.0 $kJ/m^2$ of UV-C decreased rapidly after four days, when compared to the control and 2.5 $kJ/m^2$ UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 $kJ/m^2$ UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 $kJ/m^2$ or higher.

국내산 복숭아에의 저장성 증진을 위하여 0~10.0 $kJ/m^2$의 선량으로 UV-C를 처리하고 저장 중 부패율, 이화학적 변화 및 기호도의 변화를 측정하였다. 대조군 및 2.5 $kJ/m^2$ UV-C 처리군의 경우 부패율은 저장 4일까지는 부패된 것이 하나도 없었으나 저장 6일 이후부터는 부패된 복숭아를 보이기 시작하였으며 저장 10일에는 각각 29.17% 및 25.0%의 부패율을 나타내었다. 그러나 5.0, 7.5 및 10 $kJ/m^2$의 UV-C 처리군에서는 저장 10일에 각각 41.67, 50.00 및 58.33%로 조사선량이 높을수록 더 많은 부패율을 나타내었다. 무게변화의 경우 대조군과 2.5 $kJ/m^2$ UV-C 처리군은 저장 10일동안 변화폭이 가장 적었으나 5.0 $kJ/m^2$ 이상의 처리군에서는 이들보다 많은 변화를 보였다. 복숭아의 pH 변화에서는 UV-C 처리에 의한 차이를 보이지 않았으며 저장기간 중 pH가 증가하였으나 모든 실험군에서 유의적인 차이가 없는 것으로 나타났다. 경도에서는 UV-C 처리 직후에는 모든 실험군에서 차이가 없었으나 저장 6일까지는 2.5 $kJ/m^2$ 처리군이 대체적으로 대조군과 비슷하거나 약간 높은 경도를 보였으며 저장 8일 이후에는 대조군보다 감소하였다. 그러나 5.0 $kJ/m^2$ 이상의 처리군에서는 저장 4일 이후부터는 빠르게 경도가 감소하는 것으로 나타났다. 명도 변화에서는 UV-C 처리 및 저장 중 모든 실험군에서 큰 차이를 보이지는 않았으며 적색도는 처리 직후에는 차이가 없었으며 대체적으로 저장 중 대조군과 마찬가지로 증가하는 경향이었다. 황색도는 UV-C 처리에 의하여 다소 황색도가 낮아졌으며 저장 중에는 모든 실험군이 약간 증가하였으나 유의적인 차이를 보이지는 않았다. 맛, 향, 색, 조직감 및 종합적 기호도의 변화에서는 UV-C 처리에 의한 변화는 없는 것으로 나타났다. 그러나 저장 중 모든 실험군에서 2일 혹은 4일차에 가장 높은 기호도를 보였으며 그 후부터는 기호도값이 감소하였다. 전반적으로 대조군과 2.5 $kJ/m^2$ UV-C 처리군이 가장 기호도가 높은 것으로 나타났다.

Keywords

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