DOI QR코드

DOI QR Code

Application of Low Dose UV-C Irradiation for Shelf-Life Extension of Peach (Prunus persica L. Batsch)

복숭아 저장성 증진을 위한 저선량의 UV-C 조사 효과

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Park, Jae-Hee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Yu-Jin (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ban, Ki-Eun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jang, Joo-Hee (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학과) ;
  • 박재희 (한국교통대학교 식품영양학과) ;
  • 이유진 (한국교통대학교 식품영양학과) ;
  • 반기은 (한국교통대학교 식품영양학과) ;
  • 장주희 (한국교통대학교 식품영양학과)
  • Received : 2013.01.23
  • Accepted : 2013.02.27
  • Published : 2013.03.31

Abstract

For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0 $kJ/m^2$) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.

국내산 복숭아의 저장성 증진을 위하여 저선량(0~3.0 $kJ/m^2$)의 UV-C를 조사하고, 저장기간 동안 부패율, 이화학적 변화 및 기호도의 변화를 측정하였다. 부패율의 경우, 대조군은 4일 이후부터는 부패된 복숭아를 보이기 시작하였으며, 저장 8일에는 50.00%의 부패율을 나타내었다. 저선량의 UV-C 처리군은 대조군보다 낮은 부패율을 보였으며, 특히 1.0 및 2.0 $kJ/m^2$의 UV-C 처리군이 가장 낮은 부패율을 나타내었다. 무게 변화의 경우, 대체적으로 대조군 및 UV-C 처리군 모두 저장기간 동안 큰 차이를 보이지는 않았다. pH 변화에서는 UV-C 처리에 의한 차이를 보이지 않았으며, 저장기간 중 pH가 증가하였으나 모든 실험군에서 차이가 없는 것으로 나타났다. 경도의 경우, UV-C 처리 직후에는 모든 실험군에서 차이가 없었으나, 저장 중 대조군의 변화가 가장 많았으며, UV-C 처리군의 경도 변화는 적은 것으로 나타났다. 색도 변화(명도, 적색도 및 황색도)에서는 UV-C 처리 및 저장 중 모든 실험군에서 큰 차이를 보이지는 않는 것으로 나타났다. 맛, 향, 색에 대한 기호도의 변화에서는 UV-C 처리에 의한 변화를 보이지 않았으며, 저장 중 기호도는 감소하였으나 모든 실험군에서 차이가 없는 것으로 나타났다. 조직감 및 종합적 기호도에서는 UV-C 처리에 의한 변화를 보이지 않았으나 저장 중 대조군의 기호도값이 가장 많이 감소하였고, UV-C 처리군의 변화는 적은 것으로 나타났다. 전반적으로 대조군보다는 저선량의 UV-C 처리군이 기호도가 높은 것으로 나타났다.

Keywords

References

  1. Block G, Patterson B, Subar A. 1992. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer 18:1-29 https://doi.org/10.1080/01635589209514201
  2. Cho JW, Kim IS, Choi CD, Kim ID, Jang SM. 2003. Effect of ozone treatment on the quality of peach after postharvest. Korean J Food Preserv 10:454-458
  3. Criososto CH, Garner D, Crisosto G. 2002. Carbon dioxideenriched atmospheres during cold storage limit losses from Botrytis but accelerate rachis browning of 'Redglobe' table grapes. Postharvest Biol Technol 26:181-189 https://doi.org/10.1016/S0925-5214(02)00013-3
  4. Fernandez-Trujilio JP, Martinez JA, Artrs F. 1999. Modified atmosphere packing affects the incidence of cold storage disorders and keeps flat peach quality. Food Res Int 31: 571-579
  5. Garza, S, Teixido JA, Sanchis V, Vinas I, Condon S. 1994. Heat resistance of Saccharomyces cerevisiae strains isolated from spoiled peach puree. Int J Food Microbiol 23:209-213 https://doi.org/10.1016/0168-1605(94)90053-1
  6. Jang JH, Park JH, Ban KE, Lee KH. 2012. Changes in the quality of peaches (Prunus persica L. Batsch) treated by UV-C irradiation during storage. J Korean Soc Food Sci Nutr 41:1798-1804(2012) https://doi.org/10.3746/jkfn.2012.41.12.1798
  7. Kader AA. 1997. Biological base of $O_2$ and $CO_2$ effects on postharvest life of horticultural perishables. Proceeding of the Seventh International Controlled Atmosphere Reash Conference 4:160-163
  8. Kang HJ, Chung HS, Jo DJ, Byun MW, Choi SJ, Choi JU, Kwon JH. 2003. Effects of gamma radiation and methyl bromide fumgation on physiological and chemical quality of apples. Korean J Food Preserv 10:381-387
  9. Karabulut OA, Baykal N. 2003. Biological control of postharvest disease of peachs and nectarinse by yeast. J Phytopathol 151:130-134 https://doi.org/10.1046/j.1439-0434.2003.00690.x
  10. Kim MS, Kim KH, Yook HS. 2009. The effects of gamma irradiation on the microbiological, physicochemical and sensory quality of peach (Prunus persica L. Batsch cv Dangeumdo). J Korean Soc Food Sci Nutr 38:364-371 https://doi.org/10.3746/jkfn.2009.38.3.364
  11. Kim SD, Cho JW. 1999. Processing of peach and it's future prospect. Res Bulletin Catholic Univ of Taegu Hyosung 7:39-48
  12. Park JD, Hong SI, Park HW, Kim DM. 1999. Modified atmosphere packaging of peaches (Prunus persica L. Batsch) for distribution at ambient temperature. Korean J Food Sci Technol 31:1227-1234
  13. Robert EH, Alley EW, Chien YW. 1990. Peaches and nectarines. pp. 46-47. In: The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, 2nd ed., DA, USA
  14. Smilanick JL, Denis-Arrue R, Bosch JR, Gonzalez AR, Henson D, Janisiewicz WJ. 1993. Control of postharvest brown rot of nectarines and peaches by Pseudomonas species. Crop Protect 12:513-520 https://doi.org/10.1016/0261-2194(93)90092-W
  15. Stevens C, Khan VA, Lu JY, Wilson CL, Pusey PL, Igwegbe ECK, Kabwe K, Mafolo Y, Liu J, Chalutz E, Droby S. 1997. Integration of ultraviolet (UV-C) light with yeast treatment for control of postharvest storage rots of fruits and vegetables. Biological Control 10:98-103 https://doi.org/10.1006/bcon.1997.0551
  16. Stevens C, Wilson CL, Lu JY, Khan VA, Chalutz E, Droby S, Kabwe MK, Haung Z, Adeyeye O, Pusey LP, Wisniewski ME, West M. 1996. Plant hormesis induced by ultraviolet light-C for controlling postharvest and diseases of tree fruits. Crop Protection 15:129-134 https://doi.org/10.1016/0261-2194(95)00082-8
  17. Youn KS, Kim SD. 1999. The status of production and processing of fruits and new processing technology. Korean J Postharvest Sci Technol 6:521-529
  18. Yun HJ, Lim SY, Hur JM, Lee BY, Choi YJ, Kwon JH, Kim DH. 2008. Changes of nutritional compounds and texture characteristics of peaches (Prunus persica L. Batsch) during post-irradiation storage at different temperature. Korean J Food Preserv 15:377-384

Cited by

  1. Quality Characteristics of Sugar-Preserved Peach Juice prepared Using Concentrates of Different Peach Cultivars vol.27, pp.6, 2017, https://doi.org/10.17495/easdl.2017.12.27.6.668
  2. Changes in Chemical components of Peach (Prunus persica L. Batsch) Treated with Low Dose UV-C Irradiation vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.573
  3. Changes in the Chemical Components and Antioxidant Activity of Peach (Prunus persica L. Batsch) by Hot Air Treatment vol.27, pp.2, 2014, https://doi.org/10.9799/ksfan.2014.27.2.219
  4. Changes of Peach (Prunus persica L. Batsch) Quality during Storage after Treatment with Aqueous Chlorine Dioxide vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.881
  5. Application of Hot Air for Shelf-Life Extension of Peach(Prunus persica L. Batsch) vol.26, pp.4, 2013, https://doi.org/10.9799/ksfan.2013.26.4.731
  6. Effects of Various Pretreatments on Quality Attributes of Frozen and Thawed Peaches vol.22, pp.4, 2018, https://doi.org/10.13050/foodengprog.2018.22.4.328
  7. 유기재배 복숭아 과원의 관리현황 및 병해충 발생 실태 vol.25, pp.3, 2017, https://doi.org/10.11625/kjoa.2017.25.3.603
  8. 혼합물 실험계획법에 의한 황도복숭아 드레싱 재료혼합비의 최적화 vol.23, pp.7, 2017, https://doi.org/10.20878/cshr.2017.23.7.003