Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Effects of Storage Temperature and 1-MCP Treatment on Postharvest Quality in Plumcot Hybrid cv. Harmony

플럼코트 '하모니' 과실의 수확 후 품질에 미치는 저장온도 및 1-MCP 처리의 영향

  • Lim, Byung-Seon (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Yun, Seok-Kyu (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Nam, Eun-Young (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Chun, Jong-Pil (Division of Plant Resources, Chungnam National University) ;
  • Cho, Mi-Ae (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Chung, Dae-Sung (Fruit Research Division, National Institute of Horticultural & Herbal Science, Rural Development Administration)
  • 임병선 (국립원예특작과학원 과수과) ;
  • 윤석규 (국립원예특작과학원 과수과) ;
  • 남은영 (국립원예특작과학원 과수과) ;
  • 천종필 (충남대학교 원예학과) ;
  • 조미애 (국립원예특작과학원 과수과) ;
  • 정대성 (국립원예특작과학원 과수과)
  • Received : 2012.05.24
  • Accepted : 2012.11.15
  • Published : 2013.04.30
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Abstract

This study was conducted to investigate the optimum storage temperature and the effect of 1-methylcyclopropene (1-MCP) on the postharvest physiology and quality of plumcot (Prunus salicina Lindle. ${\times}$ Prunus armeniaca L.) 'Harmony' fruits. plumcot fruits were stored at 0, 5, 10, and $20^{\circ}C$, respectively, with three different ripeness stages grouped by skin color development. Furthermore, we treated $1{\mu}L{\cdot}L^{-1}$ 1-MCP was treated at $10^{\circ}C$ for 17 hours and stored at $10^{\circ}C$ for 12 days to evaluate the effectiveness for better shelf-life. The results indicated that lower storage temperature than room temperature effectively reduced the respiration rate with delaying quality changes. While, the fruits showed worse fruit taste than the fruits stored at 10 and $20^{\circ}C$. Reversely, the fruits stored at $20^{\circ}C$ showed more respiration rate and ethylene production. 1-MCP treatment effectively reduced the skin red color development, ethylene production, $CO_2$ and softening of plumcot 'Harmony' fruits. Overall data indicated that the optimum harvest time and storage temperature could be 30-50% red color and near $10^{\circ}C$. Postharvest 1-MCP application at the level of $1.0{\mu}L{\cdot}L^{-1}$ could maintain fruit quality well in plumcot fruits.

본 실험은 자두와 살구의 종간잡종인 플럼코트 '하모니' 과실의 수확 후 적정저장 온도를 구명하고 에틸렌작용 억제제인 1-MCP 처리효과를 알아보기 위하여 수행되었다. 과실은 숙기를 3가지로 구분하여 수확 후 각각 0, 5, 10 및 $20^{\circ}C$의 온도에 저장하였고, 1-MCP($1{\mu}L{\cdot}L^{-1}$) 처리는 $10^{\circ}C$에서 24시간 처리 후 $10^{\circ}C$에 저장하였다. 온도가 낮은 저장조건일수록 플럼코트 '하모니' 과실의 호흡량을 현저히 낮추었고 온도가 높을수록 호흡량의 증가와 함께 품질이 빨리 저하되었다. 저장온도 $20^{\circ}C$는 과실의 부패가 빠르게 촉진되어 유통조건으로 부적합하였다. 숙기에 따른 품질은 30-50% 정도의 붉은 착색 과실이 양호하였는데 특히, $10^{\circ}C$에 저장할 때, 식미가 가장 양호하였다. 1-MCP는 플럼코트 '하모니' 과실의 연화, 색도 변화, 산도 변화 등 전체적인 품질의 변화를 지연시키는데 효과적이었다.

Keywords

References

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