Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the quality and secondary metabolites of kohlrabi during storage

콜라비의 저장 중 품질 및 이차대사산물의 변화

  • Park, Me Hea (Postharvest Research Team, National Institute of Horticultural and Herbal science) ;
  • Seo, Jeong Min (Postharvest Research Team, National Institute of Horticultural and Herbal science) ;
  • Kim, Sun Ju (Department of Bio Environmental Chemistry, Chungnam National University) ;
  • Kim, Won Bae (Vegetable division, National Institute of Horticultural and Herbal science) ;
  • Lee, Jung Soo (Postharvest Research Team, National Institute of Horticultural and Herbal science) ;
  • Choi, Ji Weon (Postharvest Research Team, National Institute of Horticultural and Herbal science)
  • 박미희 (국립원예특작과학원 저장유통연구팀) ;
  • 서정민 (국립원예특작과학원 저장유통연구팀) ;
  • 김선주 (충남대학교 생물환경화학과) ;
  • 김원배 (국립원예특작과학원 채소과) ;
  • 이정수 (국립원예특작과학원 저장유통연구팀) ;
  • 최지원 (국립원예특작과학원 저장유통연구팀)
  • Received : 2014.07.11
  • Accepted : 2014.09.04
  • Published : 2014.10.30
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Abstract

To determine the optimal shelf life for maintaining the high quality of kohlrabi, the changes in the physiological and secondary metabolites of kohlrabi stems during storage were investigated. The results showed that the kohlrabi maintained its marketable quality for two weeks at room temperature and for two months in cold storage ($4^{\circ}C$). Interestingly, the total phenol and flavonoid contents sharply declined along with the quality deterioration after two-week storage at room temperature. Moreover, insignificant changes in these compounds were observed for two months during the cold storage. The secondary metabolites of the kohlrabi were also influenced by its storage condition. The total phenol and total flavonoid contents of the kohlrabi significantly increased with the storage periods at low temperature, and significantly decreased with the storage periods at room temperature. In terms of the packaging, no significant difference in the total phenol content of the kohlrabi was found between the packaged and non-packaged types of storage. However, the flavonoid content of the packaged kohlrabi was higher than that of the non-packaged kohlrabi at the end of their storage. The content of glucosinolates, an anti-cancer ingredient was maintained during the storage, so the vegetables remained good sources of these compounds when stored in cold storage even for a long period. This study showed a close correlation between the secondary metabolites and the change in the quality of kohlrabi during storage. The results also suggested that secondary metabolites such as phenolics can be considered quality indicators of the shelf life of kohlrabi.

콜라비의 저장기간 동안 품질이 유지되는 적정 유통기간 설정을 위해, 2차대사산물 및 생리적 변화를 조사하였다. 그 결과, 콜라비를 상온에 저장할 경우, 저장 2주후부터 부패가 발생하기 시작함과 더불어 총 페놀 및 플라보노이드 함량 또한 급격한 감소를 보였다. 반면에 저온저장의 경우, 저장 2개월간 품질의 변화가 거의 없고 기능성 성분도 초기값을 유지하거나 높은 값을 유지하였다. 콜라비의 총 페놀 함량과 플라보노이드 함량은 저온저장으로 증가하였고, 상온저장 기간 동안 감소하였다. 또한 포장처리에 관하여, 콜라비의 페놀함량은 저장기간동안 포장처리 유무에 따른 유의적인 차이가 없었으나, 플라보노이드 함량은 0.05 mm PE 필름 밀봉시 이들 성분의 변화가 적은 것으로 나타나, 콜라비를 포장하여 저장하는 것이 플라보이드 함량 보존에 유효한 것으로 나타났다. 항암 성분으로 알려진 glucosinolate는 저장 기간 동안 유의적인 차이가 없는 것으로 나타나, 콜라비가 장기 저온저장동안 이들 유용한 성분을 유지하는 것으로 보인다. 본 연구에서 콜라비의 저장기간 동안 2차대사산물과 외관 품질변화는 밀접한 상관관계가 나타났다. 이러한 결과로부터, 페놀화합물과 같은 2차대사물질이 콜라비의 저장수명 구명을 위한 품질 지표로서 검토될 수 있을 것으로 제시한다.

Keywords

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