한국식품저장유통학회지 (Food Science and Preservation)

  • 제31권3호
  • /
  • Pages.433-443
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  • 2024
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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대파(Allium fistulosum L.)의 포장 방법과 뿌리 손질이 저장 중 품질에 미치는 영향

Effects of packaging method and root trimming on quality of green onion (Allium fistulosum L.) during storage

  • 최지원 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 조미애 (천수산약초연구회) ;
  • 정기식 (영광군농업기술센터) ;
  • 조재한 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 이지현 (농촌진흥청 국립원예특작과학원 저장유통과) ;
  • 임수연 (농촌진흥청 국립원예특작과학원 저장유통과)
  • Ji Weon Choi (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • MiAe Cho (Cheonsu Mountain Medicinal Herb Research Association) ;
  • Ki-Sik Jung (Yeonggwang Agricultural Technology Center) ;
  • Jae Han Cho (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Ji Hyun Lee (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Sooyeon Lim (Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA)
  • 투고 : 2024.03.01
  • 심사 : 2024.05.16
  • 발행 : 2024.06.30
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초록

대파 저장 중 품질에 영향을 미치는 가장 큰 요인은 잎의 색도변화와 수분손실에 의한 시들음이었다. 상온저장 중 대파 잎의 색도 중 L*값과 b*값은 저장 2일에서 4일이 경과하면서 급격히 높아졌고, a*값은 저장 4일에서 6일이 경과하면서 급격히 증가하였으며, 잎의 황화 및 시들음 지수도 상온저장 2일이 경과하면서 급격히 증가하였다. 저온저장 시에는 색도가 안정적으로 유지되어 저장 5주째까지는 상품성 이내의 색도를 보였다. 처리구별로는 저장기간이 경과함에 따라 CR의 잎 변화가 AR처리구에 비해 빠르게 진행되었다. 줄기의 색변화 및 경도도 AR에서 보다 높게 유지되었다. 대파 줄기의 갈변 및 연화도 저장 기간경과에 따라 진행되었으나 잎의 색도변화 속력보다는 느려서 상품성 한계기간 이내에서는 상품성에 영향을 미치지 않는 수준이었다. 줄기 구부러짐은 현상은 상온 및 저온저장 말기 끈묶음 처리구들보다 포장필름 처리구들에서 유의하게 높았다. 상온저장 시에는 끈묶음과 필름포장 방법 처리들 간의 신선도의 차이가 미미한 반면, 1℃ 저온저장 시에는 필름포장처리구의 선도가 높게 유지되었다. 상온 및 저온저장 모두 뿌리를 다듬지 않은 채 유통하는 것이 유통수명을 연장할 수 있었다. 이화학적 품질 요인 및 외관 품질 평가를 총괄하였을 때 상온저장 시 저장유통수명은 약 3일, 저온저장 시에는 약 5주였다. 대파 연백부에 함유된 allicin과 quercetin 함량은 수확 후 품질 저하가 시작되는 초기에는 증가하다가 열화가 심각해지면서 감소하였다.

This study investigated the effect of packaging method and root trimming on quality of green onions during storage. Two packaging methods (tied with string, S or packaged with film bag, FP) and two root trimming states (attaching the roots without trimming, AR or cutting the roots leaving about 5 mm, CR) were treated after harvest. Then, the green onions stored at 20℃ for 8 days and 1℃ for 6 weeks to investigate changes in quality. When stored at 20℃, the differences in marketability between S and FP were minimal, while when stored at 1℃, the marketability of the FP remained higher than that of S. The leaf color change in CR progressed faster than in the AR treatment group, leading to faster quality deterioration. The occurrence of weight loss, browning, and softening of stems progressed as the storage period elapsed. However, except weight loss, they were at a level that did not affect marketability within the marketability limit period determined by color change and wiltig of leaves. The allicin and quercetin contents of stems increased in the early stages when quality deteriorated after harvest but decreased as quality deterioration became more severe.

키워드

과제정보

This study was supported by the "Research Program for Agriculture Science & Technology Development (Project No. PJ01715402) Rural Development Administration, Republic of Korea.

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