배추 ‘춘광’의 저장 중 1-MCP 처리효과

홍세진,박남일,김병삼,엄향란 한국원예학회 2018 원예과학기술지 Vol.36 No.2

배추의 수급조절을 위해서는 저온저장이 요구된다. ‘춘광’ 배추의 저장성 향상을 위한 방안으로 저장 중 1-methylcyclopropene (1-MCP) 처리효과를 확인하였다. 수확된 배추는 즉시 실험실로 옮겨와 4개의 그룹(차압예냉, 차압예냉 + 0.03mm LLDPE Liner, 차압예냉 + 2μL·L-1 1-MCP 처리구, 차압예냉 + 2μL·L-1 1-MCP + 0.03mm LLDPE Liner 처리구)으로 분류하여 각각의 처리를 실시한 후 2°C, 95% RH 저온에서 저장하였다. 저장 중 품질변화는 무게 감모율, 가용성 고형물 함량, 경도, 1-aminocyclopropane carboxylic acid oxidase(ACO), ethylene receptor(ETR), 그리고 polygalacturonase(PG) 유전자 발현을 통해 확인하였다. 저장기간 동안 각 실험구의 감모율은 Liner 처리의 유무에 의해서 현저한 차이를 보였다. 반면 1-MCP 처리 유무에 따른 감모율에는 차이가 없었다. 가용성 고형물의 함량은 수확 시에 2.3°Brix였으며, 저장기간 전반에 걸쳐 모든 처리구에서 2.4-3.0°Brix 범위에 포함되었다. 각 처리구들은 통계적으로는 유의적 차이를 보이나 값은 0.6°Brix 내외로 저장기간 동안 가용성 고형물의 증감에 따른 경향도 처리 간에 유사하였다. 배추의 경도는 수확 직후 25.5N이었으며, 저장기간 동안 경도의 증감을 보이나 처리 간에 뚜렷한 경향은 없었다. 1-MCP 처리는 배추를 저장하는 하는 동안 ‘춘광’ 배추의 외관상 품질에는 영향을 미치지 않았으므로 1-MCP가 배추의 숙성에 관여하는 유전자 발현과의 상관성에 대해서 확인하였다. 에틸렌 생합성에 관여하는 ACO와 ETR 유전자들의 발현 정도를 확인하였으나 1-MCP 처리 유무에 따른 유전자 발현의 차이가 보이지 않았다. 또한 세포벽 분해효소인 PG 유전자 발현 정도에도 1-MCP 처리는 유의적 차이가 없었다. 이상의 결과에서 1-MCP 처리는 배추저장에는 효과가 미비하다고 판단된다. 하지만 저장기간 동안 ‘춘광’ 품종 배추의 무게손실을 최소화 하기 위해서는 PE film을 이용한 Liner 처리가 반드시 요구되며 이를 통해 처리 후 9주까지 품질유지가 가능하였다. Kimchi cabbage needs cold storage for regulation of supply and demand. Postharvest application of 1-methylcyclopropene (1-MCP) in the storability of Kimchi cabbage under cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. ‘Choongwang’) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene (LLDPE) Liner, FAC + 2 μL·L-1 1-MCP, and FAC + 2 μL·L-1 1-MCP + 0.03 mm LLDPE Liner. After each treatment Kimchi cabbage was stored at 2°C, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and gene expression of 1-aminocyclopropane carboxylic acid oxidase (ACO), ethylene receptor (ETR), and polygalacturonase (PG). Weight loss during storage was showed significant difference by Liner treatment, but was not influenced by 1-MCP treatment. SSC of Kimchi cabbage was 2.3°Brix at harvest and all groups included to 2.4-2.9°Brix range during storage. Although in each group SSC was showed difference during storage, the difference was approximately less than 0.5°Brix. In general, firmness was 25.5 N at harvest and slightly increased or decreased during storage in all groups. However, there was no tendency found among groups. Also ripening related gene expressions, such as ACO, ETR, and PG, were investigated. 1-MCP treatment was not significant difference among all roups about ethylene biosynthesis genes (ACO, ETR) and softening related gene (PG). These data show that 1-MCP treatment was not recommended for Kimchi cabbage storage. However Liner treatments such as PE film necessarily need tominimize weight loss of Kimchi cabbage ‘Choongwang’ during cold storage for 9 weeks.

모의 수출 실험을 통한 고랭지 사계성 딸기 ‘Goha’와 ‘Flamenco’의 유통 온도 및 예냉 처리효과

엄향란(Hyang Lan Eum),배상준(Sang Jun Bae),황대근(Dae Keun Hwang),용영록(Young Rog Yeoung),홍세진(Sae Jin Hong) 한국원예학회 2014 원예과학기술지 Vol.32 No.2

This study was conducted to investigate the effects of low temperature shipping condition and precooling treatments (forced a ir a nd r oom cooling) on e verbearing strawberry t hrough e xport simulation o f ‘Goha’ and ‘Flamenco’ c ultivars. After harvest, it took two days to prepare export procedure such as precooling, sorting, storage, transportation, quarantine and handling, and then everbearing strawberry was carried out shipping at room (20-25°C) or low (8°C) temperature conditions. In the case of shipping at room temperature, weight losses of both cultivars were increased up to 10% after 2 days where ‘Goha’ being 2% h igher than t hat of ‘ Flamenco’. In ‘Flamenco’ c ultivar, shipping t emperature a nd p recooling treatment were n ot e ffective in firmness and soluble solids contents during transporting periods. However, in ‘Goha’ cultivar, room cooling treatment and low shipping temperature were effective in maintaining firmness until 4 days after shipping. Especially titratable acidity was affected by shipping temperature (P ≤ 0.001) and precooling treatments (P ≤ 0.05) in ‘Goha’ cultivar. Also shipping temperature under 8°C delayed coloring and decay incidence of both strawberry cultivars, and precooling treatments of both forced air and room cooling reduced frequency of decay. The shelf life of everbearing strawberry at low shipping temperature was extended more than 4 days compared with shipping at room temperature. Precooling treatment including forced air or room cooling will be useful for the two cultivars when they are transported at low temperature. In ‘Flamenco’ cultivar, the effect of forced air and room cooling was similar, whereas in ‘Goha’ room cooling was more effective.

배추 력광 품종의 저장 중 1-MCP에 대한 반응

홍세진(Sae Jin Hong),김병섭(Byung-Sup Kim),김병삼(Byeong-Sam Kim),엄향란(Hyang Lan Eum) (사)한국생물환경조절학회 2018 생물환경조절학회지 Vol.27 No.2

배추를 저장하는 동안 품질을 유지하기 위한 방안으로 1-methylcyclopropene(1-MCP) 처리효과를 확인하였다. 수확된 배추는 즉시 실험실로 옮겨와 4개의 그룹(차압예냉 (forced-air cooling, FAC) 처리구, FAC + 0.03mm LLDPE film(Liner) 처리구, FAC + 2μL·L<SUP>-1</SUP> 1-MCP(1-MCP) 처리구, FAC + 1-MCP + Liner 처리구)으로 분류하여 각각의 처리를 실시한 후 2℃, 95% RH 저온에서 저장하였다. 저장중 품질변화는 무게 감모율, 가용성 고형물 함량, 경도, 그리고 색도(CIE L<SUP>*</SUP>, a<SUP></SUP>ㅇ, bㅇ, chroma, hue angle)를 통해 확인하였다. 저장기간 동안 각 실험구의 감모율은 Liner 처리에 의해서 감소하였다. 저장기간 6주가 경과되면 FAC + 1-MCP + Liner 처리구는 12.5%의 감모율을 보이면서 다른 처리구들에 비해서 감모율을 최소화하였다. 가용성 고형물의 함량은 수확 시 2.5<SUP>o</SUP>Brix였으며, 저장기간이 3주 경과되면서 FAC+ 1-MCP + Liner 처리구에서 수확 시의 값이 유지된 반면, 다른 처리구 들은 증가하였다. 배추의 경도는 수확 직후 24.0N 이었으며, FAC + 1-MCP + Liner 처리구에서 저장 6주 경과 후 22.6N으로 수확 당시의 경도가 유지되는 경향을 보였다. 저장 기간 동안 배춧잎의 색 변화는 CIE a<SUP>*</SUP>와 hue angle 값으로 확인할 수 있으며, 1-MCP 만을 처리할 경우에는 색도 변화에 영향을 미치지 않는 반면 1-MCP를 처리한 다음 Liner 포장을 실시하면 CIE a<SUP>*</SUP>와 hue angle의 변화를 최소화 시키면서 수확 당시의 색도를 유지시킬 수 있었다. 이상의 결과에서 1-MCP 처리는 배추 력광 품종 저장에는 효과가 미비하나, Liner와 함께 처리할 경우 6주까지 품질유지가 가능하였다. The effect of 1-methylcyclopropene (1-MCP) in the storability of kimchi cabbage at cold storage condition was investigated. Kimchi cabbage (Brassica campestris L. cv Ryouckgwang) was divided four groups, forced air cooling (FAC), FAC + 0.03 mm linear low density polyethylene liner (Liner), FAC + 2 μL·L<SUP>-1</SUP> 1-MCP (1-MCP), and FAC + 1-MCP + Liner. After each treatment kimchi cabbage was stored at 2℃, 95% RH. Quality parameters were weight loss, soluble solids content (SSC), firmness, and color (CIE L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>, chroma, hue angle). Weight loss during storage was showed significant difference by Liner treatment. In particular FAC + 1-MCP + Liner treatment showed 12.5% reduction after 6 weeks of storage period and minimized the weight loss rate compared to other treatments. SSC of kimchi cabbage was 2.5 oBrix at harvest and FAC + 1-MCP + Liner treatment maintained the SSC until 3 weeks, while in other treatments gradually were increased. The firmness of kimchi cabbage was 24.0 N immediately after harvest and the firmness at harvest time tended to be maintained at 22.6 N after 6 weeks of storage in FAC + 1-MCP + Liner treatment. During the storage period, the color change of the kimchi cabbage leaf can be confirmed by CIE a <SUP>*</SUP> and hue angle value. 1-MCP treatment alone did not affect the color change, however 1- MCP + Liner treatment was able to maintain the chromaticity at harvest time while minimizing the change of CIE a <SUP>*</SUP> and hue angle. These results suggest that 1-MCP treatment is not effective for the storage of kimchi cabbage but can be maintained for up to 6 weeks when treated with Liner.

청과물의 품온예측모델 개발

김의웅,김병삼,남궁배,정진웅,김동철,금동혁 한국농업기계학회 1995 바이오시스템공학 Vol.20 No.4

청과물 퇴적층에서의 공기유동 정압강하

김의웅,김병삼,남궁배,정진웅,김동철,금동혁 한국농업기계학회 1996 바이오시스템공학 Vol.21 No.1

청과물상자의 통기공 및 상자적재방법이 정압강하에 미치는 영향

김의웅,김병삼,낭궁배,정진웅,김동철,금동혁 한국농업기계학회 1995 바이오시스템공학 Vol.20 No.4

상자포장 청과물의 송풍저항 특성

윤홍선,조영길,박경규 한국농업기계학회 1995 바이오시스템공학 Vol.20 No.4

예냉기와 예냉박스를 이용한 블루베리 저장성능에 관한 실험적 연구

박경주(Kyeong Joo Park) 산업기술교육훈련학회 2017 산업기술연구논문지 (JITR) Vol.22 No.4

Blueberries are harvested and distributed in summer. Summer fruits are harvested and circulated at high temperatures, which increases the respiration rate of the fruit, causing retraction and overripeness. This problem is directly linked to fruit quality and price declines. Proper cooling after harvest will affect shelf life and transportability of fruits and help to improve farmers’ profitability. We conducted an experimental study on the storage performance of blueberries using a differential pressure precooler and a precooling box for the cooling of blueberries after harvesting. With this precooler and precooling boxes, we were able to lower the temperature inside the fruit sufficiently in 2 to 4 hours whereas the forced air blowing takes 12~24 hours. This means the differential pressure precooler is more helpful for summer fruit in rapid packaging and delivery.

산물퇴적 청과물의 송풍저항 특성

윤홍선,조영길,박판규,박경규 한국농업기계학회 1995 바이오시스템공학 Vol.20 No.4

저장 전처리 방법에 따른 배추 ‘춘광’ 품종의 품질변화

엄향란(Hyang Lan Eum),배상준(Sang Jun Bae),김병섭(Byung-Sup Kim),윤정로(Jungro Yoon),김종기(Jongkee Kim),홍세진(Sae Jin Hong) 한국원예학회 2013 원예과학기술지 Vol.31 No.4

Kimchi cabbage ‘Choongwang’ cultivar is mainly cultivated during summer in Gangneung area. ‘Choongwang’ cultivar was harvested in late July, applied with predrying, room cooling, and forced air cooling, and then packaged with/without 0.02 mm HDPE film to estimate the effect of postharvest treatment on quality characteristics (weight loss, trimming loss, firmness, SSC, color index, sensory evaluation) during 8 week storage at 2°C. Kimchi cabbage without 0.02 mm HDPE film showed high weight loss up to 13-20% while those of with liner were significantly lower. Also forced air cooling among the postharvest treatments was effective to reduce both weight loss and trimming loss. Appearance and freshness in sensory evaluation were the important factors in estimating good quality during storage. Liner treatment with forced air cooling showed highly significant for maintaining appearance and freshness (P ≤ 0.01). Color index was no differences between with/without 0.02 mm HDPE film and postharvest treatments. After 6 weeks storage in without 0.02 mm HDPE film with room cooling or control appearance was severely damaged and also internal browning was found. While in with 0.02 mm HDPE film internal browning was found after 8 weeks storage, just in room cooling or predrying treatment.