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2020 Vol.38, Issue 1 Preview Page

Research Article

Effect of Pre-harvest Calcium Chloride and Chitosan Treatments on Fruit Quality of ‘Benica’ Sweet Cherry

수확 전 염화칼슘 및 키토산 처리가 ‘베니카’ 체리 과실 특성에 미치는 영향

Young-Suk Lee1
,
Mi-Geon Cheon1
,
Yong-Mo Chung1
,
Hee-Dae Kim1
,
C. Kumarihami H.M. Prathibhan2
,
Jin-Gook Kim23*
이 영숙1
,
천 미건1
,
정 용모1
,
김 희대1
,
헤라쓰 무디얀셀라지2
,
김 진국23*
1Department of Horticulture Research, Gyeongsangnam-do Agricultural Research & Extension Service
2Department of Horticulture College of Agriculture and Life Science, Gyeongsang National University
3Institute of Agriculture and Life Science, Gyeongsang National University
1경상남도농업기술원 원예연구과
2경상대학교 농업생명과학대학 원예학과
3경상대학교 농업생명과학연구원
* Corresponding Author
28 February 2020. pp. 21-31
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Abstract

In this study, the effects of pre-harvest application of calcium chloride and chitosan, separately and in combination, on fruit quality characteristics of ‘Benica’ sweet cherry fruit during postharvest storage was investigated. Six year old ‘Benica’ sweet cherry plants were foliar sprayed once with 0.5% calcium chloride at 30 days after full bloom. Chitosan was foliar sprayed at 100 ppm, alone or in combination with 0.1% calcium chloride five times at five day intervals starting from 30 days after full bloom. Untreated plants served as control. Fruits were harvested at 53 days after full bloom, packaged in transparent plastic boxes, and stored separately at either 4°C or 22°C. The fruit quality characteristics were evaluated after 5 and 7 days of storage. The cherry fruit cracking ratio was recorded after immersed the fruit in water for 24 hours at room temperature (25°C). Fruit firmness and soluble solids content were higher with 0.5% calcium chloride and 100 ppm chitosan, alone or in combination with 0.1% calcium chloride, compared to the control. The fruit cracking ratio was lower with the combination of 0.1% calcium chloride and 100 ppm chitosan. Based on scanning electron microscope images of ‘Benica’ sweet cherry fruit skin, chitosan- treated fruit had smoother skin than the control, which may be due to the formation of a protective layer formed by chitosan on the fruit skin. In summary, pre-harvest treatment of calcium chloride and chitosan was effective in reducing the cracking and improving the firmness of ‘Benica’ sweet cherry fruit.

Keywords
coating material
cracking
firmness
fruit skin
storage ability
weight loss

본 연구는 수확 전 염화칼슘과 키토산 처리에 의한 ‘베니카’ 체리의 열과 억제와 저장성 향상 효과를 구명하고자 실시하였다. ‘베니카’ 체리(6년생)의 만개 후 30일에 0.5% 염화칼슘을 한번 처리, 100mg·L-1 키토산을 만개 후 30일부터 5일 간격 5번 처리, 0.1% 염화칼슘과 100mg·L-1 키토산 혼용액을 만개 후 30일부터 5일 간격 5회 처리 그리고 무처리 하였다. 각 처리별 과실특성을 조사하였고 25°C 상온의 물에 24시간 동안 체리를 침지 한 후 시간에 따른 열과 비율을 조사하였다. 가용성 고형물 함량과 경도는 0.5% 염화칼슘 처리, 100mg·L-1 키토산 처리, 0.1% 염화칼슘 + 100mg·L-1 키토산 혼용액 처리가 무처리 보다 높은 경향이었다. 열과 비율은 0.1% 염화칼슘 + 100mg·L-1 키토산 혼용액 처리가 낮은 경향이었다. 수확 후 ‘베니카’ 체리의 과피를 전자현미경으로 관찰하였을 때 키토산을 처리한 처리구의 과피가 무처리 보다 매끈하였다. 키토산 처리구의 과피가 매끈한 것은 과피에 보호막이 형성된 것으로 여겨졌다. 수확 전 염화칼슘과 키토산 처리는 ‘베니카’ 체리의 경도를 향상시키고 열과를 줄이는데 효과가 있는 것으로 판단되었다.

키워드
감모율
경도
과피
열과
저장성
코팅제
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Information
  • Publisher :KOREAN SOCIETY FOR HORTICULTURAL SCIENCE
  • Publisher(Ko) :원예과학기술지
  • Journal Title :Horticultural Science and Technology
  • Journal Title(Ko) :원예과학기술지
  • Volume : 38
  • No :1
  • Pages :21-31
  • Received Date : 2019-09-11
  • Revised Date : 2019-10-29
  • Accepted Date : 2019-11-03
  • DOI :https://doi.org/10.7235/HORT.20200003
Journal Informaiton Horticultural Science and Technology Horticultural Science and Technology
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