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2020 Vol.38, Issue 2 Preview Page

Research Article

Changes in Quality Factors of ‘Honey One’ Melon during Storage at Different Temperature

‘하니원’ 멜론 수확후 저장온도에 따른 품질 변화

Jung-Soo Lee1†
,
Min Sun Chang1†
,
Cheon Soon Jeong2*
이 정수1†
,
장 민선1†
,
정 천순2*
1Postharvest Technology Division, National Institute of Horticultural & Herbal Science, RDA
2Department of Horticulture, Kangwon National University
1국립원예특작과학원 저장유통과
2강원대학교 원예학과
* Corresponding Author
† These authors contributed equally to this work.
30 April 2020. pp. 249-262
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Abstract

The optimal temperature for storage was investigated to maintain the freshness of ‘Honey One’ melon. The melons were harvested on June 28, 2017 at the Chuncheon area in Gangwon Province, Korea. Three samples were packaged in corrugated box and were stored at 0, 5, 10, 15, and 20°C. The melon stored at 20°C showed the highest weight loss difference of up to 2.1%, while the samples stored at 0°C and 5°C showed the lowest weight loss. The melon stored at 20°C changed pulp color rapidly during storage. The low storage temperatures (0°C and 5°C) effectively delayed the pulp softening and respiration rate of melon. A longer storage period decreases the hardness of melon. During six days of storage, the hardness of ‘Honey One’ melon at 20°C went down from 4.7 N up to 1.5 N. Soluble solid (SS) and free sugar contents did not change regardless of the storage temperatures. The sensory evaluation of sweetness and overall acceptability showed the highest value for melons stored at 5°C. The results suggested that optimum storage temperature of ‘Honey One’ melon to maintain its freshness was at 5°C.

Keywords
decay
hardness
respiration
sensory evaluation
shelf-life

본 연구에서는 ‘하니원’ 멜론 수확후 선도유지를 위하여 저장온도를 달리하여 저장 중 품질변화를 분석하고, 적정 저장온도를 구명하고자 하였다. 멜론은 강원도 춘천시에서 재배된 국산 품종 네트멜론인 ‘하니원’으로 수확후 0, 5, 10, 15 및 20°C에서 저장하면서 생체중량감소율, 가용성고형물, 경도, 색도, 호흡률 및 관능 특성 등을 조사하였다. 생체중량감소율은 저장 9일째 20°C에서 저장한 멜론이 2.1%로 가장 높았으며, 저장온도가 낮을수록 중량감소가 적었다. 가용성고형물 함량은 저장 초기 멜론이 14.8°Brix였으며 저장기간 동안 큰 변화는 없었다. 경도는 저장기간이 길어질수록 전반적으로 감소하였으며, 특히 20°C에 저장한 멜론은 저장 6일째 4.7N에서 1.5N으로 급격히 감소하였다. 과육의 색 변화 정도를 나타내는 △E 값은 저장기간이 길어질수록 증가하였으며 저장온도가 낮을수록 색 변화가 적었다. 저장수명과 품질평가에서 5 및 0°C에서 저장한 멜론이 비슷한 경향을 보였으나, 관능평가에서 5°C에서 저장한 멜론의 맛과 전반적인 기호도가 0°C에서 저장한 멜론보다 다소 높은 것으로 나타났으며, 0°C에서는 동해 피해가 관찰되었다. 따라서 ‘하니원’ 멜론은 수확후 5°C에서 저장하는 것이 품질 및 선도유지에 효과적이라 판단된다.

키워드
경도
관능평가
부패
저장 수명
호흡
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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 :2
  • Pages :249-262
  • Received Date : 2019-05-23
  • Revised Date : 2019-11-07
  • Accepted Date : 2019-12-03
  • DOI :https://doi.org/10.7235/HORT.20200024
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