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2021 Vol.39, Issue 1 Preview Page

Research Article

Quality Change During MAP Storage of Strawberry (Fragaria × ananassa Duch.) After Forced-Air Cooling with Silicone Rubber Pads

실리콘 고무 패드에서 차압 예냉 처리된 딸기(Fragaria × ananassa Duch.)의 MAP 저장하는 동안 품질변화

Sae Jin Hong1
,
Seong Jun Kim2
,
Cheon Soon Jeong3
,
Hyang Lan Eum4†
홍 세진1
,
김 성준2
,
정 천순3
,
엄 향란4†
1Department of Plant Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Korea
2Department of Industrial and Management Engineering, College of Science and Technology, Gangneung- Wonju National University, Wonju 26403, Korea
3Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea
4National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju 55365, Korea
1강릉원주대학교 식물생명과학과
2강릉원주대학교 산업경영공학과
3강원대학교 원예학과
4국립원예특작과학원 저장유통과
*eumhl@hanmail.net
28 February 2021. pp. 86-95
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Abstract

Forced air cooling is used to lower the temperature of strawberries harvested at high temperatures. During forced air cooling, the skin of the strawberry comes into contact with the bottom of the container, causing the skin to become bruised. In this study, we fitted a pre-cooled silicone rubber pad into the forced air cooling container, and placed strawberries inside. Strawberries were then treated with modified atmosphere packaging (MAP), stored at 5°C, and changes in quality parameters were recorded. Strawberries placed inside a forced air container with a 50 N shore hardness degree (Sh) A silicone rubber pad maintained a better appearance than those in containers with 40 N Sh A or 60 N Sh A pads. Strawberries with the 50 N Sh A pad also displayed more uniform skin drying during forced air cooling and the epidermal tissues of the skin did not collapse. For long-term storage of strawberries harvested in May when the outside temperature rises, MAP treatment is required to prevent weight loss, with pre-cooling to lower the product temperature. For strawberries treated with MAP after forced air cooling using a 50 N Sh A silicone rubber pad, no effects on fruit firmness or soluble solid content were observed. However, this treatment is effective in retarding aging, delaying pigmentation and suppressing mold development.

Keywords
appearance
long-term storage
MAP
precooling
weight loss

외부 기온이 높은 시기에 수확한 딸기의 품온을 낮추기 위해서 실시하는 차압 예냉은 처리하는 동안에 딸기 과피와 용기바닥이 밀착되어 과피가 눌리는 현상이 발생된다. 본 연구에서는 차압 예냉 용기에 적합한 패드를 선정하고, 선정된 실리콘 고무 패드를 이용하여 차압 예냉을 실시한 후 예냉처리 된 딸기를 MAP 포장처리를 하여 5°C에 저장하면서 품질변화를 확인하였다. 물성이 50N Sh A인 실리콘 고무 패드는 40N Sh A과 60N Sh A의 패드에 비해서 딸기의 외관이 우수하였으며, 차압 예냉을 처리하는 동안 균일한 표피건조에 효과적이었다. 그리고 실리콘 고무 패드와 딸기 접촉면의 표피조직은 매끈하고 물러지는 현상이 없었다. 외기온도가 올라가는 5월에 수확한 딸기의 장기 저장을 위해서는 품온을 낮추는 차압 예냉과 함께 수분 손실을 막기 위해서 MAP 처리가 요구된다. 물성 50N Sh A의 실리콘 고무 패드를 용기에 깐 후 차압 예냉을 처리하고, MAP 포장을 함께 실시하면, 딸기는 경도와 당도 등의 품질에는 영향을 미치지 않으며 과피 색의 변화를 최소화하고 곰팡이 발생을 억제시키면서 노화를 지연시키는데 효과가 있다고 판단된다.

키워드
외관
장기저장
MAP
예냉
중량감소
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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 : 39
  • No :1
  • Pages :86-95
  • Received Date : 2020-04-20
  • Revised Date : 2020-08-27
  • Accepted Date : 2020-10-15
  • DOI :https://doi.org/10.7235/HORT.20210008
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