골드키위 (Actinidia chinensis ‘Hort 16A’) 개화기 및 성숙기 나무 온도처리가 저장 후 품질에 미치는 영향
Effect of Temperature Treatment in Trees at Flowering and Maturation Season on Quality of Gold Kiwifruit (Actinidia chinensis ‘Hort 16A’) after Low Temperature Storage
- 제주학회
- 제주도연구
- 제주도연구 제53권
- : KCI등재후보
- 2020.02
- 243 - 258 (16 pages)
본 연구의 목적은 개화기 15°C(warm temperature treatment at flowering season, WTF) 및 과실성숙기 10°C(cold temperature treatment at maturation season, CTM) 야온을 나무에 처리한 참다래를 6개월간 저온 저장한 후 품질에 미치는 영향을 조사했다. 무처리 과실의 경도, 전분, 유기산, 칼슘, 알코올 가용성 당분 농도, 건물중 (100g FW-1) 및 총 과육의 플라보노이드 함량은 WTF과 CTM보다 낮았다. 그러나 에틸렌의 생성량과 무름병 증상이 다른 처리과일보다 높았다. WTF와 CTM의 과일은 저장 후에도 신선하게 유지되었다. 이 결과들은 WTF와 CTS의 약 1개월간 처리로 에틸렌 생성량 감소로 과일 신선도가 높아진 것으로 나타났다.
The purpose of this study is to investigate the effect of temperature treatment on quality of the gold kiwifruit placed with the 15°C and 10°C treatments during night at flowering (WTF) and maturation season (CTM) after 6 months of cold storage for evaluation of freshness. The firmness, starch, organic acid, calcium, alcohol soluble sugar concentration, dry weight (100g FW-1), and total flavonoid concentration in flesh of non-treatment fruit was lower than WTF and CTM. However, the production content of the ethylene and symptom of ripe rot were higher than the other treated fruits. The fruit of the WTF and CTM after storage were also kept fresh. The results indicated that about 1 month treatment of WTF and CTM increased fruit freshness due to lower ethylene production.