earticle

영어

The quality changes of ‘Fuyu’ persimmon fruits chill-injured on tree with different time periods were evaluated during storage of 6 weeks at 0oC. There was no significant difference among treatments in the weight loss, which increased with storage time. Firmness was found to be very important factor determining the quality level of persimmon fruit during the storage. The increased chill-injured period decreased the firmness, indicating the rapid fruit softening. While the firmness of the persimmons not exposed to chill-injured condition was not changed significantly during the storage period, the firmness of persimmon fruits chill-injured for 1, 3, and 5 days decreased from 26.7, 16.1, 10.8 N to 18.2, 12.22, and 5.8 N for 6 weeks. The total solids content and total acidity did not significantly change during the storage period. The amount of ethylene production from the chill-injured fruits was almost 2 times higher than that without low temperature injury. The results indicated that persimmon fruit injured by low temperature exposure directly affected to the changes of its ethylene production and firmness during storage.

한국어

단감을 저온피해 정도에 따라 저온저장하여 품질변화를 조사하였다. 중량감모율은 모든 처리구간에 큰 차이는 없었 지만, 저온피해 정도와 저장기간이 길어질수록 모든 처리구 에서 중량감소를 보였다. 경도의 경우는 단감의 품질을 좌우하는 중요한 요소로 저온피해가 길어질 수록 경도가 낮아 지면서 연화가 빨리 진행되었다. 정상과는 25.5 N에서 큰 변화는 없었다. 반면에 저온피해 1일과는 26.7 N에서 점점 낮아져 18.2 N까지 낮아졌으며, 저온피해 3일과는 16.1 N에 서 12.22 N으로, 저온피해 5일과는 10.8 N에서 5.8 N까지 낮아졌다. 가용성 고형물 함량과 총산함량은 처리구간에 유 의적인 차이는 없었다. 에틸렌은 정상과보다 2배의 에틸렌 을 생성하였다. 저온피해가 심해질수록 에틸렌의 발생량은 증가하였고, 경도변화와도 관련됨을 알 수 있었다.