참다래 품종별 저장 온도와 에틸렌 처리에 따른 품질 변화

초록

In this study, green ‘Hayward’, gold ‘Haegeum’, and red ‘Hongyang’ kiwifruit cultivars were treated with 50 and 100 ppm ethylene in commercial packing boxes to investigate the postharvest ripening quality during the storage at 10°C and 25°C. As the ripening period proceeded, all three cultivars showed a gradual decreasing trend in firmness and titratable acidity (TA), whereas total soluble solids (TSS) content and Brix acid ratio (BAR) showed an increasing trend. In the case of storage at 25°C, the firmness of ‘Haegeum’ and ‘Hongyang’ ranged from 3.94 to 4.61 N and 4.94 to 5.00 N on the 2nd day at 50 and 100 ppm ethylene, respectively. However, ‘Hayward’ maintained firmness (5.67–7.57 N) up to the 4th day of ripening. In the case of storage at 10°C, there was no significant difference between the control and ethylene treatments. Regarding TSS, all three cultivars showed increasing trends as the ripening period increased, regardless of storage temperature and ethylene concentration, and there was a significant difference between the control and ethylene-treated groups throughout the ripening period at 25°C. The TA of ‘Hayward’ showed the largest difference between the control and treatment as compared to ‘Haegeum’ and ‘Hongyang’ at 25°C. On the 6th day of ripening, the TA of ‘Hayward’ was 1.53 and 0.31 mg/100 g-1 in the control and 50 ppm ethylene treatment, respectively. In contrast, there was no significant difference between the control and ethylene treatments in ‘Hayward’ and ‘Haegeum’ at 10°C. The BAR showed increasing trends in all three cultivars as the ripening period increased. In particular, ethylene-treated ‘Hayward’ and ‘Haegeum’ showed high BAR values of 35.2 and 44.3, respec tively, on the 6 th day a t 25°C. In addition, f irmness, TSS, and TA showed s ignific ant correlations (r = －0.54, 0.65, and －0.83, respectively) with BAR. Generally, the effect of ethylene treatment at 10°C was less than at 25°C, which may be due to the low metabolic rates of the fruits at low temperatures. In addition, there was no significant difference in quality with the change in ethylene concentration because the external ethylene could no longer influence the ripening process once fruit ripening was initiated and the internal ethylene concentration reached saturation levels. Taken together, based on firmness, TSS, TA, and BAR, consumers’ preferences for ‘Hayward’ were not met at 10°C until the 6th day of ripening, but at 25°C, consumers’ preferences were attained after the 4th day. In the case of ‘Haegeum’ and ‘Hongyang’, consumers’ preferences were attained starting from the 2nd day of ethylene treatment in both 10°C and 25°C conditions

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