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초록보기
본 연구는 ‘대왕’과 ‘설향’ 딸기 두 품종의 성숙도, 저장온도 및 저장기간에 따른 과실의 품질 변화를 구명하고자 하였다. 100% 착색된 완숙 딸기 과실과 50% 착색된 미숙 딸기 과실을 수확하여 4°C와 15°C에서 10일 동안 각각 저장하였다. 딸기과실의 경도, 기능성 식물화합물, 유리당 함량, 유기산 함량 그리고 항산화 활성은 저장 5일과 10일 후에 각각 측정하였다. 두 품종의 과실 경도를 비교할 때, ‘대왕’품종이 ‘설향’보다 높은 수준의 과실경도를 보였으며, 페놀화합물과 자당 함량 또한 ‘대왕’이 ‘설향’보다 높았다. 그러나 대조적으로 안토시아닌 및 과당 함량은 ‘대왕’이 ‘설향’보다 낮았다. 두 품종의 항산화 활성은 거의 동일하였다. 저장온도에 있어 과실경도는 4°C에 저장한 과실이 15°C에 저장된 과실보다 높은 수준의 경도를 보. 4°C와 15°C에 저장되는 동안 두 품종의 과실 내 페놀화합물과 자당 함량이 감소되었다. 반면, 10일 동안 저장된 과실 내의 안토시아닌과 포도당 함량은 증가하였다. 딸기 과실에 함유되어 있는 유기산의 함량은 품종이나 온도보다는 저장기간에 의존적인 영향을 보였다. 10일 동안 저장된 미숙 과실의 항산화활성이 미게 감소 또는 증가된 것에 비해, 완숙 과실의항산화 활성은 현저하게 감소하였다. 서로 다른 온도에 저장된 두 품종의 완숙 과실을 비교할 때, 4°C에서 저장된 과실 보다 15°C에서 저장된 과실의 항산화 활성이 현저하게 감소되었다. 반면, 미숙 과실의 항산화 활성 변화는 미미하였다. 본 연구 결과로 보아, 고품질의 딸기를 제공하기 위해서는 단기저장 시에는 완숙과실을 수확하고, 장기저장 시에는 저장기간에 따른 적정 성숙 단계의 과일을 수확하여 4°C에 저장하는 것이 타당하다고 사료된다.
The aim of this work was to study the changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature and storage periods in two strawberry cultivars (Fragaria × ananassa cvs. Daewang and Seolhyang). Fully ripe strawberry fruits (100% colored fruits) and unripe strawberry fruits (50% colored fruits) were harvested and then stored at 4°C and 15°C for 10 days, respectively. Hardness, phytochemicals, sugars, organic acids and antioxidant activity of strawberry fruits were measured after storage for 5 and 10 days, respectively. When fruit hardness was compared between the two cultivars, ‘Daewang’ showed a greater degree of fruit hardness than ‘Seolhyang’. ‘Daewang’ also showed higher amounts of phenolic compounds and sucrose than ‘Seolhyang’. In contrary to this, ‘Daewang’ was shown to contain lower amounts of anthocyanin and fructose than ‘Seolhyang’. However, antioxidant activities of both cultivars were almost identical. When the effects of storage temperature were examined on fruit hardness, fruits stored at 4°C showed a higher degree of hardness than those stored at 15°C. During the period of fruit storage at 4°C or 15°C, both cultivars showed marked decline in the contents of phenolic compounds as well as sucrose. Contrastingly, they showed higher amounts of anthocyanin and glucose after 10 days of storage. On the other hand, the contents of organic acids in strawberry fruits were influenced only by the period of storage, not depending on cultivars or temperatures. Antioxidant activities of fully ripe fruits declined remarkably after 10 days of storage, as compared to unripe fruits which showed a minor decrease or increase. When fully ripe fruits of both cultivars were stored at different temperatures, those stored at 15°C showed a significant decrease in the antioxidant activity as compared to those stored at 4°C. However, changes of antioxidant activity in unripe fruits were minor. These observations in order to supply high quality strawberry suggest that fully ripe strawberry fruits should be harvested for the short-term storage and the appropriate ripe level fruit should be harvested for the long-term storage. Storage temperature is appropriate at 4°C.
The aim of this work was to study the changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature and storage periods in two strawberry cultivars (Fragaria × ananassa cvs. Daewang and Seolhyang). Fully ripe strawberry fruits (100% colored fruits) and unripe strawberry fruits (50% colored fruits) were harvested and then stored at 4°C and 15°C for 10 days, respectively. Hardness, phytochemicals, sugars, organic acids and antioxidant activity of strawberry fruits were measured after storage for 5 and 10 days, respectively. When fruit hardness was compared between the two cultivars, ‘Daewang’ showed a greater degree of fruit hardness than ‘Seolhyang’. ‘Daewang’ also showed higher amounts of phenolic compounds and sucrose than ‘Seolhyang’. In contrary to this, ‘Daewang’ was shown to contain lower amounts of anthocyanin and fructose than ‘Seolhyang’. However, antioxidant activities of both cultivars were almost identical. When the effects of storage temperature were examined on fruit hardness, fruits stored at 4°C showed a higher degree of hardness than those stored at 15°C. During the period of fruit storage at 4°C or 15°C, both cultivars showed marked decline in the contents of phenolic compounds as well as sucrose. Contrastingly, they showed higher amounts of anthocyanin and glucose after 10 days of storage. On the other hand, the contents of organic acids in strawberry fruits were influenced only by the period of storage, not depending on cultivars or temperatures. Antioxidant activities of fully ripe fruits declined remarkably after 10 days of storage, as compared to unripe fruits which showed a minor decrease or increase. When fully ripe fruits of both cultivars were stored at different temperatures, those stored at 15°C showed a significant decrease in the antioxidant activity as compared to those stored at 4°C. However, changes of antioxidant activity in unripe fruits were minor. These observations in order to supply high quality strawberry suggest that fully ripe strawberry fruits should be harvested for the short-term storage and the appropriate ripe level fruit should be harvested for the long-term storage. Storage temperature is appropriate at 4°C.
권호기사
참고문헌 (25건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Ahmed, A.E. and J.M. Labavitch. 1980. Cell wall metabolism in ripening fruit. 1. cell wall changes in the ripening ‘Bartlett’ pears. Plants Physiol. 65:1009-1013. | 미소장 |
| 2 | Anthocyanin from strawberry ( Fragaria ananassa) with the novel aglycone, 5-carboxypyranopelargonidin  |
미소장 |
| 3 | Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit |
미소장 |
| 4 | Antioxidant Determinations by the Use of a Stable Free Radical |
미소장 |
| 5 | Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars |
미소장 |
| 6 | Sucrose and Malic Acid as the Compounds Exported to the Apical Bud of Pea following CO(2) Labeling of the Fruit : No Evidence for a Senescence Factor. |
미소장 |
| 7 | Controlled atmosphere-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit |
미소장 |
| 8 | Variation of lycopene, antioxidant activity, total soluble solids and weight loss of tomato during postharvest storage |
미소장 |
| 9 | Chemical Composition of Lowbush Blueberry Cultivars |
미소장 |
| 10 | Kim, J.Y., H.J. Kim, G.O. Lim, S.A. Jang, and K.B. Song. 2010. Effect of combined treatment of ultraviolet-c with aqueous chlorine dioxide or fumaric acid on the postharvest quality of strawberry fruit “Flamengo” during storage. J. Korean Soc. Food Sci. Nutr. 39:138-145. | 미소장 |
| 11 | Changes in Bioactive Compounds Contents of ‘Maehyang’ and ‘Seolhyang’ Strawberry Fruits by UV Light Illumination | 소장 |
| 12 | Lee, K.H., K.S. Kim, M.H. Kim, S.R. Shin, and K.Y. Yoon. 1998. Studies on the softening of strawberry during circulation and storage (1) changes of cell wall components, protein and emzymes during ripening. J. Korean Soc. Food Sci. Nutr. 27:29-34. | 미소장 |
| 13 | Sensory Descriptive Analysis of cv. Cresthaven Peaches-Maturity, Ripening and Storage Effects |
미소장 |
| 14 | Biochemical Changes during Fruit Development of Four Strawberry Cultivars |
미소장 |
| 15 | Montero, T.M., E.M. Mollá, R.M. Esteban, and F.J. López-Andréu. 1996. Quality attributes of strawberry during ripening. Scientia Hort. 65:239-250. | 미소장 |
| 16 | Fruit Maturity and Storage Temperature Influence Response of Strawberries to Controlled Atmospheres |
미소장 |
| 17 | Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage |
미소장 |
| 18 | Antioxidant activity and phenolic content of strawberry genotypes from Fragaria x ananassa |
미소장 |
| 19 | Rho, I.R. 2010. Origin and main varieties of strawberries. National institute of Hoticultural & Herbal Science, Suwon, Korea p. 3-44. | 미소장 |
| 20 | Antioxidant activity applying an improved ABTS radical cation decolorization assay. |
미소장 |
| 21 | Slinkard, K. and V.L. Singleton. 1977. Total phenol analysis: Automation and comparison with manual methods. Am. J. Enol. Vitic. 28:49-55. | 미소장 |
| 22 | Smith, W.L. and P.H. Heinze. 1958. Effect of color development at harvest on quality of postharvest ripened strawberries. Proc. Amer. Soc. Hort. Sci. 72:207-211. | 미소장 |
| 23 | Managing phenol contents in crop plants by phytochemical farming and breeding-visions and constraints. |
미소장 |
| 24 | Isolation and identification of strawberry phenolics with antioxidant and human cancer cell antiproliferative properties. |
미소장 |
| 25 | Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments |
미소장 |
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