KR100417331B1 - Method of storage for fruits using CO2 treatments with polyethylene film bags - Google Patents
Method of storage for fruits using CO2 treatments with polyethylene film bags Download PDFInfo
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- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
본 발명은 PE(polyethylene) 필림내 CO2처리를 이용한 과실류의 저장방법에 관한 것으로 PE 필림내에 공기를 감압한 다음 60∼90 %의 CO2를 주입하여 처리한 무화과는 부패 발생율이 감소하고 경도 및 외관이 증진되는 효과가 있으며, 과육연화에 관여하는 에틸렌 발생량을 낮추는 뛰어난 효과가 있다.The present invention relates to a storage method of fruit using CO 2 treatment in a PE (polyethylene) film, and the fig treated by injecting 60 to 90% of CO 2 after depressurizing air in the PE film reduces the incidence of decay, hardness and Appearance has an effect of improving, there is an excellent effect of reducing the amount of ethylene involved in the flesh softening.
Description
최근 과실류 소비의 다양화 추세와 함께 저공해 과실의 선호 경향에 힘입어 무화과의 소비량이 증가하면서 전남 해안지역을 중심으로 무화과 재배면적이 다소 증가하고 있는 실정이다. 무화과는 과실 특성상 나무에서 성숙된 것을 수확하는 데다. 과피가 엷고 과육이 연하기 때문에 상온에서 저장기간은 고작 2-3일에 불과하기 때문에 무화과의 안정적 재배를 위해서는 저장기간 연장을 통한 소비량을 증가시키는 것이 대단히 중요하다.With the recent trend of diversification of fruit consumption and the preference of low-pollution fruits, fig consumption has increased, and the area of fig cultivation has increased somewhat, especially in the coastal area of Jeonnam. Figs are harvested from trees because of their fruit characteristics. Because the skin is thin and the flesh is soft, the shelf life at room temperature is only 2-3 days, so it is very important to increase the consumption by extending the shelf life for the stable cultivation of figs.
무화과는 저장중 과육연화에 따른 외관불량이나 부패에 의해 품질이 크게 저하되는데, 과육연화는 에틸렌 발생량과 밀접한 관련이 있는 것으로 보고(Colelli 등, Hortscience, 1991; Nasr와 Crane, Plant physiol, 1971; Park 등, J.Kor.Soc.Hort.Sci., 1998)되고 있어 이들 과실에서 저장기간을 연장시키기 위해서는 저장중 에틸렌 발생량을 낮추는 것이 중요하다.Figs are greatly deteriorated due to poor appearance or decay due to softening during storage. Et al., J.Kor.Soc.Hort.Sci., 1998). In order to extend the shelf life in these fruits, it is important to reduce the amount of ethylene generated during storage.
Brooks(Proc. Amer. Soc. Hort. Sci., 1939)가 사과에서 저장전 고 농도의 CO2처리는 저장중 노화지연으로 저장력이 증진되었다고 보고한 후 사과(Drake, J. Amer.Soc. Hort. Sci., 1993), 배(Wang과 Mellenthin, J. Amer.Soc. Hort. Sci., 1975), 단감(Park 등, J. Kor.Soc. Hort. Sci., 1997)에서 저장전 12-20% CO2처리는 저장중 에틸렌과 호흡량감소에 의한 연화지연으로 저장력을 증진시켰다고 하였다. Claypool과 Ozbek (Proc. Amer. Soc. Hort. Sci.,1952)는 무화과를 저장전 100% CO2에 36시간 처리한 다음 저장시 부패과 발생율을 현저히 감소시켰다고 하였고 Park 등(J. Kor. Soc. Hort. Sci., 1998)도 CO2농도를 15-25% 흘러보내면서 저장시 에틸렌감소에 의한 연화지연과 부패과 발생억제로 저장기간을 현저히 연장시킨 반면 알콜이나 아세트알드하이드 발생에 따른 과실의 풍미 저하는 나타나지 않았다고 보고했다. Ueda와 Bai(J.Japan Soc. Hort. Sci. 1993)는 딸기에서도 15-20% CO2를 흘러 보내면서 저장시 외관유지와 함께 부패과 발생율 저하로 저장력을 증진시켰다고 보고 함으로써 저장전 또는 저장중 고 농도의 CO2처리는 과실의 연화지연과 함께 부패과 발생율 감소로 저장기간을 연장시키는 것으로 사료된다.Brooks (Proc. Amer. Soc. Hort. Sci., 1939) reported that high concentrations of CO 2 treatment in apples increased storage with delayed aging during storage. Sci., 1993), Bae (Wang and Mellenthin, J. Amer. Soc. Hort. Sci., 1975), Persimmon (Park et al., J. Kor. Soc. Hort. Sci., 1997) before storage 20% CO 2 treatment increased storage capacity by softening delay due to ethylene and respiratory decrease during storage. Claypool and Ozbek (Proc. Amer. Soc. Hort. Sci., 1952) reported that after treating figs with 100% CO 2 for 36 hours before storage, they significantly reduced rot and incidence rates during storage. Park et al. (J. Kor. Soc. Hort. Sci., 1998) also extended the storage period by softening delay, decay, and suppression of ethylene reduction during storage by sending CO 2 concentration 15-25%, while the flavor of fruit caused by alcohol or acetaldehyde was generated. The degradation reported no appearance. Ueda and Bai (J.Japan Soc. Hort. Sci. 1993) reported that they also increased 15-20% CO 2 in strawberries and increased storage capacity due to decay and reduced incidence, as well as maintaining appearance during storage. Concentrations of CO 2 are believed to prolong storage with decay and reduced incidence, with delayed softening of fruits.
본 발명자들은 상기와 같은 점을 착안하여 과실류의 저장력을 증진시킬 목적으로 무화과를 대상으로 저장전 PE 필름내 CO2처리에 따른 저장중 필름내 gas 함량, 과실품질, 부패과 발생율, 알콜 및 아세트알드하이드 함량 변화를 조사하였고, 그 결과 과실류를 저장할 때에 PE 필림내 CO2처리할 경우 과실류의 부패발생율을 현저히 낮추며, 신선한 상태로 장기저장할 수 있음을 확인하고 본 발명을 완성하였다.In view of the above, the present inventors focus on gas content, fruit quality, decay rate, alcohol and acetaldehyde in storage by CO 2 treatment in PE film before storage for the purpose of improving the storage capacity of fruits. The change of the content was investigated, and as a result, when the CO 2 treatment in the PE film was significantly reduced, the incidence of decay of the fruit was remarkably reduced, and it was confirmed that the long-term storage in the fresh state was completed.
따라서, 본 발명의 목적은 PE 필림내 CO2처리하여 장기간동안 신선한 상태로 과실류를 저장하는 방법을 제공함에 있다.Accordingly, an object of the present invention is to provide a method for storing fruit in a fresh state for a long time by treatment with CO 2 in PE film.
본 발명의 상기 목적은 PE 필림내 CO2처리하여 저장하면서 저장전 PE 필름내 CO2처리에 따른 저장중 필름내 gas 함량, 과실품질, 부패과 발생율, 알콜 및 아세트알드하이드 함량 변화를 조사한 결과, PE 필림내 CO2를 처리하여 저장한 경우CO2를 처리하지 않은 경우보다 무화과의 저장성이 향상됨을 확인함으로써 달성하였다.The above object of the present invention can result during storage and processing within the CO 2 PE film review of storage before PE film within the CO film during storage of the second process within the gas content, fruit quality, bupaegwa rate, alcohol and acetaminophen aldeu hydroxyl content changes, PE In the case of treating and storing CO 2 in the film, it was achieved by confirming that the shelf life of the fig was improved compared to the case of not treating the CO 2 .
이하, 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention will be described.
도 1은 CO2처리에 따른 PE 필림내 에틸렌, O2, CO2 함량의 변화를 나타낸 그래프이다.1 is CO2Ethylene, O in PE film by treatment2, CO2 It is a graph showing the change in content.
도 2는 CO2처리에 따른 경도 및 외관변화를 나타낸 그래프이다.Figure 2 is a graph showing the change in hardness and appearance according to the CO 2 treatment.
도 3은 저장중 당도, 산함량 및 pH변화를 나타낸 그래프이다.Figure 3 is a graph showing the sugar content, acid content and pH change during storage.
도 4는 저장중 부패과 발생율변화를 나타낸 그래프이다.4 is a graph showing corruption and occurrence rate change during storage.
도 5는 저장중 알콜 및 아세트알드하이드 함량변화를 나타낸 그래프이다.5 is a graph showing changes in alcohol and acetaldehyde content during storage.
본 발명은 CO2를 주입하기전 진공펌프(vacuum pump)를 이용, 600mmHg내외 압력에서 10초간 PE 필름내 공기를 감압한 후 gas regulator를 이용하여 CO2농도 각각 60, 70, 80 및 90% 되게 주입하고, 대조구는 압축공기를 주입하는 단계; 저장중 PE 필름내 O2,CO2와 에틸렌함량을 1mL의 gas를 주사기로 채취하여 측정하는 단계; 저장중 과실 경도와 당도를 측정하는 단계; 저장중 당도, pH, 산함량의 측정하는 단계; 저장중 휘발성 성분인 알콜과 아세트알드하이드는 과즙 10mL을 15mL 용량의 시험관에 넣은 다음 고무마개로 뚜껑을 밀봉한 후 60℃ 수조에서 60분간 gas를 추출하고 측정하는 단계로 구성된다.The present invention uses a vacuum pump before injecting CO 2 to reduce the air in the PE film for 10 seconds at a pressure of 600 mmHg and then to a CO 2 concentration of 60, 70, 80 and 90% using a gas regulator. Injecting, and the control unit injects compressed air; Measuring the O 2, CO 2 and ethylene contents in the PE film during storage by collecting 1 mL of gas with a syringe; Measuring fruit hardness and sugar content during storage; Measuring sugar, pH, and acid content during storage; Volatile alcohols and acetaldehyde, which are volatile components, are stored in a test tube with a volume of 15 mL and then sealed with a rubber stopper, followed by extraction and measurement of gas in a 60 ° C water bath for 60 minutes.
본 발명에서 사용된 과실은 1998년 9월 9일 전남 영암군 삼호면 소재 과수원에서 수확한‘마쓰이도후인’품종이었다.The fruit used in the present invention was a “Matsuidofuin” variety harvested at an orchard in Samho-myeon, Yeongam-gun, Jeonnam, September 9, 1998.
상기 단계에서 PE 필름내 O2,CO2와 에틸렌함량 및 저장중 휘발성분은 가스 크로마토그래피(gas chromatography : Hewlett-Packard 5890A, USA)를 이용하여 측정하였다In this step, O 2, CO 2 and ethylene content in the PE film and the volatile content during storage were measured using gas chromatography (Hewlett-Packard 5890A, USA).
상기 단계에서 저장중 과실 경도는 36개 과실을 1반복으로 경도계(富士平 社, 일본)를 이용 측정하였다.Fruit hardness during storage in the above step was measured using a hardness tester (富士 平, Japan) of 36 fruits in one iteration.
본 발명 저장방법은 무화과 이외의 과실류의 장기저장을 위하여 사용될 수 있다.The storage method of the present invention can be used for long term storage of fruits other than figs.
이하, 본 발명의 구체적인 방법을 실시예를 들어 상세히 설명하고자 하지만 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.
실시예 1: PE 필림내 CO2가스 처리 Example 1 CO 2 Gas Treatment in a PE Film
본 실시예에서 사용된 과실은 1998년 9월 9일 전남 영암군 삼호면 소재 과수원에서 수확한‘마쓰이도후인’품종이었다. 오전 6시에 수확한 과실은 곧바로 0℃ 저장고에서 상과, 병과를 제거한 후 성숙도가 균일한 것을 골라 미리 준비한 저온저장고(0℃, 상대습도 90%내외)에 저장하였다. 저온저장 후 상온저장에서 품질변화는 항온기(20℃, 상대습도 90%내외)에서 2일간 저장하면서 조사하였다.The fruit used in this example was the “Matsuidofuin” variety harvested at an orchard in Samho-myeon, Yeongam-gun, Jeollanam-do on September 9, 1998. Fruits harvested at 6 am were immediately stored in a low-temperature storage cell (0 ° C., relative humidity of about 90%) after picking out uniforms and classes at 0 ° C. and removing uniforms. The change in quality at room temperature after low temperature storage was investigated by storing at room temperature (20 ℃, 90% relative humidity) for 2 days.
저장시 과실 규격에 적합하게 제작한 플라스틱 용기(길이 13cm × 폭 10cm × 높이 7cm, 환기공 9개, 환기공 면적 11%)에 6개 과실을 넣은 다음 이들 용기 6개를 제작한 종이 박스(길이 84cm × 폭 29cm × 높이 8cm, 환기공 8개, 환기공 면적 13%)에 넣은후 0.04mm PE 필름으로 밀봉한 후 CO2를 주입하였다. CO2를 주입하기전 vacuum pump를 이용, 600mmHg내외 압력에서 10초간 PE 필름내 공기를 감압한 후 gas regulator를 이용 CO2를 주입하였다. 주입시 CO2농도는 각각 60, 70, 80 및90%로 하였고 대조구는 압축공기를 주입해 주었다.6 fruits were put into a plastic container (13 cm long × 10 cm wide x 7 cm high, 9 vents, 11% vent area 11%) made to meet the fruit standard during storage, and then a paper box made of 6 of these containers (length 84 cm x 29 cm x 8 cm high, 8 vent holes, 13 vent area 13%), sealed with a 0.04 mm PE film, and then CO 2 was injected. Before the injection of CO 2 using a vacuum pump, after 10 seconds decompression the PE film in the air pressure inside and outside 600mmHg was injected using a CO 2 gas regulator. CO 2 concentrations were 60, 70, 80 and 90%, respectively, and the control group was injected with compressed air.
실험예 1: 저장중 PE 필름내 OExperimental Example 1 O in PE Film during Storage 2,2, COCO 22 와 에틸렌함량 측정And ethylene content measurement
저장중 PE 필름내 O2,CO2와 에틸렌함량은 1mL의 gas를 주사기로 채취하여 gas chromatography(Hewlett-Packard 5890A, USA)를 이용 측정하였다. 에틸렌 측정에서 column은 Pora Plot Q였고 injector와 oven의 온도는 각각 100℃, detector는 110℃로 하였고 carrier gas는 N2와 H2를 각각 분당 30mL, air는 300mL를 유출시키면서 FID를 이용 측정하였다. CO2측정시 GC의 조건은 에틸렌 측정 조건과 같았으나 다만 유출 gas는 He,detector는 TCD를 이용하였다. O2는 molecular sieve column을 이용 CO2분석조건으로 측정하였다.O 2, CO 2 and ethylene content in the PE film during storage was measured by gas chromatography (Hewlett-Packard 5890A, USA) by collecting 1 mL of gas with a syringe. In the ethylene measurement, the column was Pora Plot Q, the temperature of the injector and oven was 100 ℃, the detector was 110 ℃, and the carrier gas was measured using FID with 30 mL of N 2 and H 2 per minute and 300 mL of air. CO 2 conditions of the GC measurement is, but the measurement conditions were as ethylene just leaked gas is He, TCD detector were used. O 2 was measured by CO 2 analysis conditions using a molecular sieve column.
측정결과, 도 1에 나타낸 바와 같이, PE 필름내 CO2처리에 따른 저장중 필름내 O2함량은 저장 직후 대조구에서는 21%인데 비해 CO2처리구(60, 70, 80, 90%)는 각각 8.2, 6.0, 4.8, 2.2%로 대조구 보다는 CO2처리구에서 현저히 낮은 경향을 보였다. 저장 2, 4일에도 대조구는 각각 11.9, 14.0%였으나, CO2처리구에서는 8.8-10.9, 12.3-13.0%내외로 대조구 보다는 1.0-3.1%내외의 낮은 경향을 보였으나 저장 6일 이후 부터는 처리간 차이를 나타내지 않았다. PE 필름내 CO2함량은 저장 직후CO2처리구에서 처리농도에 따라 각각 60.3, 69.7, 82.0, 91.6%로 대조구의 0%에 비해 현저히 높았고 저장 2, 4일에도 CO2처리구에서는 각각 18.6-20.7, 12.3-14.0%로 대조구의 11.9, 10.0%에 비해 현저히 높은 경향을 보였으나 저장 6일 이후부터는 처리간 차이가 없었다.As shown in FIG. 1, the O 2 content in the film during storage by CO 2 treatment in PE film was 21% in the control group immediately after storage, whereas the CO 2 treatment groups (60, 70, 80, 90%) were 8.2, respectively. , 6.0, 4.8, and 2.2% were significantly lower in the CO 2 treatment than in the control. Storage 2, 4 days yeoteuna 11.9 and 14.0% in the control group, respectively, CO 2 8.8 to 10.9 in the treated group, and storage showed a lower tendency of around 1.0-3.1% than the control group in 12.3-13.0% or less difference between the treatment starting after 6 days Not shown. The CO 2 content in PE film was 60.3, 69.7, 82.0 and 91.6%, respectively, in CO 2 treatment immediately after storage, which was significantly higher than 0% in control and 18.6-20.7, respectively in CO 2 treatment. 12.3-14.0% showed significantly higher trend than 11.9 and 10.0% of the control, but there was no difference between treatments after 6 days of storage.
단감 MAP(modified atmospheres packaging) 저장에서 PE 필름내 gas 함량은 필름의 투과성 정도와 저장조건에 크게 영향을 받는 것으로 보고되고 있는데(Ben-arie와 Zutkhi, 1992; Park 등, 1997) 본 실험에서도 저장전 CO2처리에 따른 PE 필름내 CO2함량은 저장 4일까지 높게 유지되었으나 저장 6일 이후부터는 CO2처리농도에 따른 함량 차이가 없었는데 이는 필름의 투과성이 높았기 때문으로 사료된다.The gas content of PE film in the persimmon modified atmospheres packaging (MAP) storage is greatly influenced by the degree of permeability and storage condition of the film (Ben-arie and Zutkhi, 1992; Park et al., 1997). CO 2 content in the PE film according to the CO 2 content of the processing is eopeotneunde difference in the CO 2 concentration, but thereafter remained high six days storage to store four days, which is considered as a group because of a higher permeability of the film.
PE 필름내 CO2처리에 따른 에틸렌함량은 저장초기 처리간 큰 차이를 보였는데 이들 함량은 대조구 및 CO2처리구에서 저장 2일에는 각각 9.2, 3.3-4.0, 4일은 9.0, 4.0-5.2, 6일은 8.1, 2.1-4.5, 8일은 7.3, 2.3-3.2, 10일은 4.0, 2.1-3.1ppm로 CO2처리구 보다는 대조구에서 현저히 높았다. 즉, 무화과에서 저장전 CO2처리는 에틸렌 발생량을 현저히 감소시켰다.Ethylene content according to CO 2 treatment in PE film showed a big difference between the initial storage treatments. These contents were 9.2, 3.3-4.0, 4 days 9.0, 4.0-5.2, 6 days in control and CO 2 treatment, respectively. At 8.1, 2.1-4.5, and 8 days, 7.3, 2.3-3.2, and 10 days were 4.0 and 2.1-3.1 ppm, which were significantly higher in the control than the CO 2 treatment. In other words, CO 2 treatment before storage in figs significantly reduced the amount of ethylene produced.
실험예 2: 저장중 과실경도 및 외관변화 측정Experimental Example 2: Measurement of fruit hardness and appearance change during storage
저장중 과실 경도는 36개 과실을 1반복으로 경도계(富士平 社, 일본)를 이용 측정하였다. 당도와 pH는 각각 당도계와 pH메타기로 측정하였고 산함량은 0.1NNaOH 소모량을 구한 후 주석산으로 환산하였다. 과실 외관은 과피변색, 과피균열 및 과형 변형정도를 조사한 다음 이들 값을 수치(매우 좋음=5, 좋음=4, 보통=3, 조금 나쁨=2, 매우나쁨=1)로 나타냈다. 부패과는 반복당 36개씩 108개 과실을 대상으로 조사한후 부패과율로 나타냈다(과실내 5-10mm 크기의 병반이 1개 이상 있는 과실을 부패과로 간주 하였음).Fruit hardness during storage was measured with a hardness tester (富士 平 Co., Japan) at 36 repetitions. The sugar content and pH were measured using a sugar meter and pH meter, respectively, and the acid content was converted into tartaric acid after 0.1NNaOH consumption was calculated. The fruit appearance was examined for the degree of skin discoloration, crack cracking and hypermorphism, and these values were expressed as numerical values (very good = 5, good = 4, moderate = 3, slightly bad = 2, very bad = 1). The department of rot was surveyed for 108 fruits, 36 per repetition, and was represented by the rate of rot (the fruit with one or more 5-10mm lesions was considered as rot).
실험결과 도 2에 나타난 바와 같이, CO2처리에 따른 경도 및 외관변화에서 경도는 저장전 26.8gf였으나 저장 2일에는 9.0-12.5gf로 심하게 감소한 다음 저장기간이 경과함에 따라 서서히 감소하는 경향을 보였고 감소정도는 CO2처리구 보다는 대조구에서 심한 경향을 보였는데 이는 PE 필름내 에틸렌함량(도 1)이 대조구에서 높았기 때문으로 사료된다.As shown in FIG. 2, the hardness and the appearance change according to CO 2 treatment were 26.8 gf before storage, but decreased significantly to 9.0-12.5 gf on day 2, and then gradually decreased as the storage period elapsed. The decrease was more severe in the control than in the CO 2 treatment, because the ethylene content in the PE film (Figure 1) was higher in the control.
저장중 과실외관은 저장 중기 이후부터 크게 나빠지는 경향을 보였고 나빠지는 정도는 CO2처리구 보다는 대조구에서 심했는데 이는 과실의 경도 저하와 어느정도 관련성이 있는 것으로 사료된다. 외관불량은 주로 연화에 따른 과형 변형, 과피균열, 과육갈변 등에 의해 유기되었는데 본 시험에서 외관지수가 3 이상일 때 생과로서 상품성을 유지하였는데 이 정도의 상품성이 유지되는 기간은 대조구에서 10일, CO2처리구에서는 처리농도에 관계없이 16일이었다.The fruit appearance during storage showed a tendency to deteriorate significantly after the storage period, and the degree of deterioration was worse in the control than in the CO 2 treatment, which may be related to the decrease in hardness of the fruit. Visual defects are mainly fruit shape deformation of the softened, pericarp crack, were organic by pulp browning it was maintaining commercial value as the life and when the three or more appearance index in this test period at which the degree of commercial value is maintained in the control group 10 days, CO 2 The treatment was 16 days regardless of treatment concentration.
실험예 3: 저장중 당도, pH, 산함량의 측정Experimental Example 3: Measurement of Sugar, pH, and Acid Content during Storage
당도와 pH는 각각 당도계와 pH메타기로 측정하였고 산함량은 0.1N NaOH 소모량을 구한 후 주석산으로 환산하였다.The sugar content and pH were measured using a sugar meter and pH meter, respectively, and the acid content was converted into tartaric acid after 0.1N NaOH consumption was calculated.
저장중 당도, 산함량 및 pH변화는 도 3에 나타낸 바와 같다. 저장전 당도는 12.3이었으나 저장 20일에는 10.4-10.8내외로 저장기간이 경과함에 따라 서서히 감소하는 경향을 보였고 감소정도는 처리간 차이가 없었다. 산함량은 저장기간중 차이를 나타내지 않은 반면 pH는 저장기간이 경과함에 따라 다소 감소하는 경향을 보였고 감소정도는 CO2처리구 보다는 대조구에서 다소 낮았다.The sugar content, acid content and pH change during storage are as shown in FIG. 3. The sugar content before storage was 12.3, but on the 20th day of storage, it tended to decrease gradually with storage period of around 10.4-10.8, and there was no difference between treatments. The acid content did not show any difference during the storage period, whereas the pH tended to decrease slightly with the storage period, and the decrease was slightly lower in the control than in the CO 2 treatment.
저장중 부패과 발생율 변화는 도 4에 나타난 바와 같이 부패과는 저장 10일에 발생된 다음 저장기간이 경과함에 따라 꾸준히 증가해서 저장 20일에는 대조구에서 16.4%로 CO2처리구의 9.8-11.0%에 비해 현저히 높았다.As shown in FIG. 4, the corruption rate during storage was increased on the 10th day of storage, and then increased steadily as the storage period elapsed. On the 20th day of storage, 16.4% in the control group was significantly higher than 9.8-11.0% in the CO 2 treatment group. High.
실험예 4: 저장중 휘발성물질의 측정Experimental Example 4 Measurement of Volatile Substances in Storage
알콜과 아세트알드하이드는 과즙 10mL을 15mL 용량의 시험관에 넣은 다음 고무마개로 뚜껑을 밀봉한 후 60℃ 수조에서 60분간 gas를 추출하였다. 추출이 끝난 시험관은 95℃ 수조에서 30분간 둔 다음 gas 1mL를 채취해서 gas chromatograph(Hewlett Packard 5890A, USA)를 이용하여 측정하였다. Column은 5% Carbowax가 함유된 60/80 Carbopack (2mm X 1.89m)이었고 detector는 FID 였으며 injector와 detector 온도는 각각 200℃, 250℃ 였다. Oven 온도는 최초 2분간 75℃로 유지시켜 주다가 분당 7.5℃를 증가시켜 100℃에 도달된 다음부터는 분당 25℃씩 증가시켜 150℃에서 3분간 유지시켰다(Park 등, J. Kor. Soc. Hort. Sci.,1999). 시료 측정시 이들 휘발성물질의 동정은 표준시료의 크로마토그래프와 retention 시간에 근거해서 실시했다.Alcohol and acetaldehyde were placed in a 15 mL test tube of 10 mL of fruit juice, sealed with a rubber stopper, and extracted gas for 60 minutes in a 60 ° C. water bath. After the extraction, the test tube was placed in a 95 ° C water bath for 30 minutes, and 1 mL of gas was collected and measured using a gas chromatograph (Hewlett Packard 5890A, USA). The column was 60/80 Carbopack (2mm X 1.89m) containing 5% Carbowax, the detector was FID, and the injector and detector temperatures were 200 ℃ and 250 ℃, respectively. Oven temperature was maintained at 75 ° C. for the first 2 minutes, then increased to 7.5 ° C. per minute and reached 100 ° C., then increased by 25 ° C. per minute and maintained at 150 ° C. for 3 minutes (Park et al., J. Kor. Soc. Hort. Sci., 1999). Identification of these volatiles at the time of sample measurement was performed based on the chromatograph and retention time of the standard sample.
저장중 알콜 및 아세트알드하이드 함량변화는 도 5에 나타낸 바와 같이 알콜은 저장초기 다소 감소한후 저장 4일부터 크게 증가하는 경향을 보였는데 함량증가 정도는 대조구 보다는 CO2처리구에서 높았다.As shown in FIG. 5, the alcohol and acetaldehyde content changes during storage showed that the alcohol tended to increase greatly after 4 days of storage, but the increase was higher in the CO 2 treatment than in the control.
과실에서 저장중 알콜은 혐기호흡의 결과로 발생되는데 사과(Ke 등, J. Amer. Soc. Hort. Sci., 1991), 동양배(Park 등, J. Kor. Soc. Hort. Sci. 1999)에서는 알콜이 향함량 감소로 풍미를 감소시키는 것으로보고 되고 있으나 단감(Park, J. Kor. Soc. Hort. Sci., 1999)에서는 알콜이 풍미에 영향을 미치지 않는다는 상반된 보고도 있어 휘발성 물질발생과 풍미와의 관련성은 과종에 따라 상이한 것으로 사료된다.Alcohol during storage in fruit is the result of anaerobic breathing: apples (Ke et al., J. Amer. Soc. Hort. Sci., 1991), oriental pears (Park et al., J. Kor. Soc. Hort. Sci. 1999). Although alcohol has been reported to reduce flavor by decreasing flavor, sweet persimmons (Park, J. Kor. Soc. Hort. Sci., 1999) have reported contradictory reports that alcohol has no effect on flavor. The relationship with is thought to be different depending on the species.
본 실험에서 알콜 및 아세트알데하이드함량은 대조구 보다는 CO2처리구에서 현저히 높은 경향을 보였고, CO2처리 농도간에는 처리농도가 높을수록 다소 증가하는 경향을 나타냄으로써 CO2처리는 이들 휘발성물질의 발생량을 증가시키는 것으로 판단되었으며, 풍미와 관련해서, 이 정도 수준의 휘발성함량은 풍미에 영향을 미치지 않았다.In this experiment, alcohol and acetaldehyde contents tended to be significantly higher in the CO 2 treatment than in the control, and there was a tendency to increase slightly between CO 2 treatment concentrations as CO 2 treatment increased the generation of these volatiles. In terms of flavor, this level of volatile content did not affect flavor.
CO2처리한 과실을 0℃에서 10일간 저장한 다음 상온(20℃)에서 저장중 외관 및 부패율 변화는 하기 표 1에 나타낸 바와 같다.Changes in appearance and decay rate during storage at room temperature (20 ° C.) after storing the CO 2 treated fruit at 0 ° C. for 10 days are shown in Table 1 below.
저장 1일 동안 외관지수 감소값은 대조구 및 CO2처리구에서 저장전에 비해 각각 1.1, 0.8-1.1내외로 처리간 큰 차이를 보이지 않았으나 저장 2일에는 저장 1일에 비해 0.8, 0.3-0.4내외로 대조구 보다는 CO2처리구에서 감소 값이 현저히 낮아지는 경향을 보였다. 부패과 증가값은 대조구와 CO2처리구에서 저장 1일에는 각각 10.7, 3.1-6.0%, 저장 2일에는 각각 23.1, 5.8-11.7%로 부패과율도 감소되는 경향을 보임으로써 저장전 CO2처리는 상온에서도 저장기간을 연장시키는 효과를 나타냈다.During the 1st day of storage, the apparent index reduction value was 1.1, 0.8-1.1, and not significantly different between the control and CO 2 treatments, respectively. Rather, the decrease in CO 2 treatment tended to be significantly lower. Bupaegwa increment value stored before CO 2 treatment as is visible for each 23.1, tends to decay as a 5.8-11.7% gwayul also decreased at 10.7, 3.1-6.0%, which is stored for up to two days, respectively stores 1 in the control and treatment group are CO 2 at room temperature Also showed an effect of extending the storage period.
이상, 상기 실시예와 실험예를 통하여 설명한 바와 같이 PE 필림내에 공기를 감압한 다음 60∼90 %의 CO2를 주입하여 처리한 과실류는 부패 발생율이 감소하고 경도 및 외관이 증진되는 효과가 있으며, 과육연화에 관여하는 에틸렌 발생량을 낮추는 뛰어난 효과가 있으므로 식품 유통산업상 매우 유용한 발명인 것이다.As described above, the fruit flow treated by injecting 60 to 90% of CO 2 after depressurizing air in the PE film as described through the above Examples and Experimental Examples has the effect of reducing the occurrence of decay and improving hardness and appearance, It is a very useful invention in the food distribution industry because it has an excellent effect of reducing the amount of ethylene involved in pulp softening.
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