Effects of the Initial Storage Temperature of a PA Film-packaged Muskmelon (Cucumismelo L.) during Its Storage

Abstract

저장성 연장을 위하여 수확 후 PA 필름으로 포장한 머스크멜론을 초기 저장온도 <TEX>$2^{\circ}C$</TEX>와 <TEX>$7^{\circ}C$</TEX>로 30일간 1차 저장 한 후, 시중 유통온도인 <TEX>$10^{\circ}C$</TEX>로 옮겨서 27일(총 저장 57일)간 저장하면서 품질을 측정하였다. 30일간 1차 저장 한 후, <TEX>$10^{\circ}C$</TEX>로 옮겨서 5일(총 저장 35일)간 저장한 멜론의 중량 감소율이 7-control은 6.4%로 상품성이 저하되었지만, 2-PA 처리구는 2.2%로 중량 감소율이 가장 적었다. 초기 머스크멜론의 가용성고형물 함량과 산도는 각각 <TEX>$10.8^{\circ}Brix$</TEX>, 0.26%였으며, <TEX>$10^{\circ}C$</TEX>로 옮겨서 저장 27일(총 저장 57일)까지의 2-PA 처리구는 <TEX>$9.7^{\circ}Brix$</TEX>, 0.15%로 다른 처리구들에 비하여 유의적으로 함량 유지가 가장 잘 되었다(p<0.05). 미생물의 경우 저장 초기에는 발견되지 않았으나, <TEX>$10^{\circ}C$</TEX>로 옮겨서 저장 5일(총 35일) 경과 후 7-control은 3.87 log CFU/g이었던 반면, 2-PA 처리구는 2.68 log CFU/g으로 유의적으로 미생물 증식이 억제되었다(p<0.05). 기호도 조사에서도 마찬가지로 2-PA 처리구는 외관, 향, 단맛, 씹힘성 등 모든 항목에서 높은 평가를 받았고 머스크멜론의 저장성을 높이는데 가장 효과적인 것으로 나타났다. 따라서 머스크멜론을 필름포장한 후 초기온도를 <TEX>$2^{\circ}C$</TEX>로 하여 30일간 저장 후 <TEX>$10^{\circ}C$</TEX>에서 20일간 유통시키는 것은 저온장해가 일어나는지 않을 뿐만 아니라 저장 중 품질변화를 최소화 하는 것으로 나타났다. The effects of the initial storage temperature and the PA film packaging on the extension of the shelf-life and the improvement of the postharvest storage quality of muskmelons were studied during their storage. Their storage quality was tested as follows: PA-film-wrapped muskmelons, stored at <TEX>$2^{\circ}C$</TEX> or <TEX>$7^{\circ}C$</TEX> for 30 days after their harvest, were kept at <TEX>$10^{\circ}C$</TEX> for 27 days (total: 57 days). On the fifth day of storage at <TEX>$10^{\circ}C$</TEX> (35th day overall), the weight loss reached 6.4% in the 7-control. However, the 2-PA showed the smallest loss of 2.2%. The soluble solids content and the acidity that were measured before the storage were <TEX>$10.8^{\circ}Brix$</TEX> and 0.26% in all the groups. After 27 days of storage at <TEX>$10^{\circ}C$</TEX> (on the 57th day overall), the values were highest in the 2-PA group with <TEX>$9.7^{\circ}Brix$</TEX> and 0.15%, respectively. Microorganisms were not detected at first; but on the fifth day of storage at <TEX>$10^{\circ}C$</TEX> (35th day overall), their values were 3.87 and 2.68 log CFU/g in the seven-control and the 2-PA, respectively. In other words, the 2-PA was found to be more effective in inhibiting microbial proliferation. In relation to sensory properties such as appearance, flavor, sweetness and chewiness, the 2-PA was superior to the other groups and was found to be most effective in improving the storability of muskmelons. In conclusion, it was found that low-temperature injury and fast storage quality deterioration did not occur in film-wrapped muskmelons that were stored at <TEX>$2^{\circ}C$</TEX> for 30 days after they were harvested.