논문 (학술지)
Quality assessment of 'Fuyu' persimmon treated by a combination of γ-irradiation and 1-methylcyclopropene
| 등록번호 | RPMS-2019-0090814332 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
비SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Ahn Gwang Hwan; Choi Seong-Jin; Shin Gye Hwa; Kim Jun Tae | ||
| 논문구분 | 국내전문학술지 | 학술지명 | 한국식품저장유통학회지 |
| ISSN | 1738-7248 | 학술지 출판일자 | - |
| 학술지 볼륨번호 | 25 | 논문페이지 | 411 ~ 416 |
| 학술지 임팩트팩터 | 0.7833 | 기여율 | 100 % |
| 초록 | As an alternative to chemical fumigation using reagents such as methyl bromide, sweet persimmon was treated with γ-irradiation with the aim of extending the export of persimmon to countries with strict quarantine requirements. 1-Methylcyclopropene (1-MCP) was also employed to prevent the loss of persimmon quality, as treatment by γ -irradiation can cause changes in the firmness and color of the fruit, in addition to physiological injuries. The persimmon quality was assessed at 25℃ over a defined period of retail display following long term cold storage for 60 and 90 day. The persimmon firmness was significantly (p<0.05) decreased following γ-irradiation and display at 25℃ over 2 day, but was dramatically reduced after 3 day display and 60 day cold storage. Although irradiation increased the respiration rate of persimmon after long term storage, it was not significantly (p>0.05) altered at the doses employed herein. In contrast, 1-MCP treatment significantly (p<0.05) improved the persimmon firmness from 1.1N to 6.0-20.6N after γ-irradiation treatment and 3 day display and little change in the skin color was observed compared to the untreated samples. The rate of flesh softening was also significantly reduced following 1-MCP treatment. | ||
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