국내 육성 주요 고구마 품종의 큐어링 처리에 따른 저장성 차이

Sweetpotato (Ipomoea batatas L.) storage roots are subjected to postharvest losses because of improper handing and other factors. Some wounding inevitably occurs during postharvest handling of sweetpotato, and it causes decay and weight loss of storage roots during storage. Curing of sweetpotato storage roots has been recognized as one of the most effective ways of reducing the risk of postharvest infection and decay. This study was conducted to investigate the difference of storability in sweetpotato varieties bred by NICS (National Institute of Crop Science) in Korea according to curing treatment and storage period. Most of the sweetpotato varieties were considered to be possible to store for 30 weeks safely when curing process was treated. In 'Hogammi', 'Pungwonmi', 'Singeonmi', and 'Juhwangmi' varieties, decayed storage root weight of no-curing treatment was 20% higher than that of curing treatment. These varieties appeared to require curing treatment for long-term storage. The effect of curing treatment on the decay and weight loss of sweetpotato storage roots showed differences by varieties and storage period. We suggest that the curing method is an important factor to storage sweetpotato for longtime, and which would help farmers to storage sweetpotato safely and reduce the risk of economic loss.