수확 후 고농도 CO₂ 단기처리가 ‘매향’ 딸기의 저장에 미치는 영향

This experiment was conducted to examine the effects of a short-term treatment of high pressure CO₂ on shelf-life of strawberry fruit. A short-term treatment (12 hr) of 100% CO₂ resulted in the increase of fruit firmness up to 71.9% compared to that at harvest. The firmness of CO₂ treated fruit remained a significantly higher than that of control (air) up to 15 days. The alteration of pectic polymers was observed by CO₂ treatment such as an increase of EDTA soluble pectins and decrease of water soluble ones. The CO₂ treatment resulted in the increase of total amount of wall bound calcium. Pectate lyase activity, an important agent of strawberry fruit softening, was also significantly reduced by CO₂ treatment. Contents of soluble solids and acids of CO₂ treated fruit were higher than those of control fruit. Short-term treatment of high pressure CO₂ affected shelf-life through firmness increase whereas the visual quality and decay incidence of strawberry fruit were not affected.