이산화염소 가스 처리 농도에 따른 수출 딸기 ‘매향’의 상품성 변화

This study was conducted to investigate the effect of gaseous chlorine dioxide (ClO2) concentration and treatment method for maintaining marketability in strawberries ‘Maehyang’ for export. After harvesting strawberry colored with 60 ± 5% of the skin, and the gaseous ClO2 was applied as four treatments in the cold store set with 10oC which were as follows: i) non-treatment (Control), ii) 0.2 mg·L-1 for 30 minutes, iii) 0.4 mg·L-1 for 30 minutes, and iv) continuously exposed at 0.4 mg· L-1 during the storage period. Weight loss, firmness, soluble solids content, color, incidence of gray mold, and quality grade of strawberries were investigated every 3 days during 16 days storage in cold store. The weight loss was consistently high at 0.2 mg·L-1 ClO2 treatment, and the weight loss was lower than other treatments when gaseous ClO2 was continuously treated. Firmness was significantly higher at 0.2 and 0.4 mg·L-1 ClO2 treatment on the 13th day of storage. Soluble solids content tended to below in continuous gaseous ClO2 treatment. The colors showed no tendency as affected by concentrations and treatment methods of gaseous ClO2. No gray mold was observed in the continuous gaseous ClO2 treatment until the 13th day of storage. The quality grade was lower in gaseous ClO2 treatment group than in the control. As a result, it was possible to decrease the weight loss and the incidence of gray mold by continuously treating the gaseous ClO2 to strawberry ‘Maehyang’ for export during the storage period after harvest. However, further research is needed on method to maintain quality grades of fruits.