Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference (한국식품저장유통학회:학술대회논문집)
- 2003.10a
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- Pages.187-187
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- 2003
Effect of Packaging Method on the Quality of Strawberry, Tomato, and plum during Storage
- Lee, Se-Hee (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
- Lee, Myung-Suk (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
- Lee, Yong-Woo (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
- Sun, Nam-Kyu (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
- Song, Kyung-Bin (Department of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
- Published : 2003.10.01
Abstract
To examine the effect of packaging method on strawberry, tomato, and plum quality, the rate of weight loss, Hunter a value, decay rate, anthocyanin contents, and microbial (total bacterial counts, mold and yeast, and pseudomonas) changes were determined during storage. Strawberry was packaged with low density polyethylene (LDPE). Tomato and plum were packaged with high density polyethylene film (HDPE). Strawberries, tomatoes, and plums were then stored at 4
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