한국식품저장유통학회지 (Food Science and Preservation)
- 제1권2호
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- Pages.93-98
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- 1994
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
수삼의 저장성에 미치는 포장의 영향
Effect of Packaging on Keeping Quality of Fresh Ginseng
- Gwon, Ho-Ryeong (Dept, of Food Engineering, Kyungnam University) ;
- Lee, Seung-Cheol (Dept, of Food Engineering, Kyungnam University) ;
- Lee, Dong-Seon
- 발행 : 1994.10.01
초록
Fresh ginseng was packed by using available commercial plastic films of polyvinyl chloride (PVC), cast polypropylene (CPP) and low density polyethylene (LDPE). PVC was used as a wrapping on polystyrene tray, and CPP and LDPE were applied as pouch packages. Gas composition of the package and keeping quality of ginseng in the packages were evaluated for 20 day storage at 5