Journal of Korea Technical Association of The Pulp and Paper Industry (펄프종이기술)

Korea Technical Association of the Pulp and Paper Industry (한국펄프종이공학회)
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Preliminary Studies on the Quality Changes of Eggplant as Influenced by Active Packaging

  • Zuo, Li (Dept. of Food Sci. & Engr., Daegu University) ;
  • Seog, Eun-Ju (Dept. of Food Sci. & Engr., Daegu University) ;
  • Lee, Jun-Ho (Dept. of Food Sci. & Engr., Daegu University) ;
  • Rhim, Jong-Whan (Dept. of Food Eng., Mokpo National University)
  • Published : 2006.12.30
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Abstract

The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and $25^{\circ}C$ for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage conditions; while the mass density showed a reverse trend in the ease of $11^{\circ}C$ storage. Reduction rate of mass, mass density and weight was observed minimum at $25^{\circ}C$ storage temperature with active packaging Type 1. The weight of eggplant decreased at a higher rate in the initial 4 days compared to that in the later period of storage regardless of storage temperature and type of packaging.

Keywords

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