Journal of Bio-Environment Control (생물환경조절학회지)

The Korean Society for Bio-Environment Control (한국생물환경조절학회)
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Effect of Polypropylene Film Package and Storage Temperature on the Shelf-life Extension of Spinach (Spinacia oleracea L.)

시금치 포장 및 보관온도가 품질보존에 미치는 영향

  • Choi, Dong-Jin (Kyeongbuk Agricultural Research and Extention Services) ;
  • Lee, Suk-Hee (Kyeongbuk Agricultural Research and Extention Services) ;
  • Yoon, Jae-Tak (Kyeongbuk Agricultural Research and Extention Services) ;
  • Sim, Yong-Gu (Kyeongbuk Agricultural Research and Extention Services) ;
  • Oh, Seok-Gui (Division of Horticulture and Pet Animal-Plant Science, Wonkwang University) ;
  • Jun, Ha-Joon (Dept. of Horticulture, Daegu University)
  • Published : 2007.09.30
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Abstract

To extend the shelf-life of spinach after harvest, we investigated the effect of various packaging methods and storage temperature. In case of polypropylene film package, there was no weight loss, but in non-package, remarkably weight loss occurred as storage period extended and storage temperature risen. Content of vitamin C was decreased rapidly at early stage of storage, and decrease of vitamin C in low temperature storage was lower than that of room temperature storage, but its large difference according to packaging method was not observed. In hunter's value on spinach, b value in room temperature storage was higher than that of low temperature storage. In terms of freshness, shelf-life of spinach by low temperature storage $(1{\sim}3^{\circ}C)$ after PP film packaging lasted 34 days, and that by room temperature storage $(10{\sim}15^{\circ}C)$ after PP film packaging lasted 8 days, but that by room temperature storage after non-packaging lasted 3 days.

신선 엽채류인 시금치의 수확 후 포장, 저장유통온도별 품질보존 및 상품성에 미치는 영향을 조사하였다. 저장 중 중량의 변화에서 포장 후 저장 시는 중량감소가 거의 없었으나, 무포장은 저장기간이 길어질수록 그리고 저장온도가 높을수록 감소율이 현저하였다. 비타민 C함량은 저장 초기에 감소가 컸으며, 저장온도가 낮을수록 감소가 적었고, 비닐포장 간에는 큰 차이가 없었다. 시금치에서 Hunter's value는 저장온도가 높을수록 b값이 높아지는 경향이었다. 시금치 저장 중 외관 신선도에서 polypropylene 비닐포장 후 저온$(1{\sim}3^{\circ}C)$ 저장은 최고 34일, 상온$(10{\sim}15^{\circ}C)$ 저장은 8일까지 상품성이 유지되었으나, 무포장 상온보관은 3일 밖에 유지되지 않았다.

Keywords

References

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