Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Tomato Packaged with Functional Film Applied to Essential Oil of Artemisia Princeps Pampanini

사자발쑥 정유를 첨가한 기능성 필름에 의한 토마토의 품질 특성

  • You, Hae Lin (Department of Health Functional Materials, Duksung Women's University) ;
  • Chang, Min-Sun (Department of Health Functional Materials, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Health Functional Materials, Duksung Women's University)
  • 유혜린 (덕성여자대학교 건강기능신소재학과) ;
  • 장민선 (덕성여자대학교 건강기능신소재학과) ;
  • 김건희 (덕성여자대학교 건강기능신소재학과)
  • Received : 2015.09.02
  • Accepted : 2015.11.16
  • Published : 2015.12.30
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Abstract

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

Keywords

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