• Title/Summary/Keyword: 포장재

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Effect of Packaging Material and Storage Temperature on the Quality of Tomato and Plum Fruits (포장재 및 저장온도가 토마토와 자두의 품질에 미치는 영향)

  • 이세희;이명숙;이용우;염형준;선남규;송경빈
    • Food Science and Preservation
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    • v.11 no.2
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    • pp.135-141
    • /
    • 2004

  • To examine the quality changes of tomato and plum fruits during storage under various storage conditions, the rate of weight loss, pH change, titratable acidity, Hunter a value, firmness, and anthocyanin content were determined during storage. Tomato and plum fruits were stored at 4$^{\circ}C$ and 25$^{\circ}C$. Tomato fruits were packaged with high density polyethylene film (HDPE) and polyvinylidene chloride film (PVDC), and plum fruits were packaged with HDPE. Tomato fruits packaged with PVDC and plum fruits packaged with HDPE at 4$^{\circ}C$ were the most desirable in terms of weight loss. Titratable acidity of tomato fruits decreased with increasing storage time regardless of temperature and packaging method. Hunter a value of tomato fruits stored at 25$^{\circ}C$ increased regardless of packaging method, while it was not changed for tomato fruits stored at 4$^{\circ}C$. Firmness of plum fruits stored at 25$^{\circ}C$ significantly decreased during storage and anthocyanin content increased. Microbial numbers of tomato fruits increased during storage, but its rate was retarded during storage when tomato fruits were packaged with HDPE and stored at 4$^{\circ}C$. These results suggest that cold chain system and appropriate packaging could maintain the quality and prolong the shelf life of fresh produce.

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