저장 온도 및 포장재에 따른 파프리카의 품질 변화
Quality changes in paprika (Capsicum annuum L.) affected by storage temperature and packaging materials
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This study investigated the effects of storage temperature and packaging materials on the quality of paprika (Capsicum annuum L.), focusing on weight loss, hardness, soluble solids contents, appearance, carotenoids contents, and DPPH radical scavenging activity. Various packaging materials were tested for 28 days under 10℃, 22℃, and fluctuating temperatures (10℃ to 22℃) to simulate diverse distribution conditions. The packing materials for paprika storage were non- packing as control, non-perforated, perforated, oxygen-restricted, and thermoplastic starch (TPS) film, respectively. Results revealed that cool storage at 10℃, particularly with oxygen-restricted film, was the most effective for quality retention, whereas higher storage temperatures accelerated quality deterioration. This study shows that an optimal combination of low temperature and suitable packaging, specifically oxygen-restrictive materials, could significantly enhance the shelf life and maintain the quality of paprika for domestic distribution and export.
Abstract
This study investigated the effects of storage temperature and packaging materials on the quality of paprika (Capsicum annuum L.), focusing on weight loss, hardness, soluble solids contents, appearance, carotenoids contents, and DPPH radical scavenging activity. Various packaging materials were tested for 28 days under 10℃, 22℃, and fluctuating temperatures (10℃ to 22℃) to simulate diverse distribution conditions. The packing materials for paprika storage were non- packing as control, non-perforated, perforated, oxygen-restricted, and thermoplastic starch (TPS) film, respectively. Results revealed that cool storage at 10℃, particularly with oxygen-restricted film, was the most effective for quality retention, whereas higher storage temperatures accelerated quality deterioration. This study shows that an optimal combination of low temperature and suitable packaging, specifically oxygen-restrictive materials, could significantly enhance the shelf life and maintain the quality of paprika for domestic distribution and export.