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모의수출조건에서 유황패드와 MAP 복합처리가 ‘캠벨얼리’ 포도의 품질에 미치는 영향

Effects of combination treatment with sulfur dioxide generating pad and modified atmosphere packaging (MAP) on the quality of ‘Campbell Early’grape under simulated export conditions

이진수|임병선|최미희
한국식품저장유통학회 (The Korean Society of Food Preservation)|2017.10|Food Science and Preservation|제24권 제6호|pp. 734-745

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키워드

exportgrapesulfur dioxide generating padmodified atmosphere package
주제분류식품과학

초록

The effects of combination treatment with sulfur dioxide generating pad (SO2 pad) and modified atmosphere packaging (MAP) on grape quality were examined under simulated exporting condition and actual export to Los Angeles, USA. The ‘Campbell Early’ grape harvested in Hwaseong, Gyeonggi was precooled at 0℃, selected and packaged at 10℃, and stored at 0℃ for 30 days. The treatment was as follows: general export packaging (control), only SO2 pad, combination of SO2 pad and MAP (perforated polyethylene film, SO2 pad+MA). In case of control and only SO2 pad under simulated exporting condition, the grape quality changes with storage time were decrease in hardness and brush length, increase in stem browning, and increased in shattering rate. The treatment of SO2 pad+MA was the most effective in preserving the grape quality since SO2 concentration inside the package remained around 2.9 ppm by MA film. Grape exports from harvest to local distribution of the USA took 30 days, and only SO2 pad+MA package showed no fungus, maintained brush length and rachis color, and was lowest at 4.0% of shattering rate since the concentration of SO2 in the package was about 4.0 ppm. As a result, it was considered that the combination of SO2 pad and MA was the most effective way to maintain freshness of grape during long-term marine transportation and extend the shelf-life in exporting countries.

Abstract

The effects of combination treatment with sulfur dioxide generating pad (SO2 pad) and modified atmosphere packaging (MAP) on grape quality were examined under simulated exporting condition and actual export to Los Angeles, USA. The ‘Campbell Early’ grape harvested in Hwaseong, Gyeonggi was precooled at 0℃, selected and packaged at 10℃, and stored at 0℃ for 30 days. The treatment was as follows: general export packaging (control), only SO2 pad, combination of SO2 pad and MAP (perforated polyethylene film, SO2 pad+MA). In case of control and only SO2 pad under simulated exporting condition, the grape quality changes with storage time were decrease in hardness and brush length, increase in stem browning, and increased in shattering rate. The treatment of SO2 pad+MA was the most effective in preserving the grape quality since SO2 concentration inside the package remained around 2.9 ppm by MA film. Grape exports from harvest to local distribution of the USA took 30 days, and only SO2 pad+MA package showed no fungus, maintained brush length and rachis color, and was lowest at 4.0% of shattering rate since the concentration of SO2 in the package was about 4.0 ppm. As a result, it was considered that the combination of SO2 pad and MA was the most effective way to maintain freshness of grape during long-term marine transportation and extend the shelf-life in exporting countries.

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