PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
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참고문헌
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초록
We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of ‘Sanggamdungsi’ (Diospyros kaki cv.) astringent persimmon at room temperature (25℃) and low temperature (-1℃). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or 130 μm and stored at room or low (-1℃) temperature. At room temperature, firmness shows the highest value (23.3-26.5) at 100 μm thickness. Top flesh browning and decay was monitored at 20 days after storage, and peel blackening and style-end softening was negligible at optimal thickness. Therefore, optimal film thickness of deastringency at room temperature is 80-100 μm. At this thickness, the astringency was removed after 5 days and the fruits can be distributed until 10 days after the MAP. At low (-1℃) temperature, firmness was maintained regardless of film thickness. However, the firmness is higher as the film is thicker. Top flesh browning and decay was not occurred even after 90 days after storage. Peel blackening and style-end softening was monitored at 90 days after storage. Off-flavor was monitored at 115 and 130 μm thickness. Therefore, optimal film thickness of deastringency at low (-1℃) temperature is 80-100 μm. At this thickness, the astringency was removed after 50 days and the fruits can be distributed until 80 days after the MAP.
Abstract
We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of ‘Sanggamdungsi’ (Diospyros kaki cv.) astringent persimmon at room temperature (25℃) and low temperature (-1℃). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or 130 μm and stored at room or low (-1℃) temperature. At room temperature, firmness shows the highest value (23.3-26.5) at 100 μm thickness. Top flesh browning and decay was monitored at 20 days after storage, and peel blackening and style-end softening was negligible at optimal thickness. Therefore, optimal film thickness of deastringency at room temperature is 80-100 μm. At this thickness, the astringency was removed after 5 days and the fruits can be distributed until 10 days after the MAP. At low (-1℃) temperature, firmness was maintained regardless of film thickness. However, the firmness is higher as the film is thicker. Top flesh browning and decay was not occurred even after 90 days after storage. Peel blackening and style-end softening was monitored at 90 days after storage. Off-flavor was monitored at 115 and 130 μm thickness. Therefore, optimal film thickness of deastringency at low (-1℃) temperature is 80-100 μm. At this thickness, the astringency was removed after 50 days and the fruits can be distributed until 80 days after the MAP.
참고문헌 (26)
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