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PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과 KCI 등재 SCOPUS

Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon

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한국식품저장유통학회 (The Korean Society of Food Preservation)
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°C) and low temperature (-1°C). 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°C) 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°C) 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°C) 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.

저자
  • 김일호(부산대학교 원예생명과학과) | Il-Ho Kim (Department of Horticultural Bioscience, Pusan National University, Miryang 50463, Korea)
  • 김지영(부산대학교 원예생명과학과) | Ji-Young Kim (Department of Horticultural Bioscience, Pusan National University, Miryang 50463, Korea)
  • 남현진(부산대학교 원예생명과학과) | Hyun-Jin Nam (Department of Horticultural Bioscience, Pusan National University, Miryang 50463, Korea)
  • 이기우(경상북도농업기술원 상주감연구소) | Ki-U Lee (Sangju Persimmon Research Institute, Gyeongsangbuk-do Agricultural Research and Extension Services, Sangju 37268, Korea)
  • 조두현(경상북도농업기술원 상주감연구소) | Doo-Hyun Cho (Sangju Persimmon Research Institute, Gyeongsangbuk-do Agricultural Research and Extension Services, Sangju 37268, Korea)
  • 이용재(부산대학교 원예생명과학과) | Yong-Jae Lee (Department of Horticultural Bioscience, Pusan National University, Miryang 50463, Korea) Corresponding author