논문 상세보기
pp.227-232
파프리카 신서편이 제품화 및 품질과 저장성 향상을 위해 Active MA 조건을 비교 규명 하였다. Active MA 처리구와 진공처리, 일반 MA 포장 처리를 하였으며 생체중, 산소, 이산화탄소, 에틸렌 농도와 경도, 이취 전해질 누출량을 측정하였다. 생체중은 진공처리가 가장 큰 감소를 보였고 5 : 5 : 90(CO2:O2:N2), 가장 낮은 감소 보였으며 다른 처리에서는 처리간의 큰 차이를 보이지 않았다. 산소, 이산화 탄소, 에틸렌농도 변화는 30 : 10 : 60(CO2:O2:N2) 처리가 산소 감소율과 이산화 탄소 증가율이 가장 크게 측정되었으며 그 외 처리는 감소율과 증가율에서 특별한 특징을 나타내지는 않았다. 에틸렌 농도는 30 : 10 : 60 처리 조건이 가장 크게 측정 되었으며 MA 조건이 가장적은 농도로 측정 되었다. 경도는 진공처리 조건이 가장 낮게 측정되었으며 이취의 경우 30 : 10 : 60 처리조건과 진공 포장 처리구의 이취 발생량이 가장 많은것으로 평가 되었다. 전해질 용출량은 진공조건 처리가 70%로 가장 많았고 30 : 10 : 60 처리가 35%로 Active MA 조건에서 가장 많은 누출을 보였다. 이상의 결과로 볼 때, 진공처리와 고농도 이산화탄소 처리는 파프리카 신선편이 포장 처리에 적합하지 않으며 Active MA 처리시 10 : 70 : 20(CO2:O2:N2)와 0 : 20 : 80이 가장 적합하다고 사료된다.
The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv 'Score', seminis) put into 7cm×0.7cm size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of CO2 and O2, and N2 in the packages immediately after sealing to treat active MAP. The ratio of CO2, O2, and N2 of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with 40μm ceramic film. After 7 days of storage at 9℃, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 (CO2:O2:N2) active-MAP treatment and higher in vacuum treatment than other treatments. The CO2 and O2 concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased O2, concentration and increased CO2 concentration at 1st day of storage at 9℃. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during 9℃ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7th day of storage at 9℃. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after 7th day of storage at 9℃. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 (CO2:O2:N2) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.
