논문 상세보기
pp.135-141
토마토와 자두의 포장방법 및 저장 온도가 과실의 저장성에 미치는 영향을 분석하기 위하여 저장 중 중량감소율, pH 및 적정산도, 색도, 경도, anthocyanin 함량을 측정하였다. 중량감소율은 보다 4 저장 시험구에서 보다 적게 나타났으며 포장재 처리구가 대조구에 비해 중량감소율이 적게 나타났다. 저장 중 pH는 저장기간이 증가함에 따라 점차 증가하는 경향을 나타내었지만 포장방법에 따른 차이는 나타나지 않았다. 적정산도의 경우 저장온도와 포장
To examine the quality changes of tomato and plum fruits during storage under various storage conditions, the rate of weight loss, pH change, titratable acidity, Hunter a value, firmness, and anthocyanin content were determined during storage. Tomato and plum fruits were stored at 4 and 25. Tomato fruits were packaged with high density polyethylene film (HDPE) and polyvinylidene chloride film (PVDC), and plum fruits were packaged with HDPE. Tomato fruits packaged with PVDC and plum fruits packaged with HDPE at 4 were the most desirable in terms of weight loss. Titratable acidity of tomato fruits decreased with increasing storage time regardless of temperature and packaging method. Hunter a value of tomato fruits stored at 25 increased regardless of packaging method, while it was not changed for tomato fruits stored at 4. Firmness of plum fruits stored at 25 significantly decreased during storage and anthocyanin content increased. Microbial numbers of tomato fruits increased during storage, but its rate was retarded during storage when tomato fruits were packaged with HDPE and stored at 4. These results suggest that cold chain system and appropriate packaging could maintain the quality and prolong the shelf life of fresh produce.
