Effect of High Concentration Carbon Dioxide and Pre-Cooling Treated with Solid Carbon Dioxide on the Storability of Radish Sprout in MA Storage
2009
Kang, H.M., Kangwon National University, Chuncheon, Republic of Korea | Choi, I.L., Kangwon National University, Chuncheon, Republic of Korea | Kim, I.S., Kangwon National University, Chuncheon, Republic of Korea | Park, K.W., Korea University, Seoul, Republic of Korea
The solid carbon dioxide used for prolongation shelf life of radish sprout that was just 7days. The developed equipment for treated carbon dioxide consisted of solid carbon dioxide evaporated part and high carbon dioxide and low temperature treated part that can hold products. The inner temperature of equipment decreased temperature to below 5℃ from room temperature for 10minutes and carbon dioxide concentration increased to 80%. The radish sprouts treated 4 different conditions that was nontreated condition (control), solid carbon dioxide put into package (CO2-1), solid carbon dioxide treated before storage using the developed equipment (CO2-2), solid carbon dioxide treated before storage and during storage, and sprout packaged with solid carbon dioxide (CO2-3). These radish sprout packaged with 25㎛ ceramic film stored at 8℃. The high carbon dioxide treatment did not affect the fresh weight loss. The carbon dioxide and oxygen content in package changed 40% and 10%, respectively in CO2-1 and CO2-2 at 1day after treatments. But carbon dioxide content of all treatments was decreased to 5% and stabilized. The high carbon dioxide showed the effect of reduction ethylene production, but did not affect to visual quality and offodor.
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