Effects of packaging gas on the quality characteristics of dried persimmons
2018
Choi, J.Y., Kyungpook National University, Daegu, Republic of Korea | Lee, H.J., Kyungpook National University, Daegu, Republic of Korea | Jang, J.W., Kyungpook National University, Daegu, Republic of Korea | Kwon, K.W., Kyungpook National University, Daegu, Republic of Korea | Kim, J.S., Kyungpook National University, Daegu, Republic of Korea | Moon, K.D., Kyungpook National University, Daegu, Republic of Korea
This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and −10o C. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO2), nitrogen (N2), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N2 package was found to be the highest at −10℃. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10℃. Sensory evaluation showed a high score for Ar packages. At 10℃, the score of the Ar package was the highest until day 40 and that of the CO2 package was the highest from day 40 to 60. At −10℃, the score of the Ar package was the highest. These results show that N2- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.
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