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Survey on packaging status and changes in quality of tomato and paprika using different packaging types
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.166-173
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.166
 Title & Authors
Survey on packaging status and changes in quality of tomato and paprika using different packaging types
Chang, Min-Sun; Lim, Byung Sun; Kim, Ji Gang; Kim, Gun-Hee;
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This study aimed to evaluate the commercialized packaging status of tomato and paprika, and to investigate the effect of different packaging materials on the quality of tomato and paprika during storage. Packaging statuses were surveyed at a department store, wholesale market, and supermarket in Seoul, Korea. Materials used for packaging tomato and paprika were cartons, polypropylene (PP), low-density polyethylene (LDPE), polystyrene (PS), and polyvinyl chloride (PVC). Tomato and paprika were packaged by using corrugated boxes, Styrofoam trays, PP film, and PVC film. The weight loss and hardness of non-packaged tomato and paprika were significantly different after 48 hr to the initial values (p<0.05). Box-packaged tomatoes had the lowest pH values and showed significantly higher soluble solid contents (p<0.05). However, there were no significant differences in among other packaging materials. For paprika, the values of PVC wrapping were higher than those of other packagings. Hence, the results demonstrated that a corrugated box with PP film and PP film bags with four holes plus wire-tying were most able to maintain the overall qualities of tomato and paprika, respectively, during storage.
 Cited by
엔다이브 포장방법에 따른 저장 중 선도 변화,김영미;이도현;정재영;장성호;이윤석;장민선;이정수;

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