On the Storability of Strawberry in Air Included the Different $CO_2$ Concentrations

공기중에 혼합된 탄산가스농도에 따른 딸기의 저장성에 관하여

  • 김동만 (한국과학기술원 식품공학연구실) ;
  • 강훈승 (한국과학기술원 식품공학연구실) ;
  • 김길환 (한국과학기술원 식품공학연구실)
  • Published : 1986.02.01


Storability of strawberry in air with the different levels of $CO_2$, for CA storage were measured. The strawberries stored in air included 20% and 30% $CO_2$, for 5 weeks decayed 14% and 10%, respectively, while the decay rate of the strawberries stored in normal air for 2 weeks was 53%. Firmness and 'a' value in Hunter Color Measuring Scale of the strawberries kept in the CA storage conditions were superior to those of the strawberries stored in normal air during storage. The concentrations of ethyl alcohol and acetaldehyde were increased with storage period and they were less in the strawberries in air with 30% $CO_2$, than those of the strawberries stored at the other conditions.