Effect of Packaging Materials and Methods on the Storage Quality of Dried Persimmon

포장재 및 포장방법이 저장곶감의 품질에 미치는 영향

  • 박형우 (한국식품개발연구원) ;
  • 고하영 (전주우석대학 식품영양학과) ;
  • 박무현 (한국식품개발연구원)
  • Published : 1989.06.01

Abstract

Storage quality dried persimmons was evaluated by 5 scale scoring hedonic sensory analysis in various packaging methods and materials. Dried persimmons were deteriorated within 1 months of storage in polyethyene(PE, 0.08mm) and 1.5-2.5 months in nylon(PA/PE, 0.1mm) packages at room temperature, But those were kept good quality for 5 months of storage in PA/PE package and for 8 months in $CO_2$ or $N_2$ gas filled polyester/aluminum/casteded polypropylene(PET/Al./CPP, 0.1mm) package at $5^{\circ}C$. Dried persimmon had the best quality in water content of 37% and at humidity 75% and its shelf-life was noticialy prolonged by low temperature.

Keywords

packaging dried persimmon;packing materials