Effect of $CO_2$ Concentration of CA Conditions on Quality of Kiwifruit (Actinidia chinensis Planch.) during Storage

한국산 양다래(Actinidia chinensis Planch.)의 CA 저장성에 관한 연구

  • 이세은 (한국식품개발연구원 식품공학연구실) ;
  • 김동만 (한국식품개발연구원 식품공학연구실) ;
  • 김길환 (한국식품개발연구원 식품공학연구실) ;
  • 이철 (고려대학교 식품공학과)
  • Published : 1989.12.01

Abstract

For the evaluation of storage stability of kiwifruit, the conditions of CA storage were based on the following gas compositions; 2% oxygen and 2, 4, 6% carbon dioxide, respectively. The results obtained from the experiment were as follows; The flesh softening was considerably reduced at the storage atmospheres of 4% $CO_2$ plus 2% $O_2$, and fruit firmness of 3.0kg was marked in this CA condition after storage for 180 days. The concentration of $CO_2$ affected clearly on the respiration rate and organic acid compositions of kiwifruit during CA storage. The respiration rate at the storage condition of 6% $CO_2$ was lower than those at 2 and 4% $CO_2$. Quinic and succinic acid contents were obviously increased in the kiwifruit stored at all the CA conditions studied. In comparision of the developed amounts of off-flavor substances, ethanol and acetaldehyde, depended upon the concentration of $CO_2$ in the CA conditions, the larger amount were produced in the storage condition of higher concentration of $CO_3$. From the results mentioned above, it could be concluded that the optimum atmosphere combination for CA storage of kiwifruit was 4% $CO_2$ plus 2% $O_2$.

Keywords

kiwifruit;Actinida chinensis Planch;CA storage;$CO_2$ effects