Effect of Organic Acids and Packaging on the Quality of Aster scaber during Storage

천연 유기산처리 및 포장방법에 의한 참취의 저장효과

  • Oh, Deog-Hwan (Division of Food and Biotechnology, Kangwon National University) ;
  • Ham, Seung-Shi (Division of Food and Biotechnology, Kangwon National University) ;
  • Lee, Sang-Young (Division of Food and Biotechnology, Kangwon National University) ;
  • Kim, Sang-Heon (Department of Agricultural Machinery Engineering, Kangwon National University) ;
  • Hong, Jeong-Ki (Pyungchang Wild Vegetable Experiment Station)
  • 오덕환 (강원대학교 식품생명공학부) ;
  • 함승시 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부) ;
  • 김상헌 (강원대학교 농업기계공학과) ;
  • 홍정기 (평창산채시험장)
  • Published : 1997.02.01


The research was investigated to determine the effect of organic acids or packaging methods (PA) either alone or in combination on the quality of Aster scaber during storages. The Aster scaber was treated with organic acids and PA, and stored at different temperature $(1\;and\;5^{\circ}C)$. Total plate counts, weight loss, color change, and sensory evaluation were evaluated. Both organic acid treatments, PA, and combined treatment had little effect on the inhibition of total plate counts compared to the control (non-treatment). Organic acid treatments showed less weight reduction compared to the control and nitrogen treated package had the least weight reduction, but the combined treatments showed less weight reduction than organic acid treatments or packaging method alone. Organic acid treatments were little different from the control on color change, but nitrogen packages had the least color change, whereas combined treatments were a little reduced, but little different compared to the control or nitrogen packages. The nitrogen packages showed better effects on the sensory evaluation compared to other treatments and the results of sensory evaluation were consistent with that of weight reduction and color change, but not in total counts. All these results showed better effects in $5^{\circ}C$ rather than $1^{\circ}C$.