Effect of Packaging Conditions on Keeping Quality of Fresh Jujube

포장조건에 따른 생대추의 저장성

  • Lee, Dong-Sun (Department of Food Engineering, Kyungnam University) ;
  • An, Duck-Soon (Department of Food Engineering, Kyungnam University)
  • Published : 1998.04.01

Abstract

Two hundred grams of fresh jujubes at whitish green maturity was packaged in the film bags of different gas permeabilities and stored at 0 and $5^{\circ}C$. Through the storage package atmosphere and jujube quality were monitored. Package of $30\;{\mu}m\;CPP$ film resulted in anaerobic conditions of $O_2$ content below 1% and $CO_2$ content above 15%, and caused off-flavor at both temperatures within 4 weeks. Package of $60\;{\mu}m\;LDPE$ film also showed potential risk of anaerobic condition development within 5 weeks, because of high $CO_2$ and/or low $O_2$ concentration at 0 and $5^{\circ}C$. Microperforated film packages could preserve quality of jujubes for 10 and 7 weeks at 0 and $5^{\circ}C$, respectively, which were significantly longer than shelf lives for perforated air pack and hermetically sealed packages.

Keywords

Zizyphus jujuba;gas permeability;package atmosphere;microperforated film;pinhole