'부유' 단감의 MA포장 조건에 따른 포장기체조성 및 과실의 품질 변화

• Published : 2001.04.30
• 38 10

Abstract

Persimmon (Diospyros kaki. cv. Fuyu) fruits were packaged under different conditions, and then stored at $0^{\circ}C$ for 21 weeks. The tried packages were heat-sealed bag of one fruit, heat-sealed bag of five fruits, and tie-sealed bag of five fruits, which used films of three different thickness (0.03 ㎜, 0.05 ㎜ and 0.06 ㎜). Throughout the storage, package free volume, package atmosphere and quality were measured. Package free volume decreased with time with higher rate for heat-sealed bags, in which close contact between fruit and the film was eventually reached in longer storage. However, tie-sealed bags maintained the levels of stabilized free volume. The rate of free volume decrease was faster with thinner film and larger bag size for the packs sealed by the same method. Package atmosphere covered $O_2$ concentration of $1.1{\sim}17.1%$ and $CO_2$ concentration of $1.1{\sim}8.3%$, $O_2$ concentration decreased during storage, whereas $CO_2$ increased. Thinner film package created the internal atmosphere of higher $O_2$ and lower $CO_2$ concentrations. Tie-sealed bags of 5 fruits in the films of 0.05 mm and 0.06 mm thickness maintained the equilibrated package atmosphere of $1.1{\sim}3.0%\;O_2$ and $4.0{\sim}5.5%\;CO_2$, which preserved the fruits best in terms of firmness and less physiological changes of flesh browning and peel browning. At five fruit heat-sealed bag in the films of 0.06 mm thickness with $CO_2\;8.3%$, flesh browning occurred at a high rate, whereas all treatments in the film of 0.03 mm thickness with high $O_2$ and relatively low $CO_2$ contents, flesh and peel browning rates were high.

Keywords

free volume;flesh browning;peel browning;firmness;$CO_{2}$;$O_{2}$