Evaluation of Freshness Prolonging Ability of Antibacterial Packaging Bags and Corrugated Boxes

항균포장지와 포장상자에 저장된 과채류의 선도평가

  • Kim, Chul-Hwan (Department of Forest Products, Gyeongsang National University) ;
  • Kim, Jae-Ok (Department of Forest Products, Gyeongsang National University) ;
  • Park, Woo-Po (Division of Food Science, Masan College) ;
  • Jung, Jun-Ho (Department of Food Science and Technology, Institute of Agriculure and Life Science, Gyeongsang National University) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Institute of Agriculure and Life Science, Gyeongsang National University)
  • 김철환 (경상대학교 산림과학부) ;
  • 김재옥 (경상대학교 산림과학부) ;
  • 박우포 (마산대학 식품과학부) ;
  • 정준호 (경상대학교 식품공학과 및 농업생명과학연구원) ;
  • 조성환 (경상대학교 식품공학과 및 농업생명과학연구원)
  • Published : 2005.06.30

Abstract

Packaging bags and corrugated boxes prepared from newly developed antimicrobial packaging paper had greater ability to prolong freshness of packed fruits, and lower weight loss of fruits and microbial growth than non-treated bags and boxes. Addition of zeolite to paper greatly increased absorbance of aging hormone, $C_{2}H_{4}$, emitted from stored fruits, and contributed to decrease in putrefied fruits during storage. Water repellent agent such as alkyl ketone dimer played significant role in preventing functional paper from absorbing water from stored fruits, leading to preservation of fresh weight in stored fruits. Because rise in production cost of functional packaging paper could be offset by reduction of fruit and vegetable wastes, storing fruits and vegetables in functional paper containers was more economical than storing in non-treated containers.

Keywords

packaing bag;corrugated box;zeolite;aging hormone;functional paper

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