Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage

포장재질에 따른 열처리한 연근의 저장 중 품질변화

  • Chang, Min-Sun (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Park, Miji (Dept. of Food & Nutrition, Duksung Women's University) ;
  • Kim, Ji-Gang (Vegetable Research Division, National Institute of Horticultural and Herbal Science, RDA) ;
  • Kim, Gun-Hee (Dept. of Food & Nutrition, Duksung Women's University)
  • 장민선 (덕성여자대학교 식품영양학과) ;
  • 박미지 (덕성여자대학교 식품영양학과) ;
  • 김지강 (농촌진흥청 국립원예특작과학원 채소과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Received : 2012.10.18
  • Accepted : 2012.12.13
  • Published : 2012.12.30


This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.


Supported by : 농촌진흥청


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