Food Science and Preservation (한국식품저장유통학회지)
- Volume 6 Issue 3
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- Pages.255-259
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- 1999
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
Freshness Extension of Tomatoes by Packaging Methods
포장 방법에 따른 토마토의 품질변화
Abstract
This study was measured weight loss, total ascorbic acids, titratable acidity and soluble solids contents to investigate the effect of EPS(expended polystrene foam) box, double wall corrugated paperboard box and LDPE film pouches during storage at 25oC. The rate of weight loss was 5.9% in corrugated paperboard box after 7 days, but those of 20LD, 40LD film and EPS box were 1.1, 1.0, and 1.1% , respectively. Total ascorbic acid content of EPS box was 20% higher than that in corrugated paperboard box, but the obvious differents were not observed among the LDPE film pouches and EPS box. The titratable acidity was decrease during storage, but total soluble solids content was increase. Overall appearences of LDPE pouches and EPS box were better than those of corrugated paperboard box.
EPS 포장상자가 도마토를 포장시 기존의 골판지 상자에 비해 어느정도 신선도 유지효과 기능이 있는지의 여부를 분석하고 일반적인 MA 포장재인 LDPE 포장과도 비교하고자 도마토를 포장하여