Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Package Environment on Keeping Quality during Storage in Cabbage and Broccoli

Cabbage 와 Broccoli 의 저장중 품질유지에 미치는 포장환경의 영향

  • ;
  • R.C.Lindsay (Department of Food Science , University of Wisconsin) ;
  • 심기환 (경상대학교 식품공학과) ;
  • ;
  • 최진상 (진주산업대학교 식품가공학과)
  • Published : 2000.03.01
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Abstract

Effects on keeping quality according to the different package environment in cabbage and brccoli were studied. Opened 2 mil LDPE (low density polyethylene) sealed 4 mil LDPE and BA(barrier polyethylene) were used as package films. Weight loss was markedly in opened 2 mil LDPE in cabbage and broccoli as 6 and 28%, respectively. Carbon dioxide was higher in seal-packaging cabbage and broccoli with BA held at 4 $^{\circ}C$ was above 15 and 31% within 15 days, respectively, while oxygen content was depleted to 2% or less after 10 days. The main difference between volatile sulfur-containing compounds produced from cabbage and broccoli were the relative quantities and rates of production of hydrogen sulfide, carbonyl sulfide, methanethiol and dimethyl disulfide in opened 2 mil LDPE , sealed 4 mil LDPE and barrier bags during storage.

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