Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Freshness Extension of Squash (Cucurbita moschata) Packed with Expanded Polystyrene Foam Box

Expanded Polystyrene Foam Box로 포장한 애호박의 신선도 유지 효과

  • Published : 2000.02.01
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Abstract

The effects of packaging conditions on freshness extension of squash (Cucurbita moscata) were investigated during 7-day storage at 2$0^{\circ}C$. Weight loss of squash packed with corrugated paperboard box (control) was 5.5%, and those of LDPE (low density polyethylene, Ф0.02 mm), LDPE (Ф0.04mm) film and EPS (expanded polystyrene) box were 0.9%, 0.8%, and 1.1%, respectively. Firmness of EPS was 11% higher than that of control, chlorophill content of squash packed with EPS box was 18.9% higher, and total ascorbic acid content of squash packed with EPS box was 29.4% higher than that of control. Quality of packed squash was not different between EPS packages and LDPE packages. Decay of control was 1~2 pieces per box, but was not found in the LDPE, EPS box. Preferences in overall appearences of LDPE, EPS box was better than those of control.

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