Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Shelf-life of Red Chili Pepper on MA and CA Storage

MA 및 CA저장에 의한 생홍고추의 저장성

  • Lee, Ka-Soon (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Joo-Chan (Chungnam Agricultural Research and Extension Services) ;
  • Lee, Jong-Kuk (Chungnam Agricultural Research and Extension Services) ;
  • Han, Kyu-Heung (Chungnam Agricultural Research and Extension Services) ;
  • Oh, Man-Jin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2000.06.01
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Abstract

In order to extend the shelf-life of red chili pepper, MA and CA technology were used. In MA storage, red chili peppers(Jinmi and Jangkun) were packaged in 0.03 mm PE film bags(3 kg/bag) having two holes(${\sigma}$2~3 cm) at 2~3$^{\circ}$C or 7~8$^{\circ}$C. In CA storage, red chili peppers(Jinmi) were stored on following gas composition; 5 or 10% CO$_2$ in combination with 2 or 5% O$_2$ at 2~3$^{\circ}$C, respectively. The changes of weight loss and decay rates during MA storage were less in Jinmi than in Jangkun and less at 2~3$^{\circ}$C storage(except O$_2$ 5%, CO$_2$ 10% condition) while in CA it decreased after 40 days of storage. Red chili peppers would be stored for 30 days when stored in MA conditions(0.03 mm PE film bag) and for 60 days when srored in CA condition on O$_2$ 2%, CO$_2$ 10% based on overall quality of sensory evaluation.

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