Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea

고온기 결구상추의 수확 후 포장조건에 따른 선도유지 효과

  • Chang, Min-Sun (Postharvest Technology Division, National Institute of Horticultural and Herbal Science) ;
  • Lee, Jung-Soo (Postharvest Technology Division, National Institute of Horticultural and Herbal Science)
  • 장민선 (국립원예특작과학원 저장유통과) ;
  • 이정수 (국립원예특작과학원 저장유통과)
  • Received : 2016.12.30
  • Accepted : 2017.04.10
  • Published : 2017.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was investigated the effects of maintaining the freshness and stabilization of supply and demand for lettuce (Lactuca sativa L.) by packaging methods in summer. Post-harvest lettuces were packaged by corrugated box, polypropylene (P) box, and individual wrapping using polyvinyl chloride (PVC) film. Then, the lettuce samples were stored at $2^{\circ}C$ and evaluated the change of quality during storage. The lettuces wrapped individually with PVC film had lower weight loss rate, color change, and browning index compared to lettuces packaged by corrugated box and P box. The SPAD value and hardness were higher in lettuces wrapped individually with PVC film than other packaging methods. The lettuces wrapped individually with PVC film were showed the highest total phenolic contents and DPPH radical scavenging activity, but there were no significantly differences by packaging methods. The lettuces packaged by corrugated box were showed the inside browning after 14 days. However, the lettuces wrapped individually with PVC film were showed the best appearance. Therefore, the packaging method of wrapped individually with PVC film were effective in maintaining the freshness during 21 days and helpful for the stabilization of supply and demand for lettuce in summer.

고온기 결구상추의 선도유지 및 수급조절에 효과적인 포장조건을 구명하기 위하여 연구를 수행하였다. 수확 후 결구상추를 골판지 상자, 농산물 유통상자(P box), 개별 랩핑 등 세 가지 방법으로 포장한 후 $2^{\circ}C$에 저장하며 품질변화를 분석하였다. 그 결과 개별 랩핑 한 결구상추의 중량감소율이 다른 처리구보다 적었고, 저장 중 색변화 및 갈변도가 가장 낮았다. 또한 다른 포장방법에 비하여 개별 랩핑 한 결구상추의 엽록소 함량 및 경도 감소가 적었다. 총 페놀함량 및 DPPH 라디컬 소거능의 경우 저장 중 개별 랩핑 한 결구상추의 값이 높았으나 포장방법에 따른 차이는 적었다. 저장 중 결구상추의 외관은 개별 랩핑 하였을 때 가장 우수하였으며 반으로 절단하여 골판지 상자에 포장한 결구상추는 저장 14일부터 내부갈변이 발생하여 품질이 저하되기 시작하였다. 따라서 고온기 결구상추를 수확 후 개별 랩핑하여 $2^{\circ}C$에 저장할 경우 21일간 선도유지에 효과적이며 수급조절에도 도움을 줄 수 있으리라 판단된다.

Keywords

References

  1. Ragaert P, Verbeke W, Devlieghere F, Debevere J (2004) Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Qual Prefer, 15, 259-270 https://doi.org/10.1016/S0950-3293(03)00066-1
  2. Bark DE, Yoon YN, Woo YJ, Cheung GH, Hwang SB, Park SH, Woo YJ, Shin C, Choi DS, Lim JH, Park SE, Lee JS (2015) Freshness comparison of lettuce (Lactuca sativa L.) in accordance with storage and packaging method on high-temperature period. Korean J Packag Sci Technol, 21, 35-40 https://doi.org/10.20909/kopast.2015.21.1.35
  3. Cha HS, Youn AR, Kim SH, Kwon KH, Kim BS (2007) Evaluation of quality and analysis of hazard management at different seasons of lettuce. J Korean Soc Food Sci Nutr, 36, 932-937 https://doi.org/10.3746/jkfn.2007.36.7.932
  4. Youn AR, Kwon KH, Kim BS, Cha HS (2008) Quality evaluation of minimally processed lettuce (Lactuca sativa L.) according to degree of head formation. Korean J Food Sci Technol, 40, 460-465
  5. Kim DH, Kim SM, Kim HB, Moon KD (2012) Effects of optimized co-treatment conditions with ultrasound and low-temperature blanching using the response surface methodology on the browning and quality of fresh-cut lettuce. Korean J Food Preserv, 19, 470-476 https://doi.org/10.11002/kjfp.2012.19.4.470
  6. Gross K, Wang CY, Saltveit ME (2002) Handbook, The commercial storage of fruit, vegetable, florist and nursery stock. United States Department of Agriculture, Washington, USA, p 66
  7. Kim BS, Kim DC, Lee SE, Nahm GB, Jeong JW (1995) Freshness prolongation of crisphead lettuce by vacuum cooling and cold-chain system. Korean J Food Sci Technol, 27, 546-554
  8. Lee JS, Chung DS, Choi JW, Jo MA, Lee YS, Chun CH (2006) Effects of storage temperature and packaging treatment on the quality of leaf lettuce. Korean J Food Preserv, 13, 8-12
  9. Youn AR, Kim BS, Kim SH, Kwon KH, Cha HS (2007) Quality evaluation and residual pesticides of lettuce during growth after transplanting. Korean J Food Preserv, 14, 124-130
  10. Bolin HR, Huxsoll CC (1991) Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. J Food Sci, 56, 60-62 https://doi.org/10.1111/j.1365-2621.1991.tb07975.x
  11. Beuchat LR, Brackett RE (1990) Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. J Food Sci, 55, 755-758 https://doi.org/10.1111/j.1365-2621.1990.tb05222.x
  12. Shankargouda P, Chikkasubbanna V, Narayana JV (1989) Effect of preharvest sprays of triacontanol on the storage life of lettuce. J Food Sci Technol, 26, 156-157
  13. Aharoni N, Yehoshua SB (1973) Delaying deterioration of Romaine lettuce in polyethylene packages. J Am Soc Hort Sci, 98, 464-468
  14. Brecht JK, Sherman M, Allen JJ (1986) Film wrapping to improve the postharvest quality of Florida head lettuce. Proc Fla State Hort Soc, 99, 135-140
  15. Karaca H, Velioglu YS (2014) Effects of ozone treatments on microbial quality and some chemical properties of lettuce, spinach, and parsley. Postharvest Biol Technol, 88, 46-53 https://doi.org/10.1016/j.postharvbio.2013.09.003
  16. Richard-Forget FC, Goupy PM, Nicolas JJ (1992) Cysteine as an inhibitor of enzymatic browning. 2. Kinetic studies. J Agric Food Chem, 40, 2108-2113 https://doi.org/10.1021/jf00023a014
  17. Blois MS (1958) Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  18. Kim JG, Choi JW, Park MH (2016) Effect of different days of postharvest treatment and CO2 concentrations on the quality of 'Seolhyang' strawberry during storage. Korean J Food Preserv, 23, 12-19 https://doi.org/10.11002/kjfp.2016.23.1.12
  19. Kader AA (2002) Postharvest biology and technology. An overview, In: Postharvest technology of horticultural crops, Kader AA (Editor), University of California, Oakland, CA, USA, p 39-47
  20. In BC, Kim JG (2008) Effect of precooling and harvesting at different times on respiration, browning and microbial growth of fresh-cut iceberg lettuce. Kor J Hort Sci Technol, 26, 258-264
  21. Kang YJ, Choi JH, Jeong MC, Kim DM (2008) Effect of maturity at harvest on the quality of head lettuce during storage. Kor J Hort Sci Technol, 26, 272-276
  22. Castaner M, Gil MI, Victoria Ruiz M, Artes F (1999) Browning susceptibility of minimally processed baby and romaine lettuces. Eur Food Res Technol, 209, 52-56 https://doi.org/10.1007/s002170050456
  23. Kim JG, Choi ST, Lim CI (2005) Effect of delayed modified atmosphere packaging on quality of fresh-cut iceberg lettuce. Kor J Hort Sci Technol, 23, 140-145
  24. Ma L, Dolphin D (1999) The metabolites of dietary chlorophylls. Phyto Chemistry, 50, 195-202
  25. Choi DJ, Lee SH, Yoon JT, Sim YG, Oh SG, Jun HJ (2007) Effect of polypropylene film package and storage temperature on the shelf-life extension of spinach (Spinacia oleracea L.). J Bio-Environment Control, 16, 247-251
  26. Jeong JC, Park KW, Yang YJ (1990) Influence of packaging with high-density polyethylene film on the quality of leaf lettuce (Lactuca sativa L. cv. Cheongchima) during low temperature storage. J Kor Soc Hort Sci, 31, 219-225
  27. Giacosa A, Filiberti R (1996) Free radicals, oxidative damage and degenerative diseases. Eur J Cancer Prev, 5, 307-312 https://doi.org/10.1097/00008469-199610000-00001
  28. Ke D, Saltveit ME (1989) Wound-induced ethylene production, phenolic metabolism and susceptibility to russet spotting in iceberg lettuce. Physiol Plant, 76, 412-418 https://doi.org/10.1111/j.1399-3054.1989.tb06212.x
  29. Bae JM, Lee DU, Jeong MC, Choi JH (2016) Change of quality characteristics in fresh-cut 'Romaine' lettuce by heat treatment. Korean J Food Preserv, 23, 27-33 https://doi.org/10.11002/kjfp.2016.23.1.27
  30. Lee SG, Yu MH, Lee SP, Lee IS (2008) Antioxidant activities and induction of apoptosis by methanol extracts from avocado. J Korean Soc Food Sci Nutr, 37, 269-275 https://doi.org/10.3746/jkfn.2008.37.3.269
  31. Chang MS, Jeong MC, Kim GH (2015) Physicochemical characteristics and antioxidant activity of the organic green peppers. Korean J Food Preserv, 22, 585-590 https://doi.org/10.11002/kjfp.2015.22.4.585

Cited by

  1. 부추의 종이박스 내 속포장에 따른 품질 특성 vol.23, pp.3, 2017, https://doi.org/10.20909/kopast.2017.23.3.143
  2. 고온기 결구상추의 포장재와 포장방법 적용에 따른 선도 비교 vol.23, pp.3, 2017, https://doi.org/10.20909/kopast.2017.23.3.163
  3. 알배추 포장 방법에 따른 품질 및 선도 비교 vol.25, pp.3, 2019, https://doi.org/10.20909/kopast.2019.25.3.101
  4. Case Study of Winter Kimchi Cabbage Storage with Net Packaging, and comparison of Head Growth and Salting Characteristics between Winter and Spring Kimchi Cabbage vol.54, pp.4, 2017, https://doi.org/10.14397/jals.2020.54.4.25