KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)

Korea Society of Packaging Science and Technology (한국포장학회)
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Quality Changes as Affected by Storage Temperature and Polyamide Film Packaging in Paprika (Capsicum annuum L.)

파프리카 저장 온도 변화와 폴리아미드 필름 포장 적용에 따른 품질 변화

  • Erdene, Byambaa Bayar (National Institute of Horticultural & Herbal Science, RDA) ;
  • Lee, Jung-Soo (National Institute of Horticultural & Herbal Science, RDA) ;
  • Park, Me Hea (National Institute of Horticultural & Herbal Science, RDA) ;
  • Choi, Ji Won (National Institute of Horticultural & Herbal Science, RDA) ;
  • Eum, Hyang Lan (National Institute of Horticultural & Herbal Science, RDA) ;
  • Malka, Siva Kumar (National Institute of Horticultural & Herbal Science, RDA) ;
  • Yun, Yeoeun (National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Chae-Hee (National Institute of Horticultural & Herbal Science, RDA) ;
  • Kim, Ho Cheol (Department of Food and Environmental Science, Wonkwang University) ;
  • Lee, Jinwook (Department of Integrative Plant Science, Chung-Ang University) ;
  • Park, Ki Young (Department of Practical Arts Education, Gongju National University of Education) ;
  • Bae, Jong Hyang (Department of Food and Environmental Science, Wonkwang University) ;
  • Lee, YounSuk (Department of Packaging, Yonsei University) ;
  • Jeong, Cheon Soon (Department of Horticulture, Kangwon National University) ;
  • Park, Jong-Suk (Fruit Vegetable Research Institute, Jeonbuk Agricultural Research & Extension Services)
  • Received : 2022.04.09
  • Accepted : 2022.07.28
  • Published : 2022.08.31
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Abstract

The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5℃, 10℃ and 20℃ for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20℃ regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5℃ or 10℃ was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.

파프리카의 다양한 온도 조건(5℃, 10℃, 20℃)에서 포장을 통한 선도 유지 효과를 검토하고자 하였다. 파프리카는 10℃정도에서 저장·유통이 적정한 것으로 알려져 있으나, 국내에서 유통은 상온에서 특별한 온도 관리 없이 이루어지고 있어 선도 유지를 위한 온도관리가 요구되고 있다. 파프라카 적색과인 '나가노알제트(Nagano RZ)' 등을 이용하여 온도에 따라 나이론 필름 포장 여부에 따른 생체중량 감소, 외관 변화 등의 품질 특성을 조사하였다. 포장을 통해서 각 온도 별로 외관에서는 포장을 한 것이 무포장보다 변화폭이 적어, 상품성 보존에 다소 효과적인 것으로 나타났으며, 온도에 따라서는 5℃와 10℃에서는 포장을 통해 선도 유지에 효과적으로 보였다. 20℃에서 필름 포장 여부에 관계없이 저장 중에 상품성이 빠르게 낮아지는 경향을 보였다. 생체중량 감소 정도는 필름 포장 여부에 따라 차이가 커서 무포장이 포장한 것보다 감소 정도가 컸으며, 온도에 따라서는 20℃가 변화폭이 컸으며, 5와 10℃순으로 나타났다. 가용성고형물과 색소, 경도 등은 저장 온도와 필름 포장 여부에 따라 복합적으로 영향을 받아 차이를 보이는 것으로 나타났다. 파프리카는 20℃보다 저장 온도가 낮은 5℃도나 10℃가 선도 유지에 효과적이었으며, 포장을 통해 무포장 보다 외관적 선도에 더욱더 품질을 유지할 수 있는 것으로 나타났다. 본 실험에서는 국내 유통환경에서 파프리카를 보다 상품성을 유지할 수 있는 선도를 보존하기 위해 포장이 필요하며, 효과적인 포장 방법에 대해서는 지속적인 탐색이 필요할 것으로 보인다.

Keywords

Acknowledgement

본 연구는 IPET의 수출용 파프리카 생산품질관리 기술 및 수출전략 모델 개발(책임자: 배종향)의 수출용 파프리카 상품고도화 기술개발(32010103HD040)과 농촌진흥청 국립원예특작과학원 공동연구 사업(중국 수출용 파프리카 시장성 평가 및 장애요인 해소기술 개발, PJ015652) 지원의 일부로써 이루어졌다. 본 난을 통하여 연구를 도와주시고 지원해 주신 운봉농협(박호현,이태성)과 대구중앙청과(박수환), 서울청과(최형석), 농협부산공판장(김백용) 등의 관계자 분들에게 감사를 드립니다.

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