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KMID : 0380620180500030316
Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.316 ~ p.323
Effects of packaging gas on the quality characteristics of dried persimmons
Choi Ji-Young

Lee Hyun-Jae
Jang Jong-Wook
Kwon Kwang-Woo
Kim Ji-Soo
Moon Kwang-Deog
Abstract
This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and ?10¡ÆC. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO2), nitrogen (N2), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N2 package was found to be the highest at ?10¡ÆC. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10¡ÆC. Sensory evaluation showed a high score for Ar packages. At 10¡ÆC, the score of the Ar package was the highest until day 40 and that of the CO2 package was the highest from day 40 to 60. At ?10¡ÆC, the score of the Ar package was the highest. These results show that N2- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.
KEYWORD
dried persimmons, modified atmospheric packaging, quality, argon, nitrogen
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