|
KMID : 0380619860180010066
|
|
Korean Journal of Food Science and Technology
1986 Volume.18 No. 1 p.66 ~ p.70
|
|
|
On the Storability of Strawberry in Air Included the Different CO2 Concentrations
|
|
|
|
|
Abstract
|
|
|
|
Storability of strawberry in air with the different levels of CO₂, for CA storage were measured. The strawberries stored in air included 20% and 30% CO₂, for 5 weeks decayed 14% and 10%, respectively, while the decay rate of the strawberries stored in normal air for 2 weeks was 53%. Firmness and $quot;a$quot; value in Hunter Color Measuring Scale of the strawberries kept in the CA storage conditions were superior to those of the strawberries stored in normal air during storage. The concentrations of ethyl alcohol and acetaldehyde were increased with storage period and they were less in the strawberries in air with 30% CO₂, than those of the strawberries stored at the other conditions.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|