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KMID : 0380619860180020130
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Korean Journal of Food Science and Technology
1986 Volume.18 No. 2 p.130 ~ p.136
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Modified Atmosphere Storage of ´ Shingo ´ Pears Packaged with Polyethylene Film
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신현경/Shin, Hyun Kyung
한대석/박관화/오태광/김영명/Han, Dae Suk/Park, Kwan Hwa/Oh, Tae Kwang/Kim, Young Myung
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Abstract
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´Shingo´ pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04, 0.06. 0.0l, and 0.08㎜ and stored for five months in an experimental storehouse with the temperature varyine 0 to 7℃ and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-14% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months´ storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but core browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears from 0.07㎜-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). This result indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.
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