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KMID : 0380620090410040374
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.374 ~ p.379
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Changes of Physico-Characteristics in Green Pumpkin during Storageby Packaging Material and Method
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Lee Jin-Won
Shin Hye-Seoung
Lee Kyung-Hee
Park Jang-Woo
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Abstract
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In this study, we investigated effects of different packaging materials and methods on physico-characteristics ofgreen pumpkin during storage at 10oC. Whole green pumpkin samples were packaged with polyvinyl chloride film(PVCF), orange coating film (OCF), paraffin film (PF), or paper with paraffin film (PWPF) and stored at 10oC. Weightloss, pH, firmness, browning, and gas composition (O2 and CO2) inside the film packages were evaluated. Allcharacteristics of the unpackaged group (control group, CON) changed rapidly and lost marketability as compared with thepacked pumpkin group. The pH values in all of the green pumpkin samples were between 6.38 and 6.67, and decreasedwith increased storage time. Over the storage time, all packaged pumpkin groups evidenced prevented or retardeddeterioration of the green pumpkin samples in terms of appearance, texture, and discoloration. Firmness decreased slightlywith increased storage time. Brown color difference were much higher in the controls than in the film-packaged greenpumpkin samples, and increased rapidly in the early stages of storage. These results were attributed to reduce respirationrates as a result of elevated carbon dioxide and reduced oxygen levels in the packages. The results of this studydemonstrated that the green pumpkin packaged with PWPF and PVCF showed retarded deterioration as compared to theCON, OCF and PF samples in a controlled atmosphere, and thus significant differences were noted according to thepackaging material and methods used.
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KEYWORD
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green pumpkin, packaging, storage, browning, paraffin film
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