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KMID : 0380620130450020191
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.191 ~ p.198
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Storage Quality of Sulhyang Strawberries as Affected by High O2 Atmosphere Packaging
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Lee Hyun-Hee
Hong Seock-In
Kim Dong-Man
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Abstract
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The storage quality of fresh Sulhyang strawberries packaged under modified atmospheres was investigated to examine the effect of high O2 on the fruit. Fresh strawberries were packed into PP trays and top-sealed with PET/PP film. Initial gas compositions inside the packages were varied with air, 40% O2/60% N2, 60% O2/40% N2, and 80% O2/20% N2. Sealed packages in PE film bags with air and perforated PP trays were also used as another treatment and control, respectively. Quality attributes and viable cell counts of pathogenic bacteria were assessed during storage at 5oC for 12 days. High O2 concentration showed no significant effects on the physicochemical and microbial qualities of strawberries. Fruit packaged in PE film bags with 6-15% O2 and 7-9% CO2 during storage had the lowest viable cell counts of inherent microorganisms among the treatment samples. Growth of pathogenic bacteria was suppressed in perforated packages where molds occurred frequently. In an overall sensory aspect, the PE film packages exhibited higher scores than the others at the end of storage period. The experimental results suggested that gas-permeable film packaging with an appropriate combination of O2 and CO2 rather than gas-barrier tray packaging with an initially high O2 concentration would be suitable for improving the storability of strawberries.
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KEYWORD
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modified atmosphere packaging, high O2, PE film, strawberry, pathogenic bacteria
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