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KMID : 0380620180500030316
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 3 p.316 ~ p.323
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Effects of packaging gas on the quality characteristics of dried persimmons
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Choi Ji-Young
Lee Hyun-Jae
Jang Jong-Wook
Kwon Kwang-Woo
Kim Ji-Soo
Moon Kwang-Deog
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Abstract
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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°C. 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°C. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10°C. Sensory evaluation showed a high score for Ar packages. At 10°C, 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°C, 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.
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KEYWORD
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dried persimmons, modified atmospheric packaging, quality, argon, nitrogen
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