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KMID : 0665220170300030591
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 3 p.591 ~ p.598
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Quality Changes of Strawberry by Slow-released ClO2 Gas Gel-pack during Storage
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Lee Kyung-Haeng
Bong So-Jung
Yoon Ye-Ji
Lee Bom
Kwak Il-Hwan
Min Kyung-Hun
Kim Hong-Gil
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Abstract
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To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide(ClO2) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and ClO2 gas treated samples decreased slightly, but the weight of the control changed faster than those of the ClO2 gas treated samples during the storage period. The decay ratio of control was higher than those of the ClO2 gas treatments since 4 days of storage. The pH and acidity in the control and in the ClO2 gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the ClO2 gas treatments during 6 days. The firmness of the control changed more rapidly than those of the ClO2 gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm ClO2 gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm ClO2 gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.
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KEYWORD
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slow-release preparation, chlorine dioxide gas, strawberry, gel pack, physico-chemical property
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