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KMID : 0903519690120010089
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1969 Volume.12 No. 1 p.89 ~ p.97
Studies on the storage of fresh fruits and vegetables by plastic coating(1)


Abstract
These studies were made on coating of fresh fruits and vegetables with PVC under view on preservation of fresh fruits and vegetables due to restrain water evaporation of them and control gas metabolisms.
The results obtained, as selection of PVC materials availble for preservation of them, procedure of the coating, useful organic solvents, concentration of PVC solution and the time of dipping, and effects of the preservation of them, were summarized as follows:
1) PVC powder 222 and PVC powder 443 were surveyed as suitable materials for coating apple, and later was excellent in lustrous aspect.
2) The coating procedure which dipt into PVC solution was suitable to treat much within a short space of time, and using of ventillator accelerate rather evaporation of the organic solvent.
3) Aceton and methyethylketon as solvent of the PVC were, in purpose of storage only, avaible, while aceton was, in view ef taste, better.
4) 10% of the PVC solutions were better to preserve the freshness of apple and 5, 4, 1 and 0.5% of them in order were gradually decreased in preservability, and 15% of them as high concentration were looked like fermentation in one week after the coating.
5) The dipping time was also better n minute than 10 seconds in a preservation but 1-2 minutes could be applied owing to be not affected of the taste due to coating.
6) The freshness of treatment groups were extend about 48 days after coating in room temperature but control lost market value with 12 days.
7) Weight of control was decreased to 10-13% but treatment which was dipped into 10% of coating solution for one minute was decreased to 3.5-4.6% and treatment for four minutes was did to 2.9-3.0%.
8) Change in respiration was less is treatment groups than control in exhaustion of CO©ü, and water soluble sugar, reduced sugar and pH were not changed almost due to coating.
9) Pannel discussion of the taste was indicated that control was better than treatments soon after coating, but treatments were rather than control last period of storage and treatment with aceton solvent specially was better than others.
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