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KMID : 0903619930340060421
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Journal of the Korean Society for Horticultural Science
1993 Volume.34 No. 6 p.421 ~ p.429
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Effects of Trimming , Storage Temperature and Kinds of Film Packaging on the Shelf Life of Brussels Sprouts
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Abstract
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This study was conducted to investigate the effect of trimming degree, storage temperature(0℃, 5℃, and 2℃) and pre-packaging with film (PE φ 0.01㎜, PE-ceramic φ 0.013㎜) on the shelf life of Brussels sprouts (Brassica oleracea L. var. gemrnifera cv. Rocker).
There was no difference of the shelf life between treatments without trimming (trim loss rate, TLR; 10.4%) and with trimming (TLR; 22.6%) at the storage temperatures of 5℃ and 20℃. However, at the storage temperature of 0℃, the shelf life of treatment without trimming was shorter than that of treatment with trimming.
PE packaging was very effective for longer shelf life and maintaining freshness of the contents regardless storage temperatures or trimming rates.
Sprouts packaged in PE-ceramic film lasted 16 weeks at the storage temperature of 0℃, 11 weeks at 5℃ and 11 days at 20℃, respectively. However, sprouts without PE film packaging lasted only 1 week at the storage temperature of 20℃ and 2 weeks at 0℃ and 5℃.
Percentage of dry matter and firmness increased with non-packaging treatment, and slowly decreased at PE-prepackaging. Vitamin C and thiocyanate contents decreased during the storage period in all treatments.
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