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KMID : 1007520100190061587
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Food Science and Biotechnology
2010 Volume.19 No. 6 p.1587 ~ p.1592
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Effect of Gas Tightness-controlled Compartment System on Quality Keeping of Fresh Produce Stored in Household Refrigerator
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Kim So-Jung
An Duck-Soon
Kim Jeong-Yon
Lee Su-Won
Lee Dong-Sun
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Abstract
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Refrigerator chill compartments with volumes of 22-L were fabricated, which had different gas tightness properties to gas or water vapor, ranging from 1,770 to 107,000 mL/hr·m2·atm in CO2 permeance at 25oC. Those compartments were filled with prepared fresh vegetables, and then their ability to preserve the quality at 3oC for 14 days was compared. The internal atmosphere and humidity were monitored together with the stored produce quality. The air-tight compartment with the lowest permeance created an atmosphere slightly different from air (CO2 0.8- 1.6%; O2 19.7-20.4%), while the other ones had atmospheres of normal air. The relative humidity of the compartments ranged from 52 to 97%. Two air-tight compartments, maintaining a relative humidity mostly higher than 95%, preserved the produce better than the conventional open type one, with reduced weight loss and better retentions of ascorbic acid and chlorophyll.
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KEYWORD
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gas permeability, humidity, produce compartment, weight loss, prepared vegetable
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