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KMID : 1024420200240020133
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Food Engineering Progress
2020 Volume.24 No. 2 p.133 ~ p.140
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Effects of Controlled Atmosphere Storage of ‘Sangjudungsi’ Persimmon
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Park Chun-Wan
Park Seok-Ho
Kim Jin-Se
Choi Dong-Soo
Kim Yong-Hun
Lee Su-Jang
Son Jae-Yong
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Abstract
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In this study, a controlled atmosphere (CA) storage system is proposed as a storage method for prolonging processing period. Persimmon was placed in CA storage at 0.5oC±0.5 for 92 d. The qualities of the stored persimmons were compared to determine the possibility of extending shelf life. ‘Sangjudungsi,’ which was harvested on October 26, 2017, was applied to the persimmons. In order to compare differences according to size, the persimmons were classified into Size No. 2 (170 g) and Size No. 3 (145 g). In the result, the yellowness of CA-stored persimmons was 26.3% lower than that of cold-stored ones, confirming that after-ripening was delayed. The firmness of CAstored and Size No. 3 persimmon was higher than that of cold-stored and Size No. 2 persimmon. Tannin decreased significantly in cold storage, but it tended to increase in CA storage. The sugar content of Size No. 3 was lower than that of Size No. 2, but there was no difference in tendencies according to the storage method. Weight loss in CA storage was lower than that in cold storage. A comparison of color difference, firmness, sugar content, tannin, and weight loss ratio showed that CA storage was more effective in improving shelf life than cold storage.
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KEYWORD
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controlled atmosphere, O2, CO2, size, persimmon
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