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KMID : 1134820130420081296
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 8 p.1296 ~ p.1302
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Investigation of Packaging of Fresh Jujube (Zizyphus jujuba) on Quality during Storage
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Chung Hyun-Jung
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Abstract
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The quality of fresh jujube (Zizyphus jujuba) fruit rapidly declines in the postharvest stage and thus the effective storage conditions for agricultural warehouses were investigated in this study. Fresh jujubes (～10 kg) were stored using five different storage methods: plastic box without further packaging as a control (C-PL), plastic box with hanji packaging (H-PL), plastic box with functional film packaging (F-PL), cardboard box with hanji packaging (H-CB), and cardboard box with functional film packaging (F-CB). The storage boxes were stored in a refrigerator (0°C and 80～90% RH), equipped with an ethylene gas scavenging device for 9 weeks and then the quality characteristics were analyzed. The control storage conditions of jujubes showed a substantial decline in quality with decreases in moisture content, hardness, and sugar content as well as increases in decay ratio and redness. Among the tested storage conditions, F-CB was most effective in terms of maintaining the quality of jujube fruit while maintaining firmness, weightlessness, ripening degree from redness and visible appearance. In conclusion, effective storage and packaging conditions during storage enabled maintenance of fruit quality of jujubes for 9 weeks.
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KEYWORD
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jujube (Zizyphu jujuba), storage, physicochemical properties
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