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KMID : 1134820140430060901
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Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 6 p.901 ~ p.908
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Quality Changes in 'Elliot' Blueberries and 'Sulhyang' Strawberries Packed with Two Different Packaging Materials during Refrigerated Storage
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Jung Seung-Hun
Kang Ji-Hoon
Park Seung-Jong
Seong Ki-Hyun
Song Kyung-Bin
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Abstract
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Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL O2/m2?24 hr?atm at 24°C) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL O2/m2?24 hr?atm at 24°C), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.
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KEYWORD
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blueberry, strawberry, packaging, gas permeability, microorganism
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