수경재배한 미니 파프리카 ‘뉴라온레드’ 저장온도 별 골판지박스 포장에서 수확후 특성 변화 (Quality Changes of Hydroponically Grown ‘New Raon Red’ Paprika Packaged in Corrugated Box as Affected by Storage Temperature)

서지정보

· 발행기관 : 한국포장학회
· 수록지 정보 : 한국포장학회지 / 29권 / 1호 / 35 ~ 41페이지
· 저자명 : 안철근, 이정수

초록

The purpose of this study was to examine the effect of each storage temperature condition of 5, 10, 15 and 20oC to maintain the freshness of mini paprika (Capsicum annuum cv. New Raon Red) in corrugated box. Changes in general appearance, fresh weight loss, firmness, SSC (solid sugar content), and Hue angle were investigated. Furthermore, storage at temperatures ranging from 5oC to 15oC for 14 days resulted in maintaining freshness for 35 days. Paprika stored at 20oC showed significantly higher loss of fresh weight and firmness than that of other storage temperatures. Furthermore, paprika stored at 5oC and 10oC showed a lesser decrease in hue angle than that at 15oC and 20oC. However, the SSC of mini paprika was not significantly affected by storage temperature. These results suggest that corrugated box packaging in combination with low storage temperatures (5~10oC) could be effective in prolonging the shelf life of mini paprika. Therefore, the results represented that the low temperature storage in combination with cardboard box treatment could be effective in prolonging the shelf life of fresh paprika.

영어초록

The purpose of this study was to examine the effect of each storage temperature condition of 5, 10, 15 and 20oC to maintain the freshness of mini paprika (Capsicum annuum cv. New Raon Red) in corrugated box. Changes in general appearance, fresh weight loss, firmness, SSC (solid sugar content), and Hue angle were investigated. Furthermore, storage at temperatures ranging from 5oC to 15oC for 14 days resulted in maintaining freshness for 35 days. Paprika stored at 20oC showed significantly higher loss of fresh weight and firmness than that of other storage temperatures. Furthermore, paprika stored at 5oC and 10oC showed a lesser decrease in hue angle than that at 15oC and 20oC. However, the SSC of mini paprika was not significantly affected by storage temperature. These results suggest that corrugated box packaging in combination with low storage temperatures (5~10oC) could be effective in prolonging the shelf life of mini paprika. Therefore, the results represented that the low temperature storage in combination with cardboard box treatment could be effective in prolonging the shelf life of fresh paprika.

참고자료

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