특 등급 품질 후지사과 선도유지를 위한 플라스틱 용기 포장 효과 연구 (Applications of Functional Tray Form Packaging to Extend the Freshness of High-Quality‘Fuji’Apples)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 16권 / 6호 / 817 ~ 823페이지
· 저자명 : 정대성, 이윤석

초록

특 등급 품질 후지사과의 상온 저장에서의 호흡율 특성을 분석한 결과 전형적인 climacteric형 패턴을 보여 주었으며 저장 유통 중 선도유지를 확보하기 위하여 LDPE 필름을 밀봉한 난좌형태의 포장 구조를 설계하여 저장 온도에 따른 품질 변화 특성을 비교 평가하였다. 본 실험 연구 결과 필름 밀봉 용기 포장 적용이 관행 난좌보다 신선도 유지를 높이는 것으로 확인하였다. 이는 LDPE 필름 덮개로 밀봉한 난좌형태의 용기 포장은 낱개의 난좌컵 형태에 과실을 적용함으로써 포장된 과실의 호흡작용과 증산억제를 유도하여 신선도를 유지하는 MA 조건을 가졌음을 나타낸다. 우수 품질 과실에 대한 차별화된 포장재 용기 적용 연구는 기존 과실 포장재로 부터의 품질 개선 및 상품성 효과를 가질 것으로 판단된다.

영어초록

We investigated the effects of storage temperature and packaging treatment on the freshness of high-quality ‘Fuji’ apples to improve consumer confidence in the maintenance of high fruit quality during distribution. A 0.35 mm-deep PET tray form-sealed with a 0.05 mm LDPE film lid was developed and tested with the aim of optimizing gas composition within the package headspace to utilize potential modified atmosphere (MA) storage to maintain the freshness of apples. Weight loss, color difference, firmness, respiration rate, gas concentrations in packages, acidity, solid soluble content, and fruit decay rate were measured during storage at 5℃ and 25℃. The results showed that respiration rate, weight loss, color difference, and firmness were lower and overall quality better during storage at 5℃ compared with 25℃. Also, the fruits packed in the functional tray form showed a low level of quality changes compared with the control (no packaging). The accumulated gasconcentrations in the headspace of the packages decreased from 21% to 12% O2 and increased from 0% to 5% CO2 (v/v) on day 7, and after remained at those levels thereafter. Soluble solid contents and total acidities of the packaged fruits were in the range of 11–14 °Brix and 0.2–0.3% during storage. Decay rates in the control and packaged fruits were more than 20% and less than 10% at 3 weeks, respectively. Based on the standard acceptable level (less than 10%) of total weight loss, it could be estimated that the shelf life of top-quality fruits packed in functional trays was 3 weeks at 5℃ and 16 weeks at 25℃, whereas the shelf life of the control fruit was 1 week and 12 weeks, respectively. For the top-quality fruit "Fuji" apples, the best results were obtained with a functional tray form for packaging treatment and a storage temperature of 5℃.

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