Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of MA Packaging on Quality of 'Fuji' Apple

MA저장법이 '후지' 사과의 품질에 미치는 영향

  • Published : 2004.12.01
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Abstract

To investigate the effect of funcitional MA film 0.3 mm and control(non-pack) during 24 weeks of storage on 'Fuji' apple, the weight loss, firmness, a titratable acidity, soluble solid content(SSC $^{\circ}Brix$) and the rate of decay were measured. After 20 week storage, weight loss was $4.65\%$ in control, but $0.31\%$ in 0.03 mm funcitional MA film. The titratable acidity, soluble solid content and firmness were changed a little. The rate of decay was $4.2\%$ in control, and $1.1\%$ in funcitional MA film.

기능성 MA 포장에 의한 저장 후 품질의 변화를 기존의 방법과 비교하기 위하여 저장기간별로 24주까지의 중량, 경도, 산도, 당도, 부패율을 비교 분석하였다. 저장 20주후 중량 감소는 대조구는 $4.61\%$, 포장구는 $0.31\%$로 현격한 차이를 나타냈으며, 경도는 저장 24주후 대조구는 0.64 kgf, 포장구는 0.61 kgf로 비슷하게 유지되었으며, 당도는 저장 24주후 대조구는 $14.80\;^{\circ}Brix$, 포장구는 $14.85\;^{\circ}Brix$로 유의성을 나타내지 않았으며, 산도 역시 저장 24주후 대조구 $0.11\%$, 포장구 $0.15\%$로 큰 차이가 없었다. 그러나 부패율은 저장 20주 후 대조구 $4.2\%$, 포장구 $1.1\%$로 대조구의 부패율이 포장구에 비해서 3배 이상 진행되었다.

Keywords

References

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