The Effect of Storage Temperature and EPS Box Packaging on the Quality of Green Pepper

저장온도와 EPS포장에 따른 고추의 품질변화

  • Published : 2008.01.01

Abstract

The effects of packaging conditions on freshness extension of green pepper were investigated during 30days of storage at $10^{\circ}C$ and $18^{\circ}C$ Corrugated cardboard and EPS box used as packaging materials. The rate of weigh loss, vitamin C and chlorophyll contents, and hunter color of green paper were changed last significantly in the samples stored in the EPS box at low temperature storage condition($10^{\circ}C$) among treatments. The combination of EPS box and low temperature was the most effective treatment to extend the storability of green pepper.

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