Food Science and Biotechnology

  • 제17권4호
  • /
  • Pages.865-869
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Chitosan Coating Effects on Respiration Rate and Internal Gas Composition of 'Fuji' Apple and 'Satsuma' Mandarin

  • Ko, Jung-A (School of Life Sciences and Biotechnology, Korea University) ;
  • Kim, Ki-Myong (School of Life Sciences and Biotechnology, Korea University) ;
  • Lee, Jin-Sil (Foodservice Management and Nutrition, Division of Human Environmental Sciences, Sangmyung University) ;
  • Park, Hyun-Jin (School of Life Sciences and Biotechnology, Korea University)
  • 발행 : 2008.08.31
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초록

Effects of chitosan coating on respiration rate and internal gas composition of 'Fuji' apple and 'Satsuma' mandarin were investigated and compared to wax emulsions and two commercial coating materials. Chitosan coating reduced respiration rate significantly (p<0.05) in 'Fuji' apple and 'Satsuma' mandarin compared to uncoated and other coating materials. Chitosan coating on 'Fuji' apple showed the highest $CO_2$ and the lowest $O_2$ concentration in the internal gas composition at $5^{\circ}C$ but showed no differences compared to other coating materials at $20^{\circ}C$. 'Satsuma' mandarin showed significantly high $CO_2$ concentration in chitosan coating at $20^{\circ}C$ but there were not significant differences among coating materials in $CO_2$ and $O_2$ composition at $5^{\circ}C$.

키워드

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