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http://dx.doi.org/10.20909/kopast.2021.27.2.115

The Effect of Packaging and Storage Temperature on Quality Changes of 'White Dadagi' Cucumber  

Lee, Jung-Soo (National Institute of Horticultural & Herbal Science, RDA)
Kim, Gibin (YangHyeon High School)
Kim, Hayeon (YangHyeon High School)
Jeong, DaHye (YangHyeon High School)
Chei, Da Kyoung (YangHyeon High School)
Chea, Ye Rim (YangHyeon High School)
Park, Me Hea (National Institute of Horticultural & Herbal Science, RDA)
Jang, Min Sun (National Institute of Horticultural & Herbal Science, RDA)
Hong, Yuun Pyo (National Institute of Horticultural & Herbal Science, RDA)
Publication Information
KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY / v.27, no.2, 2021 , pp. 115-121 More about this Journal
Abstract
The evaluation of package temperature for fresh preservation of cucumber was investigated. The fresh cucumber is available in markets of Korea during whole seasons, for the help of farmer, distributor and consumer. Cucumbers were stored within cardboard boxes packaging covered with low density polyethylene (LDPE) at different temperatures (5, 10, 15 and 20℃). Changes in weight loss, hue angle, firmness, moisture content and general appearance (shape of cucumber) were investigated during storage of cucumbers. General appearance index with non-packaging decreased more than with LDPE film packaging at 5℃ and 10℃. During storage of cucumbers, general appearance index as freshness showed packaging effect at low temperature than room temperature. In the fresh weight loss, the packaged cucumbers were less reduced than that of the non-packaging ones. At color change, Hue angle of cucumber stored within low temperature with film packaging decreased gradually during storage. However remarkable change in hue angle were observed in cucumber within LDPE film packaging treatments of 15℃ and 20℃ storage. The effect of hue angle with packaging appears differently depending on the storage temperature conditions. The firmness and moisture content of cucumber flesh were not affected by packaging and storage temperature. In this experiment, cucumbers packaged with LDPE film at 5℃ and 10℃ were the most desirable for extending the quality. These results suggest that packaging of low temperature treatments in combination could be effective in prolonging the shelf life of cucumber.
Keywords
Decay; Hardness; Respiration; Sensory evaluation; Shelf-life;
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