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http://dx.doi.org/10.20909/kopast.2022.28.2.115

Quality Changes as Affected by Storage Temperature and Polyamide Film Packaging in Paprika (Capsicum annuum L.)  

Erdene, Byambaa Bayar (National Institute of Horticultural & Herbal Science, RDA)
Lee, Jung-Soo (National Institute of Horticultural & Herbal Science, RDA)
Park, Me Hea (National Institute of Horticultural & Herbal Science, RDA)
Choi, Ji Won (National Institute of Horticultural & Herbal Science, RDA)
Eum, Hyang Lan (National Institute of Horticultural & Herbal Science, RDA)
Malka, Siva Kumar (National Institute of Horticultural & Herbal Science, RDA)
Yun, Yeoeun (National Institute of Horticultural & Herbal Science, RDA)
Kim, Chae-Hee (National Institute of Horticultural & Herbal Science, RDA)
Kim, Ho Cheol (Department of Food and Environmental Science, Wonkwang University)
Lee, Jinwook (Department of Integrative Plant Science, Chung-Ang University)
Park, Ki Young (Department of Practical Arts Education, Gongju National University of Education)
Bae, Jong Hyang (Department of Food and Environmental Science, Wonkwang University)
Lee, YounSuk (Department of Packaging, Yonsei University)
Jeong, Cheon Soon (Department of Horticulture, Kangwon National University)
Park, Jong-Suk (Fruit Vegetable Research Institute, Jeonbuk Agricultural Research & Extension Services)
Publication Information
KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY / v.28, no.2, 2022 , pp. 115-125 More about this Journal
Abstract
The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Capsicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5℃, 10℃ and 20℃ for 35 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20℃ regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by storage temperature and film packaging. For paprika, the storage temperature of 5℃ or 10℃ was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.
Keywords
Paprika; Storage temperature; Film packaging; Marketability;
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Times Cited By KSCI : 2  (Citation Analysis)
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