Browse > Article

Study on the Extending Storage Life of Grape by Applying Edible Coating Materials  

Kim, Joon-Yeol (Department of Food Engineering, Dankook University)
Han, Myung-Ryun (Department of Food Engineering, Dankook University)
Chang, Moon-Jeong (Department of Food and Nutrition, Kookmin Universtiy)
Kim, Byung-Yong (Department of Food Engineering, Kyunghee University)
Kim, Myung-Hwan (Department of Food Engineering, Dankook University)
Publication Information
Applied Biological Chemistry / v.45, no.4, 2002 , pp. 207-211 More about this Journal
Abstract
This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.
Keywords
grape; storage life; methyl cellulose; n-capric acid isopropyl ester; sodium nitrate;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee, J. C. (1999) In Cuhivation Technique of Grape. Sunjin Press Co- Korea
2 Prepared foods (1987) Extending shelf life with edible films. March, 174
3 Kader, A. A., Zagory, D. and Kerbel, E. L. (1989) Modified atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 28, 1-30   DOI
4 Giese, J. (1997) How food technology covered modified atmosphere packaging over the years. Food Technology 51, 76-77
5 Natha1ie G., Stephane G. and Jean-Louis C. (1992) Edible wheat gluten films: InfluEnce of the main process variables onfi1m properties using response surface methodology. J. Food Sci. 57, 190-196   DOI
6 Brandenburg, A. H., Weller, C. L. and Tesdn, R. F. (1993) Edible films and coatings from soy protein. J. Food Sci. 58, 1086-1889   DOI   ScienceOn
7 Proctor, A. and Peng, L. C. (1989) Pectin transidons duhng blueberry fruit development and ripening. J. Food Sci. 54, 385-38   DOI
8 Huber, D. J. (1993) The role of cell wall hydrolases in fruit softening. Hort. Reviews 5, 169-219
9 Park, H. W. (1994) Studies on the development of modified atmosphere packaging films for fruits and vegetables. Thesis of Ph.D, Korea University, Seoul
10 Ministry of Aghculture and Forestry (2002) Annual production data of fruit
11 Yvonne, M., Stuchell, J. and Krdchta, M. (1994) Enzymatic treatments and thennal effects on edible soy protein films. J. Food Sci. 59, 1332-1337   DOI   ScienceOn
12 Lee, K. M. (1999) Quadity characteristics of Korean citrus sudachi influenced by harvest time. Ph.D, Thesis. Duksung Women's University, Seoul
13 Litde, C. R. Faragher, J. D. and Taytor, H. J. (1982) Effects of initial oxygen stress treatments in low oxygen modified atmosphere storage of 'Granny Smith' apples. J. Amer. Soc. Hort. Sci. 107, 320-323
14 Chung, S. K., Lee, D. S. and Cho, S. H. (1999) Antimicrobial packaging films for the preservation of harvested grapes. Korean J. Postharvest Sci. Technol. 6, 43-47
15 Ba1dwin, E. A. (1994) In Edibte Codtings and Fitms to Improve Food Quatity: Edibte coatings for fresh fruits and vegetabIes: Past, present, and future. Technomic Publishing Co., Inc., Lancaster
16 Hewett, E. W. and Thompson, C. J. (1989) ModiBed atmospheres during storage and transport for bitter pit reduction in 'Orange Pippin' apple. New Zealund J. Corp and Hort. Sci. 17, 275-282   DOI
17 Bartley, I. M. (1978) Exo-polygalacturonase of apple.Phytochem. 17, 213-216   DOI   ScienceOn
18 Gontard, N., Duchez, C., Cuq, J. and Guilbert, S. (1994) Edible composite films of wheat gluten and lipids: Water vapour permeability and other physical property. Inter. J. of Food Sci. and Techml. 29, 39-50
19 Park, S. H., Roh, Y. K., Cho, D. H. and Choo, Y. D. (2000) Effect of acetic acid fumigation to prevent postharvest decay of grapes. Korea J. Postharvest Sci. Technol 7, 241-244
20 Delmy, C. Rico-Pena, J. and Antonio, T. (1990) Oxygen transmission rate of an edible methylcelliilbse-palmitic acid film. J. Food Process Engineering 13, 125-133   DOI
21 Kamper, S. L. and Fennema, 0. (1984) Water vapor permeability of edible bilayer films. J. Food Sci. 49, 1469-1486
22 Lau, 0. L. and YastiemsJd, R. (1991) Retention of quality of 'Golden Delicious' apples by controlled and modified-atmosphere storage. J. Amer. Soc. Hort. Sci. 26, 564-566