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Effect of Gas Absorbents on Quality Attributes and Respiration Characteristics of Mature-Green Mume (Prunus mume Sieb. et Zucc) Fruits during Storage at Ambient Temperature  

Cha, Hwan-Soo (Korea Food Research Institute)
Hong, Seok-In (Korea Food Research Institute)
Chung, Myong-Soo (Research Center, Ottogi Corporation)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1036-1042 More about this Journal
Abstract
During storage at $25^{\circ}C$, the effect of gas absorbents, such as carbon dioxide scavenger, ethylene absorber, and their combinations, on respiration characteristics and quality attributes of mature-green Mume fruits packaged in $30\;{\mu}m$ low density polyethylene (LDPE) film was examined. Changes in quality attributes of the fruits were observed in terms of weight loss, titratable acidity, pH, fish firmness, color, water-soluble solid, and chlorophyll contents. In the presence of ethylene absorber $(KMnO_4)$, the physiological injury was remarkably suppressed, and there was no significant injury in Mume fruits at $25^{\circ}C$ for 10 days. Yellowing and softening were also noticeably reduced by the combination of plastic film packaging and inclusion of ethylene absorber. The respiration rate was slower in fruits sealed with ethylene absorber than in those with absorbent-free packaging. Using ethylene absorber, levels of oxygen and carbon dioxide were maintained at 2-3 and 7-8%, respectively, during storage at $25^{\circ}C$ for 10 days. The addition of carbon dioxide scavenger $(Ca(OH)_2)$, negatively affected the quality attributes and respiration characteristics of the fruits. Overall results showed that ethylene removal by gas absorbent in the film packages significantly prolonged the shelf life of the fruits at ambient temperature.
Keywords
mume fruit; gas absorbents; active food packaging; quality attributes; respiration characteristics;
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