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http://dx.doi.org/10.9721/KJFST.2018.50.3.316

Effects of packaging gas on the quality characteristics of dried persimmons  

Choi, Ji-Young (School of Food Science and Biotechnology, Kyungpook National University)
Lee, Hyun-Jae (School of Food Science and Biotechnology, Kyungpook National University)
Jang, Jong-Wook (School of Food Science and Biotechnology, Kyungpook National University)
Kwon, Kwang-Woo (School of Food Science and Biotechnology, Kyungpook National University)
Kim, Ji-Soo (School of Food Science and Biotechnology, Kyungpook National University)
Moon, Kwang-Deog (School of Food Science and Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.3, 2018 , pp. 316-323 More about this Journal
Abstract
This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and $-10^{\circ}C$. Experimental samples were either untreated (CON) or packed with carbon dioxide ($CO_2$), nitrogen ($N_2$), or argon (Ar) gases. In terms of the CIE $a^*$ (redness) and $b^*$ (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the $N_2$ package was found to be the highest at $-10^{\circ}C$. Ar and $CO_2$ packages showed the highest and lowest water content, respectively, at $10^{\circ}C$. Sensory evaluation showed a high score for Ar packages. At $10^{\circ}C$, the score of the Ar package was the highest until day 40 and that of the $CO_2$ package was the highest from day 40 to 60. At $-10^{\circ}C$, the score of the Ar package was the highest. These results show that $N_2$- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.
Keywords
dried persimmons; modified atmospheric packaging; quality; argon; nitrogen;
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Times Cited By KSCI : 2  (Citation Analysis)
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