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Effects of MA Storage with NaCl for Red Chili Pepper and Red Bell Pepper Fruits  

정천순 (강원대학교 식물응용과학부)
이귀현 (강원대학교 농업공학부)
Publication Information
Food Science and Preservation / v.9, no.1, 2002 , pp. 8-13 More about this Journal
Abstract
The effects of modified atmosphere (MA) storage far fresh red pepper and red bell pepper fruits were investigated with storing in high and few density polyethylene films (HDPE, LDPE) with various NaCl contents(0 g, 15 g, 20 g, 25 g). During the storage of pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged in HDPE and LDPE without NaCl was 3∼5%, even though it was 6∼19% in pepper fruits packaged with NaCl. The lutes of mold emergence of red pepper and red bell pepper fruits were lowered to 20∼45% as stored in HDPE and LDPE with NaCl but those of fruits stored in films without NaCl were high as 55∼65%. The color and firmness of pepper fruits were not much changed in comparison with those of non-packaged fruits as stored in HDPE and LDPE with or without NaCl.
Keywords
red peppers; red bell peppers; modified atmosphere storage; NaCl;
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