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Changes in Quality Characteristics of Cherry Tomato Packaged with Different Films  

박우포 (마산대학 식품과학계열)
조성환 (경상대학교 식품공학과)
김철환 (경상대학교 산림과학부)
Publication Information
Food Science and Preservation / v.9, no.2, 2002 , pp. 121-125 More about this Journal
Abstract
Cherry tomato was packed with several plastic films, and investigated the quality characteristics such as gas composition, weight loss, microbial load, soluble solid content, total acidity during storage at 12$\^{C}$. Cast polypropylene(CPP), low density polyethylene(LDPE), polyolefin(MPD, PD961) and perforated polyolefin(PY85) were used as packaging film. Oxygen and carbon dioxide concentration inside packages generally showed a stabilized levels after 10 days, but those of CPP and PD961 changed throughout the storage. Weight loss of PY85 was 25.6 % after 20 days, while others maintained around 1.0%. Total microbial count showed a increase pattern similar to yeast and mold, and CPP maintained the highest microbial load after 10 days. MPD retarded the decay of cherry tomato to 5.3%, while others showed above 20% after 20 days.
Keywords
plastic film; quality characteristics; shelf life;
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