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Changes in Quality Characteristics of Bell Pepper Packaged with Different Films  

박우포 (마산대학 식품과학계열)
조성환 (경상대학교 식품공학과)
김철환 (산림과학부)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 131-135 More about this Journal
Abstract
Bell pepper was packed with several plastic films, and investigated the quality Characteristics such as gas composition, weight loss, microbial load, soluble solid content, ascorbic acid and color during storage at 10$^{\circ}C$. Cast polypropylene (CPP), low density Polyethylene (LDPE), Polyolefin (MPD, PD961) and linear low density polyethylene (LLDPE) were used for this purpose. Oxygen concentration inside packages generally showed a 10∼14% after 1∼2 weeks, but package with CPP maintained above 15％ throughout the storage. Carbon dioxide concentration of CPP was above 2%, but other treatments showed below 2%. Weight loss of all treatments was below 3.0% after 5 weeks. Total microbial count showed a similar pattern compared to yeast and mold, and CPP maintained the highest microbial load after 3 weeks. Yellowness (b value) of bell pepper was generally increased throughout the storage, and MPD and PD961 were higher than other treatments.
Keywords
plastic film; quality characteristics; bell pepper;
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