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Effect of Packaging Material and Storage Temperature on the Quality of Tomato and Plum Fruits  

이세희 (충남대학교 식품공학과)
이명숙 (충남대학교 식품공학)
이용우 (충남대학교 식품공학)
염형준 (충남대학교 식품공학)
선남규 (충남대학교 식품공학)
송경빈 (충남대학교 식품공학과)
Publication Information
Food Science and Preservation / v.11, no.2, 2004 , pp. 135-141 More about this Journal
Abstract
To examine the quality changes of tomato and plum fruits during storage under various storage conditions, the rate of weight loss, pH change, titratable acidity, Hunter a value, firmness, and anthocyanin content were determined during storage. Tomato and plum fruits were stored at 4$^{\circ}C$ and 25$^{\circ}C$. Tomato fruits were packaged with high density polyethylene film (HDPE) and polyvinylidene chloride film (PVDC), and plum fruits were packaged with HDPE. Tomato fruits packaged with PVDC and plum fruits packaged with HDPE at 4$^{\circ}C$ were the most desirable in terms of weight loss. Titratable acidity of tomato fruits decreased with increasing storage time regardless of temperature and packaging method. Hunter a value of tomato fruits stored at 25$^{\circ}C$ increased regardless of packaging method, while it was not changed for tomato fruits stored at 4$^{\circ}C$. Firmness of plum fruits stored at 25$^{\circ}C$ significantly decreased during storage and anthocyanin content increased. Microbial numbers of tomato fruits increased during storage, but its rate was retarded during storage when tomato fruits were packaged with HDPE and stored at 4$^{\circ}C$. These results suggest that cold chain system and appropriate packaging could maintain the quality and prolong the shelf life of fresh produce.
Keywords
packaging material; tomato; plam; storage;
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