• 펄프종이기술
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• 제38권5호
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• pp.66-73
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• 2006

The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and $25^{\circ}C$ for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage conditions; while the mass density showed a reverse trend in the ease of $11^{\circ}C$ storage. Reduction rate of mass, mass density and weight was observed minimum at $25^{\circ}C$ storage temperature with active packaging Type 1. The weight of eggplant decreased at a higher rate in the initial 4 days compared to that in the later period of storage regardless of storage temperature and type of packaging.

• 월간포장계
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• 통권87호
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• pp.158-161
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• 2000

• 월간포장계
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• 통권100호
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• pp.120-125
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• 2001

• 월간포장계
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• 통권148호
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• pp.48-59
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• 2005

• 월간포장계
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• 통권103호
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• pp.81-85
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• 2001

• 월간포장계
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• 통권104호
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• pp.94-101
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• 2001

• 월간포장계
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• 통권104호
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• pp.102-103
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• 2001

• 월간포장계
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• 통권104호
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• pp.106-107
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• 2001

• 월간포장계
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• 통권104호
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• pp.108-110
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• 2001

• 월간포장계
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• 통권98호
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• pp.152-158
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• 2001