포장방법이 결구 상추의 품질과 저장성에 미치는 영향

초록

In this study, corrugated box; perforated film; and 1300 cc, 40,000 cc, and 80,000 cc·m-2·day-1·atm-1 oxygen transmission rate (OTR) films were set up as experimental groups and stored at 2 °C (80%± 5% RH) for 25 days; thereafter, the packaging method and OTRs of the films were compared. The fresh weight loss rate during storage was directly proportional to the OTR in the package. The lower the OTR, the more significantly the gas composition in the package increased or decreased, and the ethylene concentration increased until the 20th after storage, and decreased until the last day. Film packaging was better than corrugated box packaging, with 40,000 cc exhibiting the highest score. On the final date of storage, firmness was inconsistent with the OTR, and no color difference was observed between treatments. Off-odors decreased with higher OTRs and reached the lowest value with 40,000 cc among the modified atmosphere(MA) packaging treatments. Additionally, exterior browning exhibited the lowest increase with 40,000 cc up to 35%, with all treatments showing an increase in browning compared to the initial color. In contrast, browning of the interior exhibited highest rate of decline with 40,000 cc up to 30%. DPPH radical scavenging ability was lower than that observed initially for both exterior and interior browning. Among the MA packaging treatments, the reduction rate was low with 40,000 cc followed by 80,000 cc and 1300 cc. Vitamin C also saw all but the exterior of corrugated box, decreased compared to the initial levels, with 40,000 cc showing the lowest reduction. Therefore, 40,000 cc OTR films are considered suitable for packaging and extending the shelf life of head lettuce during storage.

키워드