Horticulture, Environment, and Biotechnology : HEB

Korean Society of Horticultural Science (한국원예학회)
권호 표지

Effects of Perforated PE Film Packaging and Storage Temperatureon Quality of Red Pepper (Capsicum annuum)

포장용 필름의 천공 및 저장 온도가 홍고추의 품질에 미치는 영향

Bae, Ro-Na;Choi, Jeong-Hee;Mok, Il-Gin;Jung, Dae-Sung
배로나;최정희;목일진;정대성

  • Published : 20030000
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Abstract

The red pepper ‘Pochungchun’ was bagged with perforated or unperforated PE film and stored at 10$^{o}C$ and 5$^{o}C$. Weight loss was the least in the peppers bagged with unperforated PE film regardless of storage temperatures. Black spot and decay incidence occurred little in the peppers bagged with unperforated PE film until 30 days after storage at 5$^{o}C$. Calyx softening did not appear in the peppers bagged with perforated PE film during 40 days storage at 5$^{o}C$. The contents of CO2 and ethylene were the highest in the unperforated PE film bags. The peppers bagged with unperforated PE film showed excellent quality when stored at 5$^{o}C$.

홍고추 포청천을 PE 필름에 밀봉 및 천공하여 10C와 5C에서 저장하여 상품성의 변화를 알아보았다. 무게 감소율은 저장 온도에 관계 없이 필름에 천공을 하지 않고 저장하였을 때가 가장 작았다. 과피 흑반과 태좌부의 곰팡이는 천공하지 않은 필름에 넣어 5C에서 저장하였을 때에 증상이 가장 적게 나타났다. 꼭지 무름 증상은 천공한 필름에 넣어 5C에서 저장하였을 때에 가장 적었다. 포장 내에 CO 농도와 에틸렌 농도는 10C 천공하지 않은 필름 내에서 가장 높았다. 상품성은 5C 저장구의 천공한 필름에 저장한 홍고추가 저장 후 30일까지 품질이 유지되어 가장 좋았다.

Keywords

References

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