Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Plastic Container Vent Ratio on Strawberry Quality during Precooling and Storage

플라스틱 컨테이너 상자의 개공율에 따른 딸기의 예냉 및 저장효과

  • Received : 2010.05.06
  • Accepted : 2010.09.17
  • Published : 2010.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers ($520mm{\times}355mm{\times}182mm$) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at $5^{\circ}C$. The internal fruit temperature was $18^{\circ}C$ and the times taken to attain $2^{\circ}C$ after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at $5^{\circ}C$. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.

플라스틱 컨테이너의 통기공 비율에 따른 딸기의 예냉효과와 저장 중 품질비교를 위하여 플라스틱 컨테이너($520mm{\times}355mm{\times}182mm$)의 하단부와 양측면부의 면적당 통기공 비율을 5%, 10%, 15%, 20%로 제작하여 컨테이너 당80%의 체적비율로 적재한 후 차압예냉을 실시하고 $5^{\circ}C$에서 현 포장방법에 의거한 저장실험을 수행하였다. 딸기의 예냉 전 품온은 평균 $18^{\circ}C$였으며, 목적 품온 $2^{\circ}C$에 도달하는 시간은 처리구별로 20%는 1시간 9분, 15%는 1시간 13분, 10%는 2시간 2분 5%는 2시간 51분이 소요되었다. 예냉이 완료된 딸기는 PP 용기에 포장하여 $5^{\circ}C$ 저장에 저장하면서 중량감소율, 짓무름, 곰팡이 발생률 및 표면경도를 측정하였다. 중량감소율, 짓무름 발생률 및 부패율은 20% 개공율 처리구가 가장 높았던 반면 15% 개공율 처리구가 가장 낮았으며 5%와 10% 개공율 처리구는 중간적인 수준을 유지하였고, 표면경도에서는 처리구간 차이가 나타나지 않았다.

Keywords

References

  1. Yang YJ, Lee KA. (1999) The Changes of acetaldehyde, ethanol and firmness during CA storage of strawberries. J. Korean Soc. Hort. Sci., 40, 303-305
  2. Perez AG, Olías R, Olías JM, Sanz C. (1998) Strawberry quality as a function of the 'high pressure fast cooling' design. Food Chem., 62, 161-168 https://doi.org/10.1016/S0308-8146(97)00211-2
  3. Nunes MCN, Brecht JK, Sargent SA, Morais AMMB. (1995) Effect of delayed to cooling and wrapping on strawberry quality. Food Control, 6, 323-328 https://doi.org/10.1016/0956-7135(95)00024-0
  4. Pilar HM, Eva A, Valeria DV, Dinoraz V, Rafael G. (2008) Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chem., 100, 428-435
  5. Vargas M, Albors A, Chiralt A, Gonzalez-Martinez C. (2006) Quality of cold-stored strawberries as affected by chitosan-oleic acid edible coatings. Postharvest Biol. Technol., 41, 164-171 https://doi.org/10.1016/j.postharvbio.2006.03.016
  6. Gustavo AM, Pedro MC. (2008) Effect of heat treatments on gene expression and enzyme activities associated to cell wasll degradation in strawberry fruit, Postharvest Biol. Technol., 49, 38-45 https://doi.org/10.1016/j.postharvbio.2008.01.013
  7. Lara I, Garcia P, Vendrell M. (2006) Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria x ananassa Duch.) fruit. Sci. Hortic., 109, 48-63 https://doi.org/10.1016/j.scienta.2006.03.001
  8. Ouattara B, Sabato SF, Lacroix M. (2002) Use of gamma-irradiation technology in combination with edible coating to produce shelf-stable foods. Radiat. Phys. Chem., 63, 305-310 https://doi.org/10.1016/S0969-806X(01)00517-5
  9. Pelayo C, Ebeler SE, Kader AA. (2003) Postharvest life and flavor quality of three strawberry cultivars kept at $5^{\circ}C$ in air or air+20 kPa $CO_2$. Postharvest Biol. Technol., 27. 171-183 https://doi.org/10.1016/S0925-5214(02)00059-5
  10. Harker FR, Elgar HJ, Watkins CB, Jackson PJ, Hallett IC. (2000) Physical and mechanical changes in strawberry fruit after high carbon dioxide treatments. Postharvest Biol. Technol., 19, 139-146 https://doi.org/10.1016/S0925-5214(00)00090-9
  11. Kim JG, Hong SS, Jeong ST. (1998) Quality changes of "Yeobong" strawberry with CA storage conditions. Korean J. Food Sci. Technol., 30, 871-876
  12. Kim JK, Moon KD, Sohn TH. (1993) Effect of PE film thickness on MA(Modified Atmosphere) storage of strawberry. J. Korean Soc. Food Nutr., 22, 78-84
  13. Brosnan T, Sun D. (2001) Precooling techniques and applications for horticultural products-a review. Int. J. Refrigeration, 24, 154-170 https://doi.org/10.1016/S0140-7007(00)00017-7
  14. Lee WO, Yun HS, Chung H, Cho KH, Hong YP, Kim MS. (2001) Development of a carton box for cold-chain distribution of strawberry. Korean Soc. Agric. Mach., 273-279
  15. Vigneault C, Castro LR, Gautron G. (2004) Effect of the presence of openings as container handles on cooling efficiency of horticultural produce. ASAE paper No. 04-6105
  16. Alvarez G, Flick D. (1999) Analysis of heterogeneous cooling of agricultural products inside bins. Part I: aerodynamic studphyy. J. Food Eng., 39, 227-237 https://doi.org/10.1016/S0260-8774(98)00164-2
  17. Yun HS, Park KK. (1997) Cooling characteristics of fruits and vegetables for pressure cooling. Korean J. Postharvest Sci. Technol. Agric. Products, 4, 237-243
  18. Nunes MCN, Brecht JK, Morais AMMB, Sargent SA. (1995) Physical and chemical characteristics of strawberries after storage are reduced by a short delay to cooling. Postharvest Biol. Technol., 6, 17-28 https://doi.org/10.1016/0925-5214(94)00048-W