Effects of packaging gas on the quality characteristics of dried persimmons

Ji Young Choi; Hyun Jae Lee; Jong Wook Jang; Kwang Woo Kwon; Ji Soo Kim; Kwang Deog Moon

doi:10.9721/KJFST.2018.50.3.316

Effects of packaging gas on the quality characteristics of dried persimmons

Ji Young Choi, Hyun Jae Lee, Jong Wook Jang, Kwang Woo Kwon, Ji Soo Kim, Kwang Deog Moon

Kyungpook National University

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and −10^oC. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO₂), nitrogen (N₂), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N₂ package was found to be the highest at −10^oC. Ar and CO₂ packages showed the highest and lowest water content, respectively, at 10^oC. Sensory evaluation showed a high score for Ar packages. At 10^oC, the score of the Ar package was the highest until day 40 and that of the CO₂ package was the highest from day 40 to 60. At −10^oC, the score of the Ar package was the highest. These results show that N₂- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

Original language	English
Pages (from-to)	316-323
Number of pages	8
Journal	Korean Journal of Food Science and Technology
Volume	50
Issue number	3
DOIs	https://doi.org/10.9721/KJFST.2018.50.3.316
State	Published - Jun 2018

Keywords

Argon
Dried persimmons
Modified atmospheric packaging
Nitrogen
Quality

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10.9721/KJFST.2018.50.3.316

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title = "Effects of packaging gas on the quality characteristics of dried persimmons",

abstract = "This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and −10oC. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO2), nitrogen (N2), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N2 package was found to be the highest at −10oC. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10oC. Sensory evaluation showed a high score for Ar packages. At 10oC, the score of the Ar package was the highest until day 40 and that of the CO2 package was the highest from day 40 to 60. At −10oC, the score of the Ar package was the highest. These results show that N2- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.",

keywords = "Argon, Dried persimmons, Modified atmospheric packaging, Nitrogen, Quality",

author = "Choi, {Ji Young} and Lee, {Hyun Jae} and Jang, {Jong Wook} and Kwon, {Kwang Woo} and Kim, {Ji Soo} and Moon, {Kwang Deog}",

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year = "2018",

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doi = "10.9721/KJFST.2018.50.3.316",

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AU - Choi, Ji Young

AU - Lee, Hyun Jae

AU - Jang, Jong Wook

AU - Kwon, Kwang Woo

AU - Kim, Ji Soo

AU - Moon, Kwang Deog

N1 - Publisher Copyright: ©The Korean Society of Food Science and Technology.

PY - 2018/6

Y1 - 2018/6

N2 - This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and −10oC. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO2), nitrogen (N2), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N2 package was found to be the highest at −10oC. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10oC. Sensory evaluation showed a high score for Ar packages. At 10oC, the score of the Ar package was the highest until day 40 and that of the CO2 package was the highest from day 40 to 60. At −10oC, the score of the Ar package was the highest. These results show that N2- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

AB - This study aimed to analyze the effect of packaging gas type on the quality characteristics of dried persimmon during a 60-day storage period. The samples were stored at 10 and −10oC. Experimental samples were either untreated (CON) or packed with carbon dioxide (CO2), nitrogen (N2), or argon (Ar) gases. In terms of the CIE a* (redness) and b* (yellowness) values, the least changes were observed in the Ar package. The color difference observed in the N2 package was found to be the highest at −10oC. Ar and CO2 packages showed the highest and lowest water content, respectively, at 10oC. Sensory evaluation showed a high score for Ar packages. At 10oC, the score of the Ar package was the highest until day 40 and that of the CO2 package was the highest from day 40 to 60. At −10oC, the score of the Ar package was the highest. These results show that N2- and Ar-modified packaging is the most desirable, thus suggesting its application in actual market.

KW - Argon

KW - Dried persimmons

KW - Modified atmospheric packaging

KW - Nitrogen

KW - Quality

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JO - Korean Journal of Food Science and Technology

JF - Korean Journal of Food Science and Technology

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Effects of packaging gas on the quality characteristics of dried persimmons

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Keywords

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