파프리카 저장 온도 변화와 폴리아미드 필름 포장 적용에 따른 품질 변화

Abstract

The purpose of this study was to examine the effect of packaging on quality maintenance of paprika (Cap sicum annuum L. cv. Nagano RZ) stored at three different temperatures. In Korea, paprika is stored and distributed under ambient conditions. To ensure the freshness maintenance, determining optimal storage temperature is necessary. Paprika were unpacked (control) or packed with polyamide film and stored at 5o C, 10o C and 20o C for 35 days. Quality char acteristics such as weight loss and appearance were examined. Paprika packed with polyamide film showed less quality changes compared to unpacked paprika under all the storage temperatures. The commercial properties tended to decrease rapidly during storage at 20o C regardless of packing. The degree of weight loss was significantly lower in packed paprika compared to unpacked paprika. It was found that soluble solids, pigments, hardness, etc. were complexly affected by stor age temperature and film packaging. For paprika, the storage temperature of 5o C or 10o C was effective in maintaining freshness; paprika packed in polyamide film packing maintained greater freshness than unpacked paprika. Our results showed that, packaging is required to preserve the freshness and to improve the marketability of paprika in the domestic market. It seems that it is necessary to continuously search for an effective packaging method.