切斷菜蔬의 短期貯藏시 包裝條件이 品質에 미치는 影響 = The Effects of Packing Conditions On the Quality of the Shredded Vegetables During Short-term Storage

다국어 초록 (Multilingual Abstract)

To study the optimum packing conditions of shredded vegetables, we investigated the changes of gas contents and nutritional components of the PK film packed shredded pimentoes (Capsicum annum L.).
1. The contents of CO_2 in LDPE 0.04 ㎜ was more higher than any other treatments. In the relationship of the contents of CO_2 and the storaging days, we obtained the following regression model equation of predicting the CO_2 contents.
CO_2(%)=a+bW+cY^2+d log Y+e log X …… (1)
CO_2(%)=a+bW+cY^2+d Y+eW^2+fX …… (2)
Where. W : Thickness of shredded Pimentoes
Y : Day of storage
X : Weight of shredded Pimentoes
2. The rate of weight loss was observed just slightly during storage, but the contents of Vitamin C and reducing sugar were reduced sharply after 2 days storage. On the appearance test. the shredded pimentoes packed HDPK 0.02 ㎜ were comparatively better than any other treatments.
3. The Correlation between volume and weight of shredded pimentoes packed PK film were explained as follow;
Vs=0.26 × Vm …… (3)
X=(1/1.08) × Vs …… (4)
Where. Vs : Volume of shredded Pimentoes
Vm : Total volume
X : Weight of shredded Pimentoes