Optimal Dimension of PE Film Bag According to Fruit Size in MAP Storage of 'Fuyu' Persimmon Fruit

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 5, pp. 733~739 (2004). ©The Korean Society of Food Science and Technology. ‘¦F’ 6 MAP &Ëö* " \8ö 8 PE jª /æ~ '; Ï Ï Ò* ·L ö.. Optimal Dimension of PE Film Bag According to Fruit Size in MAP Storage of ‘Fuyu’ Persimmon Fruit Yong-Jae Lee* Department of Horticulture, Miryang National University Model for optimally dimensioned PE film bag was developed according to fruit size to maintain best quality of ‘Fuyu’ persimmon in modified atmosphere packaging (MAP) storage based on relationship between quality and oxygen and carbon dioxide in PE film bag. Harvested persimmons were graded into five sizes, and average weights were LL:261, L:217, M:188, S:168, and SS:154 g. Five fruit units of each grade were optimized in five PE film bag sizes of 150Ü376, 140Ü357, 130Ü344, 130Ü333, and 120Ü318 mm. To minimize quality deterioration such as softening and discoloration, optimal oxygen and carbon dioxide concentrations in PE film bag were 0.5-1.0 and 6.0-8.0%, respectively, and optimal thickness of PE film bag according to fruit size were LL:45, L:50, M:55, S:60, and SS:65 µm. For all fruit sizes, model for PE film bag area (mm2) was good quadratic simple equation by fruit weight (g): Y = −4055.707 + 627.993X1 − 0.701X12. Model for optimal oxygen and carbon dioxide (Y) concentration in PE film bag was suited to linear multiple equation by fruit weight (X1, g) and PE film thickness (X2, µm). Equations for oxygen and carbon dioxide concentrations (%) were Y = 5.798 − 0.0109X1 − 0.0491X2 and Y = −2.427 + 0.01927X1 + 0.09646X2, respectively. Key words: oxygen, discoloration, PE film bag thickness, PE film bag area, modeling. *. . º PE jª /æ~ vþ, " 7ï, " ~ Vf /æ ', free-volume Ë Ú Ö²f Özê² ³ê Wö ' Ëj ~º º¢ ~& . 6 Lee (12)f PE jª / æ~ vþ áæp² " 7ïö & /æ~ ' Ë Ú Ö²f Özê² ³ê Wö ² 'Ëj ~, © " " öB .æz& ô B> ®º " º¢ æ'® . PE jª /æ~ vþf Ë Ú " ~ 7ï" /æ~ ', free-volume f Ë Ú VÚ Wö ®Ú ç^ &Wj & ææ, '~ &Ëj *Bº ~ ç^ &ê& Ö ; &~² .>Ú¢ © . ~æò " 7ïj J j ª~ '; vþ, 7ïö & /æ~ '; '¾ free-volume ö & º *Z~ . *Ò, >{B 6f 7ï F"V ö ~ Vê F" >¾ ³&¾ F"Ëî " ~ V ¢ ¾*º V& 7ï .O , -² F"B " f " Vö V¢ &Ï ' V~ PE jª /æö ËB ê &ËB . Ö" Ë Ú '. Ö²f Özê² ³ê& W>æ pj zf "bwæ 5 .æ"& j B > ® . ö " öB .æ" Bj b~, " Vö V Ë /æ~ '; Vf vþ, free-volume j «~¶ ~& . 6 ¢ :ûb ÚÊ V~ " ö & Bê '~ &Ë &Ë Ë j Îç~¶ ~& .. ‘¦F’ 6 &Ëf polyethylene(PE) /æ Ë~ 0oCö &Ë~º MAP(modified atmosphere packaging) O 1960j & BBB ê *Òræ ÒÏ> ® (1,2). MAP &Ëf Ëj Û~ ÚÏb~ >ª ÃÖj ÛBÊ, Ë Úö ¢ > &V Ôf Ö²³êf ¸f Özê² ³ê& W> ² ~ Öb~ ^j 6²* &Ë 7 ®îæz¢ ÛB Êº öÒ¢ Ï (3,4). Ë Ú Ö²f Özê² ³êº 6~ &ËKj Ö;~ º Ö 7º º . "~ öB, Ë Ú Ö² 0.51.0%ö Özê² 5.0-7.5%& 6 &Ëj * '~ VÚ Wb >î (5-8). Ë Ú Ö² ³ê& ¸ Özê ² ³ê& Ôb " Ò z> "bwæ B ô jæ, ~ ãÖöº " ~ ZV^ ê¯>Ú & B > F;~ .æË Ãç BB (9,10). Kawada(11). *Corresponding author: Yong-Jae Lee, Department of Horticulture, Miryang National University, Miryang 627-702, Korea Tel: 82-55-350-5524 Fax: 82-55-350-5529 E-mail: [email protected] 733.

(2) ®"²æ B 36 ² B 5 ^ (2004). 734. Òò 5 O». &Êª+ 6 ËB PE jª /æ n~ VÚ 1 mL¢ ~ Gas chromatography(GC-17A, Shimadzu, Japan) ;ï~& . ¢"f stainless steel 3.2 mmÜ2 mö Ö²º Molecular sieve 60-80 mesh, Özê²º Polapak Q 80-100 mesh¢ ÒÏ~ thermal conductivity detector ¦Â~&b injector portf detector port ~ Nêº 150oCî oven~ Nêº 80oCî . Carrier gas º heliumj ÒÏ®b flow rateº 40 mL/minî .. " 5 PE jª /æ ãÎ ÞÖ ºBö *~ ãÒæöB &¯'b ÒV B ‘¦F’(Diospyros kaki cv. Fuyu) 6j 11ú .ö >{, 3 ¢ .~ ç¾", ÷", z" j B~ ïê& jÝ " j 7ï F"V F"~ U /(LL:261 g, L:217 g, M:188 g, S:168 g, SS:154 g)b ª~~& . ËÏ PE jª /æº 6 Ë /æ BËöB low density polyethylene (LDPE, âW539G)" linear low density polyethylene(LLDPE, z3120)j 2:7 b~ :Ö {Â~º &¯' O»b ç7 B~& . BB /æ~ Ïf (150 mm, 140 mm, 130 mm, 120 mm)ö vþ(45 µm, 50 µm, 55 µm, 60 µm, 65 µm)¢ 20 «~& .. PE jª /æ ' 5 free-volume PE jª /æ~ &f ^ ^º " j If ê 7 O ¦*öB ræ v ß~ çöB G;~&, PE jª /æ 'f ßb â j r ~& . Ë Ú freevolumef " j Ë *Ú~ ¦böB " ~ ¦b¢ B~º O»b Ò~& . " Î /æ'" freevolumef ' ËB " ~ 7ïb ¾*Ú ~& ..

(3) Ë¾Ò 5 &Ë. U /b F"B " j ·ëW" &j J~ ". " /æ Ò~ *Ï 1-1.5 cm& >ê Table 1" ? LLf 150 mm, Lf 140 mm, M" Sº 130 mm, SSº 120 mm~ /æ j F;~ Vö '' 5«~~ vþ¢ 'Ï ~ 25¾Ò, ¾Ò 8/æO Ë~& . Ëf /æ 5B ~ " j I Îº ª~ jªb ~º &¯' O »b ~&, r Ë nf &V 7~ ¢> V jò r . Ë ê −0.5Û0.5oC &N&Ëö &Ë~B 85¢" 170¢ö ¾Ò 4/æO Ò~& .. ãê 5 æï" ãêº " ãêê(Cat. No. 166, Ó"-¯, Japan)¢ ÒÏ~ " 'ê¦ª~ "b¢ B~ G;~& . r ö~ ç ãf 5 mmî . æï"º Table 2~ V&ö ~ Gnb &V ~ B(æï B " >/¾Ò" >Ü100) ¾æÚî . Ûêª+. þÖ"~ Ûê¾Òº SPSS package programj Ï~. Table 1. Conditions of treatments Size grade. Weight of a fruit (g). Bag width1) (mm). Bag length1) (mm). Bag area (mm2). Free-volume in bag (mL). Bag area (mm2)/g fruit. Free-volume in bag/g fruit (µL/g). LL L M S SS. 0.261Û10.42) 217Û5.3 188Û4.5 168Û3.4 154Û3.7. 150 140 130 130 120. 375.6Û6.6 356.6Û7.2 343.6Û7.2 333.2Û6.8 318.2Û4.3. 112,680Û19710 99,848Û2015 89,336Û1860 86,632Û1764 76,368Û1029. 547Û36 408Û25 337Û26 342Û23 279Û14. 86.4Û0.8 92.0Û0.4 94.9Û0.8 103.1Û0.70 99.3Û0.5. 421Û11 .376Û6.4 361Û12 410Û12 .361Û4.1. 1). Bag width and length are measured in two layers. Standard error.. 2). Table 2. Classification of discoloration symptoms in MAP storage of ‘Fuyu’ persimmon fruits Type. Symptom. Occurring portion. ÁBlack colored ÁSunken-dot, vertical stripe, top-triangle form ÁAt the scar and the crack of epidermis. ÁUsually from equator to top. Top flesh browning (TFB). ÁChocolate colored ÁSound epidermis ÁAffect to the flesh ÁOff-flavor. ÁTypically starts on the top (style end) and Áradially expands to the equatorial zone. Pitted specks browning (PSB). ÁSunken specks ÁSound epidermis. ÁNot specific, usually equator. Flesh blotch browning (FBB). ÁBroad area ÁSound epidermis ÁAffect to the flesh. ÁUsually bottom to equator. Pitted blotch browning (PBB). ÁRibbon-, belt-shaped ÁDamaged cuticle layer ÁAffect only epidermal portion. ÁStarts with small spots on top and develops into Áribbon shape on bottom to equator. Black stain Browning.

(4) ‘¦F’ 6 MAP &ËöB " Vö V PE jª /æ~ '; Ï. 735. Table 3. Concentrations of oxygen and carbon dioxide inside PE film bag as affected by fruit weight and PE film thickness in five-fruit unit MAP storage of ‘Fuyu’ persimmon 85-days storage Film thickness. 170-days storage. Fruit size. Mean. LL. L. M. S. SS. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 0.3 0.4 0.3 0.2 0.2 0,.0.3d,2). 1.0 0.6 0.8 0.4 0.4 c 0.6c. 4.5 2.2 1.6 0.8 0.5 c 1.9b ***3) *** ***. 4.4 2.6 2.4 0.9 0.7 c 2.2a. 4.9 2.9 1.6 1.1 0.7 c 2.2a. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 7.1 7.5 8.6 9.2 9.0 c 8.3a. 6.5 7.2 7.0 9.6 11.00 c 8.2a. 5.5 5.9 6.2 7.1 8.7 c 6.7b *** *** ***. 5.4 5.9 6.0 6.5 7.4 c 6.3c. CO2 5.4 6.0e 5.8 6.5d 6.3 6.8c 6.6 7.8b 8.0 8.7a c c 6.4. Fruit size LL. L. M. S. SS. 0.5 0.4 0.3 0.3 0.3 c 0.4d. 0.9 0.9 0.6 0.3 0.4 cc 0.6cd. 1.8 1.0 1.1 0.6 0.4 cc 1.0bc *** *** ns4). 2.0 1.1 1.0 1.5 0.7 c 1.3b. 2.3 1.5 2.2 2.0 0.6 c 1.7a. 8.1 7.1 8.2 8.2 9.0 c 8.1a. 6.2 6.1 6.3 7.8 8.9 c 7.1b. 5.4 5.7 5.9 6.1 7.7 c 6.2c *** *** ***. 4.7 5.7 5.6 5.9 6.9 cc 5.8cd. 5.4 6.3 5.7 5.8 7.2 c 6.1d. Mean. O2 c),. 3.0a,1) 1.7b 1.3c 0.7d 0.5d. 1.5a 1.0b 1.0b 1.0b 0.5c. c. 5.9d 6.2cd 6.3c 6.7b 7.9a. 1). Mean separations within columns by Duncan’s multiple range test at p=0.05. Mean separations within rows by Duncan’s multiple range test at p=0.05. 3) Significant at p=0.001. 4) Insignificant. 2). ªÖªC" Duncan’s multiple range test, ç& 5 ²æªCj ¯~& .. Ö" 5 V Î"' 6 &Ëj * ÿn ÁÚöB MAP(modified atmosphere packaging) &Ëö & ôf (13-17)& > ¯>îb¾, " Vö V PE jª /æ~ '; Vf v þ 5 Ë Ú Vï ö & º >¯>Ú ®æ p . ö " Vê /æ Ïj Ò~ " ~ z 5 æ ï &Ë '² B>º " Vê /æ Ïj «~&. . f z®Ú z 5 æï" pf ç&&ê¢ º /æ Ú Ö²f Özê² ³êf~ &ê¢ Ï~, " ~ V & "Úæ ' VÚ ³ê& Úæê PE jª /æ~ '; Ïj Îç~& .. U /b F"B " j ·ëW" &j J~ ". Vö ² PE jª /æ¢ 'Ï8j r, LLf 150 mm, Lf 140 mm, M" Sº 130 mm, SSº 120 mm~ /æ ö ' ' 376 mm, 357 mm, 344 mm, 333 mm, 318 mm~ /æ ^ & '.~& (Table 1). f ? &ËB /æ n Ö²f Özê² ³êº " " /æ~ V 5 PE jª /æ~ vþ ö ~ Ò W>îb(Table 3), VÚº zf æï ö 'Ëj ~º ©b Ò>î (Table 4-6). zf w æf ·f " Ú®º /æf jª vþ& f ö B, .æf " Ú®º /æf jª vâÚ ö. B ô B~º ãËj & . wæf &Ë Gnb º &V>æ p~~ £ ç¾¾ v[~ ^ ® º ¦*öB " B>îb, ËV &Ë> Ë Ú~ Ö²f Özê² ³êö ² 'Ë Aº ©b C>î. (Table 7). wæf Ö² ³ê& ¸ Özê² ³ê& Ôf öB ^~ z& Ò ê¯>Ú Ö²ö ~ Ö z& /ê>V r^ ©b ÒòB (17,18). Ûê' F~W f ìb¾ 60 µm 65 µm PE jª /æöB J®J wæ B £* ¸~º © ³ê~ Özê²ö 'Ëj Af Ö"æö &Bº ¦Æ& jº~ . Browningf "; ¦ "G.æ(top flesh browning, TFB), >6; Ö.æ(pitted specks browning, PSB), {Ö; "G.æ(flesh blotch browning, FBB), Ò; "b.æ(pitted blotch browning, PBB)~ 4&æ F;b ¾æÒ (Table 2, 6). .æj ¶^® ÚÚ, TFBº Ö² ³êö & j" "6~² ¾æÒº, Ë Ú ~ Ö²³ê& 0.5% ç¢ r TFBº ~ B>æ p~b 0.3% ~öBº ï B® . PBBº TFB BV & £* , TFB . ¸f Ö²f Ôf Özê² ³êöBê B® . 6 TFB& B " öBº PBBº ~ B>æ p~ . FBBº TFB BV& Ì TFB . ¸f Ö²f Ôf Özê² ³êöB J¾ æ³ F r ¾æ¾º ©b ºGB . PSBº TFBf jÝ &Ê öB B>¾ TFB BV& Ì TFBf PSB& " öB ÿö B~æº p~ . .æf F;ê BVf &Ê³êö £*~ Nº ®b¾ /æ n Ö.

(5) ®"²æ B 36 ² B 5 ^ (2004). 736. Table 4. Flesh firmness as affected by fruit weight and PE film thickness in MAP storage of ‘Fuyu’ persimmon fruit Flesh firmness (kg/5 mmφ) Film thickness. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). Fruit size LL. L. 3.2 3.3 3.4 3.5 3.6 0.3.4a2). 3.1 3.3 3.4 3.5 3.6 c 3.4a. M. S. 85-days storage 2.9 2.8 3.2 3.0 3.3 3.2 3.5 3.4 3.6 3.5 cc cc 3.3ab 3.2bc c) ***3) *** ***. SS 2.9 3.0 3.3 3.5 3.6 cc 3.3ab. Mean. c). 3.0c1) c 3.2bc 3.3b 3.5a 3.6a. Fruit size LL. L. 2.7 2.8 2.9 3.1 3.2 c 2.9a. 2.5 2.7 2.9 3.0 3.2 c 2.9a. M. S. 170-days storage 2.3 2.1 2.6 2.4 2.8 2.7 3.0 2.9 3.2 3.1 cc cc 2.8ab 2.6bc *** *** ***. SS 2.2 2.4 2.8 3.0 3.2 cc 2.7ab. Mean. 2.4e 2.6d 2.8c 3.0b 3.2a. 1). Mean separations within columns by Duncan’s multiple range test at p=0.05. Mean separations within rows by Duncan’s multiple range test at p=0.05. 3) ***: Significant at p=0.001. 2). Table 5. Incidence of blackening as affected by fruit weight and PE film thickness in MAP storage of ‘Fuyu’ persimmon fruit Blackening (%) Film thickness. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). Fruit size LL. L. 0 0 0 0 0 0..0c2). 0 0 0 0 150 cc bc 3. M. S. 85-days storage 20 10 15 15 00 10 00 05 10 10 c 009ab 10a c) 3) ns **4) *4). SS 00 10 10 20 00 0cc8ab. Mean. c) , a,1). 6 8a 4a 5a 7a. Fruit size LL. L. 0 5 0 7 0 c d 2. 27 20 20 00 10 c 15c. M. S. 170-days storage 70 40 30 13 20 25 15 00 10 15 cc cc 29ab 19bc 4) *** ***4) *4). SS 75 50 20 15 10 c 35a. Mean. 43a 24b c 17bc 0 7c 10c. 1). Mean separations within columns by Duncan’s multiple range test at p=0.05. Mean separations within rows by Duncan’s multiple range test at p=0.05. 3) Insignificant. 4) , * **, ***: Significant at p=0.05, 0.01, and 0.001, respectively. 2). ² ³ê& Ô, Özê² ³ê& ¸f öB B~º Â] ãËj & . ç~ Ö"öB z 5 "bwæ" .æj ²z > ®º /æ n '; VÚ ³êº Ö² 0.51.0%ö Özê² 6.0-8.0% C>îº, º Lee (6,7) " Park (8)~ "~ f ¢~~& . " ~ zf æïö 'Ëj ~º /æ n Ö²f Ö zê² ³êº " " /æ~ V 5 PE jª~ vþö 'Ë j Aº ©b ¾æÒ . " Ú®º /æ¢>, / æ~ vþ& vâÞ> /æ n Ö² ³êº Ô Özê ² ³êº ¸~ (Table 3). ÿ¢ V~ " " /æöB PE jª vþö 'Ë Aº ©f PE jª~ VÚ4"ê& vþö >jf~æ(19) Ö" 'B . Ò " ~ Vö V¢ '. V~ /æ¢ ÒÏ®b¾ " Ú ®º /æöB Ö² ³ê& Ô Özê² ³ê& ¸f © f " Î /æ ' ö ©b CB (Table 1 5 7). " ~ V& Ã&ö V¢ /æ~ '" free-volume f Ã&~º ãËî . ~æò ¢ " ^~ "º V & >º " ~ 7ïb ¾. " Î /æ 'f . " Ú®º /æ¢> 'Úæº Ö"¢ & . º 3 Nöb Ã&~º " ~ 7ï Ã&¢ 2Nöb Ã&~º / æ~ ' Væ á~º © öb CB . ÿ¢ PE jª /æ vþöB " Î /æ ' 'f ¾ÒöB Ë Ú Ö²& ¦~² >, © " öB .æ" Bj ¸º ö¢ æ' Lee (12) ~ f ¢~>º ©b 'B . ç~ Ö"öB /æ~ vþ áæp² " Î /æ~ ' /æ Ú VÚW ö 'Ëj ~º ©b C> " Î free-volume f 'Ë 'f ©b CB (Table 1 5 7). " 7ï ö & PE jª /æ~ 'j J~æ pf '; vþö & Bº ~& ìº ©b ÒòB . &¯' O»b " ~ Vö ² '. V~ /æ¢ ÒÏ ãÖ /æ n~ '; VÚ ³ê¢ Fæ~V *Bº " ¢> / æ~ vþ¢ Ô² ~ " ~ 7ïö j *Ú /æ~ ' ;>Ú¢ ~º ©b ÒòB . öB z 5 wæ" .æ Bj ²z~º /æ Ú Ö² 0.5-1.0%ö Ö zê² 6.0-8.0%¢ Fæ > ®º " Vê PE jª /æ.

(6) ‘¦F’ 6 MAP &ËöB " Vö V PE jª /æ~ '; Ï. 737. Table 6. Incidence of browning as affected by fruit weight and PE film thickness in MAP storage of ‘Fuyu’ persimmon fruit 85-days storage Film thickness. 170-days storage. Fruit size LL. L. M. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 00 10 10 35 35 a2), 18a,2). 00 00 00 15 15 a 06b. 0 0 0 0 5 a c 1 ***3) *** ***. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 0 0 0 0 0 0. 0 0 0 0 0 0. 0 0 0 0 0 0 4) 4) ns ns ns. 45 µm 50 µm 55 µm 60 µm 65 µm Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 0 0 0 0 0 0. 0 0 0 0 0 0. 0 0 0 0 0 0 ns ns ns. 45 µm 50 µm 55 µm 60 µm 65 Mean Film thickness (Ft) Fruit size (Fs) (Ft)Ü(Fs). 0 0 0 0 0 c c 0. 00 30 00 25 70 c 25a. 00 10 00 05 20 0c7b *** *** ***. S. Mean. SS. Fruit size. Mean. LL. L. M. S. SS. 00 00 25 33 53 a 20a. 00 00 00 15 25 c 08b. 0 0 0 0 0 a c 0 *** *** ***. 0 0 0 0 0 a c 0. 0 0 0 0 0 a c 0. 0c 0c 5b 8b 14a0. 10 25 20 20 07 c 17a. 00 00 00 20 25 c 10b. 00 00 05 10 00 0c3c ns *** *3). 0 0 0 0 0 c c 0. 0 0 0 0 0 c c 0. 0 2b 00 5ab 00 5ab 10a 0 ab 0 6. Flesh blotch browning (%) 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0. 20 30 70 73 87 0 53a. 0 0 0 150 550 0 15b. 0 0 0 0 150 0 c 3 *** *** ***. 0 0 0 150 5 0 c 4. 0 0 0 0 5 0 c 1. 04c 06c 16b 18b 31a. Pitted blotch browning (%) 0 5 0 1c 0 0 0 8b 0 5 0 1c 200 5 11b 0 5 19a cc bc cc bc 4 4. 30 60 40 53 47 c 46a. 40 25 05 45 50 c 33a. 00 05 05 30 25 c 13b * *** ns. 00 00 05 15 10 0c6b. 00 05 13 15 10 c b 8. 13c 20abc 14bc 31a 27ab. Top flesh browning (%) 0 0 0b), 0b,1) 0 0 0 2b 0 0 0 2b 0 0 10a 0 0 11a c c 0 0. Pitted specks (%) 0 0 0 0 0 0 0 0 0 0 0 0. 0 0 0 0 0. 1). Mean separations within columns by Duncan’s multiple range test at p=0.05. Mean separations within rows by Duncan’s multiple range test at p=0.05. 3) , * ***: Significant at p=0.05 or 0.001, respectively. 4) Insignificant. 2). ~ 'vþº LLf 45 µm, Lf 50 µm, Mf 55 µm, Sº 60 µm, SSº 65 µm Ò>î . º " Vö &êì 60 µm vþ ÿ¢~² ÒÏ~ ®º &¯"º N¢ ® . ç~ Ö"öB " ~ zf æïf PE jª /æ n~ VÚ ³êf pf ç&j &æ, 6 VÚ ³êº " ~ V. f PE jª /æ~ ' 5 vþf &N>Ú ®bæ ¢ :ûb ÚÆ V~ " ö &Bê '~ &Ë &Ë " Vê /æ '" ö º PE jª /æ~ vþ ¢ ²æb Îç~& (Table 8). " ~ V& "Úæ ·ëW" &j J PE jª /æ~ 'j b& Ö;~ , -² ê PE jª 'b Ë®j r PE jª /.

(7) ®"²æ B 36 ² B 5 ^ (2004). 738. Table 7. Correlations of firmness, discolorations, PE film bag area and free-volume per gram fruit and PE film thickness on gas concentrations in PE film bag in MAP storage of ‘Fuyu’ persimmon fruit Correlation coefficient (r) Discolorations. 85-days after storage O2 1). Firmness Blackening Top flesh browning Pitted specks browning Flesh blotch browning Pitted blotch browning PE film thickness Bag area/g fruit Free air volume/g fruit. -0.725** -0.315** -0.610*** -0.205* -0.527*** -0.717*** -0.301***. 170-days after storage. CO2. O2. CO2. -0.632*** -0.236* -0.587*** -0.299** -0.694*** -0.614*** -0.190ns. -0.878*** -0.562*** -0.585*** -0.558*** -0.720*** -0.626*** -0.468*** -0.708*** -0.318**. -0.736*** -0.576*** -0.617*** -0.522*** -0.721*** -0.563*** -0.561*** -0.648*** -0.262*. 1)ns, ,. * **, ***Insignificant or significant at the p=0.05, 0.01 or 0.001, respectively.. Table 8. Models for prediction of bag dimension and gas concentrations inside PE film bag in MAP storage of ‘Fuyu’ persimmon fruit Dependent variable. Equation. O2 concentration (%) CO2 concentration (%). Y = −4055.707 + 627.993X − 0.701X 85 days after storage Y = 11.821 − 0.021X1 − 0.113X22) Y = −4.921 + 0.01945X1 + 0.151X2. O2 concentration (%) CO2 concentration (%). 170 days after storage Y = 5.798 − 0.0109X1 − 0.0491X2 Y = −2.427 + 0.01927X1 + 0.09646X2. 2. 1) 1. Bag area (mm ). 2 1. r2. MSE. 0.986. 2,651,335. 0.674 0.789. 0.672 0.478. 0.699 0.664. 0.131 0.528. 1). Weight of a fruit (g). Film thickness (µm).. 2). æ nö ö~º Ö²(0.5-1.0%)¾ Özê²(6.0-8%) ³ê¢ F æ > ®º PE jª~ vþ(µm)¢ ÖÂ~º O»b ~&. . "Úê " Vö º /æ~ '(mm2)f " ~ 7ï (g)ö & 2N B²æ(Y = −4055.707 + 627.993X1 -0.701X12)&. Ö '~&, r PE jª /æ Úö ö~º >&~ Ö ²¾ Özê² ³ê(Y, %)¢ Fæ > ®º PE jª~ v þ¢ ~º ²æf " 7ï(X1, g)" /æ vþ(X2, µm) ~ F; 7²æ(O2:Y = 5.798 − 0.0109X1 − 0.0491X2, CO2:Y = − 2.427 + 0.01927X1 + 0.09646X2)& &Ë '~& . Ë Ú Ö ²f Özê² ³êWö 'Ëj ~º " Î /æ'f " ~ 7ï" FW~ &ê& Ò~ "7" vþòj æ> ÒÏ~& . -² ê ²æö "Úê " ~ 7ï" ö~º &Ê ³ê¢ «K~ '; vþ¢ Ö Â > ® . O;~ ç&ê>& Ö ¸æº pb¾ ' ²æf Îv 0.1% >&öB ê~ F~Wj & .. º. £. " ~ z 5 æï &Ë '² B>º " Vê / æ Ïj «~ f z®Ú z 5 æï" ç&&ê¢ &æº /æ Ú Ö²f Özê² ³êf~ &ê¢ Ï~, ' VÚ ³ê& Úæê PE jª /æ~ '; Ïj Îç~¶ ~& . U /b F"B " (LL:261 g, L:217 g, M:188 g, S:168 g, SS:154 g)j ·ëW" &j J~ " " /æ Ò~ *Ïj 1-1.5 cm >² PE jª /æ¢ 'Ï8j r, LLf 150 mm, Lf 140 mm, M" Sº 130. mm, SSº 120 mm~ /æ ö '' 376 mm, 357 mm, 344 mm, 333 mm, 318 mm~ /æ ^& '.~& . z 5 w æ" .æ Bj ²z~º /æ Ú Ö²f Özê² ³ êº '' 0.5-1.0%f 6.0-8.0%&b, ¢ Fæ > ®º ". Vê PE jª /æ~ 'vþº LLf 45 µm, Lf 50 µm, Mf 55 µm, Sº 60 µm, SSº 65 µm Ò>î . "Ú ê " Vö º /æ~ '(mm2)f " ~ 7ï(g)ö & 2N B²æ(Y = −4055.707 + 627.993X1 − 0.701X12)& Ö '~&, r PE jª /æ Úö ö~º >&~ Ö²¾ Özê² ³ê(Y, %)¢ Fæ > ®º PE jª~ vþ¢ ~º ²æf " 7ï(X1, g)" /æ vþ(X2, µm)~ F ; 7²æ(O2:Y = 5.798 − 0.0109X1 − 0.0491X2, CO2:Y = −2.427 + 0.01927X1 + 0.09646X2)& &Ë '~& .. ^. ò. 1. Tarutani T. Effect of some packing materials in the cold storage on the fruit quality ‘Fuyu’ variety. J. Jpn. Soc. Hort. Sci. 29: 212-218 (1960) 2. Min BY, Oh SL. Studies on the CA storage of sweet persimmon on polyethylene film pack. Korean J. Food Sci, Technol. 7: 128134 (1975) 3. Kader AA. Biochemical and physiological basis for effects of controlled and modified atmospheres on fruits and vegetables. Food Technol. 40: 99-104 (1986) 4. Zagory D, Kader AA. Modified atmosphere packaging of fresh produce. Food Technol. 42: 70-77 (1988) 5. Lee YM, Kwon OC, Cho YS, Park YM, Lee YJ. Effects of oxygen and carbon dioxide concentration in PE film bag on blacken-.

(8) ‘¦F’ 6 MAP &ËöB " Vö V PE jª /æ~ '; Ï ing and flesh browning disorder during MA storage of ‘Fuyu’ persimmon fruit. J. Korean Soc. Hort. Sci. 40: 585-590 (1999) 6. Lee YJ. Browning disorders of ‘Fuyu’ persimmon fruit caused by low oxygen and low temperature in modified atmosphere storage. J. Korean Soc. Hort. Sci. 42: 725-731 (2001) 7. Lee YJ. Discoloration disorder as influenced by sealing methods of PE film bag in MAP storage of ‘Fuyu’ persimmon fruit. J. Korean Soc. Hort. Sci. 42: 721-724 (2001) 8. Park YM, Lee YJ, Kwon OC, Cho YS, Kim TC. Ultra-low oxygen controlled atmosphere induces top flesh browning disorder in ‘Fuyu’ persimmon fruit. Korean J. Hort. Sci. Technol. Supplement(1): 43-48 (2001) 9. Lee YJ. Developmental aspects and causal factors affecting the incidence of black stain and flesh browning disorder during storage of ‘Fuyu’ persimmon (Diospyros kaki T.). PhD thesis, University of Dong-A, Busan, Korea (1998) 10. Lee YJ. Postharvest technology of ‘Fuyu’ persimmon fruit. Korean J. Hort. Sci. Technol. 18: 904-909 (2000) 11. Kawada K. Use of polymeric films to extend postharvest life and improve marketability of fruit and vegetables. pp. 87-99. In: Controlled atmospheres for storage and transport of perishable agricultural commodity. Richardson DG, Meheriuk M (ed). Timber Press, Beaverton, OR, USA (1982) 12. Lee YJ, Lee YM, Kwon OC, Jeong SJ, Lee YB, Cho YS, Park YM. Kim TC. Effects of fruit size and PE film area on skin blackening and flesh browning discoloration in MA storage of ‘Fuyu’ persimmon fruit. J. Korean Soc. Hort. Sci. 41: 71-74. 739. (2000) 13. Ahn GH, Song WD, Park DS, Lee Y, Lee DS, Choi SJ. Package atmosphere and quality as affected by modified atmosphere conditions of persimmon (Diospyros kaki cv. Fuyu) fruits. Korean J. Food Sci. Technol. 33: 200-204 (2001) 14. Ben-Arie R, Zutkhi Y. Extending the storage life of ‘Fuyu’ persimmon by modified-atmosphere packaging. HortScience 27: 811813 (1992) 15. Choi JU., Lee JB, Nam JN. Studies on the Biochemical Changes of Sweet Persimmon Fruit by the Storage Methods. KOSEF, Daejon, Korea (1996) 16. Lee EJ, Yang YJ. Postharvest physiology and storage disorders affected by temperature and PE film thickness in ‘Fuyu’ persimmon fruit. J. Korean Soc. Hort. Sci. 38: 516-519 (1997) 17. Park YS, Na TS, Lee KM. Effects of O2 and CO2 treatments within polyethylene film bags on the fruit quality of non-astringent ‘Fuyu’ persimmon fruits during storage. J. Korean Soc. Hort. Sci. 38: 510-515 (1997) 18. Shin IS, Lee SK, Park YM. Factors involved in discoloration of non-astringent 'Fuyu' persimmon fruits. J. Korean Soc. Hort. Sci. 35: 155-164 (1994) 19. Hernandez RJ, Giacin JR. Factors affecting permeation, sorption, and migration processes in package-products systems. pp. 257267. In: Food Storage Stability. Taub IA, Singh RP (eds). CRC Press, Inc., Boca Raton, FL, USA (1997) (2003j 8ú 21¢ %>; 2004j 8ú 10¢ j).

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