충전가스의 CO₂ 함량 및 노출기간의 변화가 방울토마토의 품질변화에 미치는 영향

The purpose of this study was to investigate the quality changes and contamination of microorganisms such as Escherichia coli, mold and yeast in cherry tomatoes during storage at different temperatures, gas composition and periods(7 and 14 days). This study determined pH, color change and the growth pattern of microorganisms in cherry tomato during storage at 5℃, 10℃ and 15℃. According to the results, pH level was a little raised with storage period. On average, L*, a* and b* value of cherry tomato were irregular value of increase and decrease of all gas packaging with storage period. In regard of the types of microorganism, aerobic count plate, coliform count, mold and yeast were detected when cherry tomatoes were stored at 5℃, 10℃ and 15℃ during storage for 14 days. Equally, all microorganisms of cherry tomato were irregular with storage period and complex gas packaging. However, this study determined that packaging with a higher CO₂ concentration than O₂ concentration can reduce growth of microorganism. These studies can be used as primary data for determining the optimal complex gas to storage enlargement.