결로 방지 필름으로 포장한 “후지” 사과의 신선도

aThis study investigated the effect of films treated with anti-fogging (LA) agent on the freshness extension of ‘Fuji’ Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at 15oC. After 150 days of storage, the weight loss of apples in control (L), LA was 1.0 to 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg/100g F.W, that of apple in LA was 2.47 mg/100g F.W. The titratable acidity of apple in LA was lower than that in control, while soluble solids content of LA was higher than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and that in LA was 195.7 ppm. It was verified that LA treated with anti-fogging agent are few different compare to control, but commerdity on the display in market was considered higher than that of non-treated anti-fogging agent.