Active MAP가 파프리카 신선편이 저장성에 미치는 영향

The processing techniques are need to use the non-marketable paprika fruit because paprika that is difficult crop for cultivation and produced easily non-marketable fruits, such as physiological disorder fruit, malformed fruit, and small size fruit. This study was carried out to investigate the proper active modified atmosphere packaging (MAP) condition for enhancing the storability of fresh-cut paprika fruit. The fresh-cut paprika (cv ‘Score’, seminis) put into 7 ㎝ × 0.7 ㎝ size and packed them in 20 g bags. The active MAP and vacuum treated paprika fruits were packaged with LLDPE/Nylon, EVOH, Tie film, and injected partial pressures of CO₂ and O₂, and N₂ in the packages immediately after sealing to treat active MAP. The ratio of CO₂, O₂, and N₂ of active MAP conditions were 0 : 20 : 80 (air), 5 : 5 : 90, 30 : 10 : 60, 10 : 70 : 20 and vacuum treatment did not contain any gas. The passive packaging treated paprika packaged with 40 ㎛ ceramic film. After 7 days of storage at 9℃, the fresh weight decreased less than 2% in all treatments, and showed lower in 5 : 5 : 90 (CO₂ : O₂ : N₂) active-MAP treatment and higher in vacuum treatment than other treatments. The CO₂ and O₂ concentration in packages did not change remarkably in active-MA treatments except 30 : 10 : 60 active-MAP treatment that showed sharply decreased O₂, concentration and increased CO₂ concentration at 1st day of storage at 9℃. The ethylene concentration in package was the highest in 30 : 10 : 60 active-MAP treatment and the lowest in the passive MAP treatment that packaged with gas permeable film during 9℃ storage for 7 days. The 30 : 10 : 60 active-MAP treatments were not proper condition to storage fresh-cut paprika. The visual quality was maintained higher in 0 : 20 : 80 (air), 5 : 5 : 90, and 10 : 70 : 20 active MAP treatments and passive MAP treatment than others and the firmness, off-odor, and electrolyte leakage was investigated at 7 th day of storage at 9℃. The 5 : 5 : 90 and 10 : 70 : 20 active-MAP treatment showed higher firmness and lower off-odor than other treatments after 7 th day of storage at 9℃. In addition, the electrolyte leakage was reduced less than 20% at 0 : 20 : 80 (air), 5 : 5 : 90, 10 : 70 : 20, and passive MA treatments. Therefore, 10 : 70 : 20 (CO₂ : O₂ : N₂) and 0 : 20 : 80 (air) might be recommended for proper active MAP conditions.