항균소재 함유 박스로 포장한 방울토마토와 밀감의 저장중 품질 특성

In order to help the preservation of the cherry tomato and unshiu orange, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to the package. Cherry tomato and unshiu orange were packed in a box (38x25x20 cm) attached with antimicrobial paper and then stored respectively at . During the storage, weight loss, pH total acidity, soluble solid content microbial load and decay ratio were measured as quality indices. pH increase in cherry tomato was observed until 20 days, and decreased with litle difference between the packaging treatments thereafter pH and total acidity decrease in unshiu orange were shown till 30 days, and abrupt change was revealed by 40 days. This was due to physiological disorders. The microbial loads of total aerobic bacteria, and yeast/mold count were suppressed during storage by the box packaging incorporated with antimicrobial agents, which also contributed to reducing the decayed cherry tomato and unshiu orange. Antimicrobial paper was useful fur the reduction of microbial load in cherry tomato and unshiu orange pear without other quality deterioration.