Effect of Gas Tightness-controlled Compartment System on Quality Keeping of Fresh Produce Stored in Household Refrigerator

Refrigerator chill compartments with volumes of 22-L were fabricated, which had different gas tightness properties to gas or water vapor, ranging from 1,770 to 107,000 mL/hrㆍ㎡ㆍatm in CO₂ permeance at 25℃. Those compartments were filled with prepared fresh vegetables, and then their ability to preser...

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Bibliographic Details
Published in:Food science and biotechnology 2010, 19(6), , pp.1587-1592
Main Authors: Kim, S.J., Kyungnam University, Changwon, Republic of Korea, An, D.S., Kyungnam University, Changwon, Republic of Korea, Kim, J.Y., Digital Appliance Research Centre, LG Electronics, Changwon, Republic of Korea, Lee, S.W., Digital Appliance Research Centre, LG Electronics, Changwon, Republic of Korea, Lee, D.S., Kyungnam University, Changwon, Republic of Korea
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
gas permeability
HUMEDAD
HUMIDITE
HUMIDITY
Nutrition
PERDIDA DE PESO
PERTE DE POIDS
prepared vegetable
produce compartment
Research Article
WEIGHT LOSSES
식품과학
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Summary:Refrigerator chill compartments with volumes of 22-L were fabricated, which had different gas tightness properties to gas or water vapor, ranging from 1,770 to 107,000 mL/hrㆍ㎡ㆍatm in CO₂ permeance at 25℃. Those compartments were filled with prepared fresh vegetables, and then their ability to preserve the quality at 3℃ for 14 days was compared. The internal atmosphere and humidity were monitored together with the stored produce quality. The air-tight compartment with the lowest permeance created an atmosphere slightly different from air (CO₂ 0.8-1.6%; O₂ 19.7-20.4%), while the other ones had atmospheres of normal air. The relative humidity of the compartments ranged from 52 to 97%. Two air-tight compartments, maintaining a relative humidity mostly higher than 95%, preserved the produce better than the conventional open type one, with reduced weight loss and better retentions of ascorbic acid and chlorophyll.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-010-0225-5