各種フィルムを用いたグリーンアスパラガスの包装貯蔵

概要

論文の詳細を見る
The storage of green asparagus packed in seven kinds of films was investigated at -0.5°C.The vapour, gas permeability of the films were determined before the experiment. The period of keeping freshness of packed asparagus in films was longer than the unpackaged materials. When the films with excessive vapour permeability were used, the overall score by sensory test decreased in short time with deterioration of appearance and the decrease of sugar content. When the film with low gas permeability was used, unfavorable off-flavor occurred with low oxygen and high carbon dioxide concentration. From these results, the film shown low vapour permeability with 70, 000-80, 000 (ml/m2day atm) oxygen permeability, 260, 000-290, 000 (ml/m2day atm) carbon dioxide permeability was most suitable for keeping the freshness of green asparagus.