신선편이 단호박 원료의 후숙기간 및 가공 후 포장방법에 따른 저장 중 품질변화

Abstract

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at 22°C for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in 100 μL/L chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in 80 μm nylon/polyethylene (Ny/PE) films and stored at 5°C for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower CO2 concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.