포장 필름의 산소투과율에 따른 신선편의 양상추의 저장 중 품질변화 = Quality changes of fresh-cut lettuce with different oxygen permeability of films during storage

다국어 초록 (Multilingual Abstract)

This study investigated the effect of different O₂ transmission rate (OTR) of films on surface temperature, weight loss, pH, O₂, CO₂ and sensory characteristics, microbial quality, total phenolic contents and 1,1-diphenyl-2-picryl hydrazyl radical scavenging activity of fresh-cut lettuce during storage at 10 ℃ for 7 days. 80±5 g of fresh-cut lettuce were packaged with oriented polypropylene films respectively. The OTR of packaging materials was 5,000, 8,000 and 10,000 cc/㎡·day·atm. Quality characteristics showed significant differences during storage. The surface temperature was averaged 13 and lower in higher OTR of films. The weight loss of lettuce ranged from 2.8 to 5.4% and the highest loss showed in 5,000 cc/㎡·day·atm of film. pH was increased during storage and the highest pH was found in 5,000 cc/㎡·day·atm. The O₂ content in the packaging was decreased with increasing CO₂ content during storage. The lowest CO₂ was found in 10,000 cc/㎡·day·atm. As OTR was decreased, antioxidant profile of lettuce was decreased. Total aerobic bacteria showed from 5.48 to 6.59 log CFU/g. From the result of the overall sensory test, the marketability of fresh-cut lettuce stored at 10 ℃ seemed to be maintained effectively over 5 days.