earticle

영어

The purpose of this study was to investigate the quality change of fresh-cut tumeric (Curcuma Longa Linne) according to packaging method during storage time. The fresh-cut tumeric were packaged in three different methods : degassing valve packaging (DVP), CO2 gas absorber packaging (CAP) and micro- perforated packaging (MPP). After the samples were packaged, they were stored for 15 days at 4 and 23oC respectively. The following parameters were observed to indicate the quality changes of the samples: weight loss, CIE L*a*b* colour difference, variation of gas composition inside the package, curcumin contents and changes in hardness of fresh-cut tumeric. DVP did not effectively release CO2 gas to the outside. MPP was suitable to release CO2 gas. However, MPP showed very fast browning and erosion, because a large amount of oxygen was introduced through the perforated hole on the film. CAP was most effective packaging method to inhibit browning, to prevent expansion of the packaging by CO2 gas and to minimize weight loss of freshcut tumeric.