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Journal of Food Science and Technology

, Volume 54, Issue 3, pp 743–750 | Cite as

Quality, storability, and essential oil content of Ligularia fischeri during modified atmosphere packaging storage

  • M. A. Mele
  • M. Z. Islam
  • J. P. Baek
  • H. M. Kang
Original Article

Abstract

Modified atmosphere packaging (MAP) enhanced the quality and storability of Ligularia fischeri. Oxygen transmission rate (OTR) films were used as a MAP. MAP storage displayed lower fresh weight loss than perforated film. The oxygen, carbon dioxide, and ethylene concentration were properly maintained by a 10,000 cc OTR packaging film at 8 °C and 30,000 cc OTR packaging film at 24 °C. On the last day of storage, the off-odor, such as the acetaldehyde and ethanol concentration, was the lowest in the 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C treatments. The 10,000 cc OTR film treatment at 8 °C and 30,000 cc OTR film treatments at 24 °C had the highest chlorophyll content, total phenolic content, leaf toughness, antioxidant activity, vitamin C, and less off-flavor. The shelf life of 10,000 cc OTR film was 13 days, at 8 °C storage temperature. At 24 °C storage temperature, the shelf life of 30,000 cc OTR film was 4 days. The MAP storage of the Ligularia treated with 10,000 cc OTR film at 8 °C and 30,000 cc OTR film at 24 °C had the highest essential oil content. These results suggest that the best MAP film for cold-chain distribution was the 10,000 cc OTR film, and the 30,000 cc OTR film was a more suitable MAP film for local distribution without the cold-chain system of L. fischeri.

Keywords

Antioxidant Chlorophyll Visual quality Vitamin C 

Notes

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through Agri-Bio industry Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (114072-03) and 2015 Research Grant from Kangwon National University (No. 520150119).

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Department of HorticultureKangwon National UniversityChuncheonKorea
  2. 2.Agriculture and Life Science Research InstituteKangwon National UniversityChuncheonKorea
  3. 3.Department of Converged and Integrated Agri-Industry ScienceCatholic Sangji CollegeAndongKorea

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