KR101848788B1 - Packing method of fresh-cut fruits preventing browning - Google Patents

Abstract

The present invention relates to a method for packing fresh-cut fruits while preventing browning, which prevents browning by dipping fruits in an immersion solution including vitamin C and sodium hydrogen carbonate, and prevents a browning phenomenon appearing after cutting the fruits by packing the same with microperforated packaging, thereby increasing a preservation period of the fruits in a fresh and convenient way. To solve a problem, the method according to the present invention comprises: a) a fruit preparing step of selecting a fruit type and preparing a fresh fruit according to the grade; b) a sterilizing step of sterilizing the prepared fruit; c) a pretreatment step of cutting the fruit, removing a stem end, or removing skin according to the type and the consumption way of the fruit from the sterilized fruit; d) a washing step of dipping the pretreated fruit in an immersion solution and washing the same; e) a dehydration step of dehydrating the washed fruit; f) a cooling step of cooling the dehydrated fruit; and g) a packing step of packing the cooled fruit. The immersion solution includes vitamin C and sodium hydrogen carbonate, and the vitamin C consists of L-ascorbic acid. In the immersion solution, L-ascorbic acid is dissolved in chiller water maintained at 3 to 5°C to have a concentration of 1.5 to 10%, and sodium hydrogen carbonate is dissolved to have a concentration of 1 to 5%. The dissolved materials are immersed for 1 to 10 minutes. The sterilizing step performs sterilization by performing immersion for 3 to 10 minutes at a chlorine concentration of 100 to 300 ppm.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaging method of fresh cut fruits preventing browning,

More particularly, the present invention relates to a method of packaging a fresh cut fruit preventing browning by immersing it in an immersion liquid containing vitamin C and sodium hydrogen carbonate to prevent browning, The present invention relates to a method for packaging fresh cut fruits that prevents browning that can increase the preservation period of fresh-cut fruit.

In general, the purchase tendency of food changes according to the surrounding environment condition. Recently, food consumption trend shows a tendency to change from the previous nutrition consumption to health orientation and convenience pursuit. As a result of these changes, the increase in consumption of agricultural products such as fruits and vegetables is remarkable among food materials. Especially, in the recent well-being era, consumption tendency of agricultural products, which are harvested and supplied directly from the mountain rather than processed products of fruits and vegetables, is rapidly growing.

The fresh-cut agricultural products are agricultural products, such as fruits and vegetables, which are used as raw materials, while keeping their freshness and simplicity in use. Their shapes vary greatly depending on the characteristics and uses of raw materials. Since the same processing is not performed, the cells of the tissue are alive and can receive the unique nutritional components of the product, and the texture and flavor are good.

As consumers are increasingly becoming more and more preferred for ready-to-eat agricultural products, it is necessary to move away from the method of circulating and storing large-scale fruits and vegetables, for example, in the form of boxes, It is necessary to distribute only the parts that can be consumed in the mountainous area and distribute them to the consumers directly.

Currently, the processing methods used for the processing of fresh-cut agricultural products are based on raw material pretreatment and packaging techniques. Most of these pretreatment and packaging techniques are pre-cooling, pre-conditioning, low temperature treatment Storage and so on. Therefore, it is not applied to technology for small-scale production in mountainous areas.

On the other hand, as one of techniques for preventing the browning of the fruit of the fresh-cut part, Patent No. 10-0909109 discloses a method for producing fresh-cut fruit.

The technique involves storing and storing fruit in ethylene gas and at low temperature; Selecting the fruit having excellent quality by measuring pH and Brix of the fruit; Washing and disinfecting, peeling, cutting and nucleating the selected fruits at 0 to 10 ° C; Immersing the nucleated fruit in an immersion solution comprising ascorbic acid, sodium chloride and calcium lactate; Storing the immersed fruit in a sugar solution containing sugar; And dehydrating the preserved fruit in the above-mentioned sweetener solution, followed by packing in MA and refrigeration at 0 to 4 ° C.

However, the above-mentioned technology has a problem in that the salty taste by the sodium chloride is changed into the bitter taste component by combining with the ingredient of the cut fruit through the process of soaking in an immersion solution containing sodium chloride and calcium lactate, There is a problem of the stability of the chemical preservative due to the combination of the components contained in the calcium and the fruit and the residual taste of the food.

KR 10-0909109 B1 (Jul. 16, 2009)

The present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to solve the problems of the prior art, and it is an object of the present invention to provide a fresh, The present invention also provides a packaging method of fresh cut fruit which prevents browning that can improve preservability.

In order to solve the above problems, the present invention provides a method of packaging a fresh cut fruit for preventing browning, comprising the steps of: a) preparing a fruit by selecting a fruit type and preparing fresh fruit according to a grade; b) disinfecting the prepared fruit; c) a pretreatment step of cutting, removing the faeces or removing the skin according to the type of fruit and the type of ingestion among the sterilized fruits; d) washing step of immersing the pretreated fruit in an immersion liquid for washing; e) dehydrating the dehydrated fruit; f) a cooling step of cooling the dewatered fruit; And g) packaging the cooled fruit, wherein the immersion liquid comprises vitamin C and sodium bicarbonate, wherein the vitamin C is L-ascorbic acid, The above immersion liquid is prepared by dissolving the L-ascorbic acid in a chiller water maintained at 3 to 5 캜 to dissolve the concentration of 1.5% to 10% and sodium bicarbonate to a concentration of 1% to 5% And the sterilization step is characterized in that the sterilization step is performed by immersing in a chlorine concentration of 100 to 300 ppm for 3 to 10 minutes.

Here, the fruit is selected from apple, pear, grape, drop tomato, pineapple, orange, grapefruit, citrus or persimmon.

Also, the packaging step is packaged in a modified atmosphere (MA) method.

According to the present invention, it is possible to maintain browning inhibition, stability, texture, flavor and nutrients by washing with an immersion liquid containing food-stable vitamin C and sodium hydrogencarbonate, and to suppress browning and to prolong shelf life according to the shelf life There is an advantage to be able to do.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of a method of packaging fresh cut fruits to prevent browning according to the present invention.
FIG. 2 is a graph showing the concentration of sodium hypochlorite applied to the disinfecting step and the number of general bacteria according to the disinfecting time in the packaging method of fresh cut fruits to prevent browning according to the present invention. FIG.
FIG. 3 is a photograph showing the degree of browning observed using an immersion liquid prepared at a concentration of 1.5% of L-ascorbic acid in a washing step applied to a method of packaging fresh cut fruits according to the present invention.
FIG. 4 is a graph showing the degree of browning by using an immersion liquid prepared at a concentration of 1.5% L-ascorbic acid and 1% sodium bicarbonate in the washing step applied to the method of packaging fresh cut fruit according to the present invention One drawing substitute picture.
FIG. 5 is a graph showing the degree of browning by using an immersion liquid having a concentration of 10% L-ascorbic acid and a concentration of 5% sodium bicarbonate in the washing step applied to the method of packaging fresh cut fruits according to the present invention. One drawing substitute picture.
6 to 10 are graphs showing the sensory evaluation of the fresh cut fruit and the change of the gas content with respect to the mixing ratio of the mixed gas (oxygen and carbon dioxide) charged into the inside of the package in the method of packaging the fresh cut fruit to prevent browning according to the present invention Experimental tables and graphs.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention relates to a method of preventing the browning by treating the browning by immersion in an immersion liquid containing vitamin C and sodium bicarbonate and by packaging it in a micro-perforated package to suppress the browning phenomenon after cutting the fruit, The present invention relates to a packaging method for fresh cut fruits.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart of a method of packaging fresh cut fruits to prevent browning according to the present invention.

Referring to FIG. 1, the method for packaging fresh cut fruit according to the present invention includes a fruit preparation step (S10), a disinfection step (S20), a cutting step (S30), a washing step (S40) (S50), a cooling step (S60) and a packaging step (S70).

1. Fruit preparation step (S10)

The fruit preparing step (S10) is a step of selecting a fruit type and preparing a fresh fruit according to the grade.

Here, the kind of fruit can be composed of one selected from apple, pear, grape, drop tomato, pineapple, orange, grapefruit, citrus or sweet persimmon.

Fruit grades may include a visual inspection of size, shape and color, histological examinations based on firmness, juiciness, fibrosis and fractionation of the pulp, and flavor tests classified as sweet, sour, bitter and bitter have. Considering safety (pesticides and heavy metals, pest insects), standardization (uniformity of freshness and color), palatability (nutrition and function, taste, flavor, texture), usability (edible and processing) and preservability Can be classified.

2. Sterilization step (S20)

The disinfection step S20 is a step for disinfecting the prepared fruit to inhibit the growth of the microorganism and ensure the stability from the pathogenic microorganism.

When cutting fresh fruits, the microorganisms grow more easily than the original ones, and the food value rapidly decreases. Accordingly, in order to ensure safety from pathogenic microorganisms such as E. coli, Staphylococcus aureus, Salmonella, Bacillus cereus, Enterohemorrhagic Escherichia coli, and Clostridium fur presense, which are placed on the surface of fruits, .

The number of microbes of general bacteria, Escherichia coli and fungi is shown in Table 1 below.

division
Number of microorganisms
Common bacteria 3.40 x 10 ³

Escherichia coli 0.00 × 10 ¹

Fungus 7.00 × 10 ¹

FIG. 2 is a graph showing the concentration of sodium hypochlorite applied to the disinfecting step and the number of general bacteria according to disinfection time in the packaging method of fresh cut fruits to prevent browning according to the present invention.

The following Tables 2 and 3 are tables for detecting the number of general bacteria and the number of E. coli according to the concentration of sodium hypochlorite in apple and the disinfecting time, respectively.

division 1 minute 3 minutes 5 minutes 7 minutes 50 ppm 1.46 x 10 ³ 1.54 x 10 ³ 1.00 x 10 ² 6.00 × 10 ¹ 100ppm 1.12 x 10 ³ 6.60 × 10 ² 4.00 × 10 ¹ 2.00 × 10 ¹ 200ppm 3.20 × 10 ² 1.60 x 10 ² 3.00 × 10 ¹ 1.00 × 10 ¹

division 1 minute 3 minutes 5 minutes 7 minutes 50 ppm 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹ 100ppm 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹ 200ppm 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹ 0.00 × 10 ¹

Referring to FIG. 2 and Tables 2 to 3, fresh apple was added to each washing tank set at sodium hypochlorite concentrations of 50 ppm, 100 ppm, and 200 ppm, and sterilized for 1 minute, 3 minutes, 5 minutes, As a result of analyzing general microorganisms and pathogenic bacterias, it was found that the higher the concentration of sodium hypochlorite, the higher the effect of reducing the number of general bacteria. In particular, it was found that the general bacterial water was drastically decreased at the disinfection time of 5 minutes.

In case of apples, it is preferable that the disinfecting time of the apples is set to 3 to 10 minutes because there is a high possibility that microorganisms and foreign substances are present in the applespeed portion.

E. coli was not detected in the overall results.

As a result of the pathogenic microorganism test, E. coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens were not detected.

However, after the disinfection, residual chlorine of the apple was measured. As a result, chlorine concentration of 50 ppm remained on the apple surface. However, the residual sodium hypochlorite measured after the subsequent washing step showed 0 ppm. As a result, the biological hazards that can be caused by apple microorganisms and pathogenic microorganisms can be controlled by the disinfection process. The number of general bacteria contained in the apples is 3.40 × 10 ^{3, which} has a chlorine concentration of 100 ppm or more and a disinfection time of 5 minutes or more. Respectively.

Accordingly, it is preferable that the chlorine concentration is controlled to 300 ppm or more and the disinfection time is maintained for 10 minutes or longer. However, if the chlorine concentration exceeds 300 ppm, the chlorine removal may not be completely performed through the washing step described later, If the time exceeds 10 minutes, there is a disadvantage that the fruit can absorb the sterilized water.

Therefore, it can be sterilized by immersing for 3 to 10 minutes at a chlorine concentration of 100 to 300 ppm according to disinfection, preferably at 200 ppm for 7 minutes.

On the other hand, microbiological tests on sterilization showed that general bacteria and sensory tests were the first to reach the quality limit, and the quality limit was derived from 15 days at 5 ℃ and 9 days at 10 ℃. Accordingly, the final shelf life can be set to 8 days by multiplying the safety factor 0.9 by the quality limit 9 days at the time of distribution at 10 ° C or lower. Here, the safety factor means a coefficient that is applied scientifically or empirically (safety factor) to evaluate the safety level to the human body.

3. Cutting step (S30)

The cutting step S30 is a step of cutting or breaking the sterilized fruit.

At this time, apples, pears, pineapples, oranges, grapefruits, citrus fruits, and sweet persimmon are cut into 4 to 8 equal parts in the cutting step (S30), and grapes and drop tomatoes are separated and removed by a method . Alternatively, oranges, grapefruits and citrus fruits can be made by removing the skin.

4. Cleaning step (S40)

The washing step (S40) is a step of washing the cut fruits by dipping them in the immersion liquid.

Browning is one of the most important indices for determining the shelf life of fresh cut fruits.

The browning of cut fruit is mainly caused by enzymatic browning, because the phenol substance present in the cell is exposed to the outside due to tissue destruction and is oxidized to quinone by the action of polyphenoloxidase, , And the washing step S40 is a process for suppressing browning of the cut fruit.

The immersion liquid used in the washing step (S40) of the present invention comprises vitamin C and sodium hydrogencarbonate.

L-ascorbic acid having a concentration of 99% of vitamin C (C ₆ H ₈ O ₆ ) may be used.

L-ascorbic acid is a white or pale yellow crystal, a crystalline component, or a powder. It has no smell and has an acidic taste. It is a reducing agent and suppresses the oxidation reaction that occurs when the cut surface contacts with oxygen or water after cutting fruits. .

The sodium hydrogencarbonate (NaHCO ₃ ) may be used in a product containing 99% of the concentration.

Such sodium bicarbonate is a white crystal mass or crystalline powder, which is easily dissolved in water and hydrolyzed to generate carbon dioxide gas, thereby promoting dissolution of L-ascorbic acid.

At this time, the water used to dissolve the L-ascorbic acid and sodium hydrogencarbonate (NaHCO ₃ ) may be chiller water cooled by a chiller.

The chiller water is chilled water using chiller, and DI water (deionized water, pure water) may be used as the water tank used in the present invention.

Typical wash water contains a variety of minerals (ions). For example, various ions such as cations (Ca, Mg, Na, Sr and Si) and anions (Cl, SO ₂ , SO ₃ , SO ₄ , CO ₃ , NO ₂ and NO ₃ etc.) Ion may be brought into contact with the L-ascorbic acid and sodium hydrogencarbonate (NaHCO ₃ ) to cause a chemical reaction. Since the nature of the immersion liquid may be changed by the chemical reaction, pure water such as deionized water ) Is preferably used.

Here, the chiller means a cooler for cooling the fluid by using a solvent such as ammonia or furon.

The temperature of the chiller using the chiller is adjusted in a range of 0 to 10 ° C, and the L-ascorbic acid and sodium hydrogencarbonate (NaHCO ₃ ) are added to the chiller water and dissolved to prepare an immersion liquid.

The immersion liquid used in the present invention was found to have a different browning period depending on the concentration of the L-ascorbic acid and sodium hydrogencarbonate (NaHCO ₃ ) dissolved therein, and the concentration thereof could be determined by experiments.

FIG. 3 is a photograph showing the degree of browning by using an immersion liquid prepared at a concentration of 1.5% of L-ascorbic acid in a washing step applied to a method of packaging fresh cut fruits according to the present invention for preventing browning.

In the experiment, L-ascorbic acid was dissolved in chilled water maintained at 4 캜 to prepare an immersion liquid at a concentration of 1.5% of L-ascorbic acid. The cut apple was added to the immersion liquid for 1 minute, 3 minutes and 5 minutes And for 7 minutes, and then observed for 14 days in a temperature environment maintained at 4 캜.

FIG. 4 is a graph showing the degree of browning by using an immersion liquid prepared at a concentration of 1.5% L-ascorbic acid and 1% sodium bicarbonate in the washing step applied to the method of packaging fresh cut fruit according to the present invention It is a picture for one drawing.

The experiment was conducted by dissolving L-ascorbic acid and sodium hydrogen carbonate in a chiller water maintained at 4 캜 to prepare an immersion liquid with a concentration of 1.5% L-ascorbic acid and a concentration of 1% sodium hydrogencarbonate, Solution for 1 minute, 3 minutes, 5 minutes, and 7 minutes, respectively, and then observed at a temperature of 4 캜 for 14 days.

FIG. 5 is a graph showing the degree of browning by using an immersion liquid having a concentration of 10% L-ascorbic acid and a concentration of 5% sodium bicarbonate in the washing step applied to the method of packaging fresh cut fruits according to the present invention. It is a picture for one drawing.

In the experiment, L-ascorbic acid and sodium hydrogencarbonate were dissolved in chilled water maintained at 4 캜 to prepare an immersion liquid having a concentration of 10% L-ascorbic acid and 5% sodium hydrogencarbonate, and the cut apple was added to the prepared immersion liquid Were immersed for 1 minute, 3 minutes, 5 minutes, and 7 minutes, respectively, and then observed at a temperature of 4 캜 for 14 days.

Referring to FIG. 3, in the immersion liquid using only L-ascorbic acid, browning occurred from the immersion date.

4, the cut apples immersed in the immersion liquid prepared at a concentration of 1.5% L-ascorbic acid and 1% sodium hydrogencarbonate for 1 minute or 3 minutes were immersed in the following day (day 1) Browning occurred, and cutting apple dipped for 5 minutes developed browning 2 days after immersion.

In addition, the cutting apples immersed for 7 minutes developed browning 6 days after the immersion.

5, the cut apples immersed in the immersion liquid prepared at a concentration of 10% L-ascorbic acid and 5% sodium hydrogencarbonate for 1 minute did not develop browning until 9 days after immersion , The cutting apples immersed for 3 minutes did not develop browning until 12 days after immersion.

In addition, the cut apples immersed in the immersion liquid prepared at a concentration of 10% of L-ascorbic acid and 5% of sodium hydrogencarbonate for 5 minutes did not browse until 13 days from the immersion date and immersed for 7 minutes Cutting apples were not browned until 9 days after immersion.

Overall, the immersion liquid produced at a concentration of 1.5% of L-ascorbic acid appeared browning from the date of manufacture. In addition, browning was observed from 1 day after 1, 3, and 5 minutes immersion in an immersion liquid prepared with a concentration of 1.5% L-ascorbic acid and 1% sodium hydrogencarbonate.

In the immersion liquid prepared at a concentration of 10% L-ascorbic acid and 5% sodium hydrogencarbonate, browning did not occur until 9 days after immersion. Especially, the apples immersed for 5 minutes did not browse until 13th.

Therefore, the immersion liquid can be formed at a concentration of 1.5 to 10% of L-ascorbic acid and a concentration of 1 to 5% of sodium hydrogencarbonate, and the time of the cut fruit immersed in the immersion liquid varies depending on the type of the cut fruit But can be set within a range of 1 to 10 minutes.

Preferably, the immersion liquid may be at a concentration of 5% L-ascorbic acid and a concentration of 2% sodium bicarbonate, and the time of the cut fruit immersed in the immersion liquid may be set within a range of 5 minutes.

5. Dehydration step (S50)

The dehydrating step (S50) is a step of dewatering the washed cut fruit, and the dipping solution is desorbed from the cut fruit upon dewatering. At this time, a dehydrator may be used for dehydration.

6. Cooling step (S60)

The cooling step S60 is a step of cooling the dewatered cut fruit, wherein the temperature of the cut fruit raised in the dewatering step is cooled to a range of 0 to 4 ° C.

7. Packaging step (S70)

The wrapping step S70 is a step of dewatering the fresh cut fruits and then adjusting the respiratory rate to maintain freshness. The step of packing the cut fruits cooled at 0 to 4 캜 at a refrigeration temperature of 0 to 10 캜 to be.

At this time, the package can be packaged in the MA (modified atmosphere) method.

The MA packaging technology is a method of extending the storage period by changing the environmental conditions to be packaged by the breathing of the fresh cut fruit and the permeability of the packaging material. The MA packaging technique is a method of breathing by the hypoxic and high carbon dioxide in the package, ethylene biosynthesis and action, It is known that it inhibits red browning and aerobic microorganism growth. The storage period can be extended by controlling the environmental gas conditions (nitrogen, oxygen, carbon dioxide) in the fresh cut fruit package.

6 to 10 are graphs showing the sensory evaluation of the fresh cut fruit and the change of the gas content with respect to the mixing ratio of the mixed gas (oxygen and carbon dioxide) charged into the inside of the package in the method of packaging the fresh cut fruit to prevent browning according to the present invention Experimental tables and graphs.

FIG. 6 is a graph showing the results of an experiment of the sensory evaluation of orange and the change of the gas content. In FIG. 6 (a), 150 g of orange, an initial oxygen concentration of 10.6% and an initial carbon dioxide concentration of 3.3% Table and graphs showing sensory test. At this time, a microporous film of MA wrapping paper for sealing the container was used, and the microporous film had an OTR (Oxygen Transmission Rate) of 60,000 cc / m 2 · day · atm.

As a result of the experiment, the concentration of carbon dioxide increased on the 6th day of packing and the odor was generated.

Fig. 6 (b) is a table and a graph in which the sensory test was observed while filling the inside of the package with 150 g of orange, initial oxygen concentration of 7.5% and initial carbon dioxide concentration of 3.0%, and maintaining the temperature at 10 캜. At this time, a microporous film having a transmittance of 60,000 cc / m 2 · day · atm was used.

As a result of the experiment, it was confirmed that the concentration of carbon dioxide increased sharply on the 6th day of packing and the freshness decreased.

7 (a) is a table and graph in which the sensory test was observed while filling the inside of the package with 150 g of pineapple, an initial oxygen concentration of 3.65%, and an initial carbon dioxide concentration of 2.6% and keeping the temperature at 5 캜. At this time, a microporous film having a transmittance of 90,000 cc / m 2 · day · atm was used.

As a result of the experiment, the oxygen concentration slightly increased on the 3rd day of packing, but then decreased. On the 2nd day, the water started to be generated from the 2nd day and the water was generated from the fourth day.

FIG. 7 (b) is a table and graph showing the sensory test while filling the inside of the package with 150 g of pineapple, initial oxygen concentration of 5.5% and initial carbon dioxide concentration of 5.5%, and maintaining the temperature at 10 ° C. At this time, a microporous film having a transmittance of 90,000 cc / m 2 · day · atm was used.

As a result of experiment, oxygen concentration slightly increased on the 3rd day of packing, but then decreased. On the 2nd day, water started to be generated in the container, and odor occurred on the fourth day.

8 (a) is a table and a graph in which a sensory test was observed while filling the inside of the package with 150 g of pear, an initial oxygen concentration of 7.4%, and an initial carbon dioxide concentration of 4.7% and keeping the temperature at 5 캜. At this time, a microporous film having a transmittance of 20,000 cc / m 2 · day · atm was used.

As a result, the concentration of carbon dioxide increased continuously and browning did not occur until the 9th day after packaging.

FIG. 8 (b) is a table and a graph in which a sensory test was observed while filling the inside of the package with 150 g, initial oxygen concentration of 7.7% and initial carbon dioxide concentration of 4.9%, and maintaining the temperature at 10 캜. At this time, a microporous film having a transmittance of 90,000 cc / m 2 · day · atm was used.

As a result, browning and acetic acid fermentation did not occur until the 9th day of packaging, but coconut flavor was obtained on the 10th day and acetic acid on the 11th day.

9 (a) is a table and a graph in which the sensory test was observed while filling the inside of the package with 150 g of apples, an initial oxygen concentration of 6.3%, and an initial carbon dioxide concentration of 4.8% and keeping the temperature at 5 캜. At this time, a microporous film having a transmittance of 30,000 cc / m 2 · day · atm was used.

As a result, the concentration of carbon dioxide increased continuously, and no browning or peroxidation occurred until the 9th day after packaging.

FIG. 9 (b) is a table and a graph in which the organoleptic test was observed while filling the inside of the package with 150 g of apple, initial oxygen concentration of 6.6% and initial carbon dioxide concentration of 5.3%, and maintaining the temperature at 10 캜. At this time, a microporous film having a transmittance of 30,000 cc / m 2 · day · atm was used.

As a result, browning and acetic acid fermentation did not occur until the 9th day of packaging, but browning occurred on the 10th day.

10 (a) is a table and a graph in which the sensory test was observed while filling the inside of the package with 150 g of apple and citrus juice, an initial oxygen concentration of 8.5%, and an initial carbon dioxide concentration of 4.6% and keeping the temperature at 5 캜. At this time, a microporous film having a transmittance of 20,000 cc / m 2 · day · atm was used.

As a result, the concentration of carbon dioxide was continuously increased and no browning or peroxidation occurred until 7 days after packaging.

FIG. 10 (b) is a table and graph in which the sensory test was observed while filling the inside of the package with 150 g of apple and citrus juice, an initial oxygen concentration of 8.3% and an initial carbon dioxide concentration of 4.4%, and maintaining the temperature at 10 ° C. At this time, a microporous film having a transmittance of 20,000 cc / m 2 · day · atm was used.

As a result, browning and acetic acid fermentation did not occur until the 8th day of packaging, but grape mold was found on the 9th day.

As a result of the above experiment, it was confirmed that the oxygen and carbon dioxide concentrations delayed the browning or odor generation time point of the fruit.

The experiment was carried out in the range of oxygen concentration of 3.6 ~ 10.6% and carbon dioxide of 2.6 ~ 5.5%. When the weight, type and temperature of the fruit are collectively judged, the content of the gas mixture is 80 ~ 90% % And carbon dioxide of 1 ~ 10%, respectively.

In addition, the permeability may be 5,000 cc / m 2 · day · atm micro-perforated film if there is little respiration depending on the type of fruit, and the respiratory fruit can be used up to 100,000 cc / It is confirmed that it is free.

According to the present invention, it is possible to maintain browning inhibition, stability, texture, flavor and nutrients by washing with an immersion liquid containing food-stable vitamin C and sodium hydrogencarbonate, and to suppress browning, thereby prolonging shelf life according to the shelf life There is an advantage to be able to do.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

a) a fruit preparation stage in which fresh fruit is prepared according to the type of fruit selected and the grade;
b) disinfecting the prepared fruit;
c) a pretreatment step of cutting, removing the faeces or removing the skin according to the type of fruit and the type of ingestion among the sterilized fruits;
d) washing step of immersing the pretreated fruit in an immersion liquid for washing;
e) dehydrating the dehydrated fruit;
f) cooling the dehydrated fruit to a temperature in the range of 0 to 4 ° C; And
g) packing the cooled fruits in the range of 0 to 4 캜 at a refrigeration temperature of 0 to 10 캜;
, ≪ / RTI &
Wherein the immersion liquid comprises vitamin C and sodium hydrogen carbonate,
The vitamin C is composed of L-ascorbic acid,
In the immersion liquid,
L-ascorbic acid is dissolved in chilled water maintained at 3 to 5 占 폚 to prepare a solution having a concentration of 1.5 to 10% and sodium bicarbonate dissolved therein to a concentration of 1 to 5%, immersing the solution for 1 to 10 minutes,
In the disinfecting step,
It is immersed in a chlorine concentration of 200 ppm for 5 to 7 minutes,
DI water (DeIonized water), which is pure water, is used to prevent chemical reaction by contacting with L-ascorbic acid and sodium hydrogencarbonate,
In the packaging step,
Packaged in a modified atmosphere (MA)
When the fruit is orange, an oxygen concentration of 10.6% and a carbon dioxide concentration of 3.3% are filled in the package,
When the fruit is pineapple, an oxygen concentration of 3.65% and a carbon dioxide concentration of 2.6% are charged inside the package,
When the fruit is a wicker, the inside of the package is filled with an oxygen concentration of 7.4% and a carbon dioxide concentration of 4.7%
Wherein when the fruit is apple, an oxygen concentration of 6.6% and a carbon dioxide concentration of 5.3% are filled in the inside of the package.
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