KR101730818B1 - Packing method of fresh-cut fruits using mixture gas and micro-perforation film - Google Patents

Abstract

The present invention relates to a method to pack fresh-cut fruits using a mixture gas and a micro-perforation film and, more specifically, relates to a method to pack fresh-cut fruits using a mixture gas and a micro-perforation film using a mixture gas including nitrogen, oxygen, and carbon dioxide; and a micro-perforation film with increased permeability to extend a shelf life of the fresh-cut fruits. According to the present invention, the method comprises: (a) a fruit preparation step of selecting a type of fruit and preparing fresh fruits in accordance with a grade; (b) a sterilization step of sterilizing the prepared fruits; (c) a cutting step of cutting or peeling the sterilized fruits; (d) a washing step of immersing the cut fruits in an immersion liquid to wash the cut fruits; (e) a dewatering step of dewatering the washed cut fruits; (f) a cooling step of cooling the dewatered cut fruits; and (g) a gas filling and packing step of filling the cut fruits with the mixture gas including nitrogen, oxygen, and carbon dioxide, and packing the cut fruits with the micro-perforation film.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to packaging methods for fresh cut fruits using a mixed gas and a micro-perforated film,

The present invention relates to a method for packaging fresh cut fruits using a mixed gas and a micro-perforated film, and more particularly, to a method for packaging a fresh cut fruit using a mixed gas consisting of nitrogen, oxygen and carbon dioxide and a micro- The present invention relates to a packaging method of fresh cut fruits using a mixed gas and a micro-perforated film capable of extending a period of time.

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.

On the other hand, MA (modified atmosphere) method is used as a packaging method to change the storage period by changing the breathing of fresh cut fruits and the permeability of the packaging material.

The MA packaging method is a method for continuously adjusting the gas concentration as the physiological yarn progresses due to the change of the gas composition in the packaging material due to the gas generated due to the physiological yarn of the packaging fruit. It is an appropriate mixing ratio of oxygen and nitrogen in the package, It is a technique to wrap fresh cut fruits using a perforated film.

In such microporous films used in the MA packaging method, research on functional packaging materials imparting additional functions such as anti-fogging, antibacterial, high-blocking, decomposability and far-infrared radiation has been actively conducted

As one of the MA packaging methods for fresh cut fruits, Patent Publication No. 10-0750885 discloses a gas mixing method for active MA packaging of fresh vegetables.

The technique is to fill and seal the mixture in the wrapper with the product, optionally mixed with the product, wherein the mixture gas comprises oxygen, and preferably the content of oxygen in the mixture gas is between 30% and 50%.

The above-described technique can improve the preservation period for vegetables, but when applied to fruits, browning of fresh-cut fruits due to increase in oxygen content can not be prevented.

KR 10-0750885 B1 (Aug. 14, 2007)

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, And to provide a packaging method of fresh cut fruits using a mixed gas and a micro-perforated film capable of improving preservability.

According to an aspect of the present invention, there is provided a method of packing a fresh cut fruit using a mixed gas and a micro-perforated film, comprising: a) preparing a fruit by selecting a fruit type and preparing fresh fruit according to a grade; b) disinfecting the prepared fruit; c) a cutting step of cutting or stripping the sterilized fruit; d) washing step of immersing the cut fruit in an immersion liquid to wash the cut fruit; e) a dehydrating step of dehydrating the washed cut fruit; f) a cooling step of cooling the dewatered cut fruit; And g) filling the cooled cut fruit with a mixed gas composed of nitrogen, oxygen and carbon dioxide, and packing the cut fruit in a micro-perforated film.

Here, the content of the mixed gas is 90% of nitrogen, 5% of oxygen and 5% of carbon dioxide.

The microporous film is characterized in that 3 to 5 perforations having a diameter of 100 μm are formed per 100 cm 2.

The immersion liquid is characterized by comprising vitamin C and sodium hydrogen carbonate.

In addition, the vitamin C is made of L-ascorbic acid, and the immersion liquid includes a concentration of 1.5 to 2.5% of L-ascorbic acid and a concentration of 0.8 to 1.2% of sodium hydrogencarbonate .

According to the present invention, it is possible to prevent oxidation by a mixed gas, to inhibit microorganisms and aerobic bacteria, to decrease pH, and to improve organic respiration of newly cut fruits, thereby prolonging the preservation period.

Also, it has the advantage of being able to inhibit browning and maintain stability, texture, flavor and nutrients by washing with a foodstuff-stable immersion liquid, and to suppress browning and improve shelf life.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for packaging fresh cut fruit using a mixed gas and a micro-perforated film according to the present invention.
FIG. 2 is a graph showing the concentration of sodium hypochlorite used in the disinfecting step and the number of general bacteria according to the disinfecting time in the packaging method of fresh cut fruits using the mixed gas and microperforated film according to the present invention.
FIG. 3 is a photograph showing the degree of browning by using an immersion liquid prepared at a concentration of 0.5% of L-ascorbic acid in a washing step applied to a method of packaging a fresh cut fruit using a mixed gas and a microperforated film according to the present invention .
FIG. 4 is a graph showing the results obtained by using the immersion liquid prepared with a concentration of 1% L-ascorbic acid and a concentration of 0.5% sodium bicarbonate in the washing step applied to the fresh cut fruit packing method using the mixed gas and microperforated film according to the present invention A photograph of a drawing showing the degree of browning.
FIG. 5 is a graph showing the results obtained by using the immersion liquid prepared with the concentration of 2% L-ascorbic acid and 1% sodium bicarbonate in the washing step applied to the fresh cut fruit packing method using the mixed gas and microperforated film according to the present invention A photograph of a drawing showing the degree of browning.
6 is a graph showing changes in oxygen and carbon dioxide contents of a microporous unperforated packaging film and a microperforated packaging film.
FIG. 7 is a graph showing the respiration rate of apple, grape, drop tomato and orange. FIG.
8 is a graph showing changes in oxygen and carbon dioxide contents depending on the degree of air permeability.
FIG. 9 is a graph showing the change in sensory properties of fresh cut fruits packed with MA in 100% nitrogen and gas changes. FIG.
FIG. 10 is a graph showing changes in sensory properties of MA-packaged fresh-cut fruits using gas mixture prepared with 50% nitrogen and 50% carbon dioxide, and graphs showing gas changes.
FIG. 11 is a graph showing changes in sensory properties of MA-packaged fresh-cut fruits using gas mixture of 90% nitrogen, 5% oxygen, and 5% carbon dioxide and the gas change.

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 for packaging a fresh cut fruit using a mixed gas consisting of nitrogen, oxygen and carbon dioxide and a micro-perforated film capable of prolonging the preservation period of fresh cut fruits using a micro-perforated film having enhanced permeability will be.

1 is a flow chart of a method for packaging fresh cut fruits using a mixed gas and a micro-perforated film according to the present invention.

Referring to FIG. 1, a method for packaging fresh cut fruit using a mixed gas and a micro-perforated film according to the present invention includes a fruit preparing step (S10), a disinfection step (S20), a cutting step (S30) , A dehydration step (S50), a cooling step (S60) and a gas filling and packing 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 and sweet persimmon.

Fruit grades can include a visual examination of size, shape and color, histological examination of firmness, juiciness, fibrosis and differentiating of flesh, and flavor testing of sweetness, sourness, bitterness and bitter taste . 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 the disinfecting time in the packaging method of fresh cut fruits using the mixed gas and microperforated film 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 the case of apples, the disinfection time of the apples is preferably set to 5 to 7 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 200 ppm or more and the disinfection time is maintained for 7 minutes or longer. However, if the chlorine concentration exceeds 200 ppm, the chlorine removal may not be completely performed through the washing step described later, If the time exceeds 7 minutes, there is a disadvantage that the fruit can absorb the disinfection water.

Therefore, it can be disinfected by immersing for 5 to 7 minutes at a chlorine concentration of 100 to 200 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 ) having a concentration of 99% can be used.

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 the DI water (deionized water) used in the present invention can be used.

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 generate a chemical reaction. Since the nature of the immersion liquid may change according to the chemical reaction, the washing water may be 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 0.5% of L-ascorbic acid in a washing step applied to a method of packaging a fresh cut fruit using a mixed gas and a microperforated film according to the present invention to be.

In the experiment, L-ascorbic acid was dissolved in chilled water maintained at 4 캜 to prepare an immersion liquid at a concentration of 0.5% 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 results obtained by using the immersion liquid prepared with a concentration of 1% L-ascorbic acid and a concentration of 0.5% sodium bicarbonate in the washing step applied to the fresh cut fruit packing method using the mixed gas and microperforated film according to the present invention It is a photograph substitute for drawing which observes browning degree.

The experiment was conducted by dissolving L-ascorbic acid and sodium sodonate in chilled water maintained at 4 캜 to prepare an immersion liquid with a concentration of 1% L-ascorbic acid and a concentration of 0.5% 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 results obtained by using the immersion liquid prepared with the concentration of 2% L-ascorbic acid and 1% sodium bicarbonate in the washing step applied to the fresh cut fruit packing method using the mixed gas and microperforated film according to the present invention It is a photograph substitute for drawing which observes browning degree.

The experiment was conducted by dissolving L-ascorbic acid and sodium sodonate in chilled water maintained at 4 캜 to prepare an immersion liquid at a concentration of 2% 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.

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% L-ascorbic acid and 0.5% sodium hydrogencarbonate for 1 minute or 3 minutes, 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 2% L-ascorbic acid and 1% sodium hydrogencarbonate did not browse until 9 days from the immersion date, and 3 Min for 12 days from the day of immersion.

In addition, the cut apple immersed in the immersion liquid prepared at a concentration of 2% of L-ascorbic acid and a concentration of 1% 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 0.5% L-ascorbic acid appeared browning from the date of manufacture. In addition, browning was observed from 1 day after 1 minute, 3 minutes and 5 minutes immersion in immersion liquid prepared with 1% L-ascorbic acid and 0.5% sodium bicarbonate.

In the immersion liquid prepared with a concentration of 2% L-ascorbic acid and a concentration of 1% 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 may be in the range of 1.5-2.5% of L-ascorbic acid and 0.8-1.2% of sodium hydrogencarbonate, and the time of the cut fruit immersed in the immersion liquid is within 4-6 minutes Lt; / RTI >

Preferably, the immersion liquid may be at a concentration of 2% L-ascorbic acid and a concentration of 1% sodium hydrogencarbonate, 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. Gas filling and packaging step (S70)

The gas packing and packaging step (S70) is a step of dehydrating fruits and then controlling the respiration 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 gas mixture (nitrogen, oxygen, carbon dioxide) in the fresh cut fruit package.

The composition ratio and the degree of air permeability constituting the mixed gas according to the present invention are important techniques for preventing browning and improving the preservation period in fresh cut fruits.

Therefore, various experiments were conducted to derive the proper ratio and permeability of the components constituting the mixed gas.

Experiment 1) Comparison of Oxygen and Carbon Dioxide Contents of Micro - Perforated Packaging Film and Micro - Perforated Packaging Film.

The sample is subjected to the micro-perforation of the fresh-cut apple through the preparation step (S10), the disinfection step (S20), the cutting step (S30), the washing step (S40), the dehydrating step (S50) and the cooling step (S60) Unpacked microporous unperforated packaging film and microperforated packaging film were packed and the content of oxygen and carbon dioxide in each package was measured.

At this time, five perforation holes each having a diameter of 100 mu m per 100 cm < 2 > were formed in the microporous film.

6 is a graph showing changes in oxygen and carbon dioxide contents of the microporous unperforated packaging film and the micropunched packaging film.

6 (a) is a graph showing a change in the content of gas (oxygen and carbon dioxide) after packaging fresh cut apples with a microporous film, FIG. 6 (b) (Oxygen and carbon dioxide) content after packaging in the above-mentioned manner. The temperature according to the experiment was maintained at 10 ° C.

Referring to FIG. 6 (a), the oxygen content in the package packed with the microporous film was gradually decreased. On the other hand, the carbon dioxide content showed a gradual increase and then sharply increased from the 9th day.

On the 9th day when the carbon dioxide content started to increase sharply, the packing film swelled and the carbon dioxide content was measured more than 30% on the 10th day.

On the other hand, referring to FIG. 6 (b), the oxygen content of the microporous film was measured to be 2% or more by 7 days. The carbon dioxide content showed a sharp increase from the 7th. During the experiment, no swelling of the packaging film was observed. On the 10th day, the carbon dioxide content was measured to be about 16%, and the carbon dioxide content was relatively lower than that of the packaging material without microperforation.

As a result, the hardness of flesh of apples packed with micro - perforated packaging films tended to decrease after 3 days of storage.

Apples with micro-perforated packaging films retained their flesh firmness until 7 days of storage, and the flesh hardness gradually decreased from 8 days.

The hardness of the flesh tended to decrease with storage period in both groups, but the decrease rate of the microperforated group showed a significant difference.

These results indicate that micro - perforated packaging film has a good effect on maintaining the flesh firmness of fresh cut apples.

Fruit hardness is an important index used for fruit maturity and quality evaluation, and is determined by cell wall strength, intercellular adhesion, and cell pressure. The decrease of these determinants during storage is caused by cell wall constituents, activation of enzymes related to the degradation of paclitaxel and water loss, ultimately leading to a decrease in hardness of the flesh and a reduction in hardness of the flesh in storage conditions capable of inhibiting ethylene production and function It is reported to be inhibited. Therefore, maintaining the high flesh hardness in the microperforated group seems to be limited by the accumulation of ethylene produced by the cutting apple through the micropores of the packaging material.

At this time, the degree of permeability, which indicates the degree of fluid flow inside and outside the packaging, changes depending on the size and number of micropore diameter, which is caused by the volume of the freshly cut fruit.

Accordingly, in the present invention, the amount of respiration was measured by fresh cut fruits.

Experiment 2) Comparison of fresh cutting and daily volume.

7 is a graph showing the respiration amount of apple, grape, drop tomato and orange.

7, the degree of specularity is variable according to the volume of the fresh-cut fruit, and the storage period is increased. Referring to FIG. 7, when the orange is high in the rate of increase of carbon dioxide, And is configured to be discharged through the micropores of the packaging material.

Experiment 3) Comparison of oxygen and carbon dioxide contents of fresh cut fruits according to the degree of speciation.

8 is a graph showing changes in oxygen and carbon dioxide contents according to air permeability.

The experiment was carried out by mixing 50 g each of apple, grape and drop tomatoes using a micro-perforated film having a diameter of 100 μm and a diameter of 100 μm formed by 3 and 5 holes, respectively, Was measured.

8 (a) is a graph showing the content of oxygen and carbon dioxide detected using a micro-perforated film in which three perforations having a diameter of 100 μm are formed per 100 cm 2.

As a result of detection, oxygen tended to decrease gradually. The carbon dioxide content gradually increased and increased rapidly from the fourth day. During the storage period, apple browning did not occur and there was no off-flavor.

FIG. 8 (b) is a graph showing the content of oxygen and carbon dioxide detected using a micro-perforated film in which five perforations having a diameter of 100 μm are formed per 100 cm 2.

As a result of the detection, the results were similar to those of oxygen and carbon dioxide using microperforated films each having three perforations having a diameter of 100 μm per 100 cm 2.

However, it was found that the microporous film with five perforated holes was more stable than the microperforated film with three perforated holes.

As a result, the number of micro-perforated films was set so that the micro-perforated film permeability was set to be less than 25% and oxygen concentration of 2 to 5% Lt; / RTI >

In addition, by using micro-perforated film, which has a specific permeability according to the volume of each fruit such as apples, grapes, tomatoes and oranges, ethylene is produced after cutting fruits and carbon dioxide produced by respiration is discharged through micropores It is possible to maintain the quality such as the duration and the hardness of the pulp.

For example, apples, grapes, and drop tomatoes may be micro-perforated films having 100 pores per 100 square centimeters and three perforated pores with a diameter of 100 microns per 100 square centimeters Five formed microporous films may be used.

Next, the mixed gas to be packed in the package will be described.

The gas mixture may include nitrogen, oxygen and carbon dioxide to help prevent organic oxidation, to inhibit bacterial growth, reduce pH and microbial activity while helping organic respiration.

At this time, in order to derive the ratio of the gas constituting the mixed gas, the sensory test was performed while changing the ratio of the gas constituting the mixed gas.

FIG. 9 is a graph showing the change in sensory properties of fresh cut fruits packed with MA in 100% nitrogen and gas changes. FIG.

The sensory change was determined by packing the fresh cut fruits into a container, setting the gas mixer content to 100% of nitrogen (N ₂ ), and then packing it using a microperforated film.

As a result of the sensory test, no sensory changes were observed until day 1, but leachate began to be generated on the 2nd day. Large amount of leachate was generated on the 4th day, and odor and odor were observed. From 7 days from the date of manufacture, the concentration of carbon dioxide increased and the microporous film was swollen at the top of the container.

10 is a graph showing a change in sensory change of MA packaged fresh cut fruits and a change in gas using a mixed gas prepared by mixing 50% nitrogen and 50% carbon dioxide.

The sensory change was determined by packing the fresh cut fruits in a container and setting the gas mixer content to 50% of nitrogen (N ₂ ) and 50% of carbon dioxide, and then packing them using a microperforated film.

A mixed gas consisting of 50% of nitrogen (N ₂ ) and 50% of carbon dioxide (CO ₂ ) was prepared and charged into the MA package.

As a result of the experiment, fresh - cut fruits showed no sensory change from day 1 to day 1, but from the 2nd day, the leachate was most abundant in the comparison group, and a large amount of leachate was generated from the 2nd day. On the eighth day of experiment, phenomena such as decrease of hardness of flesh and occurrence of imitation and odor were observed due to anaerobic respiration of fresh cut fruits. From 9 days from the date of manufacture, the concentration of carbon dioxide increased and the microporous film on the top of the container was swollen.

FIG. 11 is a graph showing the change in sensory properties of MA-packaged fresh-cut fruits using gas mixture prepared by mixing 90% nitrogen, 5% oxygen and 5% carbon dioxide and the gas change.

A mixed gas consisting of 90% of nitrogen (N ₂ ), 5% of oxygen (O ₂ ) and 5% of carbon dioxide (CO ₂ ) was prepared and the prepared mixed gas was filled in the MA package.

As a result of the experiment, it was found that the fresh cut fruit had no sensory change from the date of manufacture to the 6th day, but the hardness of the fruit decreased from 7th day. From the day of manufacture, a small amount of leachate was generated from the 8th day, but the leachate was the least in the comparative group. A large amount of leachate was generated on the 10th day, and the odor and odor were observed.

Therefore, it was confirmed that the maintenance of freshness and discoloration were suppressed for the longest in the packaging group consisting of 90% nitrogen, 5% oxygen and 5% carbon dioxide.

According to the present invention, there is an advantage that the preservation period can be extended by preventing oxidation by a mixed gas, inhibiting microorganisms and aerobic bacteria, decreasing pH, and enhancing organic breathing of newly cut fruits.

In addition, it is possible to maintain browning inhibition, stability, texture, flavor and nutrients by washing with a foodstuff-stable immersion liquid, and to inhibit browning, thereby improving shelf life.

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 (5)

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) The apples, pears, pineapples, oranges, grapefruits, citrus fruits and sweet persimmon are cut into 4 to 8 equal parts according to the size of the disinfected fruits. The grapes and the drop tomatoes are separated and removed, and the orange, grapefruit, ;
d) washing step of immersing the cut fruit in an immersion liquid to wash the cut fruit;
e) a dehydrating step of dehydrating the washed cut fruit;
f) a cooling step of cooling the dewatered cut fruit; And
g) a gas filling and packing step of filling the cooled cut fruits with a mixed gas of nitrogen, oxygen and carbon dioxide and packaging the cut fruits in a microporous film;
, ≪ / RTI >
The content of the mixed gas is,
90% nitrogen, 5% oxygen and 5% carbon dioxide,
The micro-perforated film may be formed,
According to the freshness of the fresh fruit, the specular degree is set so that the carbon dioxide concentration is less than 25% and the oxygen concentration is 2 to 5%
When the fresh fruit is apple, grape and drop tomato, three perforated holes having a diameter of 100 탆 are formed per 100 cm 2, and five perforated holes having a diameter of 100 탆 are formed per 100 cm 2 when the fruit is orange.
Wherein the sterilizing step comprises:
And a chlorine concentration of 200 ppm for 7 minutes to sterilize the freshly cut fruit.
delete delete The method according to claim 1,
In the immersion liquid,
Vitamin C and sodium hydrogencarbonate. The method of packing fresh-cut fruits using the mixed gas and the micro-perforated film.
The method of claim 4,
The vitamin C is composed of L-ascorbic acid,
In the immersion liquid,
Wherein said L-ascorbic acid has a concentration of 1.5 to 2.5% and a sodium bicarbonate concentration of 0.8 to 1.2%.

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