Comparison of Different Packaging Methods on the Quality of Persimmon Chips Stored at Constant Temperature
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Abstract:
The persimmon fruits were sliced and dried by combined hot-air-microwave drying technique to obtain persimmon chips. The preservation effects of polyethylene(PE) bag, polyamide (PA) bag, aluminum foil composites, the PA bag packing with nitrogen, the aluminum foil composite packaged with desiccant and deoxidizer on the persimmon chips were compared. The persimmon chips packaged in 6 different packaging forms were subjected to a thermostatic preservation test to select the best packaging method. The moisture content, color and texture of the products were measured and compared every 7 days. Besides, the persimmon chips were exposed to air for destructive testing to determine the end of shelf life, and the changes in L* values were measured by accelerated shelf test to predict the shelf life of products. The results showed that the nitrogen filling of the PA bag had the best preserve effect on the moisture content, chroma, firmness and crispness of the persimmon chips. It was proved by the destructive test that the end of shelf life of persimmon product finished when the L* value decreased to 64.56, and the prediction model for L* value change of persimmon chips at 37 ℃ and 47 ℃ was: y=73.30622e-0.00079x and y=73.05771e-0.0180x, respectively. The calculated Q10 was 2.28. It was predicted that the shelf life of the persimmon chips packed with nitrogen in the PA bag at the storage temperature of 25 ℃ was about 460 days.
