Earticle

초록

영어

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

목차

Abstract
 서론
 본론
  1. 저장기간 연장 포장
  2. 저장기간 연장 포장 소재
  3. 저장기간 연장 포장재 제품 적용 현황
  4. 평가방법
 요약
 감사의 글
 참고문헌

키워드

저자

• 이진규 [ Jin-Kyu Rhee | 이화여자대학교 ]
• 유지예 [ Ji Ye Yu | (주)바이오소재 ]
• 김미경 [ Mi-Kyung Kim | (주)바이오소재 ]
• 유영선 [ Young-Sun You | 가톨릭대학교 생명공학전공 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국포장학회지 [Journal of Korea Society of Packaging Science & Technology]

• 간기

  연3회

• pISSN

  1226-0207

• 수록기간

  1994~2026

• 등재여부

  KCI 등재

• 십진분류

  KDC 530 DDC 620