| Summary: | 碩士 === 輔仁大學 === 食品營養學系 === 93 === Active packaging functions to maintain quality and extend the shelf life via actively modifying the atmosphere within package. This study aimed to construct a SO2 emitter by incorporating sodium metabisulfite into a carbonized-bamboo sheet, which may be used to inhibit microbial growth and browning. A model study was employed to determine the influence of temperature and relative humidity on SO2 release, the correlation was analyzed using the Response Surface Method (RSM). Subsequently, unfumigated persimmon products were packaged with SO2 emitter and used in a two-month storage study, including the analysis of browning and mold growth. Results revealed the SO2 emitting rate was associated with temperature, however, inversely related to RH%. The results of RSM analysis showed the SO2 generation decreased as temperature and RH% increased at room temperature and low RH% environment. Additionally, an optimal emitting rate was found at 4oC and 70%RH in simulation storage for fresh produce. The SO2 gas in the headspace was absorbed by moisture in the package, this resulted in a decrease of SO2 amount. Significant differences on the color and microbial growth were found between persimmon products in active packaging and control. Moreover, no residual SO2 was detected in food samples, this leaded to a conclusion that no safety concerns should be taken into account, and the emitter is beneficial to extend shelf life.
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