Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var.

The purpose of this study was to evaluate the effect of air-bubble washing with natural sanitizers on microbial contamination such as aerobic bacteria, yeast, and mold, and the quality characteristics of perilla seeds. Bubble washing was more effective than immersion washing for all washing times. The microorganism counts decreased as a function of bubble washing time, with an optimum air-bubble washing time of 60 min. In addition, immersion and bubble washing with natural sanitizers such as vinegar and brine of 1, 2.5, and 5% caused a dramatic decrease in the microorganism counts compared with washing without sanitizers. There was no significant difference between 2.5% and 5% vinegar in bubble washing efficacy. The results of bubble washing with brine were similar to those of bubble washing with vinegar, but vinegar resulted in more effective microbial decontamination than brine at all concetrations. In addition, bubble washing with vinegar and brine did not alter the oxidative stability of perilla seeds as determined by acid and peroxide values. As a result, air-bubble washing with natural sanitizers is an effective method to reduce the microbial contamination and enhance the microbiological safety of perilla seeds.

The objective of this study was to investigate the effect of corrugated packaging coated with aluminum (Al) on quality characteristics of red paprika during storage at 25℃. Characteristics such as weight loss, hardness, total phenolic content, antioxidant activities, polygalacturonic acid (PG) activity, and oxidative enzyme activities (polyphenol oxidase and peroxidase activities) of paprikas, packed in corrugated packaging with or without Al-coating were compared as a function of storage time. Al coating inside of corrugated box was found to inhibit PG activity, resulting in prevention of weight loss and maintenance of hardness of paprika during storage, compared to the control sample. This may be due to Al coating treatment that enhance moisture-proof property and hinder gas transmission of corrugated packaging. Furthermore, paprika in Al-coated-corrugated packaging was lower in oxidative enzyme activities than the control, which caused higher total phenolic content and antioxidant activities during storage. As a results, the Al coated-corrugated packaging can be used as a functional packaging material to extend the shelf-life and improve the storage quality of paprika by preventing their respiration and transpiration. Key words：corrugated packaging, aluminum, paprika, storage, quality characteristics 서 론 1) 파프리카(Capsicum annuum L.