Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Kang, Ji Hoon; Park, Shin Min; Kim, Hyun Gyu; Son, Hyun Jung; Song, Kiwon; Cho, Miae; Kim, Jong Rak; Lee, Jun Young; Song, Kyung Bin

doi:10.3746/jkfn.2015.44.7.1072

Cited by 9 publications

(5 citation statements)

References 23 publications

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“…Therefore, ClO 2 fumigation is expected to have a positive effect on the storage quality of Cheongdobansi by preserving its hardness, a major factor in evaluating the storage quality of fresh persimmons (Kim, 1999). Similar results were found in the studies of Choi et al (2013) and Kang et al (2015), in which ClO 2 gas treatment maintained the hardness of cherry https://doi.org/10.11002/kjfp.2023.30.2.190 tomatoes and paprika.…”

Section: Hardnesssupporting

confidence: 64%

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Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

Kim¹,

Kim²,

Kim³

et al. 2023

Korean J. Food Preserv.

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Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi.

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Section: Hardnesssupporting

confidence: 64%

“…ClO 2 gas has been used to enhance the storage quality of fruits such as tomatoes (Yang et al, 2020), strawberries (Kim and Hwang, 2019), paprika (Kang et al, 2015), and broccoli (Park and Lee, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

Kim¹,

Kim²,

Kim³

et al. 2023

Korean J. Food Preserv.

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“…Gaseous Chlorine Dioxide Treatment Suppresses Decay and Microbial Growth in Cold-stored Jujube Fruit of 80% to suppress decay and microbial growth (Kang et al, 2015;Kim and Song, 2017). A ClO2 generator (CA-300, Purgofarm Inc., Hwaseong, Korea) was used employing the electrochemical method reported by Gates (1998), in which highly pure ClO 2 gas produced by aqueous sodium chlorite was passed through a multi-porous membrane electrode assembly.…”

Section: Gaseous Clo 2 Fumigation Treatmentmentioning

confidence: 99%

Gaseous Chlorine Dioxide Treatment Suppresses Decay and Microbial Growth in Cold-stored Jujube Fruit

Park¹,

Kim²,

Han³

et al. 2020

HST

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Gaseous chlorine dioxide (ClO2) fumigation is widely used in various industries as a strong oxidizing and sanitizing agent to eliminate harmful microorganisms. Here, we investigated the effectiveness of ClO 2 fumigation in suppressing decay and microbial growth in jujube fruit during cold storage. ClO2 fumigation significantly reduced the decay incidence of jujube fruit; in particular, treatment with 30 mg•L -1 and 50 mg•L -1 ClO2 maintained the decay rate below 7.0% for up to 4 weeks of storage, whereas the decay rate of the control was approximately 20%. Moreover, the decay rate of fruit treated with 50 mg•L -1 ClO2 was maintained below 20% until the end of storage (6 weeks). In addition, 50 mg•L -1 fumigation completely prevented aerobic bacterial growth during the first 2 weeks of storage; after 6 weeks, the aerobic bacteria count in the groups treated with 30 mg•L -1 and 50 mg•L -1 ClO2 was 2.4 log colony-forming units per gram, which was 30% lower than that of the control. Total yeast and mold growth were also well controlled during storage, even with only 10 mg•L -1 of gaseous ClO 2 fumigation. These data demonstrate that 30 -50 mg•L -1 of gaseous ClO 2 fumigation suppressed postharvest jujube fruit decay by controlling fungal and bacterial growth on the surface, and it is recommended as an effective method to maintain crop quality.

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“…Kang et al(34) reported that the color values of paprika were measured as L value of 30.75, a value of 23.27, b value of 11.38. Ha et al (35) investigated the effect of shading method on growth and fruit characteristics when harvesting paprika during summer and reported that the color values of paprika outside were measured as L value of 36.4, a value of 34.3, b value of 18.9.…”

mentioning

confidence: 99%

Characteristics in the components of the paprika by drying methods

Lee¹,

Hong²,

Choi³

et al. 2017

Korean Journal of Food Preservation

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The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and 5.03 °Brix, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05). Key words：paprika, osmotic dried, vacuum freeze-dried, characteristics

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Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export

Cited by 9 publications

References 23 publications

Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

Gaseous Chlorine Dioxide Treatment Suppresses Decay and Microbial Growth in Cold-stored Jujube Fruit

Characteristics in the components of the paprika by drying methods

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