Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

김수진,; 손시혜,; 김기창,; 김행란,; 윤기선,

doi:10.3746/jkfn.2011.40.8.1141

Cited by 7 publications

(1 citation statement)

References 12 publications

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“…신선편이 농산물은 조리 시간의 절약과 간편성이라는 장점을 가지고 있지만 세척, 박피, 절단 등의 작업으로 세포벽이 파괴되면서 호흡, 갈변, 조직연화 등 물리화학적 변화가 급속히 진행되며, 미생물의 오염 가능 성도 증가하므로 급식 및 외식업체에서 오염된 농산물의 사용으로 대형 식중독 사고를 일으킬 수 있다 (2,3). 지금까 지의 신선편이 농산물에 관한 연구는 제조공정 및 유통 조건의 표준화(4), 저장 온도 및 포장에 따른 최소가공처리 채소류의 품질 특성 (5,6), 세척 및 저장에 따른 신선편이 엽채류의 저장 중 품질 변화 평가 등 (7,8) NT, Not treatment; Dip, Tap water (3 min); O3, 4 ppm Ozon (5 min); OMH, microbubble and 55℃ water after 4 ppm ozone (5 min).…”

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Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock

Park¹,

Lee²,

Min³

et al. 2016

Korean Journal of Food Preservation

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The quality and shelf life of sliced root of Platycodon grandiflorum (Doraji) treated by ozon-microbubble-heat shock (OMH) were investigated by combining modified-atmosphere packaging [MAP, (50% O2+15% CO2+35% N2)]. The study was based on microbiological (total viable bacteria, fungi, Enterobacteriaceae and coliforms numbers), physicochemical and sensory changes. OMH treatment was effective in reducing microbial populations of the sliced Doraji, especially Enterobacteriaceae and coliforms reduced by 2 log CFU/g. However OMH-MAP treatment remained the aerobe and fungi numbers. Regarding the color, OMH-MAP delayed the change of Hunter b* and the sliced Doraji by OMH-MAP treatment exhibited lower decrease of flavor and overall acceptability compared to those by polypropylene packaging after tap water treatment (Control). The OMH and 50%O2+15%CO2 MAP treatment gave better sensory quality and extended shelf-life for sliced Doraji (~3 days longer shelf-life than Control). Flavor was significantly related to overall acceptability at both Control and OMH-MAP, whereas total coliforms prevalence was associated with overall acceptability at only OMH-MAP. Therefore microbubble-heat shock treatment may improve microbial safety and sliced Doraji by OMH treatment can stored under 50%O2+15%CO2 treatment for up to 7 days. Thus, OMH and MAP treatment may be used in maintaining the storage quality and marketability of sliced Doraji.

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Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock

Park¹,

Lee²,

Min³

et al. 2016

Korean Journal of Food Preservation

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Moisture evaporation prediction model for fresh storage of vegetables in refrigerator

Kim

Kim²,

Park³

et al. 2023

J Mech Sci Technol

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Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)

Bae¹,

Choi²,

Lee³

et al. 2016

Korean Journal of Food Preservation

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Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at 0℃ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, 50 μm) or in a polyethylene/polypropylene film (PE/PP, 100 μm) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and 10℃) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at 4℃ showed less aerobic and coliform bacterial population than those stored at 10℃ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at 10℃ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (ΔE) of fresh-cut onions in PE/PP film stored at 10℃ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at 10℃ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher CO2 and less O2 concentrations at 10℃ than those at 4℃. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at 4℃ could be effective to prolong the quality of fresh-cut onions up to 21 days.

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Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

Cited by 7 publications

References 12 publications

Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock

Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock

Moisture evaporation prediction model for fresh storage of vegetables in refrigerator

Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)

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