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Washing Efficiency of Acidic Electrolyzed Water on Microbial Reduction and Quality of ‘Fuji’ Apples
Hataitip Nimitkeatkai,Ji Gang Kim(김지강) 한국원예학회 2009 원예과학기술지 Vol.27 No.2
This study was conducted to investigate the effect of electrolyzed water (EW) on quality and reducing microbial population in washed apples. Apples (Malus × domestica cv. Fuji) were washed separately in strong acidic (pH 2.8) EW and weak acidic (pH 6.5) EW, each containing 50 μLㆍL?¹ free chlorine for 2 and 5 min, and in 50 μLㆍL?¹ chlorinated water and tap water for 5 min. Samples were individually packaged in 50 ㎛ polypropylene film and stored at 10℃ for up to 35 days. Washing in strong acidic EW for 5 min was effective in reducing microbial population. However, apples washed in the EW for 5 min had less hue angle value throughout storage period and lower sensory evaluation score at the end of storage. Strong acidic (2 min dipping) and weak acidic (either 2 or 5 min dipping) EW was as effective as chlorine in reducing microbial growth of apples. No significant differences in color, soluble solid content, pH, and sensorial quality occurred among tap water, chlorine, and weak acidic EW. The results indicated that weak acidic EW could be an alternative sanitizer for washing apples.
김지강,Hataitip Nimitkeatkai,최지원,정승룡 한국원예학회 2011 Horticulture, Environment, and Biotechnology Vol.52 No.4
The heated scallop shell powder, calcinated calcium (CC) alone or combination with mild heat treatment were investigated as potential sanitizers for maintaining storage quality and microbial safety of fresh-cut iceberg lettuce. Fresh iceberg lettuce leaves were cut into 3 × 3 cm slices and washed in normal tap water (TW), 50 μL・L^(-1) chlorinated water (pH 6.5), 1.5 g・L^(-1) CC, heat treatment (HT) in TW at 45℃, and CC dissolved in TW at 45℃ for 2 min separately. Samples were then packaged in 80 μm nylon/polyethylene bags and stored at 5℃. Results revealed that like 50 μL・L^(-1) chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut lettuce samples. Washing with CC combined with mild HT increased an electrical conductivity of fresh-cut lettuce tissue. Combined heat treatment with washing solutions reduced aerobic plate count on fresh-cut lettuce, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut iceberg lettuce resulting to more microbial population compared to non HT. On the other hand, samples treated with CC had good quality with low off-odor at the end of storage. Thus, CC, an environment-friendly sanitizer can be an alternative to HT for washing of fresh-cut iceberg lettuce without affecting sensorial quality.
신선편이 브로콜리의 품질과 미생물 성장에 영향을 주는 소성칼슘 용액 세척 및 열처리 효과
김지강(Ji Gang Kim),Hataitip Nimitkeatkai,최지원(Ji Woen Choi),이상규(Sang Gyu Lee) (사)한국생물환경조절학회 2012 생물환경조절학회지 Vol.21 No.4
환경친화적인 농산물 살균소독 세척방법으로 소성칼슘 및 열처리에 의한 신선편이 브로콜리 저장 중 품질 및 미생물적인 안전성 향상 효과를 구명하기 위하여 본 연구를 수행하였다. 브로콜리를 절단한 뒤 수돗물, 50μL · L<SUP>?1</SUP> 염소수 및 1.5g · L<SUP>?1</SUP> 소성칼슘 용액과 45℃의 수돗물 열처리, 열처리와 살균소독제를 혼합한 45℃의 1.5g · L<SUP>?1</SUP> 소성칼슘 용액에서 각각 2분 세척하였다. 그리고 신선편이 브로콜리를 50㎛ PE 필름에 포장하여 5℃에서 9일 저장하면서 기체조성, 전기전도도, 미생물수, 색 및 관능적인 품질을 조사하였다. 포장내부의 기체조성은 열처리에서 O₂ 농도가 낮고, CO₂ 농도는 높았으나 비열처리구에서는 살균소독 방법간에 차이가 없었다. 소성칼슘 및 염소수 살균소독처리는 수돗물 처리보다 신선편이 브로콜리의 미생물 감소에 효과적이었고 열처리는 저장 3일까지는 효과가 있었으나 6일 이후에는 나타나지 않았다. 전기전도도는 소성칼슘 + 열처리에서 높게 나타났고, 색은 저장기간이 지나면서 명도가 낮아지고 황색도는 증가하였으나 살균소독 처리간에는 차이가 나타나지 않았다. 신선편이 브로콜리 저장 중 미생물수는 소성칼슘 단독처리가 염소수와 비슷한 수준으로 저장 9일 동안 일반세균수 제어효과를 나타냈고, 대장균군도 수돗물 처리보다 저장기간 내내 적게 나타났다. 또한 브로콜리 절단면의 변색 억제에는 열처리가 효과적이었으나 이취는 높게 나타났으며, 비열처리구에서 소성칼슘 용액처리는 염소수와 같이 수돗물보다 외관이 우수하고, 이취가 적게 나타났다. 따라서 소성칼슘 처리는 환경친화적인 방법으로서 신선편이 브로콜리의 염소 살균소독세척을 대체할 수 있는 방법으로 판단되었다. This study was conducted to investigate the effect of calcinated calcium (CC) alone or combination with heat treatment on storage quality and microbial growth in fresh-cut broccoli. Fresh broccoli samples were cut into small pieces and washed in normal tap water (TW), 50 μL · L<SUP>?1</SUP> chlorinated water (pH 6.5), 1.5 g · L<SUP>?1</SUP> CC, heat treatment in TW at 45℃, and CC dissolved in TW at 45℃ for 2 minutes separately. Samples were then packaged in 50 ㎛ polyethylene bags and stored at 5oC. Results revealed that like 50 μL · L<SUP>?1</SUP> chlorine, washing in CC at normal water temperature was effective in reducing microbial population in fresh-cut broccoli samples. Washing with CC combined with heat treatment increased an electrical conductivity of fresh-cut broccoli. Combined heat treatments with TW and CC reduced aerobic plate count on fresh-cut broccoli, only in initial period of storage. But, later on heat treatment induced injury of fresh-cut broccoli resulting more microbial population compared to non heat treatment. However, samples treated with CC alone had good quality with low off-odor at the end of storage. Results suggest that CC, an environment-friendly sanitizer could be an alternative to chlorinated water for washing of fresh-cut broccoli without affecting sensorial quality.