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KMID : 0380620110430040495
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 4 p.495 ~ p.503
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Changes in Quality Characteristics of Fresh-cut Produce during Refrigerated Storage
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Sun Shih-Hui
Kim Su-Jin
Kim Gi-Chang
Kim Haeng-Ran
Yoon Ki-Sun
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Abstract
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We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10oC. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4oC than those at 10oC and development of potato and sweet potato browning was delayed at 4oC. Total aerobic count and coliform increased continuously at 10oC during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.
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KEYWORD
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fresh-cut produce, quality characteristics, refrigeration storage, quality maintenance period
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