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KMID : 0380620080400020171
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.171 ~ p.177
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Engineering/Processing/Sensory Evaluation : Effects of Washing-water Temperature and Packaging Type on the Quality of Fresh-cut Crown Daisies
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Chang Min-Sun
Kim Byeong-Sam
Kim Gun-Hee
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Abstract
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The effects of hydrocooling and packaging type on the quality attributes of fresh-cut crown daisies (Chrysanthemum coronarium var. spatiosum) were investigated by examining weight loss, respiration, vitamin C content, total chlorophyll content, microbial load, and sensory properties during storage at 4 and 10℃. Fresh crown daisies were trimmed and washed with cold water (1 and 5℃) as well as tap water (10℃) 3 times each for 30 sec. They were then packaged in PP (polypropylene) film bags or PETE (polyethylene terephthalate) trays, and stored for 9 days at 4 and 10℃, respectively. In general, weight loss was reduced as a result of the washing and packaging. The respiration rate increased slowly during storage at 4℃, and the vitamin C and total chlorophyll contents of the crown daisies packaged in PETE trays decreased gradually during storage. Finally, the treatments consisting of hydrocooling and then packaging in PETE trays resulted in approximately 1-2 log CFU/g reductions in microbial load.
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KEYWORD
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fresh-cut crown daisy, hydrocooling, packaging, quality
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