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KMID : 0613820050150010066
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Journal of Life Science
2005 Volume.15 No. 1 p.66 ~ p.70
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Antimicrobial Effect of Grapefruit Seed Extract on Preservation for Carrot and Spinach
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Kim Mi-Kyung
Park Mi-Suk
Choi Sun-Uk
Park Hae-Ryong
Hwang Yong-Il
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Abstract
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In order to preserve the freshness of vegetables and to reduce the rate of decay, grapefruit seed extract (GFSE), a natural microorganism growth inhibiting agent, was applied during the preservation process of heat treated carrot and spinach. To investigate synergic effect of heat and GFSE treatment, carrots and spinaches were treated with or without 10 ppm of GFSE at 70℃. Surface color, texture and microbial counts of the samples were measured during storage at 4℃. GFSE showed an effective inhibitory activity against aerobic bacteria and yeast which might be involved in the decay of vegetables. Heat treatment at 2 min at 70℃ could also well preserve the color and texture of the vegetables. From the results, optimal concentrations of GFSE were 10 ppm and 50 ppm with heat treatment of 2 min 70℃ for the growth inhibitory effect to aerobic bacteria and yeast and preservation of color and texture.
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KEYWORD
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