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KMID : 0665220140270050881
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Korean Journal of Food and Nutrition
2014 Volume.27 No. 5 p.881 ~ p.887
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Changes of Peach (Prunus persica L. Batsch) Quality during Storage after Treatment with Aqueous Chlorine Dioxide
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Lee Kyung-Haeng
Choi Ji-Hye
Ra So-Jung
Min Hye-In
Park Yong-I
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Abstract
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To prolong the shelf-life of domestic peaches, samples were treated with 30 ppm of aqueous chlorine dioxide (ClO2) for 0~15 minute, after which the spoilage rate, changes in physico-chemical and sensory properties of treated samples were investigated. The control showed spoilage at day 4, and then 31.25% of control showed spoilage at day 8. However, samples treated with aqueous ClO2 had no spoilage at day 4. On day 6, only 6.25% of samples treated with aqueous ClO2 for 5 min showed spoilage. After 8 days, no spoilage was observed for samples treated with aqueous ClO2 for 10 and 15 min. The weight change of the control was higher than that of aqueous ClO2 treated samples for 8 days of storage. There were no differences in pH of samples among the treatments, but they were increased by storage time. Although there were no initial differences in the firmness of samples among the treatments, firmness of the control sample was decreased faster than those of the aqueous ClO2 treated samples for 8 days of storage. No significant changes in lightness, redness and yellowness of the samples by aqueous ClO2 treatment were observed during storage. The sensory parameters including taste, flavor, color, texture and overall acceptance at the initial period were not different among treatments. However, all scores of the control were decreased faster than those of aqueous ClO2 treated samples during storage.
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KEYWORD
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peach, aqueous chlorine dioxide, spoilage rate, physico-chemical property
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