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KMID : 0665220220350040247
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 4 p.247 ~ p.252
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Quality Changes of Centella asiatica by Slow-released ClO2 Gas Gel-pack during Storage
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Lee Kyung-Haeng
Yu Kwang-Won
Bae Yun-Jung
Han Ki-Jung
Jang Da-Bin
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Abstract
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To improve the shelf-life of Centella asiatica, Centella asiatica was treated with gel packs containing slow-released chlorine dioxide (ClO2) gas at 3-5 ppm for 20 days at 4℃. The weight loss rate, as well as the changes in pH, color, and texture of the treated samples, were investigated. The weight of the control and ClO2 gas-treated samples was decreased during the storage period. The change in weight of the control was slightly faster than that of the samples treated with 3 and 4 ppm ClO2 gas. The pH of the control and the ClO2 gas treated samples were decreased during the storage period and there was no significant difference between the control and ClO2 gas treated samples. Concerning color (lightness, redness, and yellowness) changes of Centella asiatica during the storage period, there was no significant difference between the control and ClO2 gas treated samples. The change in shear force in the leaf and stem of Centella asiatica during the storage period was slightly lower in the 4 ppm ClO2 gas treated samples (in the leaf) compared to the control and 3 and 4 ppm ClO2 gas treated samples (in the stem) compared to the control and 5 ppm ClO2 gas treated sample.
Key words: Centella asiatica, slow-released, chlorine dioxide gas, physicochemical properties
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KEYWORD
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Centella asiatica, slow-released, chlorine dioxide gas, physicochemical properties
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