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KMID : 0665220230360040236
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 4 p.236 ~ p.243
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Changes in the Quality Characteristics of Yuzu (Citrus Junos Sieb.) after Ozone Water Washing Treatment, Sterilization and Storage Period
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Lee Bo-Bae
Kim Min-Hwan
Yoon Chang-Yong
Cho Youn-Sup
Lee Jun-Hyo
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Abstract
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The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.
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KEYWORD
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yuzu, ozone water, sterilization, storage
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