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KMID : 1134820120410121798
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 12 p.1798 ~ p.1804
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Changes in the Quality of Peaches (Prunus persica L. Batsch) Treated by UV-C Irradiation during Storage
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Jang Joo-Hee
Park Jae-Hee
Ban Ki-Eun
Lee Kyung-Haeng
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Abstract
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To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0～10.0 kJ/m2) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 kJ/m2 UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 kJ/m2 of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 kJ/m2 UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 kJ/m2 UV-C treatment group than in those treated with 5.0 kJ/m2 of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0～10.0 kJ/m2 of UV-C decreased rapidly after four days, when compared to the control and 2.5 kJ/m2 UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 kJ/m2 UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 kJ/m2 or higher.
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KEYWORD
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peach, UV-C irradiation, spoilage rate, physico-chemical property
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