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KMID : 1134820150440071072
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 7 p.1072 ~ p.1078
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Gaseous Chlorine Dioxide Treatment to Produce High Quality Paprika for Export
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Kang Ji-Hoon
Park Shin-Min
Kim Hyun-Gyu
Son Hyun-Jung
Song Kyoung-Ju
Cho Mi-Ae
Kim Jong-Rak
Lee Jeong-Yong
Song Kyung-Bin
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Abstract
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To maintain high quality and microbiological safety of paprika during storage for export, paprika samples after harvest were treated with 75 ppmv chlorine dioxide (ClO2) gas and stored at 8°C, which is the optimal storage temperature, for 30 days. ClO2 gas treatment reduced initial populations of total aerobic bacteria in samples by 1.62 log CFU/g as well as yeast and molds by 1.45 log CFU/g compared to those of the control. During storage, weight loss of all samples increased, and samples treated with ClO2 gas showed lower weight loss than the control. In addition, total soluble solid and total phenolic contents were not significantly different between the samples during storage, whereas vitamin C content and hardness of all samples decreased. Hunter L, a, and b values of paprika samples were not significantly different between the treatments. These results suggest that ClO2 gas treatment can be effective for improving microbiological safety and maintaining high quality of paprika during storage.
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KEYWORD
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paprika, postharvest treatment, chlorine dioxide gas, microbiological safety
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