|
KMID : 1134820160450040619
|
|
Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.619 ~ p.624
|
|
|
Effects of Combined Chlorine Dioxide Gas Treatment Using Low-Concentration Generating Sticks on the Microbiological Safety and Quality of Paprika during Storage
|
|
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
|
|
|
Abstract
|
|
|
|
Chlorine dioxide (ClO2) gas treatment (75 ppmv, 30 min) has been suggested to improve the microbial safety of postharvest paprika in a previous study. Based on these results, in this study, an additional combined treatment using low-concentration ClO2 gas-generating sticks (3 ppmv) in paprika samples during storage was carried out at 8°C and 90% relative humidity to further enhance the quality and reduce the decay rate of paprika for the purpose of lengthy storage. After the combined treatment, the initial populations of total aerobic bacteria as well as yeast and molds in the paprika samples decreased by 3.04 and 2.70 log CFU/g, respectively, compared with those of the control samples, and this microbial inactivation was maintained by the low-concentration ClO2 gas-generating sticks during storage. In particular, the decay rate of samples with combined treatment was significantly lower than that of the control. Vitamin C content, hardness, and color quality parameters of paprika samples were not altered by treatment, while weight loss of the samples treated with the combined ClO2 gas was lower than that of the control during storage. These results indicate that the combination of two different ClO2 gas treatments is effective for retaining the quality of paprika during prolonged storage.
|
|
|
KEYWORD
|
|
|
low-concentration ClO2 gas stick, combined treatment, paprika, storage, quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|