저농도 서방형 이산화염소 가스 병합처리가 파프리카의 저장 중 미생물 성장과 품질에 미치는 영향 (Effects of Combined Chlorine Dioxide Gas Treatment Using Low-Concentration Generating Sticks on the Microbiological Safety and Quality of Paprika during Storage)

서지정보

· 발행기관 : 한국식품영양과학회
· 수록지 정보 : 한국식품영양과학회지 / 45권 / 4호 / 619 ~ 624페이지
· 저자명 : 강지훈, 박신민, 김현규, 손현정, 송경주, 조미애, 김종락, 이정용, 송경빈

초록

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.

영어초록

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.

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