Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage

  • Youm, Hyoung-Jun (Departments of Food Science and Technology, Chungnam University) ;
  • Jang, Jae-Won (Departments of Food Science and Technology, Chungnam University) ;
  • Kim, Kyu-Ri (Departments of Food Science and Technology, Chungnam University) ;
  • Kim, Hyo--Jjung (Departments of Food Science and Technology, Chungnam University) ;
  • Jeon, Eun-Hee (Departments of Food Science and Technology, Chungnam University) ;
  • Park, Eun-Kyoung (Departments of Food Science and Technology, Chungnam University) ;
  • Kim, Mee-Ree (Departments of Food and Nutrition, Chungnam National University) ;
  • Song, Kyung-Bin (Departments of Food Science and Technology, Chungnam University)
  • Published : 2004.06.01
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Abstract

Effects of chemical treatment with a citric acid solution or ozonated water on microbiological changes in lettuce and cabbage during storage were studied. Fresh lettuce and cabbage samples were cut into small pieces and treated by soaking in either ozonated water or a citric acid solution. After treatment, populations of total bacteria, yeast and mold, and E. coli were determined. Numbers of microorganisms increased during storage, but ozonated water and citric acid treatments retarded the increase in microbial growth. Among treatments, 1 % citric acid treatment was the most effective in terms of microbiological change and inhibition of polyphenoloxidase (PPO). For lettuce, citric acid treatment decreased the microbial growth overall by 1.5 log CFU/g and inhibited the PPO activity by 80%. These results indicate that chemical-treated lettuce and cabbage retained a better quality than those of the control during storage.

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References

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