Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Effect of Air Bubble Washing with Brine on Quality Characteristics of Strawberries during Storage

염수를 이용한 공기방울 세척이 딸기의 저장 시 품질특성에 미치는 영향

  • Kang, Sung-Won (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Lee, Byung-Ho (Alchan Agriculture Development Asscociation Corporation) ;
  • Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University) ;
  • Chun, Ji-Yeon (Department of Food Technology, Sunchon National University) ;
  • Seoung, Tae-Jong (Department of Food Service & Culinary, International University of Korea) ;
  • Choi, Sung-Gil (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University)
  • 강성원 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 이병호 ((주)알찬수출영농조합법인) ;
  • 허호진 (경상대학교 응용생명과학부(농업생명과학연구원)) ;
  • 천지연 (순천대학교 식품공학과) ;
  • 성태종 (한국국제대학교 외식조리학과) ;
  • 최성길 (경상대학교 응용생명과학부(농업생명과학연구원))
  • Received : 2011.04.05
  • Accepted : 2011.06.23
  • Published : 2011.06.30
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Abstract

In this study, we investigated effect of washing with brine on quality characteristics of strawberries during storage at 4 or $20^{\circ}C$. The strawberry samples were prepared with brine-washing (BW), brine-washing and removing moisture on surface (BWR), or without brine-washing and removing moisture (control). The samples were tested for total aerobic bacteria, pH, color, firmness. BWR affected the microbial change, resulting in retarding the growth of total aerobic bacteria, compared with the control and BW. The initial microbial and exponential growth phase of BWR at $4^{\circ}C$ was not detected. For pH, there wasn't dramatical change on BWR at $4^{\circ}C$ and $20^{\circ}C$. In addition, there was dramatically in decreased on control and BW. A-value was increased over storage time on control and BWR except BW. For firmness, there wasn't dramatical change on all sample when stored at $4^{\circ}C$. The results suggest that storage of strawberry stored after washing and moisture removal from the surface should be applied to maintain quality and shelf-life during storage of strawberries.

본 연구에서는 딸기의 냉장 및 상온 저장 시 일반세균, pH, color, firmness 등의 품질특성에 있어 염수 세척에 따른 영향을 분석하였다. 시료는 세척하지 않은 대조구, 염수세척 시료구, 염수세척 후 물기제거한 시료구 세 가지 종류로 준비하였다. 일반세균의 경우 염수세척 후 물기제거한 경우에 염수세척 시료구와 비세척 대조구에 비해 세균수가 저감화되었으며, 대수증식기가 나타나지 않았다. pH의 경우, 비세척 대조구와 염수세척 시료구에서는 다소 감소했으나, 염수세척 후 물기를 제거한 시료구에서는 거의 변화가 없는 것으로 나타났다. 적색도는 비세척 대조구와 염수세척 후 물기제거 시료구에서 저장기간이 경과함에 따라 증가되었으나, 염수세척 시료구에서는 감소되었다. 경도의 경우 $4^{\circ}C$에서 저장했을 때, 저장 간에 큰 변화를 보이지 않았다. 결론적으로 딸기를 염수세척하여 물기를 제거할 경우, 저장기간을 크게 연장할 수 있을 것으로 사료된다.

Keywords

Acknowledgement

Supported by : 과채류공통수출사업단

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