Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi

  • Jiyoon Kim (School of Food Science and Technology, Kyungpook National University) ;
  • Jung Soo Kim (School of Food Science and Technology, Kyungpook National University) ;
  • Minhyun Kim (School of Food Science and Technology, Kyungpook National University) ;
  • Ji Hye Kim (School of Food Science and Technology, Kyungpook National University) ;
  • Insun Kim (School of Food Science and Technology, Kyungpook National University) ;
  • Inju Nam (School of Food Science and Technology, Kyungpook National University) ;
  • Jong-Kuk Kim (Department of Food and Food Service Industry, Kyungpook National University) ;
  • Kwang-Deog Moon (School of Food Science and Technology, Kyungpook National University)
  • Received : 2023.02.03
  • Accepted : 2023.03.21
  • Published : 2023.04.30
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Abstract

Because of their short harvest season, large quantities of persimmons must often be processed within a limited time. Therefore, new methods to extend their storage life are required. This study examined the effects of chlorine dioxide (ClO2) gas fumigation for various treatment periods on the storage quality of astringent persimmons Cheongdobansi under low-temperature conditions. The conditions consisted of continuous treatment with ClO2, treatment for 2 weeks with ClO2, and no treatment, all of which are stored at low temperatures. Control samples (storage 0 days) without any treatment were prepared and all experiments were conducted for 10 weeks at two-week intervals. The ClO2 gas treatment maintained the moisture content, color value, hardness, soluble tannin content, and sensory characteristics. However, ClO2 gas treatment did not affect the soluble solids, pH, and total sugar content. In particular, continuous treatment with ClO2 maintained the storage quality after 6-8 weeks of storage, particularly the hardness and weakness (sensory evaluation). The results suggest the potential of continuous treatment with ClO2 as a highly effective method for maintaining the freshness of Cheongdobansi.

Keywords

References

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