The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in the Quality Characteristics of Yuzu (Citrus Junos Sieb.) after Ozone Water Washing Treatment, Sterilization and Storage Period

오존수 세척 처리에 의한 유자의 품질 특성 변화 및 저장기간별 살균 효과

  • Bo-Bae Lee (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Min-Hwan Kim (CAST, Co., Ltd.) ;
  • Chang-Yong Yoon (Fruit Research institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Youn-sup Cho (Fruit Research institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Seung-Hee Nam (Dept. of Agricultural Science and Technology, Chonnam National University)
  • 이보배 (전라남도농업기술원 과수연구소 ) ;
  • 김민환 ((주)캐스트 ) ;
  • 윤창용 (전라남도농업기술원 과수연구소 ) ;
  • 조윤섭 (전라남도농업기술원 과수연구소 ) ;
  • 남승희 (전남대학교 농업생명과학대학 )
  • Received : 2023.06.14
  • Accepted : 2023.07.26
  • Published : 2023.08.31
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Abstract

The purpose of this study was to investigate the effects of sterilization, storage period and washing yuzu, according to the washing method, during the storage period. The results showed that the fungus size increased as the storage period increased, and no mold occurred in the yuzu washed with ozone water until 20 days. After 30 days of storage, a mold of 124.1±13.9 mm2 was observed. The no-treatment sample had a fungus of 814.5±72.8 mm2 in size on day 0 and the fungus the largest fungus was 6,362±636.7 mm2 on day 30. In the case of water treatment, the fungus was 286.4±31.5~4,836.4±484.6 mm2 in size. The results of the study confirmed that washing yuzu with ozone water has a sterilizing effect.

Keywords

Acknowledgement

본 연구는 2023년도 농촌진흥청의 「수출용 농산물의 생산성 향상 및 수확 후 관리 기술개발(RS-2023-00236699)」 연구비에 의하여 수행된 결과의 일부로, 이에 깊은 감사를 드립니다.

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