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Sterilization Effects on Mulberries (Morus alba L.) Washed with Electrolyzed Water and Chlorine Dioxide  

Teng, Hui (School of Food Science & Biotechnology, Kyungpook National University)
Lee, Sun-Ho (Post-Harvest Engineering, National Academy of Agricultural Science, Rural Development Administrations)
Lee, Won-Young (School of Food Science & Biotechnology, Kyungpook National University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.23, no.5, 2013 , pp. 654-661 More about this Journal
Abstract
The current research is designed to analyze sterilization effects on mulberries in terms of storage temperature and storage period after treating with tap water (TW), electrolyzed water (EW) and aqueous chlorine dioxide ($ClO_2$). The treated $ClO_2$ concentrations are 10, 50, 100 and 200 ppm. In each concentration, the mulberries are soaked for 30 seconds respectively. The sterilization effects are being compared at room temperature ($25^{\circ}C$) and at $4^{\circ}C$, respectively. And the enzyme activity related to quality is also being investigated and analyzed about for browning inhibition effects. Microbial sterilizing power increases more in treating plots with EW and $ClO_2$ than treating plot with TW. Futhermore sterilizing power of $ClO_2$ increased sharply on high concentration treatment plot as well. Sterilization effects of $ClO_2$ during storage time are better at cold temperature. Pictures taken from scanning electron microscope reveal that there are no microbes in sterilizing solutions treatment plots. From measurement of the enzyme activity, it is concluded that activities decrease more in sterilizing solutions treatment plots as comparing with TW treated plot during the time. The amount of total polyphenolics decrease with the time passing and EW and $ClO_2$ treatment shows less contents than TW treatment. Thus, EW and $ClO_2$ treatment of mulberris are considered as method to improve safety by reducing total plate count and to contribute to quality maintenance and to extend storage time.
Keywords
Mulberry; electrolyzed water; chlorine dioxide; sterilization;
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Times Cited By KSCI : 5  (Citation Analysis)
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