Changes in th Chemical Components and Antioxidant Activity of Strawberry by Slow-released ClO2 Gas Gel-Pack during Storage
![]() |
Lee, Kyung-Haeng
(Dept. of Food and Nutrition, Korea National University of Transportation)
Yoon, Ye-Ji (Dept. of Food and Nutrition, Korea National University of Transportation) Lee, Bom (Dept. of Food and Nutrition, Korea National University of Transportation) Bong, So-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) Kim, Hyun-Kyoung (Dept. of Food Science and Engineering, Seowon University) Kwak, Il-Hwan (Dept. of Food Science and Engineering, Seowon University) Kim, Hong-Gil (Sejin E & P Co. Ltd.) |
1 | A.O.A.C. 1995. Official Methods of Analysis 16th ed., Association of Official Analytical Chemist, Washington, D.C |
2 | Perez AG, Olias R, Olias JM, Sanz C. 1998. Strawberry quality as a function of the "high pressure fast cooling" design. Food Chem 62:161-168 DOI |
3 | Robert R, Nicoletta P, Anna P, Ananth P, Ananth P, Min Y, Catherine RE. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 DOI |
4 | Sun J, Chu YF, Wu X, Liu RH. 2002. Antioxidant and antiproliferativ activities of common fruits. J Agric Food Chem 50:7449-7454 DOI |
5 | Yena GC, Duhb PD, Tsaia L. 2002. Antioxidant and prooxidant properties of ascorbic acid and gallic acid. Food Chem 79:307-313 DOI |
6 | Aday MS, Caner C. 2013. The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package. LWT Food Sci Technol 52:102-109 DOI |
7 | Blois MS. 1958. Antioxidant activity determination by the use of a stable free radical. Nature 181:1199-1200 DOI |
8 | Choi HG, Kang NJ, Moon BY, Kwon JK, Rho IR, Park KS, Lee SY. 2013. Changes in fruit quality and antioxidant activity depending on ripening levels, storage temperature, and storage periods in strawberry cultivars. Kor J Hort Sci Technol 31:194-202 |
9 | Chomkitichai W, Faiyue B, Rachtanapun P, Uthaibutra J, Saengnil K. 2014. Enhancement of the antioxidant defense system of post-harvested 'Daw' longan fruit by chlorine dioxide fumigation. Sci Hortic 178:138-144 DOI |
10 | Ferreyra RM, Vina SZ, Mugridge A, Chaves AR. 2007. Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva. Sci Hortic 112:27-32 DOI |
11 | Jeong HJ. 2010. Changes in content of major components by cultivar, harvest time and fruit maturity on strawberries. Ph.D. Thesis, Kyungpook National Univ. Daegu, Korea |
12 | Jin-hua DU, Mao-run FU, Miao-miao LI, Wei XIA. 2007. Effects of chlorine dioxide gas on postharvest physiology and storage quality of green bell pepper(Capsicum frutescens L. var. Longrum). Agricultural Sciences in China 6:214-219 DOI |
13 | Kam IS. 2013. Effect of heat treatment on the antioxidant activities and quality characteristics of strawberries. M.S. Thesis, Gyeongsang National Univ. Jinju. Korea |
14 | Kang JH, Park SM, Kim HG, Son HJ, Song KJ, Cho M Kim JR, Lee JY, Song KB. 2015. Gaseous chlorine dioxide treatment to produce high quality paprika for export. J Korean Soc Food Sci Nutr 44:1072-1078 DOI |
15 | Kim YE, Yang JW, Lee CH, Kwon EK. 2009. ABTS radical scavenging and anti-tumor effects of Tricholoma matsutake Sing. (pine mushroom). J Korean Soc Food Sci Nutr 38:555-560 DOI |
16 | Ko SH, Kim SI, Han YS. 2008. The quality characteristics of yogurt and supplemented with low grade dried-persimmon extracts. Korean J Food Cook Sci 24:735-741 |
17 | Lee JM, Kim Sk, Lee GD. 2003. Monitoring on alcohol fermentation characteristics of strawberry. J Korea Soc Food Sci Nutr 32:679-683 DOI |
18 |
Lee KH, Bong SJ, Yoon YJ, Lee B, Kwak IH, Min KH, Kim HG. 2017. Quality changes of strawberry by slow-released |
19 | Lee SH, Shin HY, Ku KJ, Jin YY, Jeon SJ, Chae HS, Song KB. 2007. Quality change of rd meat by chlorine dioxide treatment during storage. Korea J Food Sci Technol 39:222-227 |
20 | Lim SJ, Hwang HS, Shin YJ. 2016. Physicochemical properties and antioxidant activities of 'Seolhyang' and 'Janghee' strawberries from different ripening stages grown in Korea. J East Asian Soc Dietary Life 26:80-87 DOI |
21 | Lim GO, Jang SA, Kim HY, Kim HJ, Song KB. 2010. Use of a gelatin film containing grapefruit seed extract in the packaging of strawberry. Korean J Food Preserv 17:196-201 |
22 | Nielsen T, Leufven A. 2008. The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries. Food Chem 107:1053-1063 DOI |
23 | Park YK, Kim SH, Choi SH, Han JG, Chung HG. 2008. Changes of antioxidant capacity, total phenolics and vitamin C contents during Rubus coreanus fruit ripening. Food Sci Biotechnol 17:251-256 |
24 | Park JE, Kim, HM, Hwang SJ. 2012. Effect of harvest time, preco[oling, and storage temperature for keeping the freshness of “Maehyang” strawberry for export. Bio-Environment Control 21:404-410 DOI |
![]() |