Browse > Article
http://dx.doi.org/10.20909/kopast.2022.28.3.223

Effect of Chlorine Dioxide, Cold Plasma Gas Sterilization and MAP Treatment on the Quality and Microbiological Changes of Paprika During Storage  

In-Lee, Choi (Agricultural and Life Science Research Institute, Kangwon National University)
Joo Hwan, Lee (Interdisciplinary Program in Smart Agriculture, Kangwon National University)
Yong Beom, Kwon (Interdisciplinary Program in Smart Agriculture, Kangwon National University)
Yoo Han, Roh (Interdisciplinary Program in Smart Agriculture, Kangwon National University)
Ho-Min, Kang (Interdisciplinary Program in Smart Agriculture, Kangwon National University)
Publication Information
KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY / v.28, no.3, 2022 , pp. 223-229 More about this Journal
Abstract
This study was conducted to investigate the effect of packaging methods and sterilization treatment on storability and microbial control in paprika fruits. When treated with chlorine dioxide gas for 3, 6, and 12 hours and cold plasma gas for 1, 3, and 6 hours, and then packed in a carton box and stored in a 8 ± 1℃ chamber for 7 days, chlorine dioxide treated 12 hours and plasma treated 6 hours was prevented the development of E·coli and YM(yeast and mold). Accordingly, the control was treated with chlorine dioxide for 12 hours and plasma for 6 hours, packed using a carton box and 40,000 cc·m-2·day-1·atm-1 OTR film (MAP), and stored in a 8 ± 1℃ chamber for 20 days. Fresh weight loss rate during storage was less than 1% in the MAP treatments, and the visual quality of the MAP treatments was above the marketability limit until the end of storage. There was no difference in the contents of oxygen, carbon dioxide, and ethylene in the film. In the case of firmness, the chlorine dioxide treatments was low, and the Hunter a* value, which showed chromaticity, was highest in the Plasma 6h MAP treatment. Off-odor was investigated in the MAP treatments, but it was very low. The rate of mold growth on the fruit stalk of paprika was the fastest and highest in the chlorine dioxide treated box packaging treatments, and the lowest in the chlorine dioxide treated MAP treatments at the end of storage. The aerobic count in the pulp on the storage end date was the lowest in the plasma treated box packaging treatments, the lowest number of E·coli in the chlorine dioxide treated MAP treatments, and the lowest yeast & mold in the chlorine dioxide treated box packaging treatments. As a result, for the inhibition of microorganisms during paprika storage, it is considered appropriate to treat plasma for 6 hours before storage regardless of the packaging method.
Keywords
Escherichia coli; Modified atmosphere packaging; Microorganisms; Ozone;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Choi, E.K. 2019. Study of the expression analysis and early prediction of gray mold disease on the paprika. Ph.D Dissertation. Gyeongsang National University. Jinju-si. South Korea.
2 Baur, S., Klaiber, R. Hammes, W.P., and Carle, R. 2004. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. Inno Food Sci Emerg Technol. 5: 45-55.   DOI
3 Mehmet, K. and Ilkin, Y.S. 2007. Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimurium on salad vegetables. Food Control. 18: 702-706.   DOI
4 Torriani, S. and Massa, S. 1994. Bacteriological survey on ready-to-use sliced carrots. Lebensm-Wiss. Technol. 27: 487-490.   DOI
5 Kim, J.Y., Han, S.J., Whang, L., Lee, J.H., Choi, I.L., and Kang, H.M. 2019. Effects of chlorine water and plasma gas treatments on the quality and microbial control of Latuca indica L. baby leaf vegetable during MA storage. Protected Horticulture and Plant Factory. 28(3): 197-203.
6 Yoon. G.A. and C.Y. Mok. 2015. Microbial inactivation of grains used in saengshik by corona discharge plasma jet. J. Kor. Food Sci. Technol. 47: 70-74.   DOI
7 Kwon, K.H., Sung, J.M., Kim, J.Y., Kim, B.S., and Kim, S.H. 2017. Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage. J. Kor. Food Preserv. 24: 52-59.   DOI
8 Chen, T.S., Chen, Y.H., Zhao, Y.L., and Chiang, P.C. 2020. Application of gaseous ClO2 on disinfection and air pollution control: A mini review. Aerosol and Air Quality Research. 20: 2289-2298.   DOI
9 Kang, J.H., Park, S.M., Kim, H.G., Son, H.J., Song, K.J., Cho, M., Kim, J.R., Lee, J.Y., and Song, K.B. 2015. Gaseous chlorine dioxide treatment to produce high quality paprika for export. J. Korean Soc. Food Sci. Nutr. 44(7):1072-1078.   DOI
10 Kim, H.S., Go, S.M., Jeong, R.D., Kwon, D.H., and Park, M.R. 2018. Development of a plasma sterilization system for improved storability of paprika and validation of its effects. J Agri Life Environ Sci. 30(3): 144-151.
11 Loaiza, J. and Cantwell, M. 1997. Postharvest physiology and quality of cilantro (Coriandrum sativum L.). HortScience. 32:104-107.   DOI
12 Choi, D.H., Lee, J.H., Choi, I.L., and Kang, H.M. 2021. Effect of growth temperature and MA storage on quality and storability of red romaine baby leaves. Korean J. Packag. Sci. Tech. 27(3): 187-192.   DOI
13 Byambaa, B.E., Lee, J.S., Park, M.H., Choi, J.W., Eum, H.L., Malka, S.K., Yun, Y.E., Kim, C.H., Kim, H.C., Lee, J.W., Park, K.Y., Bae, J.H., Lee, Y.S., Jeong, C.S., and Park, J.S. 2022. Quality changes as affected by storage temperature and polyamide film packaging in paprika (Capsicum annuum L.). Korean J. Packag. Sci. Tech. 28(2): 115-125.   DOI
14 aT. 2022. http://www.kati.net
15 Choi,, I.L., Kim, I.S., and Kang, H.M. 2008. Influence of maturity of fruit and storage condition on the storability of sweet pepper in MA storage. J. Bio-Environ. Cont. 17(4): 319-324.
16 Choi, I.L., Yoo, T.J., Kim, I.S., Lee, Y.B., and Kang, H.M. 2011. Effect of non-perforated breathable films on the quality and shelf life of paprika during MA storage in simulated long distance export condition. J. Bio-Env. Con. 20(2): 150-155.
17 Kang, H.M. and Park, K.W. 1998. Effects of packaging methods and handling temperatures on postharvest quality during storage of cucumber. J. Kor. Soc. Hort. Sci. 40: 9-12.
18 Kang, H.M., Choi, I.L., Cho, Y.N., Lee, Y.S., and Kim, Y.S. 2009. Comparison of storability of several tomato cultivars. J. Bio-Env. Con. 20: 9-16.
19 Choi, J.W., Lee, H.E., Lee, W.M., Cho, M.A., and Hon, Y.P. 2010. Effect of MA and active MA on the quality maintenance of bell pepper during cold storage. Kor. J. Hort. Sci. Technol. 28(s1):74-75.
20 Lee, J.H., Choi, D.H., Roh, Y.H., Choi, I.L., and Kang, H.M. 2021. Effect of packaging method on quality and storability of head lettuce. Journal of Agricultural, Life and Environmental Sciences. 33(3): 250-261.
21 Jarvis, W.R. 1977. Botryotinia and botrytis species: taxonomy, physiology and pathogenicity, A guide to the literature. Monograph No. 15. Ottawa: Canada Department of Agriculture.
22 Park, H.O., C.M. Kim, G.J. Woo, S.H. Park, D.H. Lee, E.J. Chang, and K.H. Park. 2001. Monitoring and trends analysis of food poisoning outbreaks occurred in recent years in korea. Journal of Food Hygiene and Safety. 16: 280-294.
23 Kays, J.S. and Paull, E.R. 2004. Postharvest biology. Exon Press, Athens, GA.
24 Kader, A.A. 2002. Postharvest technology of horticultural crops. 3rd edition. University of California, Division of Agriculture and Natural Resources. USA.
25 Pasquali, F., Stratakos, A.C., Koidis, A., Berardinelli, A., Cevoli, C., Ragni, L., Mancusi, R., Manfreda, G., and Trevisani, M. 2016. Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.). Food Control. 60: 552-559.   DOI
26 Solberg, M., Buckalew, J.J., Chen, C.C., Schaffner, D.W., O'Neil, K., Mcdowell, J., Post, L.S., and Boderck, M. 1990. Microbiological safety assurance system for foodservice facilities. Food Technol. 44(12): 68-73.
27 Misra, N.N., Keener, K.M., Bourke, P., Mosnier, J.P., and Cullen, P.J. 2014. In-package atmospheric pressure cold plasma treatment of cherry tomatoes. J. Biosci. Bioeng. 118:177-182.   DOI
28 Chen, Z. and Zhu, C. 2011. Combined effects of aqueous chlorine dioxide and ultrasonic treatments on post-harvest storage quality of plum fruit (Prunus salicina L.). Postharvest Biology and Technology, 61 (2-3): 117-123.   DOI
29 WANG, L.X., Choi, I.L., and Kang, H.M. 2021. Surface sterilisation using chemical or physical methods influence microbial growth and quality of green asparagus. ZemdirbysteAgriculture. 108(1): 87-94.
30 Wang, L., Sokorai, K., Wu, V.C.H., and Fan, X. 2019. Gaseous chlorine dioxide maintained the sensory and nutritional quality of grape tomatoes and reduced populations of Salmonella enterica serovar Typhimurium. Food Control. 96: 299-309.   DOI
31 Kang, J.H., Park, S.M., Kim, H.G., Son, H.J., Song, K.J., Cho, M.A., Kim, J.R., Lee, J.Y., and Song, K.B. 2016. Effects of combined chlorine dioxide gas treatment using low-concentration generating sticks on the microbiological safety and quality of paprika during storage. J. Korean Soc. Food Sci. Nutr. 45(4): 619-624.   DOI
32 Hwang, T.Y. 2017. Effect of commercial sanitizers on microbial quality of fresh-cut iceberg lettuce during storage. Korean J. Food Preserv. 24: 827-833.   DOI
33 Lim, C.S., Lim, J.M., Kim, B.S., Cho, J.L., Kang, S.M., Hwang, H.J., and An, C.G. 2005. Ethephon and temperature treatment improve the coloration of irregularly colored paprika (capsicum annuum. cv). Kor. J. Hort. Sci. Technol. 23(s1): 70.
34 Choi, I.L., Kim, I.S., and Kang, H.M. 2008. Influence of maturity of fruit and storage condition on the storability of sweet pepper in MA storage. J. Bio-Environ. Cont. 17: 319-324.
35 Snowdon, A.L. 1991. A colour atlas of post-harvest diseases & disorders of fruits & vegetables. Vol 2: vegetables, Wolfe Scientific Ltd, London, England.
36 Moreau, M., Orange, N., and Feuilloley, M. 2008. Non-thermal plasma technologies: new tools for bio- decontamination. Biotechnol. Advances. 26: 610-617.   DOI
37 Stratakos, A.C. and Koidis, A. 2015. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready to eat meals, meats and pumpable products. Int. J. Food Sci. Technol. 50: 1283-1302.   DOI