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Effect on Quality Change of Cherry Tomato by $CO_2$ Concentration of Flushed Gas and Storage Period  

Lee, Seung Yuan (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University)
Lee, Seung Jae (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University)
Choi, Dong Soo (National Academy of Agricultural Science, Rural Development Administration)
Hur, Sun Jin (Dept. of Animal Science & Technology, School of Bioresource & Bioscience, Chung-Ang University)
Publication Information
Culinary science and hospitality research / v.20, no.6, 2014 , pp. 200-210 More about this Journal
Abstract
The purpose of this study was to investigate the quality changes and contamination of microorganisms such as Escherichia coli, mold and yeast in cherry tomatoes during storage at different temperatures, gas composition and periods(7 and 14 days). This study determined pH, color change and the growth pattern of microorganisms in cherry tomato during storage at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, pH level was a little raised with storage period. On average, $L^*$, $a^*$ and $b^*$ value of cherry tomato were irregular value of increase and decrease of all gas packaging with storage period. In regard of the types of microorganism, aerobic count plate, coliform count, mold and yeast were detected when cherry tomatoes were stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ during storage for 14 days. Equally, all microorganisms of cherry tomato were irregular with storage period and complex gas packaging. However, this study determined that packaging with a higher $CO_2$ concentration than $O_2$ concentration can reduce growth of microorganism. These studies can be used as primary data for determining the optimal complex gas to storage enlargement.
Keywords
cherry tomato; self-carbon dioxide generator; active packaging; complex gas; microorganisms;
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Times Cited By KSCI : 3  (Citation Analysis)
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