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Effect of Air Bubble Washing with Brine on Quality Characteristics of Strawberries during Storage  

Kang, Sung-Won (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University)
Lee, Byung-Ho (Alchan Agriculture Development Asscociation Corporation)
Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University)
Chun, Ji-Yeon (Department of Food Technology, Sunchon National University)
Seoung, Tae-Jong (Department of Food Service & Culinary, International University of Korea)
Choi, Sung-Gil (Division of Applied Life Science, Institute of Agriculture and Life Sciences Gyeongsang National University)
Publication Information
Journal of agriculture & life science / v.45, no.3, 2011 , pp. 81-88 More about this Journal
Abstract
In this study, we investigated effect of washing with brine on quality characteristics of strawberries during storage at 4 or $20^{\circ}C$. The strawberry samples were prepared with brine-washing (BW), brine-washing and removing moisture on surface (BWR), or without brine-washing and removing moisture (control). The samples were tested for total aerobic bacteria, pH, color, firmness. BWR affected the microbial change, resulting in retarding the growth of total aerobic bacteria, compared with the control and BW. The initial microbial and exponential growth phase of BWR at $4^{\circ}C$ was not detected. For pH, there wasn't dramatical change on BWR at $4^{\circ}C$ and $20^{\circ}C$. In addition, there was dramatically in decreased on control and BW. A-value was increased over storage time on control and BWR except BW. For firmness, there wasn't dramatical change on all sample when stored at $4^{\circ}C$. The results suggest that storage of strawberry stored after washing and moisture removal from the surface should be applied to maintain quality and shelf-life during storage of strawberries.
Keywords
Strawberry; Brine-washing; Shelf-life; Aerobic bacteria; Texture;
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