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http://dx.doi.org/10.15207/JKCS.2022.13.01.160

Convergence study on the quality evaluation of ginseng sprout produced smart farm according to organic acid treatment and packing containers during storage  

Song, Hae Won (Department of Food Science & Technology, Sunchon National University)
Kim, Hoon (Department of Food Science & Technology, Sunchon National University)
Kim, Jungsil (Department of Biosystems Machinery Engineering, Sunchon National University)
Ha, Ho-Kyung (Department of Animal Science & Technology, Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University)
Huh, Chang Ki (Department of Food Science & Technology, Sunchon National University)
Oh, Imkyung (Department of Food Science & Technology, Sunchon National University)
Publication Information
Journal of the Korea Convergence Society / v.13, no.1, 2022 , pp. 149-160 More about this Journal
Abstract
In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.
Keywords
Ginseng sprout; Salad; Organic acid; Packaging containers; Storage; Quality;
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Times Cited By KSCI : 4  (Citation Analysis)
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