Browse > Article
http://dx.doi.org/10.12791/KSBEC.2019.28.3.197

Effects of Chlorine Water and Plasma Gas Treatments on the Quality and Microbial Control of Latuca indica L. Baby Leaf Vegetable during MA Storage  

Kim, Ju Young (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Han, Su Jeong (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Whang, Lixia (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Lee, Joo Hwan (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Choi, In-Lee (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Kang, Ho-Min (Division of Horticulture and Systems Engineering, Program of Horticulture, Kangwon National University)
Publication Information
Journal of Bio-Environment Control / v.28, no.3, 2019 , pp. 197-203 More about this Journal
Abstract
This study was carried out to investigate the effect of chlorine water and plasma gas treatment on the quality and microbial control of Latuca indica L. baby Leaf during storage. Latuca indica L. baby leaves were harvested from a plant height of 10cm. They were sterilized with $100{\mu}L{\cdot}L^{-1}$ chlorine water and plasma-gas (1, 3, and 6hours), and packaged with $1,300cc{\cdot}m^{-2}{\cdot}day^{-1}{\cdot}atm^{-1}$ films and then stored at $8{\pm}1^{\circ}C$ and RH $85{\pm}5%$ for 25days. During storage, the fresh weight loss of all treatments were less than 1.0%, and the carbon dioxide and oxygen concentrations in packages were 6-8% and 16-17%, respectively for all treatments in the final storage day. The concentration of ethylene in the packages fluctuated between $1-3{\mu}L{\cdot}L^{-1}$ during the storage and the highest concentration of ethylene was observed at 6 hours plasma treatment in the final storage day. The off-odor of all treatments were almost odorless, the treatments of chlorine water and 1 hour plasma maintained the marketable visual quality until the end of storage. Chlorophyll content and Hue angle value measured at the final storage day were similar to those measured before storage in chlorine water and 1 hour of plasma treatments. E. coli was not detected immediately after sterilization in all sterilization treatments. After 6 hours of plasma treatment, the total bacteria fungus counts were lower than the domestic microbial standard for agricultural product in all sterilization treatments. The total aerobic counts in the end storage day increased compared to before storage, whereas E. coli was not detected in all sterilization treatments. The sterilization effect against bacteria and fungi was the best in chlorine water treatment. Plasma treatment showed sterilization effects, but within a prolonged period of time. In addition, the sterilization effect decreased gradually. These results suggest that chlorine water and plasma treatment were effective in maintaining Latuca indica L. baby Leaf commerciality and controlling microorganisms during postharvest storage.
Keywords
chlorophyll; E. coli; off-odor; total aerobic counts; total fungal counts;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Bae, Y.S., H.J. Choi, J.H. Lee, and J.W. Choi. 2017. Influence of ozone produced by non-thermal plasma on the inhibition of conidia germination of Botrytis cinerea and Alternaria sp. J. Kor. Hort. Sci. Technol. 35:223(Abstr.).
2 Mehmet, K. and Y.S. Ilkin. 2007. Antimicrobial effect of koruk (unripe grape-Vitis vinifera) juice against Salmonella typhimurium on salad vegetables. Food Control. 18:702-706.   DOI
3 Misra, N.N, K.M. Keener, P. Bourke, J.P. Mosnier, and P.J. Cullen. 2014. In-package atmospheric pressure cold plasma treatment of cherry tomatoes. Journal of Bioscience and Bioengineering. 118:177-182.   DOI
4 Moreau, M., N. Orange, and M. Feuilloley. 2008. Non-thermal plasma technologies: new tools for bio-decontamination. Biotechnol. Advances. 26:610-617.   DOI
5 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.
6 Pasquali, F., A.C. Stratakos, A. Koidis, A. Berardinelli, C. Cevoli, L. Ragni, R. Mancusi, G. Manfreda, and M. Trevisani. 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
7 Ragaert. P., W. Verbeke, F. Devlieghere, and J. Debevere. 2004. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Prefer. 15:259-270.   DOI
8 Solberg, M., J.J. Buckalew, C.C. Chen, D.W. Schaffner, K. O'Neil, J. Mcdowell, L.S. Post, and M. Boderck. 1990. Microbiological safety assurance system for foodservice facilities. Food Technol. 44(12):68-73.
9 Stratakos, A.C, and A. Koidis. 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
10 Baur, S., R. Klaiber, W.P. Hammes, and R. Carle. 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
11 Chang, T.E., S.Y. Moon, K.W. Lee, J.M. Park, J.S. Han, O.J. Song, and I.S. Shin. 2004. Microflora of manufacturing process and final products of saengshik. J. Kor. Hort. Sci. Technol. 36:501-506.
12 Choi, S.T., S.Y. Oh, J.E. Lee, J.G. Kim, H.E. Lee, and C.I. Lim. 2004. Effect of washing treatments on food safety of leafy vegetables. J. Kor. Hort. Sci. Technol. 22: 68(Abstr.).
13 Kays, S.J. and E.R. Paull. 2004. Postharvest biology. Exon Press, Athens, GA, USA.
14 Choi. K.Y., S.H. Kim, J.K. Kim, H.J. Yoo, and I.S. Kim. 2016. Effect of light control on growth of baby leaf vegetables using rice seedling tray. Journal of Agricultural, Life and Environmental Sciences. 28:56-62.
15 Critzer, F.J., K. Kelly-Wintenberg, S.L. South, and D.A. Golden. 2007. Atmospheric plasma inactivation of foodborne pathogens on fresh produce surfaces. J. Food Prot. 70:2290-2296.   DOI
16 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
17 Kim, J.E., D.U. Lee, and S.C. Min. 2014. Microbial decontamination of red pepper powder by cold plasma. Food Microbiol. 38:128-136.   DOI
18 Kim, J.E., I.H. Kim, and S.C. Min. 2013. Microbial decontamination of vegetables and spices using cold plasma treatments. J. Kor. Food Sci. Technol. 45:735-741.   DOI
19 Kim, J.Y., S.J. Han, I.L. Choi, J.S. Yoon, Y.H. Moon, S.M. Kim, and H.M. Kang. 2018. Effects of OTR film type on the quality of Lepidium sativum L. baby leaf vegetable during MA storage. Protected Horticulture and Plant Factory, 27:180-184.   DOI
20 Kim, H.J., H.J. Song, and K.B. Song. 2011a. Effect of combined treatment of aqueous chlorine dioxide with ultraviolet-c on the quality of red chicory and pak choi during storage. J. Kor. Soc. Food Sci. Nutr. 40:245-252.   DOI
21 Kim, H.Y, and Y.H. Lee. 2009. A study on the microbiological quality of vegetables in relation to the sanitization method used and vegetable types. J. Kor. Food Cookery Sci. 25:632-642.
22 Kwon, K.H., J.M. Sung, J.Y. Kim, B.S. Kim, and S.H. Kim. 2017. Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage. J. Kor. Food Preserv. 24:52-59.   DOI
23 Kim, W.I., M.G. Gwak, A.R. Jo, S.D. Ryu, S.R. Kim, S.H. Ryu1, H.Y. Kim, and J.G. Ryu. 2017. Investigation of Microbiological Safety of on-farm Produce in Korea. J. Food Hygiene and Safety. 32:20-26.   DOI
24 Kim, K.S., S.J. Yoo, K.H. Lee, J.W. Kim, C.B. Park, D.G. Song, and K.S. Jin. Oct. 28, 2009. Sterilizing method using cold plasma. Korea Patent Application No. KR20090112364A.
25 Kim, S.R., J.Y. Lee, S.H. Lee, W.L. Kim, K.H. Park, H.J. Yun, B.S. Kim, D.H. Chung, J.C. Yun, and K.Y. Ryu. 2011b. Evaluation of microbiological safety of lettuce and cultivation area. J. Fd Hyg. Safety. 26:289-295.
26 Lee, K.A., Y.A. Lee, and I.S. Park. 2009. Sanitation effect of sprouts by chlorine Water. Journal of Life Science. 19:751-755.   DOI
27 Lee, H.O., Y.J. Lee, J.Y. Kim, and B.S. Kim. 2018. Effect of combined pallet unit MAP and plasma treatment for extending the freshness of spring kimchi cabbage. J. Kor. Hort. Sci. Technol. 36:224-236.
28 Loaiza, J. and M. Cantwell. 1997. Postharvest physiology and quality of cilantro (Coriandrum sativum L.). HortScience 32:104-107.   DOI
29 McGuire, R.G. 1992. Reporting of objective color measurements. HortScience 27:1254-1255.   DOI
30 Terada, N., A. Sanada, H. Gemma, and K. Koshio. 2017. Effect of TRANS-2-hecenal vapor pretreatment on alleviattion of heat shock in tomato seedlings (Micro tom). J. ISSAAS. 23:1-7.
31 Torriani, S. and S. Massa. 1994. Bacteriological survey on ready-to-use sliced carrots. Lebensm-Wiss. Technol. 27:487-490.   DOI
32 Kabir, H. 1994. Fresh-cut vegetables. In: Modified atmosphere food packaging.
33 Wills, R.B.H. and Warton, M.A., 2000. A new rating scale for ethylene action on postharvest fruit and vegetables. In:Artes, F., Gil, M.I., Conesa, M.A. (Eds.), Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals. Institute International of Refrigeration, Murcia, Spain.
34 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
35 Yoon, H.S., I.L. Choi, H.M. Kang. 2017. Different oxygen transmission rate packing films during modified atmosphere storage: Effects on Asparagus Spear Quality. Horticultural Science and Technology 35:314-322.   DOI