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Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L. var. foliosum)  

Kwon, Ju-Yeon (Postharvest Technology Research Group, Korea Food research Institute)
Kim, Byeong-Sam (Postharvest Technology Research Group, Korea Food research Institute)
Kim, Gun-Hee (Department of Food and Nutrition, DukSung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.1, 2006 , pp. 28-34 More about this Journal
Abstract
Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and $10^{\circ}C$. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.
Keywords
fresh-cut chicory; ozonated water; chlorinated water; quality; surface sterilization;
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