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Effect of Water Temperature and Packing Type on Quality of Fresh-cut Chicory  

Chang, Min-Sun (Postharvest Technology Research Group, Korea Food Research Institute)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Kim, Byeong-Sam (Postharvest Technology Research Group, Korea Food Research Institute)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 279-287 More about this Journal
Abstract
Quality attributes of fresh-cut chicory (Clchorium intybus L.var. foliosum) treated with hydrocooling and packing type were investigated in terms of weight loss, respiration, vitamin C content, microbial load and sensory properties during storage at $4^{\circ}C\;and\;10^{\circ}C$. Fresh chicory was trimmed and washed 3 times with cold water $(1^{\circ}C,\;5^{\circ}C)$ and tap water $(10^{\circ}C)$ for 30 sec and then packaged in polypropylene (PP) film bag and polyethylene terephthalate (PETE) tray, and stored for 9 days at $4^{\circ}C\;and\;10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly in the storage at $4^{\circ}C$. Vitamin C content of chicory packaged within PETE tray were decreased gradually during storage at $4^{\circ}C$. Hydrocooling and packing within PETE tray treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.
Keywords
fresh-cut chicory; hydrocooling; packing type; quality;
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