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http://dx.doi.org/10.3746/jkfn.2003.32.4.549

Effect of Atmosphere Sterilization Using Acidic Electrolyzed Water on Storage Quality and Microbial Growth in Grapes  

김성환 (경북대학교 식품공학과 및 식품생물산업연구소)
정헌식 (경북대학교 식품공학과 및 식품생물산업연구소)
이주백 (대구보건대학 보건식품계열)
강준수 (동의공업대학 식품생명과학과)
정신교 (경북대학교 식품공학과 및 식품생물산업연구소)
최종욱 (경북대학교 식품공학과 및 식품생물산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 549-554 More about this Journal
Abstract
This study was conducted to investigate the effect of storage atmosphere sterilization using acidic electrolyzed water for table grapes (Vitis labrusca L.). ‘Campbell Early’ and ‘Sheridan’ grapes were stored at $0^{\circ}C$ for 12 weeks under the atmosphere that was passed through an acidic electrolyzed water for sterilization. Storage atmosphere sterilization using acidic electrolyzed water did not influence on the changes in soluble solids, titratable acidity, soluble tannins, anthocyanins, ethanol, acetaldehyde and organoleptic quality attributes including color, aroma, texture, juiciness and sweetness of both varieties during storage. Growth of bacteria and fungus in grapes during storage, however, was inhibited by storage atmosphere sterilization. These results suggest that the storage atmosphere sterilization using acidic electrolyzed water can be utilized for improving the storage life of table grapes.
Keywords
electrolyzed water; atmosphere sterilization; grapes; storage quality;
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