Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.11.1886

Development of Washing System for Improving Microbiological Quality of Blueberry after Postharvest  

Chun, Ho Hyun (National Academy of Agricultural Science, Rural Development Administration)
Park, Seok Ho (National Academy of Agricultural Science, Rural Development Administration)
Choi, Seung Ryul (National Academy of Agricultural Science, Rural Development Administration)
Song, Kyung Bin (Dept. of Food Science and Technology, Chungnam National University)
Park, Seung Jong (Dept. of Food Science and Technology, Chungnam National University)
Lee, Sun Ho (National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.11, 2013 , pp. 1886-1891 More about this Journal
Abstract
To inactivate the microorganisms on the surface of blueberries after harvest and to secure microbial safety, a bubble-aqueous chlorine dioxide washing system was developed. After treating the freshly prepared blueberries with the bubble-aqueous chlorine dioxide washing system, the changes in the microbial populations and quality of the blueberries were determined during storage $4{\pm}1^{\circ}C$. Microbiological data indicated that the populations of total aerobic bacteria, yeast and mold decreased by 1.4 and 1.3 log CFU/g at the treatment of 20 ppm aqueous chlorine dioxide with the system, respectively. There was no significant difference in color change and weight loss during storage among treatments. In addition, this washing system could handle approximately 60 kg of blueberry per hour, resulting in labor-saving. Therefore, these results clearly suggest that the bubble-aqueous chlorine dioxide washing system could be useful in improving the microbiological safety of fresh blueberries after harvest.
Keywords
blueberry; quality; washing system; microorganism;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Lohachoompol V, Mulholland M, Srzednicki G, Craske J. 2008. Determination of anthocyanins in various cultivars of highbush and rabbiteye blueberries. Food Chem 111: 249-254.   DOI   ScienceOn
2 You Q, Wang B, Chen F, Huang Z, Wang X, Luo PG. 2011. Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars. Food Chem 125: 201-208.   DOI   ScienceOn
3 Pangloli P, Hung YC. 2013. Reducing microbiological safety risk on blueberries through innovative washing technologies. Food Control 32: 621-625.   DOI   ScienceOn
4 Lee HS, Jeong JW, Kim BS, Kwon KH. 2009. Development of a ginseng surface washing system. Korean J Food Preserv 16: 541-548.   과학기술학회마을
5 Kim YK, Yoon HS, Choe JS, Lee YH. 2011. Development of a washing machine for paprika. J Biosystems Eng 36:361-368.   DOI   ScienceOn
6 Spotts RA, Serdani M, Mielke EA, Bai J, Chen PM, Hansen JD, Neven LG, Sanderson PG. 2006. Effect of high-pressure hot water washing treatment on fruit quality, insects, and disease in apples and pears Part II. Effect on postharvest decay of d'Anjou pear fruit. Postharvest Biol Technol 40:216-220.   DOI   ScienceOn
7 Gomez-Lopez VM, Rajkovic A, Ragaert P, Smigic N, Devlieghere F. 2009. Chlorine dioxide for minimally processed produce preservation: a review. Trends Food Sci Tech 20:17-26.   DOI   ScienceOn
8 Tomas-Callejas A, Lopez-Galvez F, Sbodio A, Artes F, Artes-Hernandez F, Suslow TV. 2012. Chlorine dioxide and chlorine effectiveness to prevent Escherichia coli O157:H7 and Salmonella cross-contamination on fresh-cut Red Chard. Food Control 23: 325-332.   DOI   ScienceOn
9 Keskinen LA, Burke A, Annous BA. 2009. Efficacy of chlorine, acidic electrolyzed water and aqueous chlorine dioxide solutions to decontaminate Escherichia coli O157:H7 from lettuce leaves. Int J Food Microbiol 132: 134-140.   DOI   ScienceOn
10 Vaid R, Linton RH, Morgan MT. 2010. Comparison of inactivation of Listeria monocytogenes within a biofilm matrix using chlorine dioxide gas, aqueous chlorine dioxide and sodium hypochlorite treatments. Food Microbiol 27:979-984.   DOI   ScienceOn
11 Zhou B, Feng H, Pearlstein AJ. 2012. Continuous-flow ultrasonic washing system for fresh produce surface decontamination. Innovative Food Sci Emerging Technol 16: 427-435.   DOI   ScienceOn
12 Park JS, Nam ES, Park SI. 2008. Anti-microbial effects of washing and chlorine treatments on fresh fruits. Korean J Food & Nutr 21: 176-183.   과학기술학회마을
13 Hong SG, Park HM, Cho KW, Chang DI. 2007. Development of a washing, sterilization, dehydrating system for leaf vegetables. J Biosystems Eng 32: 408-415.   과학기술학회마을   DOI   ScienceOn
14 Lee HH, Hong SI, Kim D. 2009. Microbiological characterization and chlorine treatment of buckwheat sprouts. Korean J Food Sci Technol 41: 452-457.   과학기술학회마을
15 Choi SY, Cho MA, Hong YP. 2008. Effects of washing treatments with different components on removal of pesticide residues and microorganisms in 'Fuji' apples. Kor J Hort Sci Technol 26: 251-257.   과학기술학회마을
16 APHA. 1995. Standard methods for the examination of water and wastewater. 19th ed. American Public Health Association, Washington, DC, USA. Method 4-54.
17 Wu VCH, Kim B. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol 24: 794-800.   DOI   ScienceOn
18 Chun HH, Kang JH, Song KB. 2013. Effects of aqueous chlorine dioxide treatment and cold storage on microbial growth and quality of blueberries. J Korean Soc Appl Biol Chem 56: 309-315.   과학기술학회마을   DOI
19 Kwon HY, Kim JB, Lee HD, Ihm YB, Kyun KS, Kwon OK, Choi DS, Choi JH. 2006. Reduction of pesticide residues in/on mini-tomato by washing at the different harvest days after pesticide spray. Korean J Pestic Sci 10: 306-312.   과학기술학회마을
20 Lee SK, Han JW, Jeon MJ, Park WJ, Baek SW, Kim W. 2010. The washing characteristics of Lycium chinense Miller with different washing methods. J Biosystems Eng 35:244-249.   과학기술학회마을   DOI   ScienceOn
21 Shin YJ, Song HY, Song KB. 2012. Effect of a combined treatment of rice bran protein film packaging with aqueous chlorine dioxide washing and ultraviolet-C irradiation on the postharvest quality of ‘Goha’ strawberries. J Food Eng 113:374-379.   DOI   ScienceOn
22 Kim HJ, Song HJ, Song KB. 2011. Effect of combined treatment of aqueous chlorine dioxide with ultraviolet-C on the quality of red chicory and pak choi during storage. J Korean Soc Food Sci Nutr 40: 245-252.   과학기술학회마을   DOI   ScienceOn