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http://dx.doi.org/10.3746/jkfn.2016.45.2.277

Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest  

Kang, Ji Hoon (Department of Food Science and Technology, Chungnam National University)
Park, Shin Min (Department of Food Science and Technology, Chungnam National University)
Kim, Hyun Gyu (Department of Food Science and Technology, Chungnam National University)
Son, Hyun Jung (Department of Food Science and Technology, Chungnam National University)
Lee, Ka Yeon (Department of Food Science and Technology, Chungnam National University)
Kang, Kil-Nam (Chungcheongnam-do Forest Environment Research Institute)
Park, Jong Tae (Department of Food Science and Technology, Chungnam National University)
Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.2, 2016 , pp. 277-283 More about this Journal
Abstract
To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ($ClO_2$)/0.5% citric acid or fumaric acid, and 50 ppm $ClO_2$/0.5% fumaric acid/blanching at $90^{\circ}C$ for 2 min. Combined treatment of 50 ppm $ClO_2$ and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm $ClO_2$ and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of $ClO_2$ and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either $ClO_2$ or citric acid. In addition, combined treatment of $ClO_2$/fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of $ClO_2$/fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.
Keywords
wild vegetable; chlorine dioxide; organic acid; blanching; microbiological safety;
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Times Cited By KSCI : 15  (Citation Analysis)
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