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Preservative Effect of Natural Antimicrobial Substances Used as Steeping and Packaging Agent on Postharvested Strawberries  

정순경 (양산대학 식품가공제과제빵과)
조성환 (경상대학교 식품공학과, 농업생명과학연구원)
Publication Information
Food Science and Preservation / v.10, no.1, 2003 , pp. 37-40 More about this Journal
Abstract
Coptis chinensis extract and grapefruit seed extract, natural antimicrobial substances, were applied to the dipping treatment of strawberry and incorporated in the packaging films. Strawberry was steeped in the extract solutions of 50 ppm concentration and packed with the low density polyethylene(LDPE) films incorporated with 1% extracts. During the storage at 5$^{\circ}C$, the qualities of microbial counts, awぶy ratio, texture and chemical attributes were measured for the pretreated strawberry. The LDPE films incorporated with the extracts retarded the growth of aerobic bacteria, lactic acid bacteria and yeast that had been contaminated before the pretreatment, significantly lowed the decay ratio, and gave better retention of textural firmness. The chemical and physical qualities of strawberry were not affected by the packaging films. When strawberry was steeped in the extract solutions, the effects of the packaging film incorporated with the extracts on the qualities of strawberry were accelerated.
Keywords
natural antimicrobial substances; Coptis chinensis extract; grapefruit seed extract; dipping treatment; packaging films;
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