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

Kim, Byeong-Sam (Korea Food Research Institute)
Chang, Min-Sun (Korea Food Research Institute)
Park, Shin-Young (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Gun-Hee (Department of Food and Nutrution, DukSung Women's University)
Publication Information
Food Science and Preservation / v.15, no.1, 2008 , pp. 1-8 More about this Journal
Abstract
Quality attributes of fresh-cut pak-choi (Brassica campestris var. chinensis) as affected by hydrocooling and packing were investigated in terms of weight loss, respiration, vitamin C content, total chlorophyll content, microbial load and sensory properties during storage at 4 and $10^{\circ}C$. Fresh pak-choi was trimmed and washed with cold water $(1^{\circ}C)$ as well as tap water $(6^{\circ}C)$ for 30 sec 3 times and then packaged in PP (polypropylene) film bag and PETE (polyethylene terephthalate) bay, and stored for 9 days at 4 and $10^{\circ}C$. Weight loss was decreased by washing and packing generally. Respiration rate was increased slowly over the storage at $4^{\circ}C$. Vitamin C content and total chlorophyll contents of pak-choi packaged within PETE bay decreased gradually during storage. Hydrocooling and packing within PETE bay treatments resulted in approximately 1-2 log CFU/g reduction of microbial load.
Keywords
fresh-cut pak-choi; hydrocooling; packing; quality;
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