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Wahsing Effect of Micor-Bubbles and Changes in Quality of Lettuce (Lacutuca sativa L.) during Storage  

Lee, Seon-Ah (Korea Food Research Institute)
Youn, Aye-Ree (Korea Food Research Institute)
Kwon, Ki-Hyun (Korea Food Research Institute)
Kim, Byeong-Sam (Korea Food Research Institute)
Kim, Sang-Hui (Korea Food Research Institute)
Cha, Hwan-Soo (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 321-326 More about this Journal
Abstract
We assessed quality changes in and washing effects (time and method) on lettuce (Lactuca sativa L.) treated with micro-bubbles. Samples were treated with micro-bubbling for 1, 3, or 5 min, and the 5-min treatment yielded the best results in terms of reduced total microorganism counts, sensory aspects, and degree of washing. Total microorganism counts were 4.30 log colony-forming units (CFU)/g in unwashed lettuce(CT), 4.10 log CFU/g in hand-washed lettuce (HW), 3.98 log CFU/g in conventional, bubble-washed lettuce (BW) and 3.25 log CFU/g in micro-bubble-washed lettuce (MW). In comparison, total counts of samples examined after 10 days of storage were 7.00 log CFU/g for CT, 6.19 log CFU/g for HW, 6.02 log CFU/g for BW, and 5.89 log CFU/g for MW. The lowest counts were seen after micro-bubble treatment. BW and MW samples showed significantly higher counts than did CT and HW samples. In general, BW and MW samples did not vary significantly in count numbers. MW showed a 2.3-fold lower residual pesticide level compared with CT, and also had the lowest level of impurities. HW and BW samples were not well washed.
Keywords
lettuce; vegetable; washing; quality; microorganism; micro bubbles;
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