Reduction of Microbial Populations on the Surface of Fresh Ginseng by Various Washing Treatments |
Kim, Hee-Su
(Korea Food Research Institute)
Kim, Eun-Jeong (Dongwon F&B Co., Ltd) Choi, Jeong-Hee (Korea Food Research Institute) Hong, Seok-In (Korea Food Research Institute) Jeong, Moon-Cheol (Korea Food Research Institute) Kim, Dong-Man (Korea Food Research Institute) |
1 | KFDA (2008) Food Code, 5-29-32, Korea Food & Drug Adminstration |
2 | Nho G.B. (2001) Improvement of fresh ginseng shelf-life using natural products. PhD thesis, Seoul National University, Seoul, Korea |
3 | Kim Y.J. (1995) Pretreatment ozone for fresh ginseng roots storage. MS thesis, Seoul National University, Seoul, Korea |
4 | Sakai S. (1995) Application and development of electrolyzed-oxidizing water. Food Ind., 30, 35-41 |
5 | Klaiber R.G., Baur S., Wolf G., Hammes W.P. and Carle R. (2005) Quality of minimally processed carrots as affected by warm water washing and chlorination. Innov. Food Sci. Emerg. Technol., 6, 351-362 DOI ScienceOn |
6 | Zagory D. (1999) Effects of post-processing handling and packaging on microbial populations. Postharvest Biol. Technol., 15, 313-321 DOI ScienceOn |
7 | Karabulut O.A., Gabler F.M., Mansour M. and Smilanick J.L. (2004) Postharvest ethanol and hot water treatments of table grapes to control gray mold. Postharvest Biol. Technol., 34, 169-177 DOI ScienceOn |
8 | Ascension M.S., Allende A., Bennett R.N., Ferreres F. and Gil M.I. (2006) Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biol. Technol., 42, 86-97 DOI ScienceOn |
9 | Rico, D., Martin-Daiana, A.B., Barat, J.M. and Barry- Ryan, C. (2007) Extending and measuring quality of fresh-cut fruit and vegetables: a review. Trend Food Sci. Technol., 18, 373-386 DOI ScienceOn |
10 | DiLiello L.R. (1982) Methods in Food and Dairy Microbiology. AVI Publishing Co., Westport, USA. pp. 20-44 |
11 | SAS Institute Inc.(1990) SAS User's Guide. Statistical Analysis System Institute, Cary, NC, USA |
12 | Hasegawa M. (1997) Practical Handbook for Cut Vegetable. Science Forum, Tokyo, Japan. pp. 154 |
13 | Kim D.M., Jeong J.W. and Hong S.I. (1997) Quality of fresh ginseng stored at MA conditions. Proceedings in International CA Research Conference, Chapter 4, 89, UC Davis, CA. USA |
14 | Jeon B.S. (1994) Studies on physicochemical changes of fresh ginseng stored in controlled atmosphere and modified atmosphere. PhD thesis, Chungnam National University, Chungnam, Korea |
15 | Kim, D.M., Hong.S.I., Jeong, M.C., Choi, J.H. and Kim, E.J. (2007) Development of pre-treatment technology for fresh ginseng, Korea Food Research Institute, Seongnam Korea. |
16 | Kim, E.J., Kim, G.H. and Kim, D.M. (2007) Effect of surface washing treatment on quality of fresh ginseng during storage. Korean J. Food Sci. Technol., 39, 380-385 과학기술학회마을 |
17 | Lee, H.S., Cha, H.S., Kim, B.S. and Kwon, K.H. (2009) Quality characteristics during storage of ginseng washed by different methods, Korean J. Food Presrv., 16, 342-347 과학기술학회마을 |
18 | Sohn H.J. (1998) Development of fresh ginseng commodity packaged with functional soft film. Final Report of Technology Development Program for Agriculture and Forestry, Ministry of Agriculture and Fishery, Korea |
19 | Sohn, H.J., Kim, S.K. and Hur, J.N. (1993) Screening of Anti-microbial Substance for Ginseng, Korea Institute for Ginseng and Tobacco, Korea |
20 | Kim, K.W., Lee, T.H. and Shin, H.K.(1975) Technology for storage of fresh ginseng. Technical Report of Korea Institute of Science and Technology, BSG 224-710-5 |