본 연구는 신선편이 농산물에서 사용 요구도가 높은 식재료인 근채류(감자, 고구마, 당근, 무)와 과채류(호박, 오이, 피망)을 선택하여 절단된 형태와 유통되는 온도에 따라 품질변화 특성을 연구하였다. 냉장저장 중 신선편이 농산물의 수분함량은 10 $^{\circ}C$ 에 저장한 세척 절단된 오이, 호박에서만 저장기간에 따...

https://www.koreascience.or.kr:443/article/JAKO201125136123291.pdf

냉장 저장 중 신선편이 농산물의 품질특성 변화

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at , HW: dip in the water for 60 sec at , AA: dip in the 0.1% solution of ascorbic acid for 60 sec at , HA: dip in the 0.1% solution of ascorbic acid for 60 sec at ) during storage at . During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

http://www.koreascience.or.kr:80/article/JAKO201319953222817.pdf

Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage

Fresh-cut products have a limited shelf-life due to rapid deterioration caused by microbial growth as well as physiological disorder. Cutting of fruits and vegetables increases microbial spoilage of fresh-cut produce through transfer of microflora on the outer surface to the interior tissue where microorganisms have access to nutrient-laden juice (Das & Kim, 2010a). Washing with sanitizer is an important step in reducing the microbial population and quality deterioration. The use of chemical compounds to extend postharvest life of fruit and vegetables has become lesser accepted by consumers since these compounds may be contaminant of the environment or harmful to human health. Therefore, the proper application of different sanitizing agents should be highly optimized to guarantee a minimal number of spoilage microorganisms.

/pdf/environmental-friendly-sanitation-to-improve-quality-and-8d9ozoknji.pdf

Environmental Friendly Sanitation to Improve Quality and Microbial Safety of Fresh-Cut Vegetables

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at . After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at . Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest value. However, L and value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

Survey on Consumers' Perception of Fresh-cut Root Vegetables

Vacuum packaging induces high CO₂ and low O₂ levels to control browning of peeled potato (Solanum tuberosum). However, the presence of high CO₂ and low O₂ concentration may develop off-odor. A method that reduces browning and off-odor development was investigated in this study. Stored potatoes ‘Jopung’ at 5℃ were heat treated (24 h at 30℃, 3 h at 45℃, or non-heated), peeled, and immersed in either tap water or additive solution (with 300 ㎎ㆍL?¹ citric acid and 100 ㎎ㆍL?¹ sodium chloride) for 3 h. Samples were then vacuum-packaged with 80 ㎛ Ny/PE film and stored at 10℃ for up to 5 days. No difference was found in gas composition, off-odor, and sensorial evaluation in heat treated samples between tap water and additive solution treatments. Mild heat treatment (24 h at 30℃) regardless of additive treatment was effective in reducing CO₂ concentrations and off-odor development in the packaged samples throughout the storage period. The heat treatment also delayed browning of peeled potatoes and maintained the highest overall quality score in sensory test. Results indicated that mild heat treatment at 30℃ before peeling can be a practical method to delay browning and off-odor development of ‘Jopung’ potato.

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열처리 및 용액 침지가 ‘조풍’ 박피감자의 품질에 미치는 영향