Cited 0 time in
- Effect of aqueous chlorine dioxide treatment on the microbial growth and qualities of strawberries during storage
- Y Y Jin; Y J Kim; Kyung Sook Chung; Mi Sun Won; K B Song
- Bibliographic Citation
- Food Science and Biotechnology, vol. 16, no. 6, pp. 1018-1022
- Publication Year
- Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at 4±1"C. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.
- aqueous chlorine dioxide; microbial growth; storage; strawberry
- Korea Soc-Assoc-Inst
- Appears in Collections:
- Division of Research on National Challenges > 1. Journal Articles
Division of Biomedical Research > Personalized Genomic Medicine Research Center > 1. Journal Articles
- Files in This Item:
Items in OpenAccess@KRIBB are protected by copyright, with all rights reserved, unless otherwise indicated.