DOI QR코드

DOI QR Code

Aqueous Chlorine Dioxide Treatment Improves the Shelf Life of Panax ginseng C.A. Meyer

  • Chun, Ho-Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • 발행 : 2007.12.31

초록

Effect of aqueous chlorine dioxide $(ClO_2)$ treatment on the quality change of fresh ginseng during storage was examined. Fresh ginseng samples were treated with 0, 50, and 100 ppm of $ClO_2$ solution, respectively, and stored at $4^{\circ}C$. Microbiological data of the fresh ginseng after $ClO_2$ treatment revealed that the populations of total aerobic bacteria, and yeast and mold were significantly reduced with the increase of $ClO_2$ concentration. In particular, the populations of total aerobic bacteria, and yeast and mold in the fresh ginseng decreased by 2.1 and 1.2 log CFU/g at 100 ppm $ClO_2$ treatment, respectively. Aqueous $ClO_2$ treatment improved the color of the fresh ginseng during storage, but there was no significant difference in weight loss during storage among treatments. Sensory evaluation results represented that the qualities of the fresh ginseng treated with aqueous $ClO_2$ during storage were better than those of the control. These results clearly indicate that aqueous $ClO_2$ treatment could be useful in decreasing the microbial growth and extending the shelf life of fresh ginseng.

키워드

참고문헌

  1. Soriani RR, Satomi LC, Pinto TJA. 2005. Effects of ionizing radiation in ginkgo and guarana. Rad Phys Chem 73: 239-242 https://doi.org/10.1016/j.radphyschem.2005.01.003
  2. Hong SI, Park HW, Kim DM. 2002. Respiratory characteristics and storage quality of Korean fresh ginseng as influenced by harvest time and plastic film packaging. Food Sci Biochnol 11: 494-499
  3. Jeon BS, Lee CY. 1999. Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packaging. J Food Sci 64: 328-331 https://doi.org/10.1111/j.1365-2621.1999.tb15893.x
  4. Huang TS, Xu C, Walker K, West P, Zhang S, Weese J. 2006. Decontamination efficacy of combined chlorine dioxide with ultrasonication on apples and lettuce. J Food Sci 71: 134-139 https://doi.org/10.1111/j.1750-3841.2006.00015.x
  5. Jimenez-Villarreal JR, Pohlman FW, Johnson ZB, Brown AH. 2003. Effect of chlorine dioxide, cetylpyridinium chlorine, lactic acid and trisodium phosphate on physical and sensory properties of ground beef. Meat Sci 65: 1055-1062 https://doi.org/10.1016/S0309-1740(02)00320-0
  6. Boyette MD, Ritchie DF, Carballo SJ, Blankenship SM, Sanders DC. 1993. Chlorination and postharvest disease control. Hort Technol 3: 395-400
  7. Youm H, Jang J, Kim K, Kim H, Jeon E, Park E, Kim M, Song KB. 2004. Effect of chemical treatment with citric acid or ozonated water on microbial growth and polyphenoloxidase activity in lettuce and cabbage. J Food Sci Nutr 9: 121-125 https://doi.org/10.3746/jfn.2004.9.2.121
  8. Pohlman FW, Stivarius MR, McElyea KS, Johnson ZB, Johnson MG. 2002. Reduction of microorganisms in ground beef using multiple intervention technology. Meat Sci 61: 315-322 https://doi.org/10.1016/S0309-1740(01)00199-1
  9. Kim JM, Maurice R, Marshall MR, Du WX, Steven Otwell, Wei CI. 1999. Determination of chlorate and chlorite and mutagenicity of seafood treated with aqueous chlorine dioxide. J Agric Food Chem 47: 3586-3591 https://doi.org/10.1021/jf981397h
  10. Owusu-Yaw J, Toth JP, Wheeler WB, Wei CI. 1990. Mutagenicity and identification of the reaction products of aqueous chlorine dioxide with L-tryptophan. J Food Sci 55: 1714-1719 https://doi.org/10.1111/j.1365-2621.1990.tb03607.x
  11. Stivarius MR, Pohlman FW, McElyea KS, Apple JK. 2002. Microbial, instrumental color, and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone of chlorine dioxide. Meat Sci 60: 299-305 https://doi.org/10.1016/S0309-1740(01)00139-5
  12. Kim JM, Du WX, Steven Otwell W, Marshall MR, Wei C-I. 1998. Nutrients in salmon and red grouper fillets as affected by chlorine dioxide (ClO_2) treatments. J Food Sci 63: 629-633 https://doi.org/10.1111/j.1365-2621.1998.tb15800.x
  13. Singh N, Singh RK, Bhunia AK, Stroshine RL. 2002. Efficacy of chlorine dioxide, ozone, and thyme essential oil or sequential washing in killing Escherichia coli O157:H7 on lettuce and baby carrots. Lebensm Wiss Technol 35: 720-729 https://doi.org/10.1006/fstl.2002.0933
  14. Han Y, Linton RH, Nielsen SS, Nelson PE. 2000. Inactivation of Escherichia coli O157:H7 on surface- uninjured and -injured green pepper (Capsicum annuum L.) by chlorine dioxide gas as demonstrated by confocal laser scanning microscopy. Food Microbiol 17: 643-655 https://doi.org/10.1006/fmic.2000.0357
  15. Tsai L-S, Huxsoll CC, Robertson G. 2001. Prevention of potato spoilage during storage by chlorine dioxide. J Food Sci 66: 472-477 https://doi.org/10.1111/j.1365-2621.2001.tb16133.x
  16. Bae JH, Lee DS. 1999. Acute toxicity of chlorine dioxide to cultured-flounder (Paralichthlys olivaceus) and its bactericidal efficacy. Korean J Lab Anim Sci 15: 87-91
  17. Youm HJ, Ko JK, Kim MR, Song KB. 2004. Inhibitory effect of aqueous chlorine dioxide on survival of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes in pure cell culture. Korean J Food Sci Technol 36: 514-517
  18. American Public Health Association. 1995. Standard Methods for the Examination of Water and Wastewater. 19th ed. Method 4-54. American Public Health Association, Washington DC, USA
  19. Kim EJ, Kim GH, Kim DM. 2007. Effect of surface washing treatment on quality of fresh ginseng during storage. Korean J Food Sci Technol 39: 380-385
  20. Benarde MA, Snow WB, Olivieri OP, Davidson B. 1967. Kinetics and mechanism of bacterial disinfection by chlorine dioxide. Appl Microbiol 15: 257-265
  21. Kraiber RG, Baur S, Magel L, Hammes WP, Carle R. 2004. Quality of shredded, packaged carrots as affected by different washing treatments. J Food Sci 69: 161-166 https://doi.org/10.1111/j.1365-2621.2004.tb06358.x
  22. Wu VC, Kim B. 2007. Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries. Food Microbiol 24: 794-800 https://doi.org/10.1016/j.fm.2007.03.010

피인용 문헌

  1. Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C vol.53, pp.5, 2012, https://doi.org/10.1007/s13580-012-0013-7
  2. Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues vol.38, pp.5, 2009, https://doi.org/10.3746/jkfn.2009.38.5.601