Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Iceberg Lettuce during Storage

  • Kim, Yun-Jung (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Seung-Hwan (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.31
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Abstract

Effects of aqueous chlorine dioxide ($ClO_2$) treatment on the microbial growth and the quality of iceberg lettuce during storage were examined. Lettuce samples were treated with 0, 5, 10, and 50 ppm of $ClO_2$ solution and stored at $4^{\circ}C$. Aqueous $ClO_2$ treatment significantly decreased the populations of total aerobic bacteria, yeasts and molds, and coliforms on the shredded lettuce. Fifty ppm $ClO_2$ treatment reduced the initial populations of total aerobic bacteria, yeasts and molds, and coliforms by 1.77, 1.34, 1.10 log CFU/g, respectively. Aqueous $ClO_2$ treatment caused negligible changes in the Hunter color L, a, and b values during storage. Sensory evaluations exhibited that there were no significant changes among treatments. These results indicate that the aqueous $ClO_2$ treatment can be useful in improving the microbial safety of the iceberg lettuce during storage and extending the shelf life.

Keywords

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