Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries During Storage

  • Jin, You-Young (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Yun-Jung (Department of Food Science and Technology, Chungnam National University) ;
  • Chung, Kyung-Sook (Korea Research Institute of Bioscience and Biotechnology) ;
  • Won, Mi-Sun (Korea Research Institute of Bioscience and Biotechnology) ;
  • Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University)
  • Published : 2007.12.31
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Abstract

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 $4{\pm}1^{\circ}C$. 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.

Keywords

References

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