Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Development of Washing System for Improving Microbiological Quality of Blueberry after Postharvest

수확 후 블루베리의 미생물학적 품질향상을 위한 세척시스템 개발

  • Chun, Ho Hyun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Seok Ho (National Academy of Agricultural Science, Rural Development Administration) ;
  • Choi, Seung Ryul (National Academy of Agricultural Science, Rural Development Administration) ;
  • Song, Kyung Bin (Dept. of Food Science and Technology, Chungnam National University) ;
  • Park, Seung Jong (Dept. of Food Science and Technology, Chungnam National University) ;
  • Lee, Sun Ho (National Academy of Agricultural Science, Rural Development Administration)
  • 천호현 (농촌진흥청 국립농업과학원) ;
  • 박석호 (농촌진흥청 국립농업과학원) ;
  • 최승렬 (농촌진흥청 국립농업과학원) ;
  • 송경빈 (충남대학교 식품공학과) ;
  • 박승종 (충남대학교 식품공학과) ;
  • 이선호 (농촌진흥청 국립농업과학원)
  • Received : 2013.10.21
  • Accepted : 2013.11.04
  • Published : 2013.11.30
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Abstract

To inactivate the microorganisms on the surface of blueberries after harvest and to secure microbial safety, a bubble-aqueous chlorine dioxide washing system was developed. After treating the freshly prepared blueberries with the bubble-aqueous chlorine dioxide washing system, the changes in the microbial populations and quality of the blueberries were determined during storage $4{\pm}1^{\circ}C$. Microbiological data indicated that the populations of total aerobic bacteria, yeast and mold decreased by 1.4 and 1.3 log CFU/g at the treatment of 20 ppm aqueous chlorine dioxide with the system, respectively. There was no significant difference in color change and weight loss during storage among treatments. In addition, this washing system could handle approximately 60 kg of blueberry per hour, resulting in labor-saving. Therefore, these results clearly suggest that the bubble-aqueous chlorine dioxide washing system could be useful in improving the microbiological safety of fresh blueberries after harvest.

본 연구는 블루베리의 미생물학적 안전성 확보 및 상품성 향상을 위해서 버블-이산화염소수 세척시스템을 개발 및 적용하여 저장 중 블루베리의 품질변화를 분석하였다. 버블-이산화염소수 세척시스템으로 처리된 블루베리는 대조구와 비교하여 총 호기성 세균과 효모 및 곰팡이 수가 1.0 log CFU/g 이상 감소하였다. 그리고 저장기간 동안 버블-이산화염소수 세척에 의한 미생물 감균효과는 일정하게 유지함을 보였다. 한편 Hunter L, a, b 값 및 중량 감소율의 결과에 있어서 대조구, 버블-물 세척구, 버블-이산화염소수 세척구간에 유의적인 차이는 나타나지 않았다. 따라서 농가에서 쉽게 활용할 수 있도록 개발한 버블-이산화염소수 세척시스템은 블루베리의 미생물학적 안전성 향상 및 고품질 유지에 효과적인 것으로 판단되며 오미자 등 다른 기능성 소과류에도 활용 가능할 것으로 기대된다.

Keywords

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