Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Pre-freezing Treatment of Blueberry, Korean Raspberry, and Mulberry

수확 후 블루베리, 복분자, 오디의 냉동 전처리를 위한 세척시스템 확립

  • Park, Seung-Jong (Department of Food Science and Technology, Chungnam National University) ;
  • Jung, Seung-Hun (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Jong-Tae (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Ha-Yun (Department of Agrofood Resources, Rural Development Administration) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2013.11.07
  • Accepted : 2013.12.02
  • Published : 2014.06.30
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Abstract

To establish the pre-freezing treatment and to secure microbial safety of blueberry, Korean raspberry, and mulberry, the effects of chemical sanitizers on the populations of microorganisms in the berries were examined. Among the treatments, the combined treatment of 50 ppm aqueous chlorine dioxide and 0.1% fumaric acid reduced most the populations of total aerobic bacteria in the blueberry, Korean raspberry, and mulberry by 2.56, 2.26, and 2.56 log CFU/g, respectively, compared to the control. The populations of yeast and mold in the blueberry, Korean raspberry, and mulberry by the combined treatment were also reduced by 2.24, 2.08, and 1.49 log CFU/g, respectively. These results suggest that the combined treatment can be useful for reducing the microbial contamination and maintaining the quality of frozen berries.

수확 후 블루베리, 복분자, 오디의 냉동 전처리 조건 및 미생물학적 안전성 확립을 위한 최적 세척조건을 연구하였다. 사용된 세척처리 중에서 50 ppm 이산화염소수와 0.1% 푸마르산의 병합처리가 대조구와 비교 시, 블루베리, 복분자, 오디의 총 호기성 세균에 있어서 2.56, 2.26, 2.56 log CFU/g을 감균시켜서 가장 효과가 높았다. 또한 병합처리는 효모 및 곰팡이 수에서도 2.24, 2.08, 1.49 log CFU/g 감소시켰다. 따라서 본 연구결과 블루베리, 복분자, 오디의 냉동 전처리 조건으로써 50 ppm 이산화염소수와 0.1% 푸마르산 세척 병합 처리가 냉동 베리류의 미생물학적 안전성 확보를 위한 가장 좋은 전처리 방법이라고 판단된다.

Keywords

References

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