The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in th Chemical Components and Antioxidant Activity of Strawberry by Slow-released ClO2 Gas Gel-Pack during Storage

서방형 이산화염소 가스 젤팩을 이용한 딸기저장 중 주요 성분 및 항산화 활성의 변화

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yoon, Ye-Ji (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Bom (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Bong, So-Jung (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Hyun-Kyoung (Dept. of Food Science and Engineering, Seowon University) ;
  • Kwak, Il-Hwan (Dept. of Food Science and Engineering, Seowon University) ;
  • Kim, Hong-Gil (Sejin E & P Co. Ltd.)
  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 윤예지 (한국교통대학교 식품영양학전공) ;
  • 이봄 (한국교통대학교 식품영양학전공) ;
  • 봉소정 (한국교통대학교 식품영양학전공) ;
  • 김현경 (서원대학교 식품공학과) ;
  • 곽일환 (서원대학교 식품공학과) ;
  • 김홍길 (세진이엔피(주))
  • Received : 2017.07.12
  • Accepted : 2017.07.27
  • Published : 2017.08.31
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Abstract

To increase the shelf-life of strawberry, samples were treated with two gel packs containing slow-released chlorine dioxide ($ClO_2$) gas at 3~5 ppm for 6 days at room temperature and the changes in the major chemical components (ascorbic acid, polyphenols, flavonoids and anthocyanin) contents and antioxidative activities (DPPH, ABTS radical scavenging and metal chelating activity) were investigated. The content of ascorbic acid of control was 40.38 mg% and contained 35.67~44.75 mg% during 6 days. There was no tendency to increase or decrease during storage period. The contents of ascorbic acid of control and 3~5 ppm $ClO_2$ gas treated samples were not significantly different during storage period. The content of polyphenol compounds of initial stage was 111.23 mg% and contained 117.78~132.40 mg% during 6 days. The contents of polyphenol compounds of 3~5 ppm $ClO_2$ gas treated samples were 103.51~130.25 mg%. There were no significant different between them during storage. The flavonoids and anthocyanin contents were not different from the control during storage period regardless of 3~5 ppm $ClO_2$ gas treatment. Furthermore, antioxidative activities were not different among the control and $ClO_2$ gas treatments during storage.

Keywords

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