The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of UV-C and Ethanol Treatment on Quality of Fresh-cut Seedless Watermelon

UV-C, 에탄올 처리가 신선편이(Fresh-cut) 씨 없는 수박의 품질에 미치는 영향

  • Hyun Ah, Han (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Seung-Hyun, Jo (Watermelon Experiment Station, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Song-Yee, Lee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Eun-Ju, Kim (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) ;
  • Eun-Ju, Song (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 한현아 (전라북도농업기술원 작물식품과 ) ;
  • 조승현 (전라북도농업기술원 수박시험장 ) ;
  • 이송이 (전라북도농업기술원 작물식품과 ) ;
  • 김은주 (전라북도농업기술원 작물식품과 ) ;
  • 송은주 (전라북도농업기술원 작물식품과)
  • Received : 2022.12.06
  • Accepted : 2023.01.16
  • Published : 2023.02.28
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Abstract

To apply UV-C as a non-heating sterilization method to increase the microbiological safety of fresh seedless watermelon products, reductions in E. coli and quality changes by treatment dose (0, 2, 4, 8, 14, 20 kJ/m2) were investigated. The pH, sugar content, and hardness of watermelon inoculated with E. coli were not significantly different according to the UV-C treatment dose, but the polyphenol content was significantly decreased compared to the controls (425.4 GAE ㎍/g F.W.). When treated with 2 and 4 kJ/m2, the lycopene content was 31.6 and 30.9 ㎍/g F.W., respectively, which was increased compared to the controls (28.5 ㎍/g F.W.). The arginine and citrulline content was also significantly increased compared to the controls. The number of E. coli was significantly decreased compared to the controls following UV-C treatment. Considering the degree of E. coli reduction, lycopene content, arginine content, citrulline content, and UV-C irradiation time, subsequent experiments were conducted by selecting a UV-C treatment dose of 2 kJ/m2. The results of confirming the degree of reduction in the number of E. coli colonies by a single treatment and combined treatment with UV-C 2 kJ/m2 and 70% ethanol showed that the combined treatment was most effective as colonies were decreased by 2.3 log CFU/g compared to the controls. Therefore, it is judged that UV-C 2 kJ/m2 radiation and combined treatment with 70% ethanol could be applied as a non-heating sterilization method for fresh watermelon slices.

Keywords

Acknowledgement

본 연구는 농촌진흥청 지역특화기술개발연구사업(과제번호 PJ012588022019) 지원에 의한 연구결과의 일부로 이에 감사드립니다.

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