The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Non-Heat Sterilization of Yujacheong Using Ozone Treatment

오존처리를 이용한 유자청의 비가열살균

  • Bo-Bae Lee (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Chang-Yong Yoon (Fruit Research Institute of Jeollanamdo Agricultural Research and Extension Services) ;
  • Seung-Hee Nam (Dept. of Agricultural Science and Technology, Chonnam National University)
  • 이보배 (전라남도농업기술원 과수연구소 ) ;
  • 윤창용 (전라남도농업기술원 과수연구소 ) ;
  • 남승희 (전남대학교 농업생명과학대학)
  • Received : 2023.06.27
  • Accepted : 2023.07.31
  • Published : 2023.08.31
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Abstract

To suppress mold generation of yujacheong, Penicillium chrysogenum LB31 was cultured, and spores were harvested and put into yujacheong. Antioxidant activity, useful ingredients, mold size and incidence were investigated while storing yujacheong for 30 days, after sterilization with different methods (nontreatment, ozone gas emission, heating after ozone gas emission and heating). The results showed that the content of narirutin, naringin, hesperidin, or neohesperidin, which are functional components of yuzu, increased as the storage period increased in all the treatment units. In addition, mold generation was not observed until the 15th day in the heat treatment group after ozone gas emission. As the treatment group emitted ozone gas. molds of 34.8 and 112 mm2 in size were observed on the 30th day. These results suggested that ozone sterilization can prevent microbial contamination, further extending the shelf life of yuzacheong and maintaining a fresh state.

Keywords

Acknowledgement

본 연구는 2023년도 농촌진흥청의 「수출용 농산물의 생산성 향상 및 수확 후 관리 기술개발(RS-2023-00236699)」 연구비에 의하여 수행된 결과의 일부로, 이에 깊은 감사를 드립니다.

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