Effect of Storage Condition on the Quality and Microbiological Change of Strawberry “Minyubong” during Storage

저장조건이 딸기 “미녀봉”의 저장 중 품질 및 미생물학적 변화에 미치는 영향

  • Lee, Se-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Lee, Myung-Suk (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Namkyu Sun (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Song, Kyung-Bin (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
  • Published : 2004.03.01

Abstract

To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.

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