Comparison of Sanitization Process for Long-Term Storage of Fresh Red Pepper

생 홍고추 장기저장을 위한 살균공정의 비교

  • Yang, Jin-Hyun (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Kyoung-Hae (Department of Food Science and Biotechnology, Dongnam Health College)
  • 양진현 (중앙대학교 식품공학과) ;
  • 이영춘 (중앙대학교 식품공학과) ;
  • 이경혜 (동남보건대학 식품생명과학과)
  • Published : 2007.08.31


The optimum sanitization conditions for fresh red pepper were acquired with hot water, ozone water, hydrogen peroxide and sodium hypochlorite. At this condition, the sanitized red pepper was frozen at $-70^{\circ}C$, stored at $-30^{\circ}C$ for 30 days and then changes of quality in each treatment were measured. Escherichia coli and coliform group were found to be negative with the conditions of 4 min hot water treatment at $95^{\circ}C$, 6 min ozone water (0.5 ppm) treatment, 12 min sanitization for 2%-hydrogen peroxide and of 4 min 3%-sodium hypochlorite treatment. Drip loss was generated highest at the hot water treatment to be 15%. The content of ascorbic acid was less than 40% of the control at all treatments except ozone water treatment. The content of cartenoids was 124.16-182.87 mg% at ozone water treatment which was found to be the least loss. The sensory evaluation showed that most treatments except ozone water treatment were significantly different to the control (p < 0.05). Therefore, ozone treatment was evaluated to be the best method for producing the sanitized fresh red pepper.


fresh red pepper;sanitization;frozen storage


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