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Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage

Acetic acid와 UV-C 병합처리가 돌나물의 저장 중 미생물 성장과 품질에 미치는 영향

  • Seong, Ki Hyun (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Ji Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2014.06.03
  • Accepted : 2014.07.02
  • Published : 2014.08.30

Abstract

With the current consumer trend toward health and wellbeing, the demand for consumption of fresh cut vegetables has been increasing. As a popular vegetable with functional components, sedum (Sedum sarmentosum) is widely used in Korea as a side dish that needs no cooking. In this study, to provide a hurdle technology for postharvest sedum, the effects of combined treatment of 1% acetic acid for washing and $10kJ/m^2$ UV-C irradiation on the microbial growth and quality of sedum were examined. After the treatment, the sedum samples were stored at $10^{\circ}C$ for six days, and the results of their microbial analysis as well as their color, vitamin C content, and antioxidant activity were analyzed. The combined treatment with acetic acid and UV-C irradiation reduced the initial populations of the total aerobic bacteria and the yeast and molds in the sedum by 3.28 and 4.22 log CFU/g, respectively, compared to those in the control. The Hunter L, a, and b values of the sedum did not significantly differ across the treatments. In addition, the vitamin C content and the antioxidant activity decreased significantly during the storage, regardless of the treatment. These results suggest that the combined treatment with 1% acetic acid and $10kJ/m^2$ UV-C irradiation can be useful as a hurdle technology for retaining the microbiological safety and quality of sedum during its storage.

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