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Combined Treatment of Aqueous Chlorine Dioxide, Organic Acid, and Blanching for Microbial Decontamination of Wild Vegetables after Harvest

수확 후 산채류의 미생물 제어를 위한 이산화염소수와 유기산 및 Blanching 병합 처리

  • Kang, Ji Hoon (Department of Food Science and Technology, Chungnam National University) ;
  • Park, Shin Min (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Hyun Gyu (Department of Food Science and Technology, Chungnam National University) ;
  • Son, Hyun Jung (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ka Yeon (Department of Food Science and Technology, Chungnam National University) ;
  • Kang, Kil-Nam (Chungcheongnam-do Forest Environment Research Institute) ;
  • Park, Jong Tae (Department of Food Science and Technology, Chungnam National University) ;
  • Song, Kyung Bin (Department of Food Science and Technology, Chungnam National University)
  • Received : 2015.10.01
  • Accepted : 2015.11.26
  • Published : 2016.02.29

Abstract

To improve the microbiological safety of wild vegetables after harvest, Aster scaber and Cirsium setidens Nakai were treated with combinations of 50 ppm aqueous chlorine dioxide ($ClO_2$)/0.5% citric acid or fumaric acid, and 50 ppm $ClO_2$/0.5% fumaric acid/blanching at $90^{\circ}C$ for 2 min. Combined treatment of 50 ppm $ClO_2$ and 0.5% citric acid reduced populations of total aerobic bacteria, yeast, and molds in Aster scaber and Cirsium setidens Nakai by 2.80~3.64 and 2.02~2.67 log CFU/g, respectively, compared to those of the control. Combined treatment of 50 ppm $ClO_2$ and 0.5% fumaric acid reduced total aerobic bacteria, yeast and molds populations by 3.62~3.82 and 2.47~3.02 log CFU/g, respectively. Based on the results, combined treatment of $ClO_2$ and fumaric acid was more effective in controlling microorganisms in the wild vegetables than either $ClO_2$ or citric acid. In addition, combined treatment of $ClO_2$/fumaric acid/blanching reduced the populations of total aerobic bacteria by 4.59~5.12 log CFU/g, and populations of yeast and molds were not detected by treatment. These results suggest that combined treatment of $ClO_2$/fumaric acid/blanching is the most effective method for improving microbiological safety of wild vegetables after harvest.

Acknowledgement

Supported by : 충청남도산림환경연구소

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