Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in the Keeping Quality of Strawberry and Cucumber treated with Korean Medical Herb Extracts

대황 및 황련 추출물을 처리한 딸기 및 오이의 저장중 품질 변화

  • Park, Woo-Po (Division of Food Science, Masan College) ;
  • Chung, Sun-Kyung (Department of Food Science and Technology, Gyeongsang National University) ;
  • Cho, Sung-Hwan (Department of Food Science and Technology, Gyeongsang National University)
  • Published : 2000.06.01
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Abstract

Strawberry and cucumber were dipped with Korean medical herb extracts such as Rheum palmatum L. and Coptis chinensis Franch. to maintain the keeping quality during storage at 5$^{\circ}$C and 10$^{\circ}$C, respectively. Treatment with 500 ppm solutions gor strawberry retarded weight loss, microbial load increase, and decay during storage. Decay ratio was shown 68.8% for control, 45.0% for Rheum palmatum L. and 42.5% for Coptis chinensis Franch. at 10 days. Strawberry treated with Coptis chinensis Franch. showed a higher hardness and soluble solid content than others. Cucumber treated with 1,000 ppm solutions revealed a different O$_2$ and CO$_2$ concentrations after 16 days. Korean medical herb extracts showed an antimicrobial activity for the quality retention of cucumber during storage. Ascorbic acid content was generally increased till 8 days, but decreased thereafter.

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