Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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
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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.

저장조건이 딸기 “미녀봉”의 저장 중 품질 및 미생물학적 변화에 미치는 영향을 연구하기 위하여 저장 중 중량감소율, 부패율, pH 및 적정산도, 총균수 및 곰팡이와 효모 수의 변화가 측정되었다. 딸기 시료는 LDPE로 포장하여 4$^{\circ}C$와 2$0^{\circ}C$에서 각각 저장하였다. LDPE포장은 대조구에 비해 중량감소율 및 부패율을 감소시켰다. 또한 포장방법은 저장중 미생물학적 변화에 영향을 끼쳤는데 저장온도와 상관없이 대조구와 비교해서 효모와 곰팡이뿐만 아니라 총균수의 감소를 야기시켰다. 본 연구결과는 딸기 “미녀봉”의 유통기한을 고려할 때 4$^{\circ}C$에서 LDPE 포장으로 저장하는 것이 바람직하다는 것을 나타냈다.

Keywords

References

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