한국융합학회논문지 (Journal of the Korea Convergence Society)

  • 제13권1호
  • /
  • Pages.149-160
  • /
  • 2022
  • /
  • 2233-4890(pISSN)
  • /
  • 2713-6353(eISSN)
한국융합학회 (Korea Convergence Society)
권호 표지
DOI QR코드

DOI QR Code

스마트팜 생산 새싹인삼의 유기산 처리 및 포장 용기에 따른 품질 평가에 대한 융합연구

Convergence study on the quality evaluation of ginseng sprout produced smart farm according to organic acid treatment and packing containers during storage

  • 송해원 (순천대학교 식품공학과) ;
  • 김훈 (순천대학교 식품공학과) ;
  • 김정실 (순천대학교 바이오시스템기계공학전공) ;
  • 하호경 (순천대학교 동물자원학과) ;
  • 허창기 (순천대학교 식품공학과) ;
  • 오임경 (순천대학교 식품공학과)
  • Song, Hae Won (Department of Food Science & Technology, Sunchon National University) ;
  • Kim, Hoon (Department of Food Science & Technology, Sunchon National University) ;
  • Kim, Jungsil (Department of Biosystems Machinery Engineering, Sunchon National University) ;
  • Ha, Ho-Kyung (Department of Animal Science & Technology, Interdisciplinary Program in IT-Bio Convergence System, Sunchon National University) ;
  • Huh, Chang Ki (Department of Food Science & Technology, Sunchon National University) ;
  • Oh, Imkyung (Department of Food Science & Technology, Sunchon National University)
  • 투고 : 2021.10.28
  • 심사 : 2022.01.20
  • 발행 : 2022.01.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구에서는 스마트팜에서 생산된 새싹인삼의 저장성을 향상시키기 위해 전처리과정과 포장 용기에 따른 새싹인삼의 물리적 품질 및 미생물 변화를 10일 간 저장하면서 평가하였다. 전처리 방법(ascorbic acid, citric acid, peroxyacetic acid) 및 포장용기(expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene(PP+PE+CPP))에 따른 품질 변화를 물성(texture)검사, 일반세균수검사, 수분함량 및 색도 측정으로 평가하였다. 전처리 종류에 따라 비교한 결과, citric acid처리군에서 가장 낮은 텍스쳐 변화 및 세균 증식 억제에 효과를 확인하였다. 전처리 중 가장 효과가 높은 citric acid 처리군을 용기별로 저장 후 품질을 평가한 결과, PP용기에 10일 저장한 경우, 유의적인 텍스쳐 감소 및 색변화가 나타나지 않았고, 저장기간 증가에 따라 일반세균수가 가장 낮게 증가하였다. 따라서 본 연구는 citric acid 전처리군 및 PP용기에서 저장했을 때 새싹인삼의 품질 손상이 가장 적게 나타나 새싹인삼의 저장성 개선에 도움을 줄 수 있을 것으로 판단된다.

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

키워드

과제정보

This research was supported by the MSIT(Ministry of Science and ICT), Korea, under the Grand Information Technology Research Center support program(IITP-2021-2020-0-01489) supervised by the IITP(Institute for Information & communications Technology Planning & Evaluation

참고문헌

  1. H. J. Park, J. E. Lee, S. A. Kim & W. B. Shim (2021). Microbial Risk Assessment for Mixed Vegetable Salad and Fresh and Frozen Fruits Distributed in Korea. Journal of Food Hygiene and Safety, 36(4), 324-330. DOI : 10.13103/JFHS.2021.36.4.324
  2. S. J. Cho, H .P. Moon, S. H. Kim & S. R. Oh. (2019). Determinants and Strategies for Exports of Agri-Food Firms. Naju : Korea Rural Economic Institute.
  3. H. E. Lee, J. S. Lee, J. W. Choi, D. H. Pae & K. R. Do. (2009). Effect of mechanical stress on postharvest quality of baby leaf vegetables. Korean Journal of Food Preservation, 16(5), 699-704.
  4. D. M. Kim. (1999). Extension of freshness of minimally processed fruits and vegetables. Korean J Hort Sci Technol, 17, 790-795.
  5. U. De Corato. (2020). Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Critical Reviews in Food Science and Nutrition, 60(6), 940-975. DOI : 10.1080/10408398.2018.1553025
  6. O. J. Gwon, S. J. Kim & M. U. Byeon. (1996). Effects of Ozone Treatment by Microorganisms Inactivation in the Food Industry. Korean Journal of Food Preservation, 3(2), 149-154.
  7. M. Finnegan, E. Linley, S. P. Denyer, G. McDonnell, C. Simons & J. Y. Maillard. (2010). Mode of action of hydrogen peroxide and other oxidizing agents: differences between liquid and gas forms. Journal of Antimicrobial Chemotherapy, 65(10), 2108-2115. DOI : 10.1093/jac/dkq308
  8. G. A. Francis & D. O'Beirne. (2002). Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E. coli. International Journal of Food Science & Technology, 37(6), 711-718. DOI : 10.1046/j.1365-2621.2002.00622.x
  9. K. Liu, C. Yuan, Y. Chen, H. Li & J. Liu. (2014). Combined effects of ascorbic acid and chitosan on the quality maintenance and shelf life of plums. Scientia Horticulturae, 176, 45-53. DOI : 10.1016/j.scienta.2014.06.027
  10. E. Feliziani, A. Lichter, J. L. Smilanick & A. Ippolito. (2016). Disinfecting agents for controlling fruit and vegetable diseases after harvest. Postharvest Biology and Technology, 122, 53-69. DOI : 10.1016/j.postharvbio.2016.04.016
  11. E. H. Chang, J. H. Lee, J. W. Choi, I. S. Shin & Y. P. Hong. (2020). Effects of Film Packaging and Gas Composition on the Distribution and Quality of Ginseng Sprouts. Korean Journal of Medicinal Crop Science, 28(2), 152-166. DOI : 10.7783/KJMCS.2020.28.2.152
  12. B. J. Seong et al. (2019). Changes in growth, active ingredients, and rheological properties of greenhouse-cultivated ginseng sprout during its growth period. Korean Journal of Medicinal Crop Science, 27(2), 126-135. DOI : 10.7783/KJMCS.2019.27.2.126
  13. A. R. Cho, M. J. Pyo, M. J. Kang & J. H. Shin. (2019). Evaluation of phytochemical contents and physiological activity in Panax ginseng sprout during low-temperature aging. Korean Journal of Food Preservation, 26(1), 38-48. DOI : 10.11002/kjfp.2019.26.1.38
  14. M. Y. Akbas & H. Olmez. (2007). Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce. Journal of the Science of Food and Agriculture, 87(14), 2609-2616. DOI : 10.1002/jsfa.3016
  15. S. J. Park. (2019). Antioxidant Activities and Whitening Effects of Ethanol Extract from Panax ginseng Sprout Powder. Journal of The Korean Society of Food Science and Nutrition.
  16. J. E. Han. (2010). Potential Alternative Disinfection Methods for Organic Fresh-cut Industry for Minimizing Water Consumption and Environmental Impact. Bulletin of Food Technology, 23(1), 15-27.
  17. M. V. Martinez & J. R. Whitaker. (1995). The biochemistry and control of enzymatic browning. Trends in Food Science & Technology, 6(6), 195-200. DOI : 10.1016/S0924-2244(00)89054-8
  18. W. P. Park, S. H. Cho & D. S. Lee. (1998). Screening of antibrowning agents for minimally processed vegetables. Korean Journal of Food Science and Technology, 30(2), 278-282.
  19. S. K. Chang, H. H. Lee, S. I. Hong & Y. S. Han. (2010). Effect of Organic Acid Treatment on the Quality Attributes of Buckwheat Sprout during Storage. Korean J Food Sci Technology, 42(2), 190-197.
  20. E. S. Ko, J. H. Won, H. S. Jin, K. Song, K. B. Jeon & J. N. Kim. (2014). Effects of Packaging Materials and Storage Temperature on the Shelf-life of Korean Grinded Yam. Korean Journal of Packing Science & Technology, 20(3), 103-111.
  21. E. J. Son, I. W. Hwang & S. K. Chung. (2015). Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials. Korean Journal of Food Preservation, 22(5), 623-628. DOI : 10.11002/kjfp.2015.22.5.623
  22. S. J. Kwak, N. Y. Park, G. C. Kim, H. R. Kim & K. S. Yoon. (2012). Changes in quality characteristics of wild root vegetables during storage. Journal of the Korean Society of Food science and Nutrition, 41(8), 1158-1167. DOI : 10.3746/jkfn.2012.41.8.1158
  23. J. S. Lee & Y. S. Lee. (2012). Effect of Packaging Methods on Postharvest Quality of $ Tah $$ Tasai $ Chinese Cabbage ($ Brassica $$ campestris $ var. $ narinosa $) Baby Leaf Vegetable. Korean Journal of Food Preservation, 19(1), 1-6. DOI : 10.11002/kjfp.2012.19.1.001
  24. M. Y. Akbas & H. Olmez. (2007). Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut iceberg lettuce. Journal of the Science of Food and Agriculture, 87(14), 2609-2616. DOI : 10.1002/jsfa.3016
  25. J. G. Kim. (2017). Packaging technology of fresh-cut produce. Food Science and Industry, 50(2), 12-26. https://doi.org/10.23093/FSI.2017.50.2.12
  26. B. S. Kim, M. S. Chang, S. Y. Park, H. S. Cha, K. H. Kwon & G. H. Kim. (2008). Effect of water temperature and packing type on quality of fresh-cut pak-choi. Korean Journal of Food Preservation, 15(1), 1-8.