지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.12
- 수록면
- 1,018 - 1,022 (5page)
이용수
이 논문의 연구 히스토리 (2)
2007
Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries During Storage
You-Young Jin
,
Yun Jung Kim
,
Kyung-Sook Chung
외 2명
Food Science and Biotechnology
2007.12
학술저널
[P4-19] Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries during Storage
You-Young Jin
,
Yun Jung Kim
,
Kyung Bin Song
한국식품영양과학회 학술대회발표집
2007.10
학술대회자료
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
Effect of aqueous chlorine dioxide treatment on the microbial growth and quality changes of strawberries during storage was examined. Strawberries were treated with 5, 10, and 50 ppm of chlorine dioxide solution, and stored at 4±1℃. Total aerobic bacteria in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.40 to 2.10 log CFU/g after 7 days, while increasing in the control from 2.75 to 4.32 log CFU/g. Yeasts and molds in strawberries treated at 50 ppm of chlorine dioxide were increased from 1.10 to 1.97 log CFU/g after 7 days, while the control was increased from 2.55 to 4.50 log CFU/g. The pH and titratable acidity of strawberries were not significantly different among treatments. Sensory evaluation results showed that chlorine dioxide-treated strawberries had better sensory scores than the control. These results indicate that chlorine dioxide treatment could be useful in improving the microbial safety and qualities of strawberries during storage.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - / 2004 / Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruits. Lebensm. -Wiss 37 : 687 ~ 695
2. [학술지(정기간행물)] - / 2003 / Quality assessment of strawberries (Fragaria species) 51 : 807 ~ 814
3. [학술지(정기간행물)] - / 2002 / Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries. 26 26 : 49 ~ 58
4. [학술지(정기간행물)] - / 1994 / Petracek PD. Modifiedatmospherepackaging of ‘Heritage’ red raspberry fruit Respiratoryresponse to reduced oxygen : 540 ~ 545
5. [학술지(정기간행물)] - / 2007 / The responses of ‘Yukbo’ strawberry (Fragaria ananassa Duch.) fruit to nitric oxide 16 : 123 ~ 126
2. [학술지(정기간행물)] - / 2003 / Quality assessment of strawberries (Fragaria species) 51 : 807 ~ 814
3. [학술지(정기간행물)] - / 2002 / Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries. 26 26 : 49 ~ 58
4. [학술지(정기간행물)] - / 1994 / Petracek PD. Modifiedatmospherepackaging of ‘Heritage’ red raspberry fruit Respiratoryresponse to reduced oxygen : 540 ~ 545
5. [학술지(정기간행물)] - / 2007 / The responses of ‘Yukbo’ strawberry (Fragaria ananassa Duch.) fruit to nitric oxide 16 : 123 ~ 126
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
[P4-19] Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Strawberries during Storage
한국식품영양과학회 학술대회발표집
2007 .10
-
[P4-13] Effect of Chlorine Dioxide Treatment on Microbial Growth and Qualities of Fish Paste
한국식품영양과학회 학술대회발표집
2006 .10
-
[P4-13] Microbial Safety and Qualities of Chlorine Dioxide Treated Saury during Storage
한국식품영양과학회 학술대회발표집
2005 .10
-
[P4-20] Effect of aqueous chlorine dioxide treatment on the microbial growth and qualities of iceberg lettuce during storage
한국식품영양과학회 학술대회발표집
2007 .10
-
딸기 선도유지를 위한 이산화염소 적정 처리조건 설정
한국원예학회 학술발표요지
2010 .10
-
[P4-21] Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage
한국식품영양과학회 학술대회발표집
2007 .10
-
Combined Effects of Carbon Dioxide and Chlorine Dioxide Gases on Postharvest Quality of ‘Solhyang’ Strawberry Cultivar Harvested at Two Maturity Stages
한국원예학회 학술발표요지
2014 .05
-
[P4-07] Effect of Chlorine Dioxide Treatment on the Qualities of Saury during Storage
한국식품영양과학회 학술대회발표집
2006 .10
-
“플라멩고” 딸기의 수확 후 Ultraviolet-C와 이산화염소수 또는 푸마르산 병합 처리에 따른 저장 중 품질에 미치는 영향
한국식품영양과학회지
2010 .01
-
냉동 딸기의 비가열 전처리 기술 개발 및 최적 냉동조건 수립
Journal of applied biological chemistry
2015 .01
-
Effects of Aqueous Chlorine Dioxide Treatment and Cold Storage on Microbial Growth and Quality of Blueberries
Applied Biological Chemistry
2013 .01
-
The Influence of Gaseous Chlorine Dioxide Treatment Combined with Precooling for Keeping the Freshness of ‘Maehyang’ Strawberry for Export
한국원예학회 학술발표요지
2013 .10
-
Microbial Contamination Levels of Strawberries at Domestic Farms of South Korea
한국토양비료학회지
2014 .12
-
[P2-03] Effect of Aqueous Chlorine Dioxide Treatment on the Decomposition of Pesticide Residues
한국식품영양과학회 학술대회발표집
2009 .11
-
[P5-18] Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Populations in Chicken Cage Litter
한국식품영양과학회 학술대회발표집
2010 .10
-
Reduction of total microbial counts and histamine in mackerel by aqueous chlorine dioxide treatment
한국수산과학회 양식분과 학술대회
2017 .05
-
Effect of Aqueous Chlorine Dioxide Treatment on the Microbial Growth and Qualities of Iceberg Lettuce during Storage
Journal of applied biological chemistry
2007 .01
-
[연구노트] 이산화염소 처리에 의한 적색육의 저장 중 품질변화
한국식품과학회지
2007 .04
-
The Effect of Gaseous Chlorine Dioxide in Onion
한국원예학회 학술발표요지
2011 .10
-
[P4-05] Effects of Ultraviolet-C with Aqueous Chlorine Dioxide on the Quality of Red Chicory during Storage
한국식품영양과학회 학술대회발표집
2010 .10
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2013-573-001010512