지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 429 - 435 (7page)
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초록· 키워드
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The demand of packaged baby leaves has been increased for its convenient use as fresh-cut produce. This investigation was aimed to explore the effects of different sanitizers on the quality parameters of ``Tah Tasai`` Chinese cabbage (Brassica campestris var. narinosa) baby leaves. Thirteen days old baby leaves were harvested and washed in tap water (TW), 100 ppm chlorine solution (Cl), 2 ppm ozonated water (O₃), 15 ppm chlorine dioxide solution (ClO₂) and washing with 0.2% citric acid solution followed by 50% ethanol spray (CA+Et). The samples were then packaged in 50 ?m polyethylene bags and stored at 5℃ for 10 days. Off-odor of packaged baby leaves was not detected during storage. There was no significant difference in color parameters among the treatments. Samples treated with O₂ showed substantially higher electrolyte leakage throughout the storage. This treatment also rendered a higher accumulation of CO₂ in the packages. Samples treated with Cl and CA+Et maintained good overall visual quality with higher scores compared to that of O₃ and ClO₂. Although Cl treatment showed lower number of total aerobic count at the beginning of storage, citric acid in combination with ethanol treatment was more effective until the end of storage. The combined treatment also showed comparatively lower coliform plate count. This result indicates that citric acid wash followed by ethanol spray could be an alternative to chlorine for environment friendly sanitization of baby leaves.
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참고문헌 (31)
참고문헌 신청
1. [보고서] - Lucier G / 2004 / Factors affecting spinach consumption in the United States, Electronic outlook report from the Economic Research Service
2. [학위논문] - Jacxsens L / 2002 / Influence of Preservation Parameters on the Quality of Fresh‐Cut Vegetables / 박사 / University of Ghent
3. [학술지(정기간행물)] - Huxsoll CC / 1989 / Processing and distribution alternatives for minimally processed fruits and vegetables / Food Technol 43 : 124 ~ 128
4. [학술지(정기간행물)] - Pirovani ME / 1998 / Quality of minimally processed lettuce as influenced by packaging and chemical treatments / J Food Quality 22 : 475 ~ 484
5. [단행본] - Hardenburg RE / 1986 / The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, In USDA Agricultural Handbook No 66
2. [학위논문] - Jacxsens L / 2002 / Influence of Preservation Parameters on the Quality of Fresh‐Cut Vegetables / 박사 / University of Ghent
3. [학술지(정기간행물)] - Huxsoll CC / 1989 / Processing and distribution alternatives for minimally processed fruits and vegetables / Food Technol 43 : 124 ~ 128
4. [학술지(정기간행물)] - Pirovani ME / 1998 / Quality of minimally processed lettuce as influenced by packaging and chemical treatments / J Food Quality 22 : 475 ~ 484
5. [단행본] - Hardenburg RE / 1986 / The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, In USDA Agricultural Handbook No 66
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