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Phytoncide 처리가 신선편이 양상추의 저장 중 이화학적, 미생물학적 및 관능적 특성에 미치는 영향 KCI 등재 SCOPUS

Effects of Phytoncide Treatment on the Physicochemical, Microbiological, and Sensory Characteristics of Fresh-cut Lettuce

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at 10℃: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at 4℃ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

저자
  • 김도희(경북대학교 식품공학부) | Do-Hee Kim
  • 김한빛(경북대학교 식품공학부) | Han-Bit Kim
  • 문광덕(경북대학교 식품공학부, 경북대학교 식품생물산업연구소) | Kwang-Deog Moon Corresponding author