This study was conducted to investigate the effect of chlorine dioxide fumigation as a substitute for sulfur fumigation which has been used as a method to prevent the quality change of persimmon during storage and distribution process. Dried persimmons were treated with chlorine dioxide gas concentration (0, 15 30, and 45 ppm) and time (0, 15, 30, and 45 min) and microbiological changes, texture properties and color of the treated samples were investigated during storage at room temperature. Total aerobic bacteria, yeast and mold numbers after chlorine dioxide gas fumigation were decreased when compared with the control group. The inhibitory effects of total aerobic bacteria, yeast, and mold were observed during storage. The texture properties and color value of dried persimmons were not affected by chlorine dioxide gas fumigation concentration and time. There was no difference in quality between chlorine dioxide gas fumigation treatment group and control group. These results suggested that chlorine dioxide gas fumigation treatment can be utilized as a processing technique to secure microbiological storage stability of dried persimmons.

• 문혜경(경북대학교 공동실험실습관) | Hey-Kyung Moon (Center for Scientific Instruments, Kyungpook National University, Daegu 41566, Koreaa)
• 이수원(경북대학교 식품외식산업학과) | Su-Won Lee (Department of Food and Food-Service Industry, Kyungpook National University, Sangju 37224, Korea)
• 이화진(경북대학교 식품외식산업학과) | Wha Jin Lee (Department of Food and Food-Service Industry, Kyungpook National University, Sangju 37224, Korea)
• AbulHossein(경북대학교 식품외식산업학과) | Abul Hossein (Department of Food and Food-Service Industry, Kyungpook National University, Sangju 37224, Korea)
• 이슬(경북대학교 식품공학부) | Seul Lee (Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea)
• 김종국(경북대학교 식품외식산업학과) | Jong-Kuk Kim (Department of Food and Food-Service Industry, Kyungpook National University, Sangju 37224, Korea) Corresponding author