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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.20 no.2, 2013년, pp.250 - 256
윤혜정 (농촌진흥청 국립농업과학원 유해생물과) , 박경훈 (농촌진흥청 국립농업과학원 유해생물과) , 류경열 (농촌진흥청 국립농업과학원 유해생물과) , 윤종철 (농촌진흥청 국립농업과학원 유해생물과) , 김병석 (농촌진흥청 국립농업과학원 유해생물과)
To verify the multiplication of microorganisms on the surface of strawberries, the fate of E. coli
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
과채류에 쉽게 오염되는 미생물은? | 과채류에 쉽게 오염되는 미생물로 Listeria spp.와 Salmonella spp.는 토양 미생물로서 식물, 토양, 지표수 등 자연계에 널리 분포하기 때문에 재배와 수확과정에 쉽게 오염된다(15). | |
딸기의 품질저하가 일어나기 쉬운 이유는? | 딸기는 생과일 뿐만 아니라 쨈, 젤리, 제과, 요구르트 원료 등으로 수요가 증가하고 있으나 조직이 연약하여 수확, 선별 및 수송과정에서 물리적 손상으로 품질저하가 쉽게 발생한다. 대부분의 과채류는 조리과정을 거치지 않고 그대로 섭취하기 때문에 재배과정에서 수확시까지 미생물을 비롯한 다양한 요인에 의한 오염가능성이 있다. | |
과채류의 유통시 단점은? | 대부분의 과채류는 조리과정을 거치지 않고 그대로 섭취하기 때문에 재배과정에서 수확시까지 미생물을 비롯한 다양한 요인에 의한 오염가능성이 있다. 또한 수분함량이 높아 변질되기 쉬우며 곰팡이 발생 등으로 저장 유통기한이 매우 짧은 단점이 있다. 상온에서 유통기한이 짧아 저장성 향상을 위해 예냉처리로 호흡량을 감소시켜 신선도를 유지하는 방법(7), MAP 포장(8), 방사선 조사에 의한 회색 곰팡이병 발생억제(9), 항균 포장(10), 열처리(11), CO2 처리(12), chitosan coating과 CaCl2 처리에 의한 부패지연(13), citrate 및 lactate 용액처리(14) 등을 이용하여 품질향상 및 저장성 연장에 대한 연구가 진행되고 있다. |
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